Preparation time: 2 hours
Cooking time: 1 hour 10 minutes
Ingredients (Serves 4)
- 1 medium-sized pumpkin (about 2 lbs or 900g)
- 2 cups of all-purpose flour (500g)
- 2 large eggs
- 1/2 cup of grated Parmesan (50g)
- 1/4 cup of unsalted butter (57g)
- 1 small bunch of fresh sage
- Salt and pepper to taste
- Nutmeg to taste
Method
- Preheat your oven to 200°C (392°F). Cut the pumpkin in half, remove the seeds and place it on a baking sheet. Bake until the pumpkin is soft, typically this takes about 45 minutes to 1 hour. Set it aside and let it cool.
- While the pumpkin is cooling down, start preparing the pasta dough. On a clean surface, place the flour in a mound. Make a well in the center and carefully crack the eggs into it. Using a fork, gradually mix the eggs into the flour until a dough forms. Knead this dough until it becomes smooth and elastic, this should take about 10 minutes. Cover it with a clean cloth and allow it to rest for 30 minutes.
- After the pumpkin has cooled, scoop out the flesh and place it in a food processor. Add the parmesan cheese, a pinch of salt, some pepper, and a dash of nutmeg. Blend these ingredients together until they form a smooth mixture.
- Next, roll out the pasta dough into thin layers. On one half of the pasta layer, drop spoonfuls of the pumpkin mixture. Fold the other half of the pasta layer over the top of the filling. Press down around the filling to ensure it’s sealed, then cut out the pieces of ravioli with a round cutter or a knife. Continue this process until you’ve used up all the dough and filling.
- Bring a large pot of salted water to a boil. Add the ravioli to the pot and cook them until they float to the surface, which usually takes about 3-4 minutes. Once cooked, drain the ravioli.
- While the ravioli are being cooked, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter has turned a golden brown color and the sage leaves are crispy.
- To finish, drizzle the sage-infused butter over the cooked ravioli. Serve immediately, and consider topping with additional parmesan if desired.
Healthier twist to pumpkin ravioli
Opting for a healthier take on pumpkin ravioli doesn’t mean compromising on taste.
Weight watchers can substitute regular pasta dough with whole wheat or gluten-free dough and use skim ricotta in place of full-fat ricotta.
Also, roasting the pumpkin intensifies its flavour, lets you cut down on butter, and adds a subtle sweetness. Add a handful of chopped spinach or kale to the filling for an extra nutrient punch.
Storing pumpkin ravioli properly
Getting the recipe right is just half of it all, ensuring that the pumpkin ravioli stays fresh is also important.
After cooling completely, store your pumpkin ravioli in an airtight container. It should keep in the refrigerator for up to 3 days.
If you wish to freeze your ravioli, arrange them side by side, not touching, on a baking sheet and put them in the freezer.
Once frozen, transfer your ravioli to a sealable plastic bag – they will keep this way for up to 3 months.
Serving suggestions for pumpkin ravioli
Pumpkin ravioli pairs excellently with a variety of accompaniments. A simple butter and sage sauce is a classic partner, as is a creamy Gorgonzola sauce.
Add a crunch to your dish with some roasted pine nuts or sprinkle a little cinnamon and nutmeg for added warmth and aroma.
When it comes to drinks, a glass of crisp, fruity white wine such as Chenin Blanc or a light-bodied red like Pinot Noir complements the sweet and savory flavors of pumpkin ravioli beautifully.
