Pumpkin ravioli is an exquisite dish that is perfect for fall. Each ravioli is a little parcel of delight, promising a burst of flavor in every bite. Treat your dinner guests to this indulgent vegetarian ravioli dish, it is sure to leave a lasting impression on them.
Pumpkin Ravioli Recipe
Pumpkin Ravioli Recipe
A luxurious Pumpkin Ravioli recipe that pairs homemade ravioli dough with a decadent seasoned pumpkin filling.
US Customary Metric
2 cups Flour, all-purpose 4 Eggs ½ teaspoon Salt Filling 2 cups Pumpkin Puree, canned ¼ cup Parmesan Cheese, freshly grated 1 tablespoon Light Brown Sugar 1 Egg Yolk Pinch Cinnamon, ground Garnish ½ cup Butter, unsalted 2 tablespoons Walnuts, roughly chopped 2 tablespoons Pumpkin Seeds, raw Olive Oil, to taste
Make the Pasta
Add all-purpose flour and salt to a large bowl. Create a well in the center using your fingers and crack in the eggs.
Gently add flour from the sides and mix the ingredients using a fork.
Once you get a sticky mixture, transfer it to a floured work surface. Using your hands, knead the mixture until smooth and pliable.
Wrap the dough ball with plastic wrap and place it in the refrigerator for an hour.
Take the dough out of the refrigerator and cut it into two even pieces.
Using a pasta machine, roll the dough until it reaches ¼ inch in thickness.
Prepare the Filling
Add pumpkin puree, parmesan cheese, egg yolk, brown sugar, and cinnamon in a large mixing bowl. Mix well until everything is well combined.
Assemble and Cook the Pumpkin Ravioli
Place one of the pasta sheets on a flat working station. Scoop a tablespoon of the prepared filling and continue adding more filling every 3 inches.
Gently place the other pasta sheet on top to seal the filling.
Cut out individual ravioli using a flower-shaped cookie cutter, ensuring the filling remains in the center. Repeat until you have used up all the pasta dough.
Add raw pumpkin seeds and walnuts to a warm pan with some olive oil and sauté for a minute then set aside.
Warm a pan with butter over medium-low heat until the butter melts completely.
Meanwhile, fill a pot with water and place it over medium-high heat. Once it starts to boil, add prepared ravioli and let it boil until tender.
Remove the ravioli from the water and add them directly to the melted butter, tossing to coat the pasta evenly.
Garnish with pumpkin seeds and walnuts and enjoy!
Feel free to add different nuts like pistachios or almonds to garnish the dish.
You can use a stand mixer if you don’t want to mix the pasta dough by hand.
Calories: 369 kcal | Carbohydrates: 51 g | Protein: 16 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Cholesterol: 176 mg | Sodium: 396 mg | Potassium: 398 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 15574 IU | Vitamin C: 4 mg | Calcium: 152 mg | Iron: 5 mg
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