Savory Pumpkin Ravioli Recipe

Savory Pumpkin Ravioli RecipePhoto by: Taste of Home Savory Pumpkin Ravioli Recipe Rating 5

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“This recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to the rich, sage sauce, to taste.” —Christopher Presutti, Jacksonville, Florida

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Savory Pumpkin Ravioli Recipe
  • Prep: 2 hours Cook: 10 min.
  • Yield: 6 Servings
    •
120 10 130

Ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 5 eggs
  • 1 tablespoon olive oil
  • FILLING:
  • 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • 4 teaspoons chopped shallot
  • 1/3 cup butter, cubed
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1 small bay leaf
  • 1 egg, lightly beaten
  • SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage

Directions

  • Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  • Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
  • Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  • Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
  • In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli. Yield: 6 servings.

Nutritional Facts 9 ravioli with about 2 tablespoons sauce equals 670 calories, 47 g fat (27 g saturated fat), 309 mg cholesterol, 296 mg sodium, 50 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Savory Pumpkin Ravioli in Taste of Home October/November 2008, p43

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Reviews for Savory Pumpkin Ravioli (4)

Savory Pumpkin Ravioli Recipe

Savory Pumpkin Ravioli

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Reviewed on Feb. 26, 2011 by tm13

This was one of the best things I've ever made but I thought they were a way lot of work. I did substitute butternut squash for pumpkin b/c my grocery store didn't have a pumpkin. These would be great for special occasions!!


Reviewed on Nov. 08, 2010 by williamsegraves

These were very tasty! I don't shy away from a complex recipe, and these were worth the time in making. :)


Reviewed on Apr. 16, 2009 by l2bake

They taste really good, but take a lot of time to make. I would add a browned sausge to the filling if I made these again.


Reviewed on Oct. 24, 2008 by Pinky50

Thanks Recipe-Bot.  These sound very similar to the Squash Ravioli we like at LaMarenda's.  A tappas reasaurant in Milwaukee.  I will certainly give these a try.

 
 
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