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Savory Pumpkin Ravioli Recipe

Savory Pumpkin Ravioli Recipe

This pumpkin ravioli 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 taste to the rich, sage sauce. —Christopher Presutti, Jacksonville, Florida
TOTAL TIME: Prep: 2 hours Cook: 10 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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

1 each: 670 calories, 47g fat (27g saturated fat), 309mg cholesterol, 296mg sodium, 50g carbohydrate (3g sugars, 2g fiber), 13g protein .

Reviews for Savory Pumpkin Ravioli

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MY REVIEW
Delta Dawn
Reviewed Nov. 18, 2012

"Would love to try this. Has anyone used canned pumpkin instead of fresh and if so, how much did you use?"

MY REVIEW
stone481064
Reviewed Nov. 8, 2012

"@ JessBella6 try it again using eggroll wrappers in place of the recipe dough. It is much thinner and works the same. Much faster too. Hope this helped."

MY REVIEW
marthabenoit
Reviewed Nov. 8, 2012

"I made the ravioli, and started cutting up my pumpkin and it had spoiled, so I used acorn squash instead. It had great taste, savory. I did add a little rosemary however."

MY REVIEW
JessBella6
Reviewed Sep. 29, 2012

"The pumpkin filling is delicious but the ravioli shells came out thick and stiff...."

MY REVIEW
tm13
Reviewed Feb. 26, 2011

"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!!"

MY REVIEW
williamsegraves
Reviewed Nov. 8, 2010

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

MY REVIEW
l2bake
Reviewed Apr. 16, 2009

"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."

MY REVIEW
Pinky50
Reviewed Oct. 24, 2008

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.