Savory Pumpkin Ravioli Recipe
- 2-1/2 to 3 cups all-purpose flour
- 5 eggs
- 1 tablespoon olive oil
- 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
- 1 cup heavy whipping cream
- 3 tablespoons butter
- 2 teaspoons minced fresh sage
- 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.
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.
Reviews for Savory Pumpkin Ravioli
"Would love to try this. Has anyone used canned pumpkin instead of fresh and if so, how much did you use?"
"@ 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."
"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."
"The pumpkin filling is delicious but the ravioli shells came out thick and stiff...."
"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!!"
"These were very tasty! I don't shy away from a complex recipe, and these were worth the time in making. :)"
"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."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.