Savory Pumpkin Ravioli Recipe
- 2-1/2 to 3 cups all-purpose flour
- 5 Eggland's Best 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 Eggland's Best Egg, lightly beaten
- 1 cup heavy whipping cream
- 3 tablespoons butter
- 2 teaspoons minced fresh sage
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Savory Pumpkin Ravioli(8)
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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!!
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