How To make Pumpkin Ravioli
1 c Ricotta Cheese
1/2 c Pumpkin; Canned
1/2 ts Salt
1/4 ts Nutmeg; Ground
2 c Unbleached Flour
1/2 ts Salt
1/4 c Tomato Paste
1 tb Olive Or Vegetable Oil
2 ea Eggs; Large
1 x Pumpkin Seed Sauce; *
* See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the flour, and 1/2 tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mixture to the center of the bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.
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Give this Pumpkin Ravioli a try next time you're looking for a simple pasta recipe that will knock your socks off. The savory pumpkin filling makes these ravioli the perfect recipe for Fall time, and the nutty brown butter pasta sauce is the perfect accompaniment.
I use a store bought pumpkin ravioli, which is a huge time saver, but of course you can make your own. The brown butter sauce, which I accent with some fresh sage leaves is really easy to make. All told you can be eating about 20 minutes after you start this pasta recipe.
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Brown Butter Sauce for Pumpkin Ravioli
This brown butter sauce comes together in absolutely no time and pairs PERFECTLY with pumpkin ravioli! Chris x
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20 Minute Pumpkin Ravioli
A quick and easy 20 minute creamy pumpkin ravioli recipe. It's the perfect weeknight meal to impress your friends and family when you are short on time.
~Pumpkin Ravioli With An Herbed Cream Sauce With Linda's Pantry~
I hope you Enjoy seeing how easy it is to make a delicious Pumpkin and Goat Cheese Ravioli recipe that everyone will love. I hope you go to my FaceBook page and join in.
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Ada shows us how to make cappellacci with pumpkin | Pasta Grannies
81 year old Ada shares her recipe for cappellacci filled with pumpkin and parmigiano cheese, dressed with a sausage sauce. In the process, she makes a giant pasta sheet, 1.5 metres long.
For the pasta, use 3 eggs, 150g 00 flour and 150 durum wheat semola flour
For the filling, use 500g baked pumpkin flesh, 200g grated parmigiano reggiano cheese, nutmeg and a teaspoon of sugar
For the sauce, use 500g good quality sausage meat, one onion, one carrot, one stick celery, 200ml tomato passata, salt, black pepper, nutmeg, rosemary, 100ml white wine.