Autumn Pumpkin Ravioli
with Pumpkin Filling
a dinner recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A playful but delicious seasonal ravioli filled with the goodness of pumpkin and rich ricotta. This recipe is a delight to the senses as well as the palate. Recommend to finish with a brown butter and sage sauce to enhance the depth of flavors.
TIME (ACTIVE) | 1 H 30 M
TIME (INACTIVE) | 30 M
TOTAL | 2 H
4 SERVINGS
| 5-7 ravioli each
SPECIAL EQUIPMENT:
PASTA ROLLER
PUMPKIN COOKIE CUTTER
FOOD SAFE STRING
BENCH SCRAPER
FORK
PIPING BAG
- In a medium bowl combine drained ricotta cheese, 1 cup of pumpkin puree, parmesan cheese, nutmeg, coriander, onion powder, garlic powder, turmeric, rosemary, and oregano. When combining mix quickly but gently to not over mix the ricotta. Once combined add salt and pepper to taste. Cover and refrigerate.
- On your bench top place both flours together in a pile. Create a well with your hand or a small bowl. Add in the remaining 1 cup pumpkin puree. Begin to combine by stirring with a fork then working the clumpy mixture with your bench scraper chopping and scooping until a scrambled egg appearance has emerged using up all flour. Then begin combining with your hands and a dough should start to quickly form. Knead dough for 7-10 minutes until smooth and elastic.
- Wrap your dough in plastic and rest it for 30 minutes. Does not need to be refrigerated.
- Once rested open your dough and cut into quarters. Be sure to keep the dough your not using covered. Press the working dough flat to allow it to fit through the widest setting on your pasta roller. You will pass it through this setting twice then move to the next setting which will thin and stretch the dough to a workable sheet. Once your past the first two passes on the widest setting only pass the dough through once for the remaining passes. This is until your at your desired thickness then pass through twice to hold that size. I went to setting 6 on my marcato pasta machine.
- Lay your pasta sheet out on your bench and using your cookie cutter gently tap it on the dough to mark where the filling will go. Place a portion of filling into a piping bag about half full and gently squeeze a generious portion onto the middle of the cookie cutter marked area on the pasta sheet. Once all filling has been piped out take another sheet of dough and lay over the top of the filling. You’ll want to match the dough edges and begin pressing around to begin removing as much air as possible while sealing the dough together with your fingers. Take your cookie cutter and cut out the shapes leaving a nice edge. Then take your string (if very thin fold in half to thicken) and while holding with both hands create a curved imprint on the top the the filling section to create the creases of the pumpkin. You don’t need a lot of pressure but enough so the crease stays.
- To cook - boil a pan a of salted water and cook for 1-3 minutes or about 30 seconds to 1 minute after they float to the top. Enjoy with your favorite seasonal sauce.
2 days refrigerated or up to 1 month frozen (do not thaw before cooking)
While kneading your dough you may see an orange peel appearance emerge, continue kneading until smooth.
If your dough is feeling dry try spritzing a tiny amount of water on it, this can really help when sealing the filling inside the dough.
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
0.32 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
ground
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.21 oz - PORTION$0.50
1.5 oz - JAR$5
powder
Onion powder offers concentrated onion flavor, enhancing dishes without moisture. Ideal for rubs, blends, and various cooking needs.
0.28 oz - PORTION$0.50
2.5 oz - JAR$5
2.5 oz - REFILL$4
8 oz - REFILL$10
powder
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
0.35 oz - PORTION$0.50
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$15
ground
Ground turmeric will impart your dish with a vibrant yellow hue; it will also imbue a mild earthy-sweet flavor with a slight edge of pepperiness. Famously found in curry spice blends.
0.35 oz - PORTION$0.50
2.5 oz - JAR$5
2.5 oz - REFILL$4
8 oz - REFILL$14
whole
Rosemary has an herbaceous, slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint.
0.11 oz - PORTION$0.50
0.6 oz - JAR$5
0.6 oz - REFILL$4
2.5 oz - REFILL$13
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
0.53 oz - JAR$4
0.53 oz - REFILL$3
2 oz - REFILL$9
