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Pumpkin Ravioli Recipe with Sage Butter
Check out my delicious homemade creamy pumpkin ravioli recipe, the ultimate autumn pasta! A fun recipe to make from scratch!
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Calories per serving 331 kcal
Ingredients
- 10,5 oz fresh pasta dough (300 g)
- 9 oz fresh pumpkin (250 g), peeled
- 1 large garlic clove
- 1 small red onion
- 1 tbsp unsalted butter
- ground cinnamon
- pepper
- salt
Instructions
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First of all: make the pumpkin filling. Peel and chop the red onion, fresh pumpkin and garlic clove. Then add the butter to a small saucepan and place it over medium heat until melted. Add the onion, pumpkin and garlic. Season with a pinch of pepper and salt.
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Stir and cook for 8 to 10 minutes until the pumpkin is soft. Then add a little splash of water. Stir and cook the pumpkin for 3 more minutes until the water is more or less gone and the filling is creamy and soft. Add a tiny pinch of cinnamon.
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Stir and check the seasoning. Add extra pepper or salt to taste. Then take the pan off the heat and let the pumpkin filling cool down. Transfer it to a blender.
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Pulse well into a creamy thick puree. Keep it aside until needed later on. Sprinkle your pasta machine with some flour. Roll the dough until it is thin enough. I went as far as stand 7 for this ravioli recipe.
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Dust occasionally with some flour to avoid sticking. Once you’re done, top a pasta sheet (or separate pasta squares) with a small teaspoon of the pumpkin filling.
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Lightly brush the sides with a little water (or eggwash) and cover with another large pasta sheet or pasta squares just like I did.
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Press well to secure the edges. Cut the pasta into the shape you want. Transfer the finished pumpkin ravioli onto a floured baking tray. Cook them in salted boiling water for 3 to 4 minutes until they rise to the surface. Transfer them onto plates. Serve immediately.
