Thanksgiving is over, the holiday commercials are on TV, and we’re all sad to say goodbye to everything pumpkin to make way for everything peppermint. Usually, we have to wait until next fall for Starbucks to sell us Pumpkin Spice Lattes, and for Trader Joe’s to sell a pumpkin-flavored version of everything. But fear not, these homemade ravioli are sure to fulfill any pumpkin craving until next season because you’ll be able to make them all year long.
- Prep Time:30 minutes
- Cook Time:2 minutes
- Total Time:32 minutes
- 3 cup flour
- 4 eggs
Pile the flour on a clean counter or cutting board, using your fingers to create a well in the center of the pile.
Add salt and one egg and mix with a fork, incorporating flour from the outside of the well into the egg as you whisk the egg.
After the first egg is incorporated, add the remaining, one at a time, mixing well before adding the next egg.
Knead dough until all of the ingredients come together. Then continue kneading for another 5 minutes.
Wrap dough in plastic wrap and chill for at least 20 minutes.
- Prep Time:5 minutes
- Cook Time:0 minutes
- Total Time:5 minutes
- 1 can pumpkin puree
- 1 cup ricotta
- 1/2 cup parmesan
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon parsley
Combine all ingredients in bowl and mix until combined.
Transfer to a piping bag or a plastic bag with the corner cut off.
Pumpkin Ravioli With Brown Butter Sauce
- Prep Time:20 minutes
- Cook Time:5 minutes
- Total Time:25 minutes
- Advanced Course
- 1 ball fresh pasta dough
- 1 bowl pumpkin filling
- 1 egg
- 1/2 stick butter
After pasta dough has rested for 20 minutes, cut dough into quarters.
Roll dough out with rolling pin or wine bottle to 1/8 inch thick.
Trim dough into rectangle about 4 inches wide and 12 inches long.
Pipe several quarter-sized dollops of pumpkin filling onto dough, about 1/2 inch from edge of dough and 1/2 inch from each dollop along one side of the pasta.
Whisk egg and brush it around each dollop of pumpkin filling.
Fold the top half of the dough over the bottom half and press down around the pumpkin filling, sealing with a glass to prevent any air holes.
Cut ravioli from larger sheet with a knife.
Crimp the edges using a fork to prevent leakage.
Cook ravioli in salted boiling water for 3-5 minutes, until the ravioli rise to the top of the water.
To serve, melt the butter in a pan and cook until light brown. Watch the butter very closely as it burns quickly.
Toss cooked ravioli in brown butter and serve immediately.