Pumpkin-stuffed Ravioli

Pumpkin-Stuffed Ravioli Recipe - Vegetarian Italian Dish

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

Pumpkin-stuffed ravioli is a delicious and comforting dish that is perfect for the fall season. The combination of sweet roasted pumpkin and savory parmesan cheese makes for a flavorful filling that pairs perfectly with homemade pasta.

History

Ravioli is a traditional Italian dish that has been enjoyed for centuries. The exact origins of ravioli are unclear, but it is believed to have originated in the region of Liguria in northern Italy. The dish has since spread throughout Italy and the rest of the world, with many different variations and fillings being created.

Ingredients

Ravioli Filling

1 hard squash (butternut, sweet pumpkin, etc)
olive oil
salt
nutmeg
parmesan cheese
salt and pepper

Pasta

Make your own pasta using our "Down & Dirty pasta Dough from Scratch Recipe" - Click here! or buy fresh sheets of pasta to stuff your ravioli.

How to prepare

Filling

Cut the pumpkin into chunks and drizzle with olive oil.
Sprinkle with salt.
Roast at 350°F (177°C) until the pumpkin is soft. Allow it to cool.
Scoop the pumpkin out of its shell into a bowl.
Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like, you can add ground cloves or ginger - any spice you like to give it that fall feel.)
Mix it all up - use it to stuff cappelletti, tortellini, or ravioli.
It can also be served as a side dish without the pasta.

To stuff pasta

Roll out a sheet of pasta to about 0.13 of an inch thickness - the thinner the better.
Evenly space out small mounds of filling.
Lay another sheet of pasta over the top.
With your fingers, gently smooth out any air bubbles.
Cut out ravioli - either squares with a pizza knife or ravioli cutter or use a shot glass for circular ravioli. Most importantly, make sure the sides are closed.
Once the pasta is filled, throw it into salted boiling water until they float to the top.

Sauce

Ravioli with Butter & Sage
In a pan, slowly melt a couple of tablespoons of butter and gently fry a handful of sage leaves for 1 - 2 minutes.
Raise the heat, toss in your cooked pasta with a bit of pasta water.
Season with salt and pepper and serve.

To freeze

Place the filled pasta in a single layer on a sheet pan, then transfer it into a zip lock bag.

Variations

Add cooked bacon or pancetta to the filling for a smoky flavor.
Substitute butternut squash or sweet potato for the pumpkin for a different twist.
Top the ravioli with a creamy alfredo sauce for a decadent variation.

Cooking Tips & Tricks

When roasting the pumpkin, make sure to cut it into evenly sized chunks to ensure even cooking.

- Be sure to season the filling generously with salt, pepper, and nutmeg to enhance the flavors of the pumpkin.

- When making the pasta, roll it out as thin as possible for the best texture.

- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.

Serving Suggestions

Serve the pumpkin-stuffed ravioli with a simple butter and sage sauce for a classic and delicious pairing. You can also top it with additional parmesan cheese and freshly ground black pepper for extra flavor.

Cooking Techniques

Roast the pumpkin for the filling to enhance its natural sweetness.

- Make sure to cook the ravioli in salted boiling water until they float to the top to ensure they are cooked through.

Ingredient Substitutions

Use store-bought pasta dough if you don't have time to make your own.

- Substitute ricotta cheese for the parmesan cheese in the filling for a creamier texture.

Make Ahead Tips

You can prepare the pumpkin filling and pasta dough ahead of time and assemble the ravioli just before cooking. You can also freeze the filled ravioli for later use.

Presentation Ideas

Serve the pumpkin-stuffed ravioli on a platter garnished with fresh sage leaves and a sprinkle of parmesan cheese for a beautiful presentation.

Pairing Recommendations

Pair the pumpkin-stuffed ravioli with a crisp green salad dressed with a balsamic vinaigrette for a light and refreshing side dish.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil the ravioli in salted water for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of pumpkin-stuffed ravioli contains approximately 250 calories.

Carbohydrates

Each serving of pumpkin-stuffed ravioli contains approximately 30 grams of carbohydrates.

Fats

Each serving of pumpkin-stuffed ravioli contains approximately 10 grams of fat.

Proteins

Each serving of pumpkin-stuffed ravioli contains approximately 8 grams of protein.

Vitamins and minerals

Pumpkin is a rich source of vitamin A, vitamin C, and potassium. These vitamins and minerals help support a healthy immune system and promote overall health.

Alergens

This recipe contains dairy (parmesan cheese) and gluten (pasta), so it may not be suitable for those with dairy or gluten allergies.

Summary

Pumpkin-stuffed ravioli is a nutritious and satisfying dish that is rich in vitamins and minerals. It is a great source of carbohydrates, fats, and proteins, making it a well-rounded meal option.

Summary

Pumpkin-stuffed ravioli is a delicious and comforting dish that is perfect for the fall season. With a flavorful pumpkin filling and homemade pasta, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I was visiting my friend Maria, who is an amazing cook, and she had just finished making a batch of pumpkin-stuffed ravioli. The aroma of the pumpkin filling mixed with the savory pasta dough was intoxicating, and I knew I had to learn how to make it.

Maria graciously offered to teach me her recipe, which she had learned from her grandmother who hailed from a small village in Italy. She explained that making pasta from scratch was a tradition in their family, passed down from generation to generation.

We started by making the pasta dough, a simple mixture of flour, eggs, and a pinch of salt. Maria showed me how to knead the dough until it was smooth and elastic, then we let it rest while we prepared the pumpkin filling.

The filling was a combination of roasted pumpkin, ricotta cheese, Parmesan cheese, nutmeg, and a touch of cinnamon. Maria had roasted the pumpkin until it was soft and caramelized, then mashed it with the cheeses and spices until it was smooth and creamy.

Once the filling was ready, we rolled out the pasta dough into thin sheets and spooned dollops of the pumpkin mixture onto one sheet. Maria showed me how to brush the edges of the dough with water, then carefully place another sheet on top and press down to seal the ravioli.

We used a fluted pastry wheel to cut the ravioli into squares, then boiled them in a pot of salted water until they floated to the surface. Maria made a simple brown butter sauce to drizzle over the ravioli, and we sprinkled them with more Parmesan cheese and freshly cracked black pepper.

As we sat down to eat, I marveled at the flavors and textures of the pumpkin-stuffed ravioli. The creamy filling was perfectly balanced by the tender pasta, and the brown butter sauce added a nutty richness that brought the dish together.

I thanked Maria profusely for teaching me her family recipe, and she smiled and said that she was happy to pass it on to someone who appreciated it. I promised to make the pumpkin-stuffed ravioli for my family and friends, continuing the tradition of homemade pasta in my own kitchen.

Over the years, I have made the pumpkin-stuffed ravioli many times, tweaking the recipe here and there to suit my taste. Sometimes I add a sprinkle of toasted pine nuts or a drizzle of balsamic glaze to elevate the dish even further.

Each time I make the ravioli, I think of Maria and her grandmother, and the love and care they put into their cooking. I am grateful for the opportunity to learn from them and carry on their culinary traditions in my own home.

Now, whenever I make pumpkin-stuffed ravioli, I am transported back to that first day in Maria's kitchen, surrounded by the sights and smells of homemade pasta. It is a dish that brings me joy and comfort, a reminder of the power of food to connect us to our past and to each other. And for that, I am truly grateful.