Pumpkin Ravioli

Pumpkin Ravioli


This past weekend, I went on a fall pasta kick. Someone on posted a photo of Sweet Potato Gnocchi (Which I did also make, and will be posting later), and it just kind of set me off on a pasta thing. On Friday, I started with Pumpkin Ravioli.

Here’s the recipe I used for the pasta:

2c Pasta Flour (or use 1c each of all purpose flour and semolina flour)
3 Eggs (beaten)
a bit of oil

I put the flour in the bowl of a stand mixer in a mountain shape, and created a crater in the center. I added the eggs and oil to the center and started bringing in the flour from the sides eventually, until everything was combined. I stuck the bowl on the mixer with a dough hook, and let it knead it for about 5 minutes, and then let it sit (covered) for a half hour.

While it was resting, I made the filling:

1 can of pumpkin (Fresh roasted pumpkin is probably better, but this was a Friday night and I didn’t have time for that)
8oz Ricotta cheese
1 egg
1/4t Salt
1/4t Pepper
dash of Nutmeg
1/4c Parmesan

You pretty much just mix all this together.

Once the filling was together and the dough was rested, I ran it through the pasta maker, and then through the ravioli attachment (You can make the ravioli in whatever way you like, but I’m lazy and use the attachment).

I browned some butter with sage, tossed everything all together, and threw some grated Parmesan on top.

Not bad!

Stay tuned for some of the other pastas I made this weekend, and a pumpkin calzone that I made with the remaining ravioli filling!

2 thoughts on “Pumpkin Ravioli”

  1. I use an Atlas 150. It’s the only one I’ve ever used, so I can’t say if it’s better or worse than any other one, but it gets the job done. I also have the ravioli attachment for it, which is what I used to make the ravioli.

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