Pumpkin Ravioli Recipe
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Pumpkin Ravioli

By: MARBALET  
"This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini."

Rating: This weblink has been rated 28 times with an average star rating of 4.1 Read Reviews (26)

Rate/Review | 3,705 people have saved this

What to Drink?

Wine Chardonnay
 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup tomato paste
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 tablespoons water

Directions

  1. Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  2. Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
  3. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
  4. Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
  5. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 270 | Total Fat: 7.7g | Cholesterol: 83mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by Ivy 
I give this recipe 4 stars because the flavors are delicious, but it can easily be a 5 star... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2007 by mike 
Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2008 by Korrine 
This is an excellent recipe! I made the following substitutions: used a combination of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2002 by REMERSENDER 
Really great flavor! I am using it as an app. on Thanksgiving. It takes a little practice to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by bkky 
This recipe has inspired me to turn it into a desert using wanton wraps. Add sugar and vanilla... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by THE IRON CHEF 
I LOVED IT!!! It is a FANTASTIC way to use up the pumpkin frozen after Halloween-Pumpkin is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2009 by 1GoodCooker 
This recipe has been repeatedly used for making pasta dough (I have yet to make the ravioli,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by PatD. 
Loved this pasta. It really helps to have a Cuisinart to kneed the dough, a pasta machine to... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2005 by wildcratercheese 
This is good only for people who have a few extra hours on their hands to make something that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2003 by SUSANNAHM 
This was very tasty. I substituted canned pumpkin for fresh, and therefore used more pumpkin... MORE

 
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