Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I give this recipe 4 stars because the flavors are delicious, but it can easily be a 5 star dish by adding some changes.
to the mixture:
1) I added a teaspoon of minced garlic to give it a more savory flavor
2) added a 1/4 cup of cream cheese (i like my ravioli really cheesy). The cream cheese perfectly complemented the pumpkin flavor
3) I used pumpkin pie mix instead of straight pumpkin puree.
Instead of the recommended sauce, I used the remaining pumpkin pie mix to make a pumpkin sage cream sauce. It was absolutely delicious.
Just mix in a shallow pan or skillet a 1/2 a cup of pumpkin pie mix with a cup of heavy cream. Add 1/4 cup of romano cheese. Chopped some sage leaves and put it into the mix. Add pepper and salt and stir the mixture. Let the sauce simmer for a few minutes until the sauce thickens.
This is good only for people who have a few extra hours on their hands to make something that ultimately tastes... interesting... but not really all that good. Like a lot of things in life, I appreciated the experience, but I'll never do it again.
Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available in any grocery store instead of makeing dough from scratch.
This is an excellent recipe! I made the following substitutions: used a combination of homemade kefir-based ricotta-type cheese and store-bought Neufchatel to replace all the ricotta in the recipe and used tomato sauce instead of tomato paste (it's what I had). I just didn't need to add any water to the pasta dough.
I've often made noodles from scratch before, but this was my 1st time making ravioli. It was time-consuming, but a fun project for my 6 yo to help with. Just make sure you dry the ravioli as directed before boiling...otherwise, you'll end up with the filling leaking out into the pasta water (like I did).
This is definitely going into my regular recipe rotation!
This recipe has inspired me to turn it into a desert using wanton wraps. Add sugar and vanilla to the punpkin mixture and deep fry. Sprinkle with powered sugar and serve warm.
Really great flavor! I am using it as an app. on Thanksgiving. It takes a little practice to make the ravioli pretty if you have never made them before. I even made the recipe non-dairy by using a little tofu 'sour cream' instead of the cheese and it was still good!
I LOVED IT!!! It is a FANTASTIC way to use up the pumpkin frozen after Halloween-Pumpkin is VERY nutritious, and my kids were a little leary at first because of the color, and they thought pumpkin was only for pie- but one taste and they were hooked!
This recipe has been repeatedly used for making pasta dough (I have yet to make the ravioli, though.). With just a little bit more flour added to the recipe, my bread machine did all of the work in preparing this dough. Then, I prepared it using my Kitchen aid pasta attachments to create fettucini. Thank you so much for submitting such a great recipe. I'll be sure to make it into ravioli in the future as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Prepared cheese ravioli simmer in a flavorful tomato sauce.
See how to make surprisingly simple squash ravioli.
See how to turn canned pumpkin puree into a creamy pasta sauce.