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!

I made this using won ton wrappers instead of making my own pasta. As per some other reviews I added a little cream cheese, some onion powder and garlic powder. I made the pumpkin/cream/sage sauce suggested by another reviewer, only I sauteed some shallots and garlic before adding the rest of the ingredients. We really enjoyed it! Will definitely make this again - though only as a special treat since it's not exactly health food with that cream sauce!

I was surprised by how red the pasta was! By using my ravioli maker, I had no trouble filling the pasta, and I realized that the process would take a while! With my frozen pumpkin, there was not much pumpkin taste, so I will be using the canned variety next time.

This recipe was delicious! I changed a few things. In the filling i added a 1/4 cup of cream cheese, stated previously in another review. The dough was alittle "doughy", so I let the ravioli dry in the fridge before cooking them. The sauce: in a pan,saute garlic, add the 1/2 cup pumpkin puree and 1 cup heavy cream, a dash of lemon juice, and season with salt,pepper and italian seasonings.

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. The Sauce: 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.

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.

I give these a 5 mainly for the dough, which my husband and I intend to use in the future with other fillings and red sauce. However, I did think these were a tiny bit on the bland side, and found myself salting my dish during dinner. I ended up using almost a cup and a half of ricotta and I doubled the pumpkin (1/2 cup just seemed like so little for a recipe featuring pumpkin as the main attraction). I used a bit more salt in the filling. For those who found this recipe too bland, I would suggest tasting everything along to way- a little extra seasoning saved the end result, in our case. We'll make these again, possibly with some of our own changes. I served these with the suggested pumpkin seed sauce from this site. (I made lots of changes to the sauce, too).

I had never made ravioli before and this was a very simple recipe to follow. Not quite 5 stars becuase the dough was a little "doughy".

Loved this pasta. It really helps to have a Cuisinart to kneed the dough, a pasta machine to roll it out (works WONDERS) and a pastry wheel. Since I have all three of these tools, this was a breeze to make. I have also made a lot of other homemade pasta. If you have never made it, give it a try but set aside some "learing time" to get used to the process. I used Mace instead of nutmeg as it is a bit warmer. I used regular canned sauce and it was yummy. Worth the work. The only thing I need to practice is not getting air into the pockets as the ravioli floats to the top then. I also had a few "blow out" while boilding. You'll want to gently simmer this to keep the ravioli pillows intact.

Concept of tomatoe past in the pasta sounded like a good idea, but when all was said and done (and there was alot of doing, having to make the ravioli from scratch), it was really kind of bland. None of my kids would eat it, and the Pumpkin seed sauce was runny. Would not spend the time making it again.

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.

Delicious. Hard to roll out, but worth the effort.

Great variation from regular raviolis! wasn't too crazy about the pumpkin seed cream sauce, but with another one, it'll be a bigger hit, I think!

Flavorless filling... good pasta though

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!

These were a lot of work, but worth it. Making homemade ravioli is not as easy as it sounds. I will tone down the nutmeg next time. Rave reviews from my dinner guests.

This was very tasty. I substituted canned pumpkin for fresh, and therefore used more pumpkin and less ricotta cheese. I also added some sun-dried tomatos and a small bit of roasted red pepper to the pasta dough. I served it with an alfredo sauce I made from butter, milk, cornstarch, and parmesan cheese. I also added about 1 tablespoon of maple syrup to the sauce, since I wanted it to be just a bit sweet. My husband and I both loved it. It's only 4 stars, though, because it does involve a lot of work.