I know homemade pasta is an endeavor, but sometimes (ok most of the time) it’s worth it. ESPECIALLY, when you can make these adorable little pumpkin shaped ravioli with a pumpkin based dough and a 3 cheese whipped ricotta filling!!!!! When I take the time to make homemade ravioli, I always 3x the batch and really commit to the activity. The reason I do this is so I can freeze half of it and save for a later date. That way I’m not making the fresh pasta mess more than once. I hope you try this, it’s truly worth the labor of love!
3 Cheese Whipped Ricotta Pumpkin Ravioli
Ingredients
For the Dough:
- 1/2 cup pumpkin puree canned or fresh, well-drained
- 2 large eggs
- 2 ½ to 3 cups all-purpose flour plus extra for dusting
- 1 tsp salt
- 1/2 tsp ground nutmeg
For the Filling:
- 1 ½ cups whole milk ricotta
- 1/2 cup mascarpone cheese
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese plus more for serving
- 1 tbsp fresh rosemary finely chopped
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
For the Brown Butter Sage Sauce:
- 1/2 cup salted butter
- 10-12 fresh sage leaves
- Reserved pasta water
- Salt and black pepper to taste
- Grated nutmeg for serving
Directions
- In a large mixing bowl, combine the pumpkin puree, eggs, salt, and nutmeg. Mix until well combined. Gradually add the flour, one cup at a time, mixing until a dough forms. Start with 2 ½ cups and add more as needed until the dough is smooth and slightly sticky. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth. If the dough is too sticky, add a little more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- In a separate bowl, whip the heavy cream until soft peaks form and set aside. Combine the ricotta, mascarpone, grated Parmesan, chopped rosemary, nutmeg, salt, and black pepper in another bowl. Mix until smooth. Gently fold the whipped cream into the cheese mixture until well combined, creating a light and airy filling.
- Divide the rested dough into four pieces, keeping the pieces you’re not using covered to prevent drying out. Roll out one piece at a time on a floured surface or with a pasta machine until thin (about 1/16 inch thick).
- Using a round cutter (about 3 inches in diameter), cut circles from the rolled-out dough. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges of the dough with a bit of water, fold the dough over to form a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch. Continue with the remaining dough and filling.
- To freeze, place the assembled ravioli in a single layer on a parchment-lined baking sheet, ensuring they are not touching. Freeze for about 1-2 hours until firm. Once frozen, transfer the ravioli to a freezer-safe bag or container, labeling with the date. They can be stored in the freezer for up to 2-3 months.
- To cook the ravioli, bring a large pot of salted water to a gentle boil. Add the frozen ravioli directly to the boiling water and cook for about 4-5 minutes, or until they float to the surface and are tender.
- For the brown butter sage sauce, melt the butter in a large skillet over medium heat. Once melted, add the sage leaves. Continue cooking, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Season the sauce with salt and black pepper to taste. Gently transfer the cooked ravioli to the skillet with the brown butter sauce and toss to coat.
- Serve the ravioli warm, topped with additional grated Parmesan, a sprinkle of nutmeg, and black pepper.
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