Best Pumpkin Ravioli Recipes

PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
• Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
• While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
• Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
• Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
• Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
• Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
• Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add fresh ravioli and cook for about 4 minutes or until the float to the top.
• Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
• Cover with foil to keep warm while you prepare the sauce.
• In a small saute pan, melt the stick of butter over low heat.
• When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
• Remove butter sauce from the heat and grate in the nutmeg.
• Pour butter sauce over the ravioli.
• Sprinkle with grated cheese and toasted hazel nuts (if using).
• Grate the amaretti cookies over the dish and serve immediately.

CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.

PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
• In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
• In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

SAVORY PUMPKIN RAVIOLI

Steps:

• Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. , Divide pasta dough into fourths; pat into rectangle and roll one portion at a time to 1/8-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a stockpot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE

Steps:

• Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
• Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
• Stir in the pumpkin and heat through.
• Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
• TO SERVE:.
• Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.

CHEESE RAVIOLI WITH PUMPKIN SAUCE

Steps:

• Bring a pot of water to a boil.
• Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
• Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

PUMPKIN RAVIOLI

Steps:

• Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
• Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
• On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
• Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
• Bring a large pot of water to a boil, while you make the sauce.
• Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
• Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings.
• Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
• A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.
• Spinach Pasta Dough:
• Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
• Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
• Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
• Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).
• Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
• Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.
• In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
• Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
• Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.

PUMPKIN RAVIOLI

Steps:

• Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
• 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.
• 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.
• 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.
• Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER

Steps:

• Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
• When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
• Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
• Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
• In a large saute pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.

PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE

Steps:

• Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
• Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
• Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
• Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
• Cook the ravioli in salted boiling water until al dente. Drain.
• Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.

PUMPKIN RAVIOLI WITH CREAMY CRAB SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
• Melt butter in a large saucepan over medium heat. Add crabmeat and thyme; cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese; stir until melted, about 2 minutes.
• Ladle cream sauce into the bottom of a serving dish; top with ravioli.

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)

Steps:

• Boil pasta according to package directions.
• In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
• Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
• When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
• Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.

CHEESY PUMPKIN RAVIOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
• Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
• Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
• Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.

RAVIOLI WITH PUMPKIN SAUCE

Steps:

• Bring a large sauce pan of water to boil.
• In another saucepan, stir together pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan.
• Simmer pumpkin mixture over a medium heat, stirring occasionally until heated, about 10 minutes.
• Add ravioli to boiling water and cook according to package directions.
• Drain ravioli and set aside.
• Remove pumpkin mixture from heat and stir in sour cream if desired.
• Spoon ravioli on plates, top with sauce, and sprinkle with cheese.

PUMPKIN RICOTTA RAVIOLI

Steps:

• Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
• Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
• Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
• Chill ravioli until filling is set, 5 to 10 minutes.
• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
• Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.

PUMPKIN & RICOTTA RAVIOLI

Steps:

• Sift the flour onto the work surface and make a well.
• You may want to oil your hands first to prevent sticking.
• Add the eggs one at a time, then add the salt.
• Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
• Knead for about 5 minutes, adding flour if dough is too sticky.
• Dice the pumpkin and cook in boiling water for 10 minutes.
• Strain and leave to cool.
• In a large bowl, soften the ricotta.
• When the pumpkin has cooled, mash with a fork and add to the ricotta.
• Add the parmesan, egg, nutmeg, salt and pepper to taste.
• Mix the ingredients together until they have a uniform texture.
• Roll out a thin sheet of pasta.
• Use the smallest setting on the pasta machine.
• Or roll by hand (watch out- it won't be easy!).
• Pasta should be very very thin at the final stage.
• If you have a ravioli attatchment for your machine, this should be easy from here on inches.
• Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
• Fold over the sheet of pasta or place another sheet on top.
• Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
• Cut out the individual ravioli shapes using pastry cutter or shape cutter.
• Be sure to seal edges well with water and perhaps a fork.
• Cook 5-6 minutes in boiling water.

PUMPKIN WONTON RAVIOLI W. SAGE BUTTER CREAM

Steps:

• Combine pumpkin, egg, salt & pepper.
• Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
• Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
• When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
• Drain ravioli.
• Melt butter in pan with olive oil.
• Add half & half, sage and salt & pepper.
• Add ravioli to sauce and simmer for 1-2 minutes.
• Serve with fresh shaved parmigiano regiano.

PUMPKIN-SAGE RAVIOLI BAKE

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet over medium-high heat, cook sausage until done, about 5 minutes. Drain and set aside.
• Combine almondmilk and flour in a large saucepan. Bring to a boil over medium-high heat and cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in pumpkin, sage, salt, and pepper.
• Cook ravioli in boiling water according to package directions to just al dente, 4 to 6 minutes. Drain and return to pot. Add reserved sausage and pumpkin sauce; fold gently to combine.
• Transfer mixture to an 11x7-inch glass baking dish lightly coated with cooking spray. Top with mozzarella.
• Bake, uncovered, in the preheated oven for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.