Pumpkin is in the air throughout fall and especially during Halloween. If you’re looking for a new, fun way to get your pumpkin fix, why not try making pumpkin ravioli?
I’ll be honest, this will take some effort. Still, it’s a fun thing to make with those you’re quarantining with or for a lazy afternoon. In the end, you’ll have delicious pillows of ravioli for a delicious dinner or you can easily freeze it for the future.
The nice thing is that you can dry your pasta black with some squid ink if you want to make a Spooktacular Halloween dinner.
I’m not a pasta expert, so for making the pasta, I halved Pasta Social Club’s egg pasta dough recipe. The nice thing about this type of pasta is that you can make it with only a bowl, fork, and rolling pin. No specialty equipment is required for the pasta maker. If you don’t have a rolling pin, you can use a wine bottle. It will just take more effort or elbow grease than if you used a pasta maker.
For this recipe, you can use any cooking pumpkin you want. For this recipe, I used a kabocha. To help get a nice puree, I use a food processor. However, you can try using a blender or even a potato masher. All you want to do is to get a puree that you can easily dollop onto your pasta dough.
I think what really makes this comforting is the use of sage. I just love how sage pairs with root veggies and provides a lot of flavor. When cooked, it loses its medicinal taste and has a comforting, light warming flavor.
For the adventurous chef.
I made this recipe dairy-free. I used soy milk instead of dairy milk to help thin the puree, but you can use any other milk of your choosing. I would stay away from coconut as it would add too much coconut flavor.
If you want more creaminess, you can try adding cheese. Parmesan is a go-to, but there are other cheeses like ricotta or gruyere, which would be nice to mix in with the pumpkin. You could even experiment with blue cheese for a strong flavor.
For me, this recipe yielded a lot of pumpkin puree leftovers. Keep it! I thinned it out more with some water and milk and used it as a pasta sauce. It goes great as a fall sauce with spaghetti or even penne. From one dish, you can get two!
For the pasta
- 225g of flour
- 2 eggs
- 1 egg yolk
- 5g of olive oil
- 2 pinches of salt
For the filling:
- 1 kg of pumpkin
- 3-5 garlic cloves
- 1 tsp of sage
- 1/8 cup of soy milk
- 1/8 cup of olive oil plus 2 tbsp
- 1/8 cup of nutritional yeast (optional)
- Salt and pepper to taste
For the pasta dough:
- Measure out the flour and salt and mix.
- Make a well and add the eggs and olive oil. Then gently break the egg yolks and start whisking the eggs.
- Gradually you will incorporate the flavor with the eggs. You will get a shaggy dough, and then you can start kneading for about 10 minutes or until smooth.
- Wrap the dough and then let rest for at least 15 minutes in the fridge.
For the ravioli:
- Preheat your oven to 350F.
- Halve your pumpkin and scoop out the seeds. Then oil it and put salt and pepper on it with ¼ tsp of safe. Place flesh side down, skin side up on a baking tray, and bake in the oven for 30-45 minutes until the pumpkin is soft.
- Once the pumpkin is soft, scoop it from the rind and place it in the blend or food processor. Add 2 tbsp of olive oil, milk, nutritional yeast (optional), and salt and pepper to salt. Blend until smooth. You may need to add more olive oil or water to help with the blending.
- Then roll out your pasta dough into thin, long sheets that are at least 5-6 inches wide. You will need space to cover your filing and extra. You may need to bring your dough out 10-15 minutes beforehand to soften to make it easier to handle.
- Scoop your filling on one side of your pasta longwise. You will want to have 1 inch of pasta around each dollop. Be careful not to put too much filling.
- Then fold the dough over the filling dollop and seal. It can help to brush water on one side. Make sure to completely cover the filling with dough. To help seal it, you can put out the ravioli and use a form to crimp the edges closed.
- Then boil in a large pot of salted water for a couple of minutes or until they float.
- Next, I like to heat about 1/8 of olive oil in a pan with ¾ tsp of sage. Let the sage infuse and crisp before adding the cooking ravioli to coat in the olive oil sauce.
- Then serve warm. You can top with extra olive oil and pepper. You can also add some cheese as a topping. The ravioli will freeze well if you place them on a tray, let them freeze for 2-3 hours, and then placing them in an airtight container.