This Pumpkin Ravioli can be made with squash too! Also don't be crazy, you don't HAVE to make your own pasta. Cut down on the prep time by using premade fresh pasta.
Course Main Course
Cuisine Italian
Prep Time 2 hourshours
Cook Time 10 minutesminutes
Total Time 2 hourshours10 minutesminutes
Servings 8servings
Calories 666kcal
Author Karen
Cost $20
Ingredients
1pie pumpkinabout 2-¼ pounds
4teaspoonsshallotchopped
⅓cupbuttercubed
1tablespoonfresh sageminced
1teaspoonfresh thymeminced
¼teaspoonsalt
¼teaspoonpepper
1cupheavy cream
1bay leaf
1eggbeaten
Sauce
¾cupbuttersalted
24sage leaves
Pasta Dough
4cupsflour
6eggs
1tablespoonolive oil
Instructions
Preheat oven to 400 f.
Cut pumpkin or squash in half and lay flesh side down on a baking sheet. Roast in oven until tender. Remove from oven when done and scoop out flesh when it's cool enough to touch.
Add roasted pumpkin, sage, thyme, salt and pepper and stir until combined. Simmer for 5 minutes.
Transfer everything to a food processor or blender and process until smooth.
Return to the pan and stir in the cream and bay leaf. Bring the mixture to a boil, stirring constantly.
Reduce heat and simmer the filling, uncovered until it's thickened. This will take around 20 minutes. Get rid of the bay leaf. Chuck it. Just throw it away.
Cut your prepared pasta dough into 2" wide strips.
Brush entire strip of pasta dough with beaten egg.
Drop 1 tsp. of filling onto centre of pasta, every 2".
Cover with another sheet of pasta and carefully press around each mound of filling pressing the air out to the edges of the dough. Seal tightly by pressing the pasta together with your fingers. If you leave any space un sealed your filling will bleed out when you boil the ravioli.
Cut strips of ravioli into squares with a knife, pizza wheel or fancy pasta cutter that will give a crimped looking edge.
Bring a large pot of water to the boil. Boil ravioli for approximately 4 minutes, or until they float.
Sauce
While the pasta is cooking, make the browned butter sauce by melting ¾ cup of butter in a pan over low heat stirring constantly.
As soon as the butter starts to melt, add in the sage leaves.
Continue stirring. The butter will start to foam, then finally separate and brown.
Remove from heat as soon as the butter smells nutty and looks darkened. Transfer it to a dish immediately so it doesn't cook any further.
Serve ravioli with a few tablespoons of browned butter on top and around 1 sage leaf per ravioli.
Notes
If your squash is tasteless: add about ⅛th of a teaspoon of nutmeg and some brown sugar to taste until it has some oomph.Where can I buy sugar pumpkins? In the fall grocery stores carry them. They're the small, smooth pumpkins. Garden centres that sell pumpkins for Halloween also sell them. What if I can't find a sugar pumpkin? Just replace it with a sweet squash. Like any Kabocha type, Delicata, or Buttercup.Can you freeze pumpkin ravioli? Yep. Absolutely. Like I said, either freeze them whole after assembling or freeze the filling on its own and assemble the ravioli later.Can you use Pumpkin Puree for pumpkin ravioli? I don't see why not. You'll lose a bit of the roasted flavour and it might take a bit longer to thicken up but it should work fine.I hate sage. Can I make this pumpkin ravioli without sage? Sure. I mean, you're a weirdo but sure. I don't really love sage either, but once you fry it in butter it tastes completely different. Better.What can I serve with Pumpkin Ravioli? I honestly like them on their own with a side salad, but you can serve them with a few slices of sausage. The quickest, easiest way to cook sausage is to slice it into 1" thick slices and pan fry it. It cooks in no time and all of the sides get nice and crispy and browned.