I must apologize to my pumpkin-heads; I have waited far too long to tell you about pumpkin ravioli. I generally find ravioli to be a huge pain to make, but it is so delicious that cravings drive me to devote an afternoon to it here and there. As far as ravioli fillings go, pumpkin is one of the easiest– and the most seasonal. Here, it’s silky smooth, laced with parmesan cheese, and delicately encased inside of fresh, paper-thin pasta. If that isn’t delicious enough, the ravioli is topped with pumpkin seed oil and toasted walnuts for extra oomph. It’s so delicious, you won’t want to limit it to fall.
Begin with the filling. To make 2 servings, add 1 cup of pumpkin purée to a bowl. Season the pumpkin generously with salt and pepper, then spice it with cinnamon and nutmeg, tasting as you go. Finally, grate in parmesan cheese. Once combined, set the pumpkin aside while you make the pasta.
Add 1/2 cup of flour to a bowl, make a well in the center of the flour, and crack in 1 egg. Drizzle in 1/2 tablespoon of olive oil, and throw in a pinch of salt. Using a fork, scramble the egg in the center of the bowl and then begin incorporating the flour. Once the pasta forms a ball of dough, turn the dough out onto a floured surface, and knead it very well until it looks uniform and somewhat elastic.
If you’re using a KitchenAid pasta roller, set it to number 1. Otherwise, use your pasta roller’s widest setting. Run the pasta through the roller. Flour the pasta lightly if it is too tacky. Then, fold it into thirds, and slap down on it to remove any air bubbles. Continue passing the pasta through the roller at setting 1, flouring if necessary, and folding it into thirds until it becomes elastic.
Then, turn the roller to setting number 2, or the next thickest setting. Pass the folded pasta through, with the long side of the pasta rectangle going in first. Without folding the dough again, continue decreasing the roller settings, passing the pasta through once, until you reach setting number 8, or the thinnest setting. If the pasta gets too long to manage during this process, you can use a sharp knife to cut it into sections on a piece of parchment paper to avoid sticking. Just remember which setting the pasta was on when you cut it so you can continue rolling where you left off.
Bring a pot of salted water to a boil while you form the ravioli. Flour a ravioli mold, and lay one sheet of pasta over it. You can either pipe the pumpkin filling into the center of each ravioli, or use a 1 teaspoon measure to fill them up. Make sure the pumpkin stays in the center of each ravioli and doesn’t spread over to the edges. Prepare an egg wash by whisking together 1 egg and a splash of water. Use a pastry brush to paint the egg wash around the sides of the filling so that the ravioli seal.
Carefully lay a second sheet of pasta over the mold, taking care to press the air out of each ravioli.
Run a rolling pin around the sides of the ravioli mold to cut away the extra pasta, and then, in a quick motion, flip the mold over and sharply rap it down to force the ravioli out. Boil the ravioli for about 2 minutes until the pasta turns transparent and you can see the pumpkin filling inside. Remove the ravioli with a skimmer, draining them very well, and transfer them to a shallow bowl that has a small drizzle of olive oil in it to prevent the ravioli from sticking.
Top the ravioli with a drizzle of dark green pumpkin seed oil for extra pumpkin flavor and a drizzle of olive oil. Toasted pumpkin seeds or toasted walnuts add a warm nuttiness, and extra parmesan cheese is always welcome, as is chopped sage. I experimented with this ravioli using wonton wrappers instead of homemade pasta, but the pasta was much better. It’s thinner (more enjoyable to eat) and more malleable (easier to fill with the pumpkin). So while I like wonton wrappers for tortellini, the real thing is better here. How many ways have you worked pumpkin into your meals so far this season?
- Pumpkin purée- 1 cup
- Salt and pepper
- Parmesan cheese
- Flour- 1/2 cup
- Egg- 1
- Olive oil
- Pumpkin seed oil
- Walnuts or pumpkin seeds
Do you ever use fresh pumpkin instead of canned?
I have! Steam a sugar pumpkin and puree its flesh. The result is surprisingly similar to the canned pumpkin, so I don’t recommend choosing one method over the other.
Pingback: Pumpkin Parmesan Ravioli | Witty in the City » webindex24.ch - News aus dem Web
I am looking for your pumpkin chicken thigh recipe I pinned a year ago. When I try to get the recipe it says it is no longer there and to search other places. How can I get that recipe? I would really love to try it. Thanks
I made the pumpkin chicken thigh recipe recently and thought it could be improved. I took the recipe offline while I work on it. If you want to make it in the interim, the recipe is as follows: Whisk together 1 cup of pumpkin purée, 1 cup of chicken stock, 1 teaspoon of brown sugar, 1 teaspoon of maple syrup, 1/2 teaspoon of cinnamon, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of garam masala, salt, and black pepper. Pour the mixture over 6 salted and peppered boneless, skinless chicken thighs in an 8×8 inch baking dish. Bake at 450 for 40 minutes. Serve with the sauce spooned over top.
I’ll try to get a revised recipe back up soon!