Description
Discover a delicious recipe for homemade Pumpkin Ravioli that will satisfy your fall cravings. Learn how to make this seasonal pasta dish from scratch on our cooking website today!
Ingredients
- 2 tablespoons (30 ml) unsalted butter
- 1/2 shallot, minced
- 1 clove garlic, minced
- 1 cup (240 ml) pure pumpkin purée
- 1 teaspoon (5 ml) minced sage
- Salt and freshly ground black pepper
- 1/4 cup (60 ml) sour cream
- 1/4 cup (25 g) grated alternative cheese
- 1 large egg
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 3/4 cup (180 ml) pure pumpkin purée
- 1 large egg yolk
- 1 cup (240 ml) vegetable oil
- 1 bunch fresh sage leaves (12 to 15)
- Salt and freshly ground black pepper
Instructions
- For the filling: Heat the butter in a pan over moderate heat. Add in the minced shallot and garlic, stirring occasionally, until they become tender and start to turn golden, roughly 5 minutes. Mix in the pumpkin, sage, a pinch of salt, and some black pepper, cooking until the blend starts to gently bubble. Take off the heat and incorporate the sour cream and grated cheese. Allow the mixture to cool down while preparing the pasta. Once fully cooled, blend in the egg until the mixture is uniform.
- For the pasta: Sprinkle flour on a baking tray and three parchment sheets. Heat a large pot of salted water until it boils over medium-high heat. Combine the flour, pumpkin purée, and egg yolk in a food processor, pulsing until a dough forms, about 1 minute. Move the dough to a floured area, knead into a ball, cover it, and let it sit for 30 minutes. Cut the dough into 4 equal sections. Using a pasta machine, flatten each dough piece into long sheets, adjusting the settings from thick to thin on your machine. Lay each sheet on the tray, dust with flour, and layer with parchment. Continue with the remaining dough.
- Once all sheets are ready, place one on a lightly floured surface. Use a pumpkin-shaped cutter to gently outline rows of pumpkins on the dough (don’t cut through). Place a generous teaspoon of the cooled filling in the center of each marked pumpkin, then cover with another pasta sheet. Press around the filling to remove any air and cut out the ravioli with the cutter. Discard the excess dough around each ravioli. Seal each ravioli’s edges with a fork.
- Place the ravioli on the floured tray, ensuring they don’t touch each other. You should have 24 to 26 ravioli, depending on your cutter’s size. (Refer to Cook’s Note for freezing instructions).
- For the sage butter: In a big pan, melt the butter over moderate heat. Add the sage leaves and stir occasionally until they crisp and the butter starts to brown and smell nutty. Add a teaspoon of salt. Keep the mixture warm on low heat.
- Cook the ravioli in the boiling salted water until they are soft yet firm, about 3 to 4 minutes. Pour about 2 tablespoons of the browned butter into 4 shallow bowls. Drain the ravioli and distribute them among the bowls, topping with the rest of the sauce and sage leaves. Finish with a sprinkle of black pepper and serve.
Notes
- Fully cool the pumpkin filling before adding the egg to prevent it from cooking.
- Dust the pasta sheets with flour to prevent sticking when layering with parchment.
- Avoid overcrowding the ravioli in boiling water for even cooking.
