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Pumpkin Ravioli
Isabella

Pumpkin Ravioli

Pumpkin Ravioli is autumn comfort food at its finest — elegant yet cozy, creamy yet light. Homemade pasta pillows filled with velvety pumpkin, nutmeg, and Parmesan create a perfect balance of savory and sweet. Whether for a special dinner or a cozy night in, this dish brings a gourmet Italian touch to your fall table.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 2 cups all-purpose flour plus extra for dusting
  • 0.5 teaspoon kosher salt
  • 4 large eggs room temperature
For the Filling
  • 15 ounce pumpkin purée well-drained
  • 0.25 cup freshly grated Parmesan cheese
  • 1 large egg yolk lightly beaten
  • 1 tablespoon light brown sugar packed
  • 1 pinch ground nutmeg
  • kosher salt and freshly ground black pepper to taste
For Serving
  • 0.5 cup unsalted butter
  • 2 tablespoons raw shelled pumpkin seeds
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • freshly grated Parmesan for garnish

Method
 

  1. Step 1: Make the Pasta Dough
    Whisk together flour and salt. On a clean surface, form a well and add eggs. Gradually incorporate the flour with a fork until a rough dough forms. Knead for 5 minutes until smooth and elastic, then wrap in plastic and refrigerate for 1 hour.
  2. Step 2: Prepare the Pumpkin Filling
    Drain the pumpkin purée in a fine-mesh sieve for 15 minutes. Mix with Parmesan, egg yolk, brown sugar, nutmeg, salt, and pepper until creamy.
  3. Step 3: Roll the Pasta
    Divide dough into four pieces. Roll one piece into a rectangle, then feed through the pasta machine, reducing thickness gradually until nearly transparent. Repeat with remaining dough.
  4. Step 4: Fill and Seal the Ravioli
    Place 1 tablespoon of filling every inch along a pasta sheet. Moisten between fillings, cover with another sheet, and seal firmly. Cut and crimp edges. Refrigerate until ready to cook.
  5. Step 5: Prepare the Brown Butter Sauce
    Melt butter in a skillet over medium heat. Add pumpkin seeds and cook until toasted and golden, 6–8 minutes. Add garlic and thyme, cook 1 minute, then remove from heat.
  6. Step 6: Cook the Ravioli
    Boil salted water and cook ravioli for 1½–2 minutes until they float. Transfer directly to brown butter sauce and toss gently. Serve with Parmesan and thyme.

Notes

To make gluten-free, use a 1:1 gluten-free flour blend and add an extra egg yolk. For a flavor twist, substitute sage for thyme or add a spoonful of ricotta to the filling. Freeze uncooked ravioli on a tray, then bag for up to 2 months.