Pumpkin Ravioli

Name: Pumpkin Ravioli
Prep time: 35 min
Total time: 1 h 55 min
Yield: 4 - 6 serving(s)
Ingredients: 2 c. all-purpose flour, plus more for surface; 1/2 tsp. kosher salt; 4 large eggs; 1 (15-oz) can of pumpkin; 1/4 c. freshly grated parmesan; 1 egg yolk, lightly beaten; 1 tbsp. packed light brown sugar; Pinch nutmeg; Kosher salt; Freshly ground black pepper; 1/2 c. (1 stick) butter; 2 tbsp. raw, shelled pumpkin seeds; 2 cloves garlic, minced; 1 tbsp. freshly chopped thyme; Freshly grated Parmesan, for serving

By Lena AbrahamUpdated: Nov 7, 2023

4.5

2 Ratings

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preview for Homemade Pumpkin Ravioli Couldn't Be More Fall If It Tried

Homemade pasta might seem like a chore, but trust us—this pumpkin ravioli is worth every second. Filled with a cheesy pumpkin filling and tossed with an herby garlic butter sauce, this is the fall dinner we serve when we’re looking to truly impress. If this is your first time making ravioli at home, or if you’re looking to switch up your Thanksgiving dinner this year, keep reading on for all of our top tips on how to perfect it:

Do I have to make the pasta from scratch?
Nope! While we think it’s worth every single second to make this pasta from scratch, for a faster version, you can use wonton wrappers. Add a tablespoon of the filling to the center of the wonton wrapper, wet the edges with water, and cover with another wonton wrapper. Make sure there is no air trapped in the ravioli, then press on all sides to seal. Boil in salted water until wonton wrappers are cooked through, 2 to 3 minutes.

Tip: When making this pasta from scratch, we suggest giving yourself an afternoon to prepare them, or make the pasta dough the night before so you have half the work done already.

The pumpkin purée:
You can totally use store-bought in this recipe, but you can also make homemade pumpkin purée if you’re looking to take this recipe over the top. For ease and for flavor in this recipe, we'd recommend kabocha squash. It's sweeter than your average pumpkin, and much easier to cut into manageable pieces. To roast, cut into large wedges, toss with olive oil, and bake in a 400° oven until tender, 30 to 35 minutes. Scoop into a food processor and blend until smooth.

The best sauce to serve with pumpkin ravioli:
We chose to serve our pumpkin ravioli with a simple garlic-butter sauce, paired with pumpkin seeds, thyme, and fresh Parmesan. We think it complements the pumpkin filling perfectly, but if you’re looking for another option, feel free to add the sauce from our creamy pumpkin gnocchi or pumpkin carbonara if you want to double-down on the pumpkin flavor.

Tip: While a stick of butter may seem excessive, it creates the base of our sauce to coat each and every ravioli—don’t skip it. If you prefer less butter sauce, feel free to add a bit at a time until you reach your desired amount.

Storage & freezing:
If you have any leftovers, store them in an airtight container in the fridge for 2-3 days. Looking for a make-ahead dinner to enjoy when you’re ready? Freeze the ravioli flat in a single layer in a resealable plastic bag. If you would like to freeze more than one layer of ravioli, place a sheet of wax paper between layers so the ravioli don't freeze together. When ready to cook, boil in salted water for 2 to 3 minutes, or until pasta is tender. These may be kept frozen for up to 3 months.

Made the ravioli? Let us know what you think in the comment section below!

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Yields:: 4 - 6 serving(s)
Prep Time:: 35 mins
Total Time:: 1 hr 55 mins
Cal/Serv:: 631

Ingredients

For the pasta

2 c.
all-purpose flour, plus more for surface
1/2 tsp.
kosher salt
4
large eggs

For the filling

1
(15-oz) can of pumpkin
1/4 c.
freshly grated parmesan
1
egg yolk, lightly beaten
1 tbsp.
packed light brown sugar
Pinch nutmeg
Kosher salt
Freshly ground black pepper

For serving

1/2 c.
(1 stick) butter
2 tbsp.
raw, shelled pumpkin seeds
2
cloves garlic, minced
1 tbsp.
freshly chopped thyme
Freshly grated Parmesan, for serving

Directions

1. Step 1In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
2. Step 2Meanwhile, make filling: drain pumpkin by placing in a fine mesh strainer set inside a large bowl. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press pumpkin. Let drain 15 minutes.
3. Step 3When pumpkin has drained, transfer to a medium bowl. Add parmesan, egg yolk, sugar, and nutmeg and season with salt and pepper. Stir to combine.
4. Step 4When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in the refrigerator.
5. Step 5On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times.
6. Step 6Reduce setting by one degree. Repeat process of rolling and folding 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.
7. Step 7Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough on top and press between filling to seal, making sure to press out as much air as possible. (Air trapped in the ravioli will force them to the surface when boiling.) Using a biscuit cutter or knife, cut between each pocket to make individual ravioli. If desired, use fork tines to seal ravioli shut. Repeat with remaining dough and filling. Refrigerate until ready to cook.
8. Step 8When ready to serve, melt butter in a medium skillet. Add pumpkin seeds and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute more, then remove pan from heat.
9. Step 9In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 ½ minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Serve warm with Parmesan.