Pumpkin Stuffed Ravioli
SO. MANY. PUMPKINS.
I decided to stuff them into ravioli and it totally worked out. 100% homemade and 100% stuffed with love. I really love pumpkin but I couldn’t make another pumpkin soup and just wanted to do something more creative with my day off. These ravioli are made with turmeric so they get the pretty yellow colour which brought the Autumn sunshine to my plate in the best way!
(Looking for more pasta recipes? Have a look here.)
What do you need? (4 servings)
For the pasta:
2 cups or 240g of flour
4 eggs
2 teaspoons of ground turmeric
1 tablespoon of olive oil
some salt
For the stuffing:
Half a small pumpkin (or quarter of a medium sized pumpkin)
200g ricotta
3-4 good grates of orange and lemon zest each
a good sprinkle of nutmeg
1/4 cup or about 20grams of grated parmesan
To serve:
Some plain good quality or infused olive oil. I used porcini infused olive oil.
some chives or sage
Freshly ground pepper
The porcini infused olive oil came from Oil&Vinegar
What do you need to do?
For the pasta dough:
Combine all the ingredients with a stand mixer using a dough hook and leave to knead until fully incorporated. If the dough seems crumbly, add a little bit of water, teaspoon by teaspoon. If too wet, add a little water, also teaspoon by teaspoon. Once reasonably smooth, take the dough out and knead a bit more by hand until the dough springs back up when you press your finger into it. Wrap and leave to cool in the fridge for at least 1 hour.
For the stuffing:
Roast the pumpkin. Place in a roasting tin with some olive oil and salt. No need to peel but do take the seeds out. Pop in an oven at 180°C for about 30min. To check if it is ready, just pierce with a fork to see if it goes through smoothly.
When ready, take out of the oven and leave to cool. Then smash with a fork into a puree and add the rest of the ingredients. stir together with your fork into a homogenous mix.
Making the ravioli:
Work with the pasta in quarters. Take 1/4 of the dough and roll it out. I used the KitchenAid pasta roller attachment and roll to thickness 5. Generally, look at a thickness of 1/8 inches or 3 mm.
I made triangles by cutting out squares and then folding them from corner to corner with a small teaspoon of filling on the inside. If you have a square ravioli cutter you can put dollops of filling on the top half of your rolled out sheet and fold the bottom half over the top half. The use the cutter to cut out the squares. Make sure that in either case you wet the sides of the ravioli before folding over so they stick shut.
To cook, simply put them in boiling water for 1min30, fish them out and place on the plates.
And finally serve with your favourite olive oil, a grating of parmesan and some fresh herbs like chives or sage.
I also roasted and peeled the pumpkin seeds and added them to the dish. This is VERY time consuming but, hey, why not? ;)
What else should I try with pumpkin? I still have some left ^^
