This creamy pumpkin ravioli is the epitome of fall in a savory dish! The homemade pasta is soft and supple, filled with a warm and cozy pumpkin spice filling.
Fall is the perfect time to try new cozy flavors, and this pumpkin ravioli is the epitome of a warm and cozy autumn dish - perfect for a big family dinner or just a casual night in (either should be paired with a glass of wine, in my opinion). To make this ravioli, you’ll want to visit my homemade pasta dough recipe first - once you’ve got that down, pop back over here to learn how to make the pumpkin filling! Trust me, it’s to die for.
Here are some other ravioli recipes you might enjoy: Loaded Baked Potato Ravioli, Homemade Sweet Potato Ravioli, and Cream Cheese and Tomato Pesto Ravioli.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this creamy pumpkin ravioli:
- ravioli mold
- homemade pasta dough
- ricotta cheese
- pumpkin puree
- eggs
- parmesan cheese
- cinnamon
- allspice
- ground cayenne
- salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add some greens. If you want some healthy additions to this filling, mix in chopped and cooked spinach or kale with the ricotta and pumpkin puree!
- Add more spice. I'm always a proponent of adding more spice, so up the amount of cayenne or add some red pepper flakes for a subtle, but still delicious kick!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- How to roll pasta dough: If you don't have a pasta maker, a rolling pin or even a wine bottle will do just fine! It will take more time and elbow grease, but you'll be able to roll your dough thin enough to fill and shape even if you don't have fancy tools.
More pasta recipes:
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Creamy Pumpkin Ravioli
Ingredients
- Homemade Pasta Dough rolled in flat sheets
- 1 cup ricotta cheese
- ½ cup pumpkin puree
- 1 egg
- ½ cup parmesan cheese grated or shredded
- 2 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon salt
- ½ teaspoon cayenne
- pepper to taste
Instructions
For the filling:
- In a medium bowl, mix together ricotta, pumpkin, egg and parmesan until combined.
- Add in spices, tasting as you go and adding more or less according to what you like!
To assemble the ravioli:
- Roll out two dough sheets of the same size - if you’re using a pasta roller, I typically like to go between levels 3-4.
- Line your ravioli mold with one dough sheet and fill each square with a small spoonful of filling. Roll the other dough sheet on top, then press down and cut out each ravioli square. Repeat as needed.
- Boil around 6-8 minutes, or longer depending on how soft you like your ravioli - just don’t boil them too long, or they’ll explode!
- Top with a sauce of your choice and enjoy!
Notes
- You can still make these without a mold - just lay one dough sheet flat and lightly indent with a pastry cutter/roller the squares you plan to cut. Put a small scoop of filling in the center of each square, and then lay your second dough sheet on top of the filled layer. Press down around the edges of each square to marry the dough sheets together, and then cut out the squares using a pastry roller or knife.
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