Creamy Pumpkin Ravioli
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.
Servings: 2 servings
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.