This recipe is a little departure from the usual pumpkin pasta, leaning into the seasonal magic of roasted squash. I love the way the oven’s warmth transforms the pumpkin into something intensely sweet and smoky, perfect for filling delicate pasta pockets. It’s a cozy project that makes the house smell like fall in every breath.
Why I Keep Coming Back to This Dish
It’s simple yet indulgent, perfect for fall’s fleeting moments. The process of roasting and folding feels meditative, grounding me in seasonal rhythm. Plus, the contrast of crispy seeds and tender pasta keeps each bite interesting.
Breaking Down the Ingredients
- Pumpkin flesh: Sweet, smoky, melts into a silky filling that balances richness. Swap with butternut squash if needed.
- Pasta dough: Simple flour and eggs, but add a touch of olive oil for elasticity. Gluten-free? Try rice flour.
- Sage or herbs: Fresh herbs lift the filling with their aromatic punch, but dried works in a pinch.
- Parmesan cheese: Adds a salty, nutty depth, but Pecorino or grana padano can swap in for sharper bites.
- Toasted pumpkin seeds: Crunchy topping that echoes the filling’s smoky sweetness, with a pop of salt.
Tools & Equipment for Perfect Ravioli
- Rolling pin: To gently roll out dough to an even thickness.
- Pastry cutter or knife: To cut out the ravioli shapes cleanly.
- Mixing bowls: To mix and hold the filling.
- Silicone brush: To seal the edges with water or egg wash.
- Baking sheet: To roast the pumpkin evenly.
Crafting the Perfect Roasted Pumpkin Ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small pumpkin in half, scoop out seeds, and roast on a baking sheet until soft, about 40 minutes.
Step 3: While pumpkin roasts, prepare your ravioli dough or buy fresh sheets.
Step 4: Once pumpkin is cool enough to handle, scoop out flesh and mash until smooth.
Cooking Checks & Tips to Keep You on Track
- The pumpkin flesh should be deeply caramelized and fragrant, not burnt.
- Dough should be elastic and slightly tacky, not sticky or dry.
- Ravioli edges should seal well; use a bit of water as glue if needed.
Common Mistakes & How to Fix Them
- Dull knives? Use a sharp knife to cut pumpkin halves, or it might slip.
- Unsealed edges? Seal ravioli edges thoroughly or filling will leak during cooking.
- Kneading too much? Overworking dough makes it tough; handle gently.
- Undercooked pumpkin? If pumpkin isn’t caramelized enough, roast longer and at a higher temp.
Roasted Pumpkin Ravioli
This dish features tender pasta pockets filled with a silky, smoky roasted pumpkin filling. The process involves roasting the pumpkin to develop deep sweetness and caramelization, then folding the filling into fresh pasta dough and cooking until al dente. Topped with crispy toasted pumpkin seeds, it offers a cozy, fall-inspired texture and flavor profile.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the pumpkin halves on a baking sheet and roast until soft and deeply caramelized, about 40 minutes. The aroma should be sweet and smoky.
- Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth, revealing a vibrant, silky orange puree with a slightly smoky aroma.
- In a mixing bowl, combine the mashed pumpkin with chopped sage and grated Parmesan, stirring until well blended. Set aside as your filling.
- In a large bowl, mix the flour and eggs, then add olive oil. Knead gently until the dough is elastic, slightly tacky, but not sticky. Cover and let rest for 15 minutes.
- Divide the rested dough into four parts. Using a rolling pin, roll each portion into a thin sheet, about 1/16 inch thick, dusting lightly with flour to prevent sticking.
- Cut the pasta sheets into evenly spaced rectangles or circles using a pastry cutter or knife, creating individual ravioli shapes.
- Place a small spoonful of pumpkin filling onto the center of one pasta shape. Brush the edges with water using a silicone brush, then carefully fold over to seal, pressing out any air and ensuring a tight seal.
- Repeat with remaining pasta and filling, arranging the finished ravioli on a floured tray, ready to cook.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in and cook until they float and are tender, about 4 minutes.
- While the ravioli cook, toast the pumpkin seeds in a dry skillet over medium heat until golden and crispy, about 3-4 minutes. Set aside.
- Drain the cooked ravioli and serve hot, topped with toasted pumpkin seeds and a few fresh sage leaves for garnish. Drizzle with a little olive oil if desired.
Notes
Ensure the pumpkin is caramelized enough for a rich flavor. Seal the ravioli edges thoroughly to prevent filling from leaking during cooking. Handling the dough gently will keep it tender and elastic.
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