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Pumpkin Egg Ravioli

Pumpkin Egg Ravioli

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I love when pumpkins are in season because this is my all-time favorite ravioli dish to make. The orange juice and zest gives a nice tang to the filling, and the shrimp make the perfect addition with the rich brown butter sauce and crunchy pecans.


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  • 2 baby pumpkins
  • 1 1/2 Cup minced shallots, about 3 shallots
  • 8 Tablespoons butter
  • 1 Tablespoon sage
  • Juice from 1 orange
  • Zest from 1/2 an orange
  • Pinch of nutmeg
  • 4 Tablespoons cream cheese
  • 2 Tablespoons chopped chives
  • 1 box fresh pasta sheets, cut into eight 4-inch circles
  • 4 egg yolks
  • Egg wash
  • 1 clove garlic, minced
  • 1/2 Cup pecans
  • 20 baby shrimp
  • Juice from 1 1/2 lemons
  • Parmesan cheese, for garnish

Savory Pumpkin Ravioli

Savory baked squashes make for superb fall dishes, and this recipe for pumpkin ravioli definitely fits the bill. Tender handmade pasta wrapped around sage-scented pumpkin filling makes a hearty, heartwarming meal.


  • 1 cup (269g) pumpkin purée
  • 2 tablespoons (28g) butter
  • 1/3 cup (34g) finely diced onion
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup (50g) shredded Parmesan cheese
  • salt and pepper, to taste
  • 1 tablespoon potato flour, optional


Prepare the pasta dough and set out at room temperature to rest. On the stovetop, begin heating a stockpot of water to cook the ravioli.

Place your measured canned pumpkin in a fine sieve, cover the top with plastic wrap, and weigh it down with another can or bottle. You want to drain excess moisture from the pumpkin, but not squish it through the sieve about 15 to 20 minutes is sufficient.

To make the pumpkin filling: In a medium-sized skillet melt the butter, and add the diced onion. Sauté until the onion becomes translucent.

Add the turmeric and poultry seasoning. Cook for 1 more minute, until the spices are very fragrant. Add the drained pumpkin.

Perfect your technique

Savory Pumpkin Ravioli

Sauté the mixture until well combined and warmed through. This will cook out any excess moisture as well. Add the grated Parmesan cheese, and salt and pepper to taste.

If the filling still seems a little loose, add 1 tablespoon of potato flour to bind it and make it smooth.

Set the filling aside to cool to room temperature. The filling can be prepared the day before and refrigerated, wrapped in plastic, overnight. Return the filling to room temperature before stuffing and sealing the ravioli.

To make the ravioli: Divide the filling into equal portions, based on how large you'll make your ravioli. A 2" circle pasta cutter will yield about 18 to 20 filled ravioli.

Roll the pasta out by hand or with a pasta machine to the second thinnest setting. Place one sheet of pasta on the counter, and space dollops of filling about 2" apart on half the sheet. Whisk 1 large egg with 1 tablespoon cold water, and brush this egg wash around the filling.

Fold the second half of the pasta sheet over the filling mounds. Press down around the filling to form a seal. Use a circle or square cutter to cut out each individual ravioli. Check the seal and crimp with a fork, if needed. Repeat with the remaining pasta and filling.

Once all the ravioli are filled, cook in lightly boiling salted water (the water should taste like the ocean). Once the ravioli float, cook for another 2 minutes. Remove the pasta from the water with a hand strainer, place in a serving bowl and drizzle with melted butter or olive oil. Serve hot.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.

Pumpkin Ravioli

Melt butter with the garlic in a skillet over medium heat and cook for a couple of minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for a few minutes, stirring constantly. Remove from heat and let cool slightly.

Toast pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden. Remove from heat and pour the pine nuts onto a small plate.

In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then letting it cook and bubble for an additional minute or so until the foam is golden brown. Remove from heat and set aside.

Assemble the ravioli: Lay out 18 wonton wrappers and put 1/2 teaspoon of the pumpkin mixture in the center. Beat the egg with 1 tablespoon water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 9 ravioli at a time, keeping the other wrappers covered.)

(If you like, you can trim the raviolis using a circular or square cutter to make the edges uniform. Totally optional!)

Bring a pot of water to a boil. 3 at a time, drop the ravioli into the water and cook for about 1 1/2 to 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.

To serve, spoon a little browned butter onto each plate and smear it around. Place 3 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on toasted pine nuts, sprinkle with a little black pepper, and sprinkle on shaved Parmesan. Finally, sprinkle on the sage and serve!

Recipe Summary

  • 1 cup ricotta cheese
  • ½ cup pumpkin puree
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup tomato paste
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 tablespoons water

Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.

Mix the flour, and 1/2 teaspoon salt in a large bowl make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.

Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.

Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.

Cook ravioli in 4 quarts of boiling salted water until tender drain carefully.

For fresh egg pasta (40 ravioli)

  • 100 g (3,5 oz or 1 cup) of “00” Soft Wheat Flour
  • 100 g (3,5 oz or 1 cup) of durum wheat flour
  • 2 eggs of at least 70 g (2,5 oz) each (1 egg every 100 g of flour)

For the filling

  • 350 g (12,4 oz) of baked Mantua pumpkin (or cheese pumpkin or calabaza squash)
  • 80 g (2,8 oz ) of Amaretti biscuits
  • 50 g (1,8 oz) of quince or pear Mustard
  • 100 g ( 3,5 oz) of dried bread crumbs
  • 100 g ( 3,5 oz ) of grated Grana Padano cheese
  • 1 egg
  • a teaspoon of grated nutmeg
  • a pinch of salt

For the sauce

  • 70 g ( 2,5 oz ) of unsslted butter
  • a few sage leaves
  • grated Parmigiabo cheese to taste

List of Ingredients

  • 2 LB. of pumpkin (or winter squash)
  • 1 1/3 C. of flour
  • 3.5 OZ. of mostarda di mela
  • 2/3 C. of grated Grana Padano cheese, plus a bit more
  • 3 of amaretto cookies
  • 3 of eggs
  • Butter
  • Extravirgin olive oil
  • Salt
  • Pepper


Make a dough with the flour, 2 eggs, and a tablespoon of oil and knead until well mixed. Let the dough rest, unrefrigerated, in a bowl covered with plastic wrap for 2 hours. Clean the pumpkin and remove the seeds, but leave the skin on. Cut it into slices. Place the pumpkin in a baking pan lined with parchment paper, cover it with aluminum foil and bake it at 350°F for 1 hour, until very soft.

Crush the amaretto cookies, chop up the mostarda, and beat 1 egg. Separate the pumpkin flesh from the skin and add the crumbled cookies, the mostarda with 2 tablespoons of its liquid, the cheese, a pinch of salt, some freshly ground pepper, and mix until smooth and uniform. Roll the dough into a long sheet 1 mm thick and divide it in half.

Brush one of the sheets with the beaten egg and place down a tablespoon of filling in dollops about 1 inch apart, then cover with the other sheet of dough. Press the dough together between the dollops of filling and cut the ravioli with a pasta cutter or ravioli tablet.

Drop the ravioli into salted boiling water and cook them for about 3 minutes until they float to the top. Melt 2 pats of butter in a small pan, remove the ravioli with a slotted spoon, distribute them on the plates and top with the melted butter and plenty of grated cheese.

Mimi Thorisson's Pumpkin Ravioli with Brown Butter, Chestnut, and Sage

This comforting dish makes a festive autumn or winter dinner.

While this recipe certainly isn't for the faint of heart, it's a great way to spend a weekend afternoon. Employ the whole family to join in on the fun of making a delicious bowl of authentic Italian pasta from scratch&mdashand with love. Thorisson makes this almost once a week from November to February and comes together quickly and easily with a few extra hands.

small pumpkin (1 pound/450g)

Fine sea salt and freshly ground black pepper

grated parmesan cheese, plus more for serving

recipes basic egg pasta (recipe follows)

salted butter, cut into cubes

chestnuts, cooked, peeled, and coarsely chopped

large eggs, at room temperature

Rice flour (see note), for dusting

  1. Make the filling: Preheat the oven to 400°F.
  2. With a sharp chef &rsquos knife, cut the pumpkin into vertical slices 1-inch thick. Using a large metal spoon, scoop out the seeds and insides of the pumpkin and discard.
  3. Arrange the pumpkin slices on a baking sheet. Drizzle with olive oil and rub on both sides of the pumpkin. Season all over with salt, toss with rosemary sprigs, and drizzle with more olive oil. Roast until fork-tender, about 20 minutes. When cool enough to handle, scoop the flesh of the pumpkin into a large bowl (discard the skins and rosemary sprigs).
  4. Add the Parmesan, nutmeg, breadcrumbs, and salt and pepper to taste. Stir well to combine. Set the filling aside.
  5. Make the pasta: Prepare as directed (see below), divide into two pieces, and roll into two long sheets. Scatter rice flour over a work surface. Place the pasta sheets on the surface. On one sheet, carefully scoop 1 teaspoon of filling for every 3 to 4 inches. Drape the second sheet of pasta over the first one, gently pushing around each filling mound with your fingers to seal and remove any air bubbles. Trim each ravioli parcel with a sharp knife or a pasta stamp of your choice to form a neat shape, whether square, oval, or round.
  6. Line a baking sheet with wax paper and scatter a good amount of rice flour on top. Transfer the ravioli to the baking sheet. Cover loosely with a kitchen towel and set aside in a cool place until ready to cook.
  7. Bring a large pot of salted water to a boil over medium-high heat. Drop the ravioli into the boiling water and stir gently. Cook until they float to the surface, 1 to 2 minutes.
  8. Meanwhile, make the sauce: In a 12- to 14-inch sauté pan, melt the butter over medium heat until it foams. Add the sage leaves and cook until crispy, about 1 minute. Add the chopped chestnuts and toss in the pan so they get coated with the butter. Add 2 tablespoons of the pasta water, and shake the pan vigorously to thicken the sauce.
  9. Scoop out the ravioli with a slotted spoon and transfer to the butter and sage. Toss gently over medium heat to coat the pasta with the sauce. Transfer to plates and grate Parmesan on top before serving.

1. Mound the &ldquo00&rdquo flour on a work surface. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs gently together. Slowly incorporate the flour, starting with the inner sides of the well.

2. When the dough begins to come together, start kneading using just the palms of your hands with a back and forth motion (the joke is that you should always be able to answer the phone while making pasta!). Use a dough scraper to scrape away any stray bits around the pasta dough, as dried-out dough will interfere with your pasta making. The dough is ready when it is elastic and the surface gently &ldquocomes back to you&rdquo when pressed, about 15 to 30 minutes.

3. Place the dough in a large bowl and cover with a lid, a cotton cloth, or a plate. Set aside in the coolest part of your kitchen for 1 hour. (You can also prepare the dough the day before, wrap it in plastic wrap, and refrigerate. Before rolling, bring it back to room temperature.)

4. When ready to roll out the dough, dust a work surface and rolling pin lightly with rice flour. Cut off a piece of dough (the equivalent of a handful), press with the palm of your hand onto the work surface, and roll out with the rolling pin to about ½ inch thick. Set a pasta machine to its thickest setting and roll the pasta dough through it. Switch the pasta machine to the next thinnest setting and roll the pasta dough through again. Continue switching the settings lower and lower until you get a thin and perfectly smooth sheet of pasta. Repeat with the remaining dough.

5. Place the pasta sheet on the floured work surface. Cut and/or stuff the pasta according to your liking. The pasta will be fine at room temperature for up to 30 minutes, but if you&rsquore cooking later, cover the pasta with plastic wrap and refrigerate for up to 24 hours. You can also freeze individual portions for up to three months, making sure they are well wrapped.

Note: Why rice flour? It&rsquos a light, gluten-free flour that&rsquos silky smooth it won&rsquot thicken the water when you cook the pasta and will prevent sticking.

Watermelon & Berry Rosé Sangria

For Pumpkin Filling

2. Line a baking sheet with parchment paper and spread pumpkin pieces, garlic and shallot.

3. Sprinkle thyme and sage over the top.

4. Drizzle with olive oil and season with salt and pepper.

4. Roast in the oven until the pumpkin is tender and shallots are caramelized around the edges, about 20 minutes.

5. Remove from the oven and scrape into a food processor along with the cream, eggs and orange zest.

7. Puree mixture until smooth. Set aside to cool.

For Ravioli

1. Using a 3-inch cookie cutter, ring mold or water glass, cut out circles from all the egg roll wrappers.

2. Lay 24 circles out on a lightly floured surface and top each with approximately 1 teaspoon of the pumpkin filling.

3. Using a pastry brush or your fingertips, lightly wet the perimeter of each circle with water, place another circle wrapper over top and lightly press around the edges to seal.

4. As you work your way around the filling try to squeeze out as much air from the inside as possible, being careful not to overfill the ravioli.

5. Bring a large pot of salted water to a boil.

For the Brown Butter Sauce

1. Meanwhile, add the butter and sage to a large sauté pan over medium-high heat, swirling the pan so the sage cooks evenly.

2. Simmer until the butter starts to develop brown bits and smells rich and nutty, about 4 minutes.

3. Remove from the heat, season with salt and pepper and add a big squeeze of lemon juice.

Putting the Elements Together

1. Cook the ravioli in the boiling water until they are just opaque and float to the surface, about 4 minutes.

2. Using a slotted spoon, drain the ravioli in batches on a paper towel-lined plate, then gently toss in the brown butter sauce to coat.

3. Divide the ravioli among 4 plates and spoon more brown butter sauce over top.

4. Garnish with chopped hazelnuts.

5. Just before serving, shave long strips of Parmesan over the ravioli with a vegetable peeler.

Recipe Summary

  • 3 cups all-purpose flour
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 2 teaspoons salt
  • 1 tablespoon water
  • 1 small pumpkin
  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon heavy cream
  • 1 large egg
  • salt and ground black pepper to taste
  • ½ cup salted butter
  • 2 tablespoons finely chopped fresh sage
  • salt and ground black pepper to taste
  • ¼ cup shredded Parmesan cheese

Combine flour, eggs, and salt in the bowl of a food processor pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.

Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.

While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.

Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream beat for a bit until mixture cools down. Mix in egg, salt, and pepper set filling aside.

Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.

Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.

Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.

Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.

Watch the video: Roasted Pumpkin Soup Recipe (July 2022).


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