Description
Delicious homemade pumpkin ravioli filled with a creamy pumpkin and Parmesan mixture, served in a nutty brown butter sauce with toasted pumpkin seeds and fresh thyme. This autumn-inspired dish combines tender pasta with sweet and savory flavors, perfect for a festive meal or cozy dinner.
Ingredients
Scale
For the pasta
- 2 cups all-purpose flour, plus more for surface
- 1/2 tsp kosher salt
- 4 large eggs
For the filling
- 1 (15-oz) can of pumpkin
- 1/4 cup freshly grated Parmesan
- 1 egg yolk, lightly beaten
- 1 Tbsp packed light brown sugar
- Pinch nutmeg
- Kosher salt
- Freshly ground black pepper
For serving
- 1/2 cup (1 stick) butter
- 2 Tbsp raw, shelled pumpkin seeds
- 2 cloves garlic, minced
- 1 Tbsp freshly chopped thyme
- Freshly grated Parmesan, for serving
Instructions
- Prepare the pasta dough: In a medium bowl, whisk together flour and salt. Pour flour mixture onto a clean surface and make a well in the center. Crack eggs into the well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Knead dough by hand until smooth and no longer sticky, about 5 minutes, adding flour as needed. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
- Drain the pumpkin: Place canned pumpkin into a fine mesh strainer set over a large bowl. Cover with plastic wrap and place a small bowl on top to lightly press the pumpkin. Let drain for 15 minutes to remove excess moisture.
- Make the filling: Transfer drained pumpkin to a medium bowl. Add Parmesan, egg yolk, brown sugar, and nutmeg. Season with salt and freshly ground pepper. Stir until well combined.
- Divide dough for rolling: Remove dough from refrigerator, cut into quarters. Wrap all but one piece back in plastic wrap and refrigerate to keep cold.
- Roll the pasta dough: On a lightly floured surface, roll out the uncovered dough into a long rectangle about 1/4 inch thick. Use a pasta maker starting at the widest setting and pass dough through twice. Fold short ends to meet in center, then fold in half to quarter the dough. Roll out again to 1/4 inch thick and pass through press two more times. Reduce setting by one and repeat rolling and folding 2-3 times. Continue this process, gradually decreasing the pasta maker setting until dough reaches the thinnest setting. Trim dough if it becomes too long.
- Repeat rolling for remaining dough: Repeat the rolling process with remaining dough quarters kept in the refrigerator, covering rolled sheets with a clean towel to prevent drying.
- Assemble ravioli: Lay one pasta sheet on a floured surface. Spoon about 1 tablespoon of filling every 1 inch. Lightly wet the dough between filling mounds with water using your finger. Lay a second sheet on top and press gently around filling to seal, removing air pockets. Cut ravioli using a biscuit cutter or knife, and press edges with fork tines to seal if desired. Refrigerate ravioli until ready to cook.
- Prepare brown butter sauce: Melt butter in a medium skillet over medium heat. Add pumpkin seeds and cook, swirling occasionally, until seeds are toasted and butter is browned with a nutty aroma, about 6 to 8 minutes. Add minced garlic and chopped thyme, cooking for 1 minute more. Remove pan from heat.
- Cook ravioli and serve: Bring a large pot of salted water to a boil. Working in batches, cook ravioli until tender, about 1 ½ minutes. Use a spider or slotted spoon to transfer ravioli directly to the brown butter sauce. Gently toss to coat. Serve warm topped with freshly grated Parmesan.
Notes
- Make sure to drain the canned pumpkin thoroughly to avoid a watery filling.
- Use a pasta maker to achieve thin, even sheets for the best texture.
- Press out air between ravioli filling to prevent them from floating and bursting during cooking.
- Cook ravioli in batches to avoid overcrowding the pot and sticking.
- Brown butter sauce can be made ahead and gently reheated with the ravioli just before serving.
Nutrition
- Serving Size: 1 serving (approx. 4 ravioli with sauce)
- Calories: 420
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 115 mg
