The ravioli, typical in Italy, are a type of stuffed pasta inside of meat, fish, vegetables or cheese. It is normally square in shape, but there are several ways to prepare it. The ravioli are usually accompanied with sauces, such as a pomodoro sauce, pesto, butter, cream, and an infinite number of sauces that will give the final touch to the ravioli.
In this opportunity, we are going to prepare a pumpkin ravioli recipe, with a sweet and delicious point very typical of this autumn ingredient. In addition, we will add other touches to give a very interesting point to the preparation. If you want to know more, keep reading and discover how to make pumpkin ravioli, A recipe that you are going to love!
Ingredients to make Pumpkin Ravioli:
How to make Pumpkin Ravioli:
Grate the Parmesan cheese and lightly mash the ricotta cheese with a fork. Chop the fresh basil leaves.
Roast the pumpkin in small pieces in the oven. Add a little oil and salt and cook for 25 minutes at 180 ºC. Stir every 10 minutes so that it is well done on all sides.
Trick: If you don’t have fresh basil, you can use dried basil as a last option.
Put a little oil in a frying pan to sauté the ricotta. Add pepper, part of the basil and oregano, stir over low heat and form a thick paste. When you see that all the ingredients are integrated, remove from the heat.
Once the pumpkin is roasted, this is what it will look like. It must be tender to be able to crush it easily, so it is not advisable for the oven to have a too high temperature, or it will be dry.
Reserve, because now you are going to preparing the sauce for the pumpkin ravioli.
Pour the coconut cream or cream into a pan if you wish. Lower the heat and add nutmeg, onion powder, and the rest of the fresh and chopped basil that you have left, add a point of salt to the sauce. If you don’t have cream, you can prepare your own by following our recipe for homemade milk cream.
Stir and, after three minutes and with the ingredients fused, add the cheeses. Continue stirring until it is melted and the cream is ready, it is not advisable to cook for longer than indicated so that it does not become too doughy when it warms up.
Book and you will have the sauce to accompany the ravioli pumpkin ready.
Prepare the fresh pasta to form the ravioli. Try to cut the dough into equal squares and, on a parchment paper, leave them approximately 5×5 cm in size. Go filling with small portions of cheese and pumpkin. Help yourself with a fork, as it will be easier to grab the portions. Deposit right in the center of the dough forming small mounds.
Trick: Remember to always leave the couple of dough without filling to close the ravioli.
With great care, place the empty dough layer just on top so that it evens out and you can close the ravioli, seal the edges with a fork if you don’t have another type of toothed utensil.
Once you have finished assembling each piece of ravioli, take to the freezer for half an hour, be careful that they are not too close together to prevent them from sticking together.
Meanwhile, bring a large pot with plenty of water to a boil. Take out the ravioli and pour in small portions, let the pasta cook for 6 minutes each batch without touching them and take them out to drain.
Pour the cream sauce into a bowl and place the pumpkin ravioli on top, it will be a delight to taste this magnificent dish with incredible flavors and aromas, as well as healthy and homemade.
If you liked the recipe for Pumpkin ravioli, we suggest you enter our Ravioli Recipes category. You can also visit a selection of the best Italian recipes.
Pumpkin Ricotta Ravioli – Suggestions and Other Recipes
Have you been craving these pumpkin and ricotta ravioli? They are incredible! And, as we explained at the beginning, there are many sauces that you can use to accompany your ravioli. In addition to this cream that we have prepared, you can also make some pumpkin ravioli with mushroom sauce to give a super autumnal touch to your plate.
If you want to know other recipes for sauces for stuffed pasta, click on the link and discover all our suggestions.