Get ready to "fall" in love with this Pumpkin Ravioli. Homemade pasta meets pumpkin, and it's DELICIOUS!

With cooler weather right around the corner, this is a cozy autumnal dish you will want to make on repeat. Pumpkin ravioli gives the warm and heartiness of pasta paired with the ubiquitous fall pumpkin flavor. This is the perfect pasta dish to make when the nights are getting darker and colder and you plan on staying inside and getting cozy for the evening.

The pumpkin flavors are present but not at all overwhelming. If you like pumpkin desserts but are unsure about it in a savory dish - give this a try! You will be pleasantly surprised.

Homemade pasta is not as scary as it may sound. The most important thins is to be patient and take your time. If you want to start with a more basic homemade pasta, try my recipe here. That will give you the foundation to jump into a filled pasts like this pumpkin ravioli. BUT, this recipe is absolutely beginner friendly. Have fun and enjoy the process! Tell me in the comments how yours turned out!

Ingredients you'll need for Pumpkin Ravioli

This pasta recipe should you follow it exactly, made me 18 raviolis with a little extra pasta dough left over.

Homemade Pasta Ingredients

3 ½ Cups of Flour
½ teaspoon Sea Salt
6 Egg Yolks
3 Eggs
¾ Cup Pumpkin

Filling Ingredients

4 Cups fresh spinach
½ Shallot diced
Salt & pepper to taste
1 ½ teaspoon Minced Garlic
½ teaspoon Nutmeg
¼ Cup Parmigiano Reggiano (parmesan cheese)
1 ½ Cups Ricotta Cheese
2 tablespoon Butter

Sauce Ingredients

½ Shallot, diced
1 tablespoon Butter
½ Cup White Wine of your choice
2 tablespoon Pumpkin
½ teaspoon Sea salt
1 ½ Cups Heavy Cream

Helpful Equipment/Ingredient Links

3 qt Pots and 12" Skillet Used - get 10% any order with this link
Pot for Pasta w/ Steamer
Chef 10" knife used: Flint and Flame - use code, CHEFTIM40 for 40% off entire site
Bench Scraper
Pasta Attachment
Ravioli Cutter Kit

Instructions for Pumpkin Ravioli

Making the Pasta (Stage 1)

Step 1: Gather ingredients. Begin pasta process (step 2).

Step 2: Pour flour on counter and form a well. Add in salt, yolks, eggs, and pumpkin into the middle and whisk to mix egg and pumpkin together.

Flour prepped for pasta with a hole in the center.

Pumpkin filling and eggs in a pile of flour.

Step 3: Fold in the walls of flour until wet ingredients are fully incorporated into dry flour. Using your hands, form a loose ball. Once ball is formed, start kneading it until it forms a slightly firm ball. Cover with plastic for 30 minutes and set aside and make the filling.

Filling for Pumpkin Ravioli (Stage 2)

Step 4: Sauté butter and shallots together over medium heat for 2 minutes. Then, add in garlic and cook just until it starts to turn brown which is about 60-90 seconds. Add in nutmeg and spinach and cook down until spinach is wilted down. Remove from heat.

Step 5: Add in salt and pepper to taste and place filling ingredients on cutting board and chop. Allow it to cool and add in parmesan and ricotta cheese.

Rolling out a sheet of pasta for ravioli.

Shaping the Ravioli Pasta (Stage 3)

Step 6: Take pasta out of plastic and set on a floured surface. Using your fingers spread out the dough ball until it's about ¾" thick. Then cut 1-inch-wide strips that are about a foot long. Use your fingers and flour to flatten out easier. Once you have a foot length, fold the pasta in half lengthwise and flatten it out again. With the thickest setting on your pasta attachment, run your pasta through slowly. Run it through twice on this setting using flour as need along the way to ensure it doesn't stick. Then, change setting to a middle thickness, and run pasta through twice. Finally, on the thinnest setting run it through two to three times . You should come out with a piece of pasta dough 3 ½ to 4 feet long.

Filling for ravioli being placed onto pasta.

Step 7: Lay out your strips of dough beside each other and scoop in 1 ½ tablespoon of the filling separated by 1 ½ to 2" to allow plenty of space for the next filling. Place the other strip of dough on top of the filling and gently press in between the fillings so you can know where to set down and cut your raviolis with your cutting tool. Be sure to flour along the way through the whole process. Cut your ravioli squares. Once your ravioli is made you can cook right away or place in the refrigerator for 24 hours and use within that time frame or freeze until use.

Cooking the Pumpkin Ravioli (Stage 4)

Step 8: Boil water adding 2 tablespoon of sea salt to pot. I generally use a rule of 2 tablespoon of sea salt for 4 servings of pasta or 1 gallon of water. Cook ravioli. This won't take long so keep an eye on it.

Step 9: In a seperate pot on medium heat, add in butter and shallots. Cook for 2 minutes. Then, add in white wine and reduce to medium low heat. Cook until 1 ½ to 2 tablespoon of the wine remains. Add in ½ teaspoon sea salt, 2 tablespoon pumpkin and 1 ½ cups heavy cream over medium heat and then bring to a low boil. Simmer over medium low heat until sauce starts to thicken up.

Step 10: Place a few Tbsps of sauce in your bowl with 5-6 ravioli's then top with more sauce, Parmigiano Reggiano (parmesan cheese) and some fresh parsley or chives. Serve and enjoy!

Recipe

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Ingredients you'll need for Pumpkin Ravioli

Helpful Equipment/Ingredient Links