Ricotta pumpkin ravioli Easy recipe

With fall already here and the weather turning colder, there is no better way to cozy up than with a delicious plate of ricotta pumpkin ravioli! Among the many fall ravioli recipes and fillings, we have a sweet spot for pumpkin and ricotta, the perfect pair to unite the richness of cheese and the nuttiness of pumpkin.

As much as it might sound too daunting to even try to make, ravioli are a type of pasta that really fills you inside and with a soft filled heart, I am sure you can’t say no to them!

What are ravioli and where do they come from?

Ravioli are a type of filled pasta from Italy, historical records suggest the idea was taken from the popular stuffed pastry of the Middle East and then adapted to the regional cuisine. The word ‘ravioli’ is said to originate from the Italian word ‘riavvolgere’ which means to wrap, which captures the essence of how the pasta sheet encloses the filling in this delicious pasta.
The history of ravioli traced back to the Middle Ages, when they were a popular dish to have days after Easter. Then we find mentions of them in the famous Decameron by Boccaccio (“…they did nothing else but make macaroni and ravioli and cook them…”) Wikipedia.

The fantastic thing about ravioli is that they are a type of pasta that is widespread in all of Italy and each region has their own variations with local ingredients and among the many even the ricotta pumpkin ravioli we will make with this recipe.

What are some common types of Ravioli filling?

The difference among ravioli doesn’t stop at fillings but also includes different names and shapes depending in the region you are in. This pasta can take different shapes from the more traditional square or round, to rectangular ones or even larger squares

• Liguria: traditionally named ‘pansotti’ because they resemble a pot belly. Filled with greens like chard and sometimes fish
• Emilia Romagna: traditionally filled with ricotta and spinach or meats. There are also versions with pumpkin, parmesan and amaretti.
• Abruzzo: there’s a sweet version filled with sugared ricotta with cinnamon or marjoram
• Piemonte: famous for ‘agnolotti’, made with roasted meat and vegetables or with a mix of cheeses.
• Marche: ‘piconi ascolani’ are a baked version of ravioli filled with eggs, lemon zest and three cheeses.
• Friuli Venezia Giulia: ravioli are called ‘cjarsons’, and in the town of Pontebba they make sweet agnolotti with ricotta, figs, prunes, sugar and salt.
• Lombardy: in the city of Mantova, at Christmas, pumpkin tortelli are made and served with a sage butter sauce.
• Sardegna: called ‘culurgiones’, these ravioli are filled with potato and mint.

What sauce pairs well with ricotta pumpkin ravioli?

I love ricotta ravioli because they are so versatile! You can pair them with:

• sage brown butter sauce: this is one of my favourites, as the brown butter pairs so well with the nuttiness of the pumpkin and the fresh sage leaves add an even better flavour.
• butter & parmesan sauce: this is what we had for this ravioli, simple and easy, but sometimes it’s all you need for the coziest dish.
• walnut cream sauce: the nuttiness of pumpkin would pair amazingly with walnuts, then use cream, garlic and parmesan to unite everything.
• brown butter maple sauce: maple syrup and sage, yes please! Both of these really enhance these ricotta pumpkin ravioli.
• hazelnut & brown butter sage: another version of the brown butter, nuts will go amazing with this pasta dish.
• tomato & parmesan sauce: classic and traditional, but always hits the spot.
• truffle sauce: not my taste, but Simona loves this and pairing it with ricotta and pumpkin really enhance it.
• roasted garlic, herbs & olive oil: simple but full of flavour!
  

What ingredients do I need for these ricotta pumpkin ravioli?

You will need very few ingredients for the pasta dough and then some for the filling. For the pasta dough you need:

• 00 flour: which will give the pasta dough a silky smooth texture and easy to roll.
• semolina flour: helps the pasta hold its shape and maintain a firm texture, avoiding sogginess and also adds a golden colour
• medium eggs: helps the flour come together and the protein they contain with the gluten of the flour come together to create an elastic dough, easier to stretch out.

For the filling you will need:

• ricotta cheese: one of the main characters of this recipe, we used cow’s milk ricotta and drained it before mixing it with the rest, to avoid the filling being too watery.
• pumpkin puree: we roasted a Delica pumpkin, which is sweeter and richer in terms of flavour. Just peel it and roast it in the oven for around 30 minutes or until soft and then blend.
• parmesan: you can add more or less depending on your own taste, we love it quite cheesy.
• nutmeg: again, depending on what you prefer, you can add more or less, mostly because nutmeg can be a flavour not everyone loves (like me! But a small touch is still good!).
• salt & pepper: you can add as much or as little as you like depending on your taste.

How to make ricotta pumpkin ravioli?

1. Start by mixing the flours in a large mixing bowl or on a clean work surface. Then create a well in the center of the flour mixture.
2. Crack the eggs into the well. Using a fork slowly mix the eggs gradually pulling flour from the edges. Once the dough starts coming together, knead it with your hands for about 10 minutes until smooth and elastic. If it feels too sticky, add a little more flour; if too dry, sprinkle it with a tiny bit of water.
3. Wrap the dough in cling film and let it rest 30 minutes to an hour at room temperature, making it easier for the gluten to relax and make it easier to roll out.
4. While waiting, prepare your filling. Mix all ingredients in a bowl and make sure that is seasoned well. When done, transfer to a piping bag or you can use a spoon later.
5. Divide the dough into four pieces and keep the rest covered in film to prevent them from drying, With the help of a pasta machine (or rolling pin) roll your dough until about 2 mm thick – start with the thickest setting going to the thinnest- keeping the dough lightly floured.
6. Lay out a sheet of dough and place small spoonfuls of filling (about 1 teaspoon each) along the sheet, leaving space between each dollop (about 2-3 cm).
7. Lightly brush the areas around the filling with water, then carefully place another sheet of dough over the top. Gently press the edges around the filling and then press down to seal the edges.
8. Use a ravioli cutter or a sharp knife to cut out each ravioli. You can eat them straight away by cooking them in a boiling pot of water for 3-4 minutes or you can freeze them. *
9. Enjoy your ricotta pumpkin ravioli with your favourite sauce!

Can you freeze ricotta pumpkin ravioli? How do you cook frozen ricotta pumpkin ravioli?

You can free indeed freeze them! After you have shaped them and closed them, you can put them on a tray with parchment paper and a light dusting of flour and leave to freeze. After a couple of hours you can move them in an air tight container and keep up to 2-3 months.

When cooking from frozen, you just pop them in hot boiling water and allow a couple of minutes on top of normal cooking time and the pasta is tender.

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Want more homemade pasta recipes?

We have got you covered with plenty of pasta recipes and sauces:

• white ragu, if you are not a fan of tomatoes, this is the one!
• nduja ragu, tomatoes and the most famous spicy paste meet in a ragu that will keep you asking for more!
• pasta alla sorrentina, talk about scrumptious but with easy to find ingredients.
• pasta alla crudaiola, few ingredients for a local specialty that will fill you up!
• rigatoni pomodoro, a classic that will never go out of fashion!
• mostaccioli con ricotta, not exactly Italian, but if you love pasta bakes, this is our go to.
• gnocchetti sardi, easy and fun to make, and in my opinion far better than regular gnocchi!
• scarpariello pasta, easy and fresh is the way to go!
• pasta alla cenere, gorgonzola and black olives meet in this pasta feast!
• ciriole pasta , talk about that fresh homemade pasta feel!
• busiate alla trapanese, if you love red pesto and pasta, this is the one!
• pistachio lasagna, when you dream of lasagna and the green gold of Italy, this is the result!

Hope you enjoyed reading how to make these ricotta pumpkin ravioli and that you will get making them asap! They are so delicious and the perfect fall dish!

PIN THE RICOTTA PUMPKIN RAVIOLI RECIPE FOR LATER!

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