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Pumpkin parmesan filled ravioli in a brown butter sauce.
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5 from 7 votes

Pumpkin Ravioli With Butter Parmesan

Get ready for pumpkin season with this easy and flavor-packed Pumpkin Ravioli. It consists of handmade pasta, pumpkin filling, and a butter sauce with a sprinkling of parmesan cheese!
Prep Time1 hour
Cook Time4 minutes
Total Time1 hour 4 minutes
Course: First course, Main Pasta
Cuisine: Italian
Servings: 5 servings
Calories: 533kcal

Ingredients

  • 2 ¾ cups All-purpose flour
  • 3 Large eggs
  • 1 teaspoon Kosher salt
  • 29 ounce Pumpkin Puree 1 can
  • cup Parmesan cheese shredded
  • ½ cup Salted butter
  • Parmesan Shavings Garnish

Instructions

  • Make a mound with the flour and build a well in the middle, big enough to crack the eggs into it without spilling ****See notes.
  • Crack the three eggs carefully into the middle of the mound. Sprinkle with salt.
  • Mix the eggs with a fork slowly, then start pushing some of the flower into the eggs. Take are not to do too much at once because the eggs can run out and get messy. Once the eggs are mixed into the flour, start kneading.
  • Work the dough by pulling away from you then folding back over. The same action as kneading bread.
    If you're going to be using a pasta machine, you should work the dough for about 10 minutes.
    f you'll be rolling it out manually, add another 5 minutes.
  • Wrap the dough in cling wrap and allow to sit at room temperature for 30-60 minutes.
  • As the dough rests, in a small pot add the pumpkin puree, parmesan, nutmeg, salt, and pepper. Heat just enough to allow the parmesan to melt then turn off the heat and keep stirring for 1 to 2 minutes more. Cool completely.
  • Cut the dough into four pieces. Take on quarter piece and flatten it with your hand into a shape that will allow it to pass through your pasta press.
    Fold the sheet over on itself and pass it through again. Repeat 3-4 more times until you have a smooth sheet.
    Roll the final dough paper thin -- about ⅛-inch thick. This is about #6 on the pasta machine knob.
  • Lay the dough down on a lightly floured surface and place 1 teaspoon of the pumpkin mix in regular intervals, with a 1-½" gap between.
  • Using your fingers wet the dough along where the seams will be with water to help seal the dough pockets.
  • Fold the dough over the top of the pumpkin to cover and press along wll the seams and in between each dollop of pumpkin filling.
  • If you have a fluted wheel that will give you some pretty edges. Use that to cut between the ravioli. If not, use a knife and cut the shapes out.
    Use a fork to seal the edges.
  • Place the ravioli on a dish cloth and sprinkle with flour until you're ready to cook.
  • Place a large pot of water to boil, and once boiling add the ravioli. Cook for about 4-5 minutes then remove to a dish.
  • Heat the butter and our over the raviolis, then sprinkle with some freshly grated parmesan.

Notes

  • If you have a ravioli mold then go ahead and use that otherwise you can easily assemble and shape your ravioli as I have on a lightly floured surface. 
  • Use a cookie scoop to help you measure uniform quantities of pumpkin filling when assembling the handmade ravioli.
  • Keep a close watch on the boiling ravioli. It’ll cook very quickly and it should be al dente. 
  • Be sure to seal the seams/edges of the folded stuffed ravioli well otherwise the pumpkin filling could spill out while the pasta boils. 
  • Grate your parmesan cheese from a block of cheese instead of using pre-shredded cheese for the best taste. 
  • Don’t mistake pumpkin pie filling for pumpkin puree. Pumpkin pie filling includes added ingredients such as sugar and spices whereas pumpkin puree is simply cooked pumpkin. 

Nutrition

Calories: 533kcal | Carbohydrates: 66g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 765mg | Potassium: 460mg | Fiber: 7g | Sugar: 6g | Vitamin A: 26352IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 6mg