In Italian families, Thanksgiving means turkey, stuffing, yams and of course, pasta. So if you are feeling the need to add some pasta to your list of sides for the holiday where we give thanks, this pumpkin ravioli will fit in perfectly. The simple filling of ricotta and pumpkin highlight the fresh egg pasta and the full moon shape gives this pumpkin ravioli an aesthetic appeal that looks just right with the rest of the good stuff on the table. It also works fine as a dinner on its own.
The Pumpkin Ricotta Filling
Not much to do here. Just mix 1 can (15oz.) pumpkin puree with and 1 container (15 oz.) of whole milk ricotta, and please do not use the low fat, its different ok! Add salt and fresh ground pepper. If you are feeling a little more daring, you could try some nutmeg or pumpkin pie spice.
The Egg Pasta Ravioli Shells
The dough is really much easier than you would think, and the recipes scales easily. For every egg, add a half cup of flour. Add a pinch of salt and that’s it! Start by by adding the all purpose unbleached flour to a large bowl. Make a well in the middle and start to beat in your eggs. When the dough stops sticking to the sides of the bowl, you can transfer it to a flat, lightly floured surface and knead for 5-10 minutes depending on your forearm power.
Up until this year, I always made half moons, but my new and wonderful wife showed me that full moons were just as easy and I have to admit look better too. First roll out the dough flat using a rolling pin or a pasta machine. I used my trusty Atlas to get the job done. Now you can cut rectangular shapes out of the flat pasta dough. In one half of the rectangle use the top of a small glass cup to indent a circle. Repeat for the second half. Put a small spoonful of the filling in one of the circles and then fold over the rectangle matching the circles and press the two sides together. Now cut around the circle with a pasta cutter or knife. To make it look pretty and seal it, use the prongs of the fork to make a nice pattern around the edges. It takes a while to make a nice looking full moon ravioli, but its worth it!
Sage and Butter Sauce
After boiling the ravioli for about 5 minutes (I usually do this in batches), transfer to a pan with melted butter and toss. Finish with sage and fresh ground pepper. For an extra kick, add some grated Romano cheese.
These ravioli are always a crowd pleaser and will impress even the most hardened food critic. I usually serve them up as an appetizer to the rest of the Thanksgiving feast. They never last longer than 3 minutes!
Nick’s Homemade Pumpkin Ravioli
- For the Dough:
- 6 large eggs
- 3 cups all-purpose unbleached flour
- pinch of salt
- For the Filling:
- 1 15 oz. can of pumpkin puree
- 1 15 oz. container of whole milk ricotta cheese
- pinch of salt
- pinch of pepper
- pinch of nutmeg(optional)