Pumpkin & ricotta ravioli

2 Nov
I’m a big fan of the freshly baked pumpkin pie. (Hear that, Josephine?) But I’m more of a pasta maker. And roasted pumpkin makes a really swell ravioli filling.
Our guest of honor, an American Tondo. This pumpkin’s roots (so to speak) are in Italy. It is relatively new to the U.S., and I like it a lot. A local farmer grew them this year.
Pretty, huh?
Anyway, so you cut it up into one-inch pieces, toss into a roasting pan and season with salt, pepper, nutmeg, rosemary and (of course) garlic.
About half an hour at 375 degrees ought to do it.
And it’s ready for the Cuisinart. (You could just mash it all up by hand instead, which would give the filling more texture. I’d have done that had I not been adding the cheese.)
Get (or make) yourself some ricotta. (The pic doesn’t show this, but I wound up with two-thirds pumpkin and a third cheese.)
And mix it up by hand, like so.
Then it’s on to the pasta sheets. (Yes, Jeannie, I will one day dedicate an entire post to making fresh pasta.)
Cover and shape with pasta sheet No. 2.
Let the pastry cutter do its thing.
And there you go.
A simple brown butter sauce will do. But, hey, it’s your ravioli, do what you want.

7 Responses to “Pumpkin & ricotta ravioli”

  1. Jeannie November 3, 2010 at 12:59 am #

    Very impressive, wish I have someone to peel the pumpkin for me though, I find it quite a feat. Waiting for your pasta made from scratch…patiently, take your time, I am in no hurry:)I'll just drool on my keyboard in the meantime.

  2. Beth November 3, 2010 at 2:30 pm #

    those are some beautiful ravioli!

  3. Claudia November 5, 2010 at 12:02 am #

    Color me impressed. Did you cook the pumpkin in the inferno?I do like it with butter and sometimes crushed amaretto cookies…or in an herb broth. You don't need much do you? It's the filling that counts.

  4. Pat @ Mille Fiori Favoriti November 5, 2010 at 1:25 am #

    This looks so delicious and so perfect for the season! I make fresh dough all the time ..and ravioli, but I use a ravioli press to make smaller ones that my family likes.

  5. Gin November 5, 2010 at 10:32 pm #

    protocksCan't be better than last seasons pumpkin/marscapone ravioli.

  6. Indie.Tea November 6, 2010 at 2:17 am #

    The pumpkin is really pretty, gorgeously bright color – and the ravioli sounds fabulous. I bet the brown butter is heavenly – I'd add a bit of fried sage 'cause sage goes so well with squash and cool weather.

  7. Quay Po Cooks November 7, 2010 at 1:34 am #

    The ravioli looks so inviting.. make s me want to make some now.

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