Ravioli, typical in Italy, are a type of pasta stuffed inside with meat, fish, vegetables or cheese. Normally, its shape is square, but there are various ways to prepare it. Ravioli are usually accompanied with sauces, such as pomodoro sauce, pesto, butter, cream, and countless sauces that will give the ravioli the final touch.
On this occasion, we are going to prepare a pumpkin ravioli recipe, with a sweet and delicious touch that is very typical of this autumnal ingredient. In addition, we will add other touches to give a very interesting point to the preparation. If you want to know more, keep reading and discover how to make pumpkin ravioli, a recipe that you are going to love!
Ingredients to make Pumpkin Ravioli:
- 1 sheet of fresh dough to cook (must be cold)
- 150 grams of ricotta cheese
- 300 grams of peeled and cleaned pumpkin
- 200 milliliters of coconut cream for cooking or cream
- 100 grams of grated Parmesan cheese
- 50 grams of assorted cheeses (4 cheeses)
- 1 pinch of oregano
- 1 pinch of ground black pepper
- 1 sprig of fresh basil
- 1 pinch of ground nutmeg
- 1 pinch of onion powder
- 1 splash of olive oil
- Salt to taste
How to make Pumpkin Ravioli:
- Grate the Parmesan cheese and mash the ricotta cheese a little with a fork. Chop the fresh basil leaves.
- Roast the pumpkin in the oven in small pieces. Add a little oil and salt and cook for 25 minutes at 180ºC. Remove every 10 minutes so that it is done well on all sides.
- Tip: if you don’t have fresh basil, you can use dried basil as a last option.
- Put a little oil in a pan to sauté the ricotta. Add pepper, part of the basil and oregano, stir over low heat and form a thick paste. When you see that all the ingredients are integrated, remove from the heat.
- Once the pumpkin is roasted, this is how it will look. It must be tender to be able to crush it easily, so it is not convenient for the oven to have a temperature that is too high, or it will be dry.
- Reserve, because now you are going to prepare the sauce for the pumpkin ravioli.
- Pour the coconut cream or cream into a pan if you wish. Lower the heat and add nutmeg, onion powder, and the rest of the fresh and chopped basil that you have left, gives the sauce a point of salt
- Stir and, after three minutes and with the ingredients merged, add the cheeses. Continue stirring until it is melted and the cream is ready. It is not advisable to cook for longer than indicated so that it does not become too pasty when it warms up.
- Reserve and you will have the sauce to accompany the pumpkin ravioli ready.
- Prepare the fresh pasta to form the ravioli. Try to cut the dough into equal squares and, on baking paper, leave them approximately 5×5 cm in size. Go filling with small portions of cheese and pumpkin. Help yourself with a fork, as it will be easier to grab the rations. Deposit right in the center of the mass forming small mounds.
- Tip: remember to always leave the couple of dough unfilled to close the ravioli.
- Very carefully, place the empty dough layer just above so that it evens out and you can close the ravioli, seal the edges with a fork if you do not have another type of serrated utensil.
- Once you have finished assembling each piece of ravioli, take it to the freezer for half an hour; be careful that they are not too close together to prevent them from sticking together.
- Meanwhile, bring a large pot with plenty of water to a boil. Take out the ravioli and add small portions, let the pasta cook for 6 minutes each batch without touching it and take it out to drain.
- Pour the cream sauce into a bowl and place the pumpkin ravioli on top. It will be a delight to taste this magnificent dish with incredible flavors and aromas, as well as being healthy and homemade.
