This pumpkin, ricotta and nutmeg ravioli is an explosion of contrasting flavours! Serve this pasta dish as a starter dish with loads of sage butter.
Filled pasta options are endless! An ideal one to make during the colder months are these pumpkin, ricotta and nutmeg ravioli. The filling is made from sweet pumpkin, fresh delicate ricotta, salty parmesan cheese and warm and nutty nutmeg! These flavours together create a wonderful mix that is combined with a subtle but rich sage and brown butter sauce.
Pumpkin, Ricotta and Nutmeg Ravioli Ingredients
Flour: 00 is the best flour you can use to make fresh pasta!
Eggs: Fresh eggs will make the pasta richer. Also, the colour of the yolks will differ, bright orange yolks will make a bright yellow dough whereas light yellow coloured yolks will create a soft pale coloured dough.
Pumpkin: I have used pumpkin, however this can be substituted with any squash and even sweet potato. However, take note that these might require different cooking times.
Ricotta: this cheese will add the ideal creaminess to the dishes without adding an overpowering flavour. You can substitute it with mascarpone cheese.
Nutmeg: a warming spice that goes beautifully with cheese and the sweet pumpkin. Be careful not to add too much, as this spice is strong and actually can ruin your dish. If you aren’t a big fan of it’s bold aroma, I suggest that you add less nutmeg than instructed.
Olive oil: adds richness to the filling whilst helping in loosing the texture.
Parmesan Cheese: a perfect cheese to add that bit of saltiness and richness to the filling.
Sage: the strong herb once fried turns to a delicate subtle herb that enhances any dish.
Butter: using the best butter will make the sauce so luscious! Do not skimp on butter here!
How to make homemade pasta dough?
Making the Italian egg pasta dough is relatively easy. All you need is 00 flour and eggs. Shape the flour into a well and add the eggs in the middle. Gently start combining them together, by working from inside to outside. Be careful not to form any holes causing the eggs to ooze out. Knead the dough for about 20 minutes. I like to do this process by hand, however you can do this with a mixer. After kneading a smooth dough, it’s important to let it rest at room temperature for about 30 minutes.
How to make Pumpkin, Ricotta and Nutmeg Ravioli filling?
This pumpkin, ricotta and nutmeg filling doesn’t need much labor. Roast the pumpkin in large chunks. When fork tender, clean from any skins and add to a blender. Add the other ingredients as well, and blend until everything is combined. It needs to be slightly dense and not too runny, so be careful not to blend it too much. Before I fill the ravioli, I like to store the filling in the fridge so that it firms up a bit and when closing the ravioli I don’t have any filling oozing out whilst closing them.
Can I prepare the ravioli ahead and freeze them?
Yes! Most stuffed pasta freezes wonderfully! This is no exception. All you need to do is to first freeze the prepared ravioli flat, making sure that they are not touching. Once you are sure that the ravioli are frozen, transfer them to a bag or a container. They can last up to 2 months in the freezer! When ready to eat, simply cook from frozen, there is no need to let them thaw before.
Pumpkin, Ricotta and Nutmeg Ravioli
For the Egg pasta dough
- 400 g 00 flour
- 4 eggs
For the Pumpkin, ricotta and nutmeg filling
- 400 g pumpkin
- 300 g ricotta
- 1 teaspoon grated nutmeg
- ½ teaspoon salt
- 1 tablespoon olive oil
- 100 g grated parmesan cheese
For the Sage Butter Sauce
- 1/4 cup sage
- 100 g butter
Egg Pasta Dough
- Place the flour on your working surface, make a well in the middle and add the eggs. With a fork start mixing the eggs with the flour from the inside to the outside gently.
- Once the dough starts to take shape, with clean hands, knead the dough until the dough is smooth. This process shall take about 20 minutes.
- Cover the dough with cling film and let it rest at room temperature for at least 30 minutes.
- Pre-heat the oven to 200°C or 390°F. On a baking sheet, drizzle the pumpkin with olive oil. Roast for about 30 minutes until the pumpkin is fork tender.
- Blend the roasted pumpkin together with ricotta, parmesan cheese, nutmeg and salt. It should be a dense mixture and not too liquid.
- Store in the fridge until ready to use.
Assembling the ravioli
- Dust some semolina/flour on a sheet pan or two, and leave it on the side. Divide the dough into four equal parts. Work with one part at a time and leave the rest covered with the cling film. If you have a pasta machine this will make your job easier, however, no worries a simple rolling pin will be enough.
- Roll the dough into about 0.2 cm thin. Dollop a teaspoon of the pumpkin and ricotta filling on the pasta dough, leaving a 2 finger space between each one. Brush the edges with water and lay on top another rolled sheet of pasta dough. Close tightly around the filling and carefully, pressing out any extra air, create a seal around the filling. Cut the ravioli into squares.
- Place the ravioli on the semolina/flour covered sheet pan and leave some space between one another, so that they don’t stick together. Keep repeating these steps until all of your dough and filling are finished.
- Cook the ravioli in boiling seasoned water, and cook until the ravioli float to the top, after approximately 5 minutes.
Sage brown butter sauce
- In a medium saucepan on low-medium heat, melt the butter and let is cook for about 5 minutes while continuously stirring.
- Add the sage leaves and let it cook until the butter starts to brown slightly and you have a rich nutty aroma.
- Add the ravioli to the sauce, mix well, and let it cook for about 1 minute.
- Serve the ravioli immediately. Enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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I never use eggs to make this pasta (or any other) but add about a fourth of the flour weight with semolina.
Both types are good 🙂 I tend to vary depending on my mood and what I have at home. Although, for the traditional Maltese ones I never use eggs.