Pumpkin Ravioli

Pumpkin Ravioli

Servings
SERVINGS

4

Prep Time
PREP TIME

30 Min

Cook Time
COOK TIME

41 Min

Impress family and friends by making this rustic pumpkin ravioli from scratch – dough, filling, sauce and all! Our pillowy ravioli is stuffed with a cheesy pumpkin filling, then smothered in a creamy pumpkin sauce for irresistible results. You can’t always find pumpkin ravioli pasta at the store, but you can always pull off this recipe at home.

FEATURED PRODUCTS

Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Pumpkin Ravioli
Full Recipe

FULL RECIPE

Serving Size: 4

Prep Time: 30 minutes

Cook Time: 41 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • For Ravioli Dough:
    2 cups all-purpose flour
    3 large eggs
    1 Tablespoon olive oil
    ½ teaspoon salt
    For Pumpkin Ravioli Filling:
    ½ cup Green Giant® 100% Pure Pumpkin
    ½ cup ricotta cheese
    ¼ cup grated Parmesan cheese
    1 egg yolk
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ¼ teaspoon ground nutmeg
    For Pumpkin Ravioli Sauce:
    1 Tablespoon unsalted butter
    2 cloves garlic, minced
    Remaining Green Giant® 100% Pure Pumpkin
    1 Tablespoon fresh chopped sage
    ½ cup heavy cream
    ¼ cup grated Parmesan cheese
    Salt and pepper to taste

Steps

STEPS

1 Mound flour on a clean surface and make a well in the center. Add eggs, olive oil and salt.
2 Mix with a fork, then knead 8-10 minutes until smooth.
3 Wrap in plastic wrap and let rest for 30 minutes.
4 In a bowl, combine pumpkin, ricotta, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Mix until smooth. Set aside.
5 Roll out pasta dough into 2 thin sheets (about 1/16-inch thick).
6 Drop 1 teaspoon of filling about 1 inch apart on one sheet (24 total). Top with another sheet.
7 Press around filling to seal and cut into squares. Crimp edges with a fork. Dust lightly with flour and set aside.
8 Bring a large pot of salted water to a gentle boil. Boil ravioli in batches for 3-4 minutes, or until they float. Remove with a slotted spoon and set on a large plate.
9 In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in remaining pumpkin and sage. Cook for 2 minutes.
10 Add cream, Parmesan, salt and pepper. Simmer sauce for 3-5 minutes until thick and creamy. Gently toss cooked ravioli in warm sauce. Serve pumpkin and sage ravioli hot, garnished with extra Parmesan and fresh sage.

TIPS & TRICKS

Looking to pair this pumpkin ravioli recipe with a protein? Chicken, shrimp, andouille sausage, pancetta or bacon can all make savory additions and tend to be popular options. As with many Italian dishes, our homemade pumpkin ravioli also goes great with crisp greens, roasted vegetables and fresh bread.

Serving Size: 4

Prep Time: 30 minutes

Cook Time: 41 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • For Ravioli Dough:
    2 cups all-purpose flour
    3 large eggs
    1 Tablespoon olive oil
    ½ teaspoon salt
    For Pumpkin Ravioli Filling:
    ½ cup Green Giant® 100% Pure Pumpkin
    ½ cup ricotta cheese
    ¼ cup grated Parmesan cheese
    1 egg yolk
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ¼ teaspoon ground nutmeg
    For Pumpkin Ravioli Sauce:
    1 Tablespoon unsalted butter
    2 cloves garlic, minced
    Remaining Green Giant® 100% Pure Pumpkin
    1 Tablespoon fresh chopped sage
    ½ cup heavy cream
    ¼ cup grated Parmesan cheese
    Salt and pepper to taste

1 Mound flour on a clean surface and make a well in the center. Add eggs, olive oil and salt.
2 Mix with a fork, then knead 8-10 minutes until smooth.
3 Wrap in plastic wrap and let rest for 30 minutes.
4 In a bowl, combine pumpkin, ricotta, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Mix until smooth. Set aside.
5 Roll out pasta dough into 2 thin sheets (about 1/16-inch thick).
6 Drop 1 teaspoon of filling about 1 inch apart on one sheet (24 total). Top with another sheet.
7 Press around filling to seal and cut into squares. Crimp edges with a fork. Dust lightly with flour and set aside.
8 Bring a large pot of salted water to a gentle boil. Boil ravioli in batches for 3-4 minutes, or until they float. Remove with a slotted spoon and set on a large plate.
9 In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in remaining pumpkin and sage. Cook for 2 minutes.
10 Add cream, Parmesan, salt and pepper. Simmer sauce for 3-5 minutes until thick and creamy. Gently toss cooked ravioli in warm sauce. Serve pumpkin and sage ravioli hot, garnished with extra Parmesan and fresh sage.

Tips & Tricks

Looking to pair this pumpkin ravioli recipe with a protein? Chicken, shrimp, andouille sausage, pancetta or bacon can all make savory additions and tend to be popular options. As with many Italian dishes, our homemade pumpkin ravioli also goes great with crisp greens, roasted vegetables and fresh bread.

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