Cheesy Pumpkin Ravioli

This recipe doubles my love of pumpkin into one delicious recipe. It is a savory from scratch pumpkin ravioli filled with cheesy spinach served with a pumpkin cream sauce. Yum x2!

There are several steps to this recipe, but each can be done ahead of time and put together quickly for a delicious homemade meal.

Pumpkin Pasta
Prep Time: 5 min
What You Need:

2c Flour
3T Pureed Pumpkin
1 egg + 2 Yolks
Pinch of Salt
Water

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What You Do:
1. Add all ingredients except water and mix until well combined
2. Slowly add enough water until a dough forms together. Lightly dust in flour and wrap in plastic wrap, allowing to rest for and hour


Cheesy Spinach Ravioli Filling
Prep Time: 10 min
What You Need:

3 handfuls of fresh spinach
3/4c low fat ricotta cheese
1/2c grated parmesan cheese
Salt, pepper, garlic to taste

What You Do:
1. Cook the Spinach until it is wilted
2. Drain and roughly chop the spinach
3. Mix together with cheeses and spices, set aside

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Creamy Pumpkin Sauce
Prep Time: 3 min | Cook Time: 10 min
What You Need:

1T butter unsalted
1T flour
1/2c milk of choice
1/2c pumpkin puree
1/2c water
1t cinnamon
Black pepper, salt, garlic to taste

What You Do:
1. Melt butter in a saucepan on medium low heat
2. Add in flour and whisk until incorporated and slightly golden (blonde roux), about 3 min
3. Whisk in milk and spices for an additional minute
4. Finish with water and pumpkin, whisking until combined
5. Allow to very slowly simmer for 5 min and serve

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Cheesy Pumpkin Ravioli
Prep Time: Varies | Cooking Time: 2-4 min
What You Need:

Pumpkin Pasta
Cheesy Spinach Filling
Pumpkin Cream Sauce
Bacon, crisp and crumbled(optional)

What You Do:
1. Cut the dough in half and rewrap half, set aside
2. Begin a pot of water, bringing it to a boil
3. As the water boils,generously flour a surface to roll out your dough unless you have a pasta roller
4. Roll out the dough until it is relatively thin – it will be sticky, use flour as needed but do not use too much or it can compromise the taste and texture
5. Cut shapes of the dough and plop up to 1T of filling in the middle on one side
6. Using the other side, cover the filling and gently press together the dough – you can use a fork to flute the edges (or if you have one a cool ravioli press)
7. Once you have finished all the raviolis gently place them in the water and boil until they float to the top
8. Serve drizzled in pumpkin cream sauce and garnish with bacon and chives if desired

Ravioli can be shaped however you desire. The trick is making sure it is rolled out thin enough. Unfortunately with lack of workspace and rolling pin (resorting to a beer bottle – use what you can, right?), mine are not as nice as they could look, but they taste fantastic all the same. I will eventually invest in a pasta roller and ravioli press because they are rather cheap and nothing beats fresh from scratch pasta.

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