pumpkin ravioli recipe
The Best pumpkin ravioli recipe
Classic Pumpkin Ravioli with Garlic Tomato Sauce
A comforting dish featuring homemade pumpkin ravioli nestled in a rich tomato sauce, perfect for cozy dinners. The tender pasta and creamy filling make this a satisfying one-pan meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree (about 1 small pumpkin)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a large bowl, mix flour and salt. Add pumpkin puree, egg, and Parmesan. Knead until smooth, then rest for 15 minutes. -
2
Roll the dough thinly and cut into small ravioli shapes. Place on parchment-lined baking sheets. -
3
Bake for 15 minutes until lightly golden. While ravioli are baking, heat olive oil in a pan and sauté garlic until fragrant. -
4
Add crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 10 minutes. Stir in heavy cream and cook until thickened. -
5
Serve ravioli in the sauce, garnished with extra Parmesan if desired.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Ravioli with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Pumpkin Ravioli with Garlic Tomato Sauce
How do I store leftover pumpkin ravioli?
Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm in a skillet over medium heat with a splash of water or broth until piping hot. Avoid microwaving directly, as it can make the filling mushy.
Can I freeze pumpkin ravioli?
Yes, freeze uncooked ravioli for up to three months. Thaw overnight in the fridge, then cook as directed. For pre-cooked ravioli, freeze after cooking—thaw in a cold water bath before reheating.
What if my pumpkin is too watery?
If your pumpkin is too wet, drain excess liquid by scooping out the flesh and pressing the pulp through a fine-mesh sieve or cheesecloth. This helps achieve a smoother filling without a watery texture.
Can I substitute canned pumpkin for fresh?
Absolutely. Use pureed canned pumpkin (unsweetened) in place of fresh, but reduce the liquid in the filling slightly to prevent excess moisture. Canned pumpkin is often more convenient and just as flavorful.
How do I make sure my ravioli doesn’t break during cooking?
Cook in a pot of well-salted boiling water just until the edges lift and the filling is set—usually 2–3 minutes. Do not overcrowd the pot, and stir gently to prevent sticking. A slotted spoon helps lift them without tearing.
