This recipe will blow your mind! It’s like Autumn in your mouth! You knew more pumpkin recipes were coming if you read my No Waste Pumpkin Carving post! I have a ton of pumpkin puree to use up…

Your family will think you ordered this from a fancy restaurant. Yes it is that good! Don’t be intimidated about making the ravioli from scratch. It’s not as hard as you think! This pumpkin filled ravioli is a little bit spicy, a little bit sweet and all the way delicious!

Add your flour and salt and lightly mix with a fork to combine, then shape into a mound.

Using your hand, make a well in the middle of the flour.  Next, add your eggs, olive oil and water to the middle of the well and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the well. 

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Again using your hands, lightly start combining the flour and the egg mixture and once the dough starts to come together start kneading it together and folding the dough on top of itself over and over again for about 10 minutes.
If your dough is refusing to come together and is too dry, you can continue to add more water (2 Tbsp at a time) until it becomes the correct consistancy.

Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.  

Combine the ricotta, pumpkin, parmesan, egg, garlic powder, brown sugar, and spices in a bowl. Mix to combine and set aside.

One your dough is ready tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide. 

If you have a ravioli tray you know what to do!
If you are like me and you don’t make pasta from scratch often enough to buy such specific gadgets, listen up because I have some hacks for you!

Lay your dough over a mini muffin tin and lightly push the dough into each muffin slot to create your well.

Using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill or have your filling extend past the wells. Wet your finger with water and lightly moisten around each well to help the dough stick together.

Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli. Gently press around each well to seal the ravioli edges together.

Place your cutting board on top of your tray and flip it over to carefully transfer the sheet of ravioli onto the cutting board.

Use a pizza cutter, cut apart each ravioli. Carefully lift and set aside each ravioli, leaving behind any extra dough. Collect the dough scraps and re-roll to make another batch of raviolis.

Repeat until you have used all of the dough (there will be a few scraps left over after the final batch). Add your fresh ravioli to a pot of boiling water and cook for 5-6 minutes.

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While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat. You want to stir them often or they will burn. Cook for 3-4 minutes or until they become fragrant. Once they are toasted remove from heat and set aside.

Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 – 3 minutes. 

Add in your chopped fresh sage and cook for 2 – 3 minutes so that it starts to sizzle and fry.

Once your ravioli has cooked, drain the water and add the pumpkin ravioli to the sage butter and stir to coat.

Serve immediately and top with Parmesan and toasted walnuts.

Ingredients:

Ravioli Dough

• 3 cups all purpose flour
• 1 teaspoon salt
• 3 large eggs
• 1 tablespoon olive oil
• 2 teaspoons water
• extra flour for rolling

Pumpkin Ravoili Filling

• 1 cup ricotta cheese
• 3/4 cup pumpkin puree
• 1/3 cup parmesan cheese grated
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 tablespoons brown sugar
• 1/2 teaspoon cayenne powder
• 1 teaspoon salt
• 1/4 teaspoon pepper

Apple Sage Butter Sauce

• 1/2 cup butter
• 16-18 fresh sage leaves chopped or ripped (or dried sage)
• 1 apple – gala or honey crisp peeled, cored, diced
• 1 teaspoon apple cider vinegar
• 1/4 cup walnuts chopped

Instructions:

To Make the Ravioli Dough

• On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. 
• Using your hand, make a well in the middle of the flour.  Next, add your eggs, olive oil and water to the middle of the well and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the well. 
• Again using your hands, lightly start combining the flour and the egg mixture and once the dough starts to come together start kneading it together and folding the dough on top of itself over and over again for about 10 minutes.
• Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.  

To Make the Pumpkin Ravioli Filling

• Combine ricotta and pumpkin in a large mixing bowl.
• Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside. 

To Make the Pumpkin Ravioli

• On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball.
• Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide. 
• At this time, grab your ravioli tray or if you are like me your mini muffin tin.
• Gently move your dough to lightly rest on top of your tray and lightly press down on each slot to create the well.
• Using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill or have your filling extend past the wells.
• Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli.
• Lightly run your finger down all of the grooves to make sure all sides of your ravioli are sealed.
• Place your cutting board on top of your tray and flip it over to carefully transfer the sheet of ravioli onto the cutting board.
• Use a pizza cutter, cut apart each ravioli.
• Carefully lift and set aside each ravioli, leaving behind any extra dough.
• Collect the dough scraps and re-roll to make another batch of raviolis.
• Add your fresh ravioli to a pot of boiling water and cook for 5-6 minutes.
• While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat. You want to stir them constantly or they will burn. Cook for 3-4 minutes or until they become fragrant. Once they are toasted remove from heat and set aside.
• Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 – 3 minutes. 
• Add in your sage and cook for 2 – 3 minutes so that it starts to sizzle and fry.
• Once your ravioli has cooked, drain the water and add the pumpkin ravioli to the sage butter and stir to coat.
• Serve immediately and top with toasted walnuts.