Pumpkin ravioli are one of my absolute favorite foods, but I don't have them often because it's hard to find a way to prepare them that doesn't involve some sort of creamy sauce or brown butter. Even if you make your sauce "light" with a cannelini bean, cottage cheese or tofu puree, it still has a tendency to overpower the pumpkin flavor.
Last week I was scrolling through the recipes on Herbivoracious and found this recipe for Pumpkin Ravioli in a light broth with vegetables and beans, it was perfect! A complete meal featuring pumpkin ravioli, but also with beans and vegetables in a simple broth - just what I was looking for.
Unfortunately it's not fall, and sugar pumpkins are not available, so I used canned pumpkin puree, which was a chore to find! I also decided to really pump up the pumpkin by making the ravioli dough with half pumpkin and half egg. Not only does this flavor the dough, but it makes it even healthier!
I loosely followed the recipes from Herbivoracious, and found this dish to be excellent! Though it may seem like a fall-like dish, the leeks and carrots and vegetable broth make it spring-frendly. I am looking forward to creating a dish with the other half of the ravioli I made and froze, and I've got a few ideas in mind!
2 1/2 - 3 cups Unbleached All-Purpose flour
1/2 cup pumpkin puree
1/2 tsp. salt
1 tbsp. EVOO
Add 2 1/2 cups of flour to the bowl of a mixer, make a well in the middle.
Add eggs, pumpkin puree, salt and EVOO.
Attach dough hook, mix dough on low speed for 5 minutes.
If it is wet and sticky, sprinkle in more flour, if it is too dry, add warm water 1 tbsp. at a time.
Remove from mixer, knead for a minute, roll into a ball and rest for 10 minutes.
Divide dough into fourths, run through a pasta roller to create long, thin sheets.
Let dough rest again.
Yield enough dough for 3 dozen ravioli with leftover scraps.
adapted from Herbivoracious
1 cup pumpkin puree
1 tbsp. butter
1/2 onion, finely diced
2 cloves garlic, minced
1/4 teaspoon chili flakes
3 leaves fresh sage, chiffonade or 1 teaspoon dried
1/4 cup grated parmesan or romano cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
Heat a saute pan over medium-low, add the butter, onions and garlic.
Season with salt and pepper, saute for 4-5 minutes, until translucent.
Spoon into a mixing bowl.
Add chili flakes, sage, parmesan, nutmeg and pumpkin puree.
Stir to combine.
Scoop 1 tsp. mounds of mixture onto pasta sheets, place another sheet on top, press air out around filling, press edges to seal, slice off rough edges and cut pasta.
Place on a flour dusted baking sheet and place in the freezer, continue until finished.
Yield about 2.5-3 dozen ravioli.