Why You’ll Love this Pumpkin Ravioli Recipe
If you’ve ever craved a cozy, comforting dish, you’ll adore this Pumpkin Ravioli recipe. It’s the perfect blend of flavors that warms my heart, especially during chilly evenings. The creamy pumpkin filling paired with the nutty pine nuts creates a delightful experience with every bite. I love how easy it’s to whip up, making it ideal for both weeknight dinners and special occasions. Plus, the vibrant colors and inviting aroma fill my kitchen, drawing everyone in. Trust me, once you try this dish, you’ll want to make it again and again. It’s a true fall favorite that never disappoints!
Ingredients of Pumpkin Ravioli
Let’s plunge into the delicious world of pumpkin ravioli! Before we get into the nitty-gritty of how to make them, let’s talk about what you’ll need to gather. Trust me, having all your ingredients prepped and ready to go makes cooking a whole lot easier—and way more fun. Plus, it’s a great way to impress your friends or family when they see you whipping this up like a pro in your kitchen.
Here’s what you’ll need for this cozy dish:
- 1 (15 1/2 ounce) can white beans (like great Northern, navy, or cannellini), drained and rinsed
- 1/4 cup toasted pine nuts
- 2 garlic cloves
- 1 (15 ounce) can 100% pumpkin puree
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3/4 cup grated parmesan cheese
- 1 extra-large egg
- 48 (1 lb) refrigerated or frozen dumpling wrappers
- Water, for sealing raviolis
- 1 teaspoon white vinegar
- 20 drops yellow food coloring
- 10 drops red food coloring
- 6 tablespoons salted butter or margarine
- 1 garlic clove, minced
- 6 tablespoons shredded parmesan cheese
- 24 parsley sprigs (preferably flat-leaf parsley)
Now, let’s talk about a few things to reflect on when you’re gathering these ingredients. First off, if you’re feeling ambitious, you can totally make your own dumpling wrappers from scratch. I mean, who wouldn’t want to roll out their own dough while pretending to be on a cooking show?
But if you’re like me, who sometimes struggles to roll out cookie dough without it sticking to everything, just grab those refrigerated or frozen wrappers from the store. They’re a lifesaver.
Also, when it comes to pumpkin puree, make sure you’re picking up the 100% pumpkin and not the pumpkin pie filling. We’re going for savory, not sweet here!
And don’t skimp on the parmesan cheese—it’s a key player in adding that rich flavor. Happy cooking!
How to Make Pumpkin Ravioli
Alright, let’s plunge into the delightful process of making pumpkin ravioli. First up, we need to whip together a filling that’s both creamy and packed with flavor. Start by grabbing that 1 (15 ounce) can of 100% pumpkin puree and toss it into a food processor. Next, add in the 1 (15 1/2 ounce) can of drained and rinsed white beans—these will give your filling a nice, smooth texture.
To amp up the flavor, throw in 2 garlic cloves, 1/4 cup of toasted pine nuts, 1 teaspoon of kosher salt, 1/4 teaspoon of ground black pepper, 3/4 cup of grated parmesan cheese, and 1 extra-large egg. Blend it all up until it becomes a luscious, creamy mixture that will make you want to plunge right in with a spoon. Just be careful not to eat it all before it gets inside those ravioli wrappers.
Now that you have your filling ready, it’s time to assemble the ravioli. Grab those 48 refrigerated or frozen dumpling wrappers—trust me, it’s so much easier than making them from scratch. Lay one wrapper on a clean surface and spoon about 1 1/2 tablespoons of that delectable filling right in the center.
Here comes the fun part: moisten the edges of the wrapper with a little water, and then carefully place another wrapper on top. Press the edges firmly to seal, making sure you push out any air pockets. If you’re like me, you might find yourself in a mini wrestling match with the dough. Just remember, the tighter the seal, the better your ravioli will hold together during cooking.
Repeat the process until all your filling is used up—just think of it as a labor of love.
Once your beautiful ravioli are ready, it’s time to cook them. Bring a large pot of water to a gentle boil, and don’t forget to add a splash of vinegar to help the ravioli maintain their shape. Gently drop the ravioli into the bubbling water, being careful not to overcrowd the pot. They’ll need about 3 to 5 minutes to cook, so keep an eye on them.
When they float to the surface, they’re ready to be fished out. Meanwhile, in a pan, melt 6 tablespoons of salted butter (or margarine, if you’re feeling fancy) with 1 minced garlic clove until it sizzles and smells divine. Toss in your cooked ravioli, sprinkle with 6 tablespoons of shredded parmesan cheese, and give it all a gentle toss.
Finally, plate them up and garnish with those lovely parsley sprigs for an added pop of color and freshness. Enjoy your homemade pumpkin ravioli, and remember, if they don’t turn out perfect, they’ll still taste amazing!
Pumpkin Ravioli Substitutions & Variations
While pumpkin ravioli is a delightful dish on its own, there are plenty of substitutions and variations you can explore to tailor it to your taste.
For instance, you can swap pumpkin puree with sweet potato or butternut squash for a different flavor. If you want a creamier filling, consider adding ricotta cheese.
For a nut-free version, replace pine nuts with sunflower seeds. You can also spice things up by mixing in some sage or nutmeg.
Feel free to try different cheeses like feta or goat cheese. The options are endless, so have fun experimenting!
What to Serve with Pumpkin Ravioli
When you’re ready to serve your pumpkin ravioli, consider pairing it with flavors that enhance its warm, earthy notes.
I love drizzling a sage brown butter sauce over the ravioli; the nutty flavor complements the pumpkin perfectly. A sprinkle of freshly grated Parmesan adds a salty contrast that’s irresistible.
For a fresh twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness.
If you’re in the mood for something heartier, some roasted vegetables, like Brussels sprouts or butternut squash, make a delightful accompaniment.
Enjoy the harmony of flavors that elevate your meal!
Additional Tips & Notes
To guarantee your pumpkin ravioli turn out perfectly, I’ve got a few tips that can make a big difference. First, make sure your filling isn’t too watery; it helps to drain the pumpkin well.
When sealing the ravioli, press out as much air as possible to prevent them from bursting during cooking. I also recommend using a fork to crimp the edges for an extra seal.
For a beautiful presentation, consider adding a drizzle of sage brown butter and a sprinkle of fresh parmesan.
Finally, don’t forget to serve them hot for the best flavor experience—enjoy your delicious creation!