Pumpkin and Ricotta Ravioli with Rosemary
Traditional and Bimby Recipe.
An autumnal delight with exquisite taste, pumpkin and ricotta ravioli with rosemary carry a delicate heart, composed of the right mix of flavors perfectly paired together.
The sauce I propose will wrap these gems, which in its delicacy will not overshadow the flavor of the filling, enhancing and continuing the taste on the palate
The sweetness of the pumpkin will blend with the richness and delicacy of the ricotta and the aroma of rosemary.
These Pumpkin and Ricotta Ravioli with Rosemary are perfect as a main course for an important lunch or a Sunday family meal.
Let’s discover together how to prepare this pleasant recipe, also learning how to make ravioli at home.
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- Difficulty: Medium
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
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- 1.5 cups all-purpose flour
- 0.75 cup semolina flour (plus extra for working)
- 3 eggs
- as needed lukewarm water
- 2 cups pumpkin (diced)
- 1 cup cup ricotta
- 1 egg
- 1 tbsp grated Parmesan
- 2 tbsp butter
- as needed salt
- as needed pepper
- 2 cups pumpkin (diced)
- 1 clove garlic
- 1.5 oz extra virgin olive oil
- 1 tsp broth cube (vegetable)
- 1 cup ricotta
- as needed rosemary
- as needed salt
- as needed pepper
- 1 glass water
Pumpkin and Ricotta Ravioli with Rosemary Aroma
Tools
What we need to make
- 1 Work Surface
- 1 Bowl
- 1 Stand Mixer or Bimby
- 1 Rolling Pin
- 1 Pasta Cutter
- 2 Pots
- 1 Immersion Blender or Bimby
Steps
To make your Pumpkin and Ricotta Ravioli with Rosemary Aroma, the first thing you need to do is prepare the pasta:
Hand kneading
On a work surface, place the flour in a mound, make a well in the center, and pour in the eggs, salt, and some lukewarm water.
Arrange the flour in a mound and add the eggs
Knead everything by gradually incorporating all the flour from the edges, until you obtain a homogeneous and smooth dough. Then wrap it in plastic wrap and let it rest in a bowl for about an hour.
In a stand mixer: put all the ingredients together and knead with the hook.
With the Bimby:
Put the ingredients together, then measuring cup and knead for 3 minutes with the dough setting.
After obtaining the dough, wrap it in plastic wrap and let it rest.
Clean and cut the pumpkin into pieces; bake it in the oven for about 25 minutes at 356°F (180°C). After cooking, peel it and mash it with a fork until it becomes a puree.
At this point, take a bowl and combine the pumpkin puree with the ricotta, egg, Parmesan, nutmeg, and a finely chopped sprig of rosemary. Mix well, blend, and set aside.
Forming the Ravioli: Now take the dough and with the help of a rolling pin or pasta machine, make thin sheets.
Cut the fresh pasta into strips, then take the filling with a spoon and place it in the center of the sheet, forming many equidistant mounds.
Place the filling in the center of the pasta strip
Take another pasta sheet and place it over the already filled one.
Close with a layer of fresh pasta
Using a pasta cutter wheel,
or a round cutter, cut the ravioli.
Reinforce the closures by gently pinching with your fingers.
And place the ravioli on a floured tray.
In a pot, add oil and garlic and let it sauté, add 2 cups of diced pumpkin, a teaspoon of vegetable broth cube, and 1 glass of water
Let it cook for about 15 minutes, adjust with salt and pepper at the end, add 1 cup of ricotta and a finely chopped sprig of rosemary, mix and blend everything.
In the Bimby bowl, add oil and garlic and let it sauté for 3 min at 230°F (110°C) reverse speed 1 with the measuring cup.
Add 2 cups of diced pumpkin, a teaspoon of vegetable broth cube, and 1 glass of water.
Let it cook for about 15 minutes at 212°F (100°C) with the basket instead of the measuring cup, reverse speed 1.
At the end, adjust with salt and pepper, add 1 cup of ricotta and a finely chopped sprig of rosemary, mix, place the measuring cup, and blend everything at speed 8 for 2 min.
Cook the pumpkin and ricotta ravioli for a few minutes in a pot with salted boiling water.
Once ready (when they float to the top), drain them and add them to the sauce, sprinkle with pepper and the Pumpkin and Ricotta Ravioli with Rosemary Aroma are served.
Enjoy your meal!
Storage
Pumpkin and Ricotta Ravioli with Rosemary Aroma
They can be stored for up to 2 days in the fridge dusted with flour or 2 months in the freezer well arranged on a tray and then cooked directly frozen.
Variants:
You can replace the pumpkin with zucchini
For the sauce, whether it’s tortelli or ravioli, you can choose a simple butter, parsley, and sage sauce, or prepare some pumpkin flower pesto or a vegetarian mushroom sauce.
FAQs (Frequently Asked Questions)
Pumpkin and Ricotta Ravioli with Rosemary Aroma
Can I enrich the filling differently?
Certainly, regarding the filling, besides the typical pumpkin and ricotta ravioli, you can try many other variations. Pumpkin pulp indeed pairs wonderfully with chopped walnuts or chestnuts, with speck or sausage, but also with gorgonzola or fontina cheese.
