Pumpkin, gorgonzola and walnut ravioli are wonderful at this time of year when pumpkins are at their best. You can make them in large quantities and then freeze them so you can cook them whenever you want, even when pumpkin is out of season. They keep very well and will taste like freshly made — trust someone who freezes almost everything and always has ready-to-serve items for unexpected guests.
The pumpkin ravioli are easy to make. I use a ravioli mold that I find fabulous; I don’t make them one by one like my grandmother did and the taste doesn’t change. I know making pasta without a mold and without a pasta roller isn’t the same, but when you work and have little time you have to optimize. So I use both the pasta roller and the mold and in very little time I can bring excellent homemade ravioli to the table. Make them too and then tell me if you liked them.
Right after the photo, as always, let’s find out how to prepare pumpkin, gorgonzola and walnut ravioli!!
You can purchase the RAVIOLI MOLD directly from here.
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I used the aluminum ravioli mold which is very practical and easy to clean; you can buy it from there.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients for pumpkin, gorgonzola and walnut ravioli
- 1 1/4 cups re-milled durum wheat semolina flour
- 3/4 cup 00 flour (type 00)
- 3 eggs
- 2 pinches salt
- 1 2/3 cups pumpkin (already cleaned (about 14 oz))
- 3.5 oz gorgonzola
- 6 walnuts
- 3 leaves sage
- 1 pinch nutmeg
- 2 pinches salt
- 2 pinches pepper
- 1 egg
- 1/2 cup Grana Padano DOP (grated)
How to prepare pumpkin, gorgonzola and walnut ravioli
Start preparing the pumpkin, gorgonzola and walnut ravioli by cooking the pumpkin: clean it, remove the skin and cut it into slices or pieces.
Steam it until soft, or cook it in the microwave in a glass bowl with 1 tablespoon of water; cover the bowl with plastic wrap and cook for 3 to 4 minutes.
Check the texture and, if necessary, extend the cooking by another minute.
While the pumpkin cools, prepare the dough for the ravioli by placing the flours in a mound on a work surface, or in a stand mixer or food processor. Add the salt, break the eggs in the center and start mixing first with a fork and then with your hands.
Once you have a smooth, compact dough, wrap it in plastic wrap and let it rest in a cool place for at least 30 minutes.
Meanwhile prepare the filling: reduce the pumpkin to a puree and mix it with the gorgonzola. Season with nutmeg, salt, pepper and finely chopped sage leaves.
Chop the walnuts in a food chopper and add them to the filling together with the grated cheese and the egg.
Mix the filling very well.
After the resting time, take your dough and roll it out with a pasta roller or with a rolling pin into a thin sheet.
Place the sheet over the mold (if you have one), fill the cavities with a generous teaspoon of filling and cover with another sheet of pasta, pressing well to remove the air.
Roll the rolling pin over the edges and remove the ravioli from the mold.
If you don’t have a mold, roll the dough out on the work surface and place small mounds of filling a few centimeters (about 1 inch) apart, fold the dough over the filling and press around each mound with your hands to seal well.
Cut the ravioli with a pastry wheel.
Place them as you go on parchment paper, cover them with a clean kitchen towel until ready to cook, or store them in the refrigerator and…
ENJOY YOUR MEAL
Storage
Pumpkin, gorgonzola and walnut ravioli keep in the refrigerator for 2 days, well separated between two sheets of parchment paper.
You can freeze the raw ravioli well spaced on a tray, then transfer them to a freezer bag for up to 3 months.
Variations
You can replace the gorgonzola with ricotta.
Other recipes
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