The pumpkin ravioli with flavored sauce was really an experiment that turned out very well on the first try, and I recommend you try it too by following the step-by-step photo recipe.
This year, for the first time, I used pumpkin because I had never used it in my recipes before, but my curiosity was great, and I didn’t stop at just one recipe!
In my opinion, pumpkin has a taste that you need to like, and if seasoned properly, I think everyone will enjoy it.
For making the pumpkin ravioli, I used seedless orange pumpkin, where there are no scraps, and it’s all pulp, but you can safely use yellow pumpkin with seeds.
The important thing is that regardless of which pumpkin you use, the weight is 3.5 oz (100 g) once the seeds and skin are removed.
Make my pumpkin ravioli with flavored sauce too; I’m curious to know how they turned out for you!
About 45 Kcal per ravioli
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 38 ravioli
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Making Pumpkin Ravioli with Flavored Sauce
- 3.5 oz Pumpkin (pulp weight only)
- A pinch of salt for cooking the pumpkin
- to taste Salt for cooking the pumpkin
- to taste Salt for the dough
- 2 Medium eggs
- 10.2 oz All-purpose flour + 2.1 oz (60 g) for working
- 1/2 onion
- 2 Large garlic cloves
- 1 Small celery stalk
- 2 tbsp Extra virgin olive oil
- 10.6 oz Veal ground meat
- 5.3 oz Mortadella
- to taste Salt
- to taste Pepper
- to taste Nutmeg
- 1 tsp Chopped rosemary
- 21.2 oz Peeled tomatoes
- 1 tbsp Extra virgin olive oil
- to taste Sage
- to taste Salt
- to taste Mint
- 3.5 oz Grated Parmesan cheese
Tools
- 1 Mold ravioli mold
Preparing the Pumpkin Ravioli with Flavored Sauce
First, we prepare what we need to make the ravioli dough!
Cut the pumpkin, removing the skin and seeds if there are any, place it on a baking sheet lined with parchment paper, lightly sprinkle with salt, and bake at 356°F (180°C) for about 15-20 minutes.
Once the pumpkin is ready, blend with an immersion blender and set aside.
In a bowl, put the eggs and beat them, then add the blended pumpkin pulp, mix well, add the flour and salt, work the dough on a work surface until you get a soft, non-sticky loaf.
The dough may require more or less flour, depending on how much water the pumpkin retains, so add as needed.
Set the covered dough aside.
In a pan, put the extra virgin olive oil with chopped celery, onion, and garlic, sauté, then add the ground meat and coarsely blended mortadella.
Cook on low heat, stirring occasionally.
Add salt, nutmeg, pepper, rosemary, and continue to stir until the meat is cooked.
Let cool before using for the ravioli filling.
Roll out the dough with a pasta machine to get not too thick sheets. I set the machine to hole 4, but machines are not all the same.
On one half of the sheet, brush some water, place a heaping teaspoon of the mixture at a distance of about 3 fingers from each other.
Cover the ravioli with the other half of the sheet, cut with a pasta cutter, and seal the edges well.
In the end, you will have leftover dough, and you can continue to knead it, adding flour, passing it through the pasta machine to make more sheets.
Prepare the sauce by passing the peeled tomatoes through a tomato press, season with the listed spices, add a dash of water, extra virgin olive oil, salt, and let it cook.
Bring the salted water to a boil for the pasta and add a drizzle of olive oil to prevent the ravioli from sticking during cooking.
Boil the ravioli; the cooking time will vary depending on how you made the dough.
When cooking is complete, drain the pasta and season with the sauce… plate and serve with a little Parmesan… enjoy the pumpkin ravioli with flavored sauce!
