Homemade Pumpkin Ravioli

Delicious pumpkin ravioli made entirely by hand – no special tools required! Homemade Pumpkin Ravioli from @HealthyDelish

It’s been a while since I’ve made homemade pasta and I was feeling ambitious this weekend so I thought I’d do a little tutorial. Nothing says “this meal was made with love” quite like fresh pasta, but it’s surprisingly easy to make! Although a food processor and a pasta roller make things significantly easier (doing the dishes is the worst part) I made these pumpkin ravioli by entirely hand. Why not? The only tool I used was a little ravioli stamper that I bought at HomeGoods for something like $3 – but you could just as easily use a shot glass or even a small jar instead.

So, what are we waiting for? Roll up your sleeves, because this will get messy. It’ll also be totally worth it.

How to Make Pasta by Hand

Start by gathering the ingredients that you’ll need for the pasta: flour, some kosher salt, a few eggs, and some olive oil. I bet you have it all already!

Start by mixing together your flour and salt and heaping it into a pile on your workstation. I love using Gold Medal organic flour for pasta – it’s light and fluffy and since it’s milled so smoothly it’s just really easy to work with.

Create a small well in the center of your pile and crack in one egg. Scramble it a bit, then use your fingers to start working it into the flour (use the edges of the mound to keep it all contained so it doesn’t run all over your counter!). Once your first egg is incorporated, add a second egg and repeat the process. By this time, your dough will really start coming together. By the time your incorporate your third egg, the dough will be really stiff. Work in some olive oil to help smooth it all out.

Rolling handmade ravioli

Form your dough into a ball. It will be really rough and not easy to work with at all – that’s ok! Stick it in a plastic bag and let it hang out for about 30 minutes. This will let the gluten relax and it will be much easier to roll out. Now’s a good time to mix up your filling and maybe throw a pot of sauce on the stove.

After your dough has rested, it’s time to start rolling! Working with half of the dough at a time, roll it into a long rectangle, about 6 inches wide by 18 inches long and 1/8-inch thick.

How to make Pumpkin Ravioli

Spoon your filling in little piles, lengthwise down the dough. You’ll want to put your filling a little bit to one side, not right in the middle (in the photo above, you can see how I have it more to the back edge of the pasta). How much filling to use will depend on the size of the cutter that you have, but I used about 1 teaspoon of filling for each ravioli.

Fold the dough in half lengthwise, covering the filling. Use your fingers to press out out air pockets, then use a ravioli cutter, cookie cutter, or small jar to cut out your pasta.

Pumpkin ravioli

Repeat the rolling, filling, and cutting process with the other half of your dough. You can also reroll the scraps once or twice to squeeze as many pieces of ravioli out of them as you can. Super easy, right?!

Pumpkin ravioli is traditionally served with a butter or cream sauce, but I love it with spicy arribatta which balances out the sweetness of the pumpkin really well. I made this recipe from Una Mamma Italiana and I can’t recommend it enough. It’s definitely my new go-to sauce.

Enjoy!

homemade pumpkin ravioli in arribatta from @HealthyDelish

4.5 from 2 reviews
Homemade Pumpkin Ravioli
 
Prep time
Total time
 
Yields about 24 ravioli
Author:
Serves: 4
Ingredients
  • 2 cups Gold Medal® Organic Flour
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1 tablespoon olive oil
  • 1 cup pumpkin puree
  • 2 tablespoons grated hard cheese, like grana padina or parmesan
  • salt and pepper
Preparation
  1. Combine the flour and salt on a flat work surface. Shape into a mound with an indentation in the center; crack one egg into the well. Use a fork to scramble the egg, then work the dough together with your hands, gradually incorporating more flour from the outside of the mound. When the first egg has been incorporated, add the second and then the third, using the same process. Finally, work in the olive oil. Shape the dough into a ball; place into a plastic bag and let rest for 30 minutes.
  2. Mix together the pumpkin puree and cheese. Season with salt and pepper.
  3. Split the dough in half, keeping half of it in plastic to keep it from drying out while you're not working with it. Roll the dough into a rectangle, about 6 inches wide and ⅛-inch thick, dusting with additional flour as needed. Drop teaspoons full of your filling along the pasta, about 1-inch apart. Fold the pasta over the filling. Use your fingers to press out any air pockets, then use a ravioli cutter, cookie cutter, or small glass to cut out the pasta. If needed, press down on the cut edges with the tines of a fork to help create a good seal.
  4. To cook, boil the pasta in a large pot of salted water for 3-5 minutes, or until it floats. Drain and serve immediately.

Disclosure: This post was brought to you in partnership with Gold Medal Flour. Thank you for helping support the brands that keep me inspired in the kitchen.

 

Comments

  1. simplebites says:

    Looks like the perfect comfort food for fall! Love homemade pasta too.

  2. BeccaHeflin says:

    This looks delicious, Lauren!

  3. Renee Goerger says:

    I’ve always wanted to make my own ravioli but never have. Yours look and sound delicious. Think I’ll have to put one of those ravioli cutters on my Christmas list. LOL

  4. kristin nicole says:

    Just when I was trying to not consume so many carbs, you pull me back in! ;) Wow does this look delicious, I have never made fresh pasta, but this recipe really has me thinking it’s time to start.

  5. Sarah Caron says:

    Those look amazing. YUM!

  6. I haven’t gone the homemade pasta route in WAY too long! Thanks for the reminder! Your ravs look fabulous!

  7. I saw these on Instagram and was smitten already :) Bookmarked!

  8. Lauren,
    I haven’t made pasta in a long time; thanks for the reminder. Your ravioli looks so yummy. I’m going to have to look around for that cool little ravioli cutter so I can make some.

  9. kdchamberlain3 says:

    Made this recipe. Made a white sauce to go with it. Little bit of advice. If you’ve never made ravioli or pasta before, don’t start by trying to make it with whole wheat flour. I used half and half (half white half wheat). Didn’t stick very well, didn’t look very pretty, was more like pumpkin dumplings because it was so thick, but My family and friends liked it.Also, used little cup to cut ravioli pieces. Seemed to work fine.
    Will have to try this again.

    also, your ravioli, way cuter than mine. lol.

    • Lauren @ HealthyDelish says:

      oh yeah, whole wheat flour – even whole white wheat – is an entirely different beast and can throw off the ratio of flour to liquid that you need. I’m glad it still tasted good despite being so thick though! And I’m sure they looked totally impressive. :)

  10. Has anyone tried to freeze the ravioli? I’d love to make some, but if I do, I’d like to make a big batch and freeze some for later.

    • Lauren Keating says:

      Hi Adrienne – I haven’t tried with this specific recipe, but freezing them shouldn’t be a problem. I’d suggest freezing them individually on a baking sheet, then transfer them to a large zip-top bag. You can boil them straight from frozen – just add 2 or 3 minutes to the cooking time (like store bough ravioli, you’ll know they’re done because they’ll float)

  11. Brigitte says:

    I can’t wait to try making from scratch this pumpkin ravioli recipe. And thanks for posting step by step photo for those of us that are barely learning how to cook.

    Love this website! :)

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