Delicious pumpkin ravioli made entirely by hand – no special tools required!
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.
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.
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.
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.
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.
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.