Comments on: Homemade Pumpkin Ravioli

By: Lauren Keating

Lauren Keating — Mon, 13 Oct 2014 02:49:44 +0000

In reply to mari.

yes – absolutely! I use canned myself – real pumpkins are a pain to deal with. (Just make sure you use actual canned pumpkin and not pie filling.)

By: mari

mari — Mon, 13 Oct 2014 02:13:06 +0000

Hi! I am looking forward to making this recipe! However, I am curious to know if I can use CANNED pumpkin puree? I do not know anything about pumpkins and just recently found out that not all pumpkins are edible.

thank you in advance for your response!

Mari

By: Lauren Keating

Lauren Keating — Sun, 30 Mar 2014 22:15:13 +0000

In reply to Brigitte. Thanks! I don't typically do step by step photos, but this recipe seemed to warrant it. ;)

By: Brigitte

Brigitte — Sun, 30 Mar 2014 18:38:08 +0000

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! 🙂

By: Lauren Keating

Lauren Keating — Tue, 07 Jan 2014 01:50:59 +0000

In reply to Adrienne.

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)

By: Adrienne

Adrienne — Tue, 07 Jan 2014 01:42:02 +0000

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.

By: Lauren @ HealthyDelish

Lauren @ HealthyDelish — Tue, 26 Nov 2013 20:04:00 +0000

In reply to kdchamberlain3.

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. 🙂

By: kdchamberlain3

kdchamberlain3 — Tue, 26 Nov 2013 20:00:00 +0000

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.

By: Mardi Michels

Mardi Michels — Fri, 15 Nov 2013 11:51:00 +0000

I saw these on Instagram and was smitten already 🙂 Bookmarked!

By: Joanne (eats well with others)

Joanne (eats well with others) — Thu, 14 Nov 2013 23:05:00 +0000

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