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4.67 from 3 votes

Homemade Pumpkin Ravioli

Yields about 24 ravioli
Prep Time 45 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 cups Gold MedalĀ® 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

Instructions

  • 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.
  • Mix together the pumpkin puree and cheese. Season with salt and pepper.
  • 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 1/8-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.
  • To cook, boil the pasta in a large pot of salted water for 3-5 minutes, or until it floats. Drain and serve immediately.