Homemade Pumpkin Ravioli
Delicious homemade 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 homemade ravioli, 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 pumpkin ravioli recipe will get messy. It’ll also be totally worth it.
How to make homemade pumpkin ravioli
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.
Filling and shaping your 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.
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 arribiatta 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. These pumpkin ravioli are also amazing with my favorite homemade pink sauce, which is a combination of marinara and alfredo.
Enjoy!
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
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.
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.
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
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.)