Fancy Pumpkin Ravioli

This is one fancy ravioli! It’s also a bit time consuming, but just bear with me. It’s worth it, I promise!

Fancy Pumpkin Ravioli ~ www.onefineshindig.com

So I was watching this cooking show the other day where these terrible cooks are mentored by an amazing cook. I’m sure you know the one. Anyways, one of the dishes they taught this terrible cook to make was Raviolo al Uovo. I had no clue what that was so of course I had to look it up. My first thought was “why haven’t I had this before?!” It looked amazing!

So what is it? Basically it’s a large ravioli with a filling that is topped (inside the pasta) with a raw egg yolk. So the idea is when you serve it, the pasta is al dente and the egg runs out and marries with the sauce creating this silky smooth decadent ravioli. Marriages of sauces? I can do that!

Fancy Pumpkin Ravioli ~ www.onefineshindig.com

 

Even better? I could make it filled with a light pumpkin filling and that would truly be the ultimate ravioli. Yum! Now I realize this is a process – the pasta, the filling, the sauce, the pepitas…. Every component really needs each other. They can’t live without each other. It’s really a love story.

My suggestion? Find a friend. Food is always best shared anyways so find a friend and enlist them to help roll pasta, whisk sauce or pour the wine. All helpful I tell you!

Fancy Pumpkin Ravioli ~ www.onefineshindig.com

The sauce is really simple, just don’t let the butter burn otherwise it will taste bitter and that would not help the delicate pumpkin filling taste good at all. This is where that friend is an invaluable extra pair of eyes. Don’t be tempted to skimp on the pepitas either. That spicy, toasty crunch adds a whole other layer to these ravioli making your mouth so excited to eat it.

To top of the decadence, grab the loaf of warm French bread that they strategically put right in front of the checkout lanes at the supermarket. It smells so good it takes lots of will power to not buy that loaf every single time I go through that line. Never fear, this time do not refrain yourself.

Fancy Pumpkin Ravioli ~ www.onefineshindig.com

Hunks of French bread are perfect for mopping up all that creamy, buttery, eggy sauce after the pasta is gone. If you’re anything like me and the friend I found, we licked our plates absolutely clean.

Fancy Pumpkin Ravioli
Serves 4
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Pasta Ingredients
  1. 2 cups all-purpose flour
  2. 3 eggs
  3. 2 tablespoons olive oil
Filling Ingredients
  1. 1 – 15 ounce can pumpkin puree
  2. ½ cup ricotta cheese
  3. 2 tablespoons parmesan cheese
  4. 1/8 teaspoon cayenne pepper
  5. Salt to taste
  6. 1 dozen eggs
Sauce Ingredients
  1. 1/2 cup butter
  2. ½ cup heavy cream
  3. 1 tablespoon parmesan cheese
Spicy Pepitas
  1. ½ cup raw pepitas (pumpkin seeds)
  2. 1 teaspoon olive oil
  3. 1/4 teaspoon cayenne pepper
  4. 1/4 teaspoon ground black pepper
  5. 1/4 teaspoon ground cinnamon
  6. ¼ teaspoon salt
Directions
  1. To make pasta – Create a well of flour in a bowl. Put eggs and oil into the bowl and begin slowly whisking the flour and egg mixture together until fully incorporated. Turn out on a floured surface and knead until smooth and no longer sticky. About 10 minutes. Let rest under a damp towel.
  2. To make the filling – Mix pumpkin, ricotta, parmesan cheese, cayenne pepper, salt and only 1 egg until combined.
  3. Roll out pasta in long sheets about 3 inches by 12 inches long, using a pasta maker or rolling pin until very thin. Put 1 tablespoon of pumpkin filling on the pasta sheet about every 3 inches creating 4 ravioli per sheet. Using a spoon, make an indent in the center of the filling. Break an egg, separate – saving the whites for an omelet in the morning – place the yolk in the indent.
  4. With a finger dipped in water wet the area on the pasta right around the filling. Place another sheet of pasta on top, pushing the edges down gently to seal the two halves of pasta together. Using a drinking glass cut out the raviolis on the seal you created just beyond the filling. Pinch the edges to make sure they are completely sealed. Set aside as you complete all the raviolis.
  5. To make the sauce – Melt the butter in a pan over medium heat until the edges begin to turn light brown. Add ½ cup heavy cream and parmesan cheese. Whisk until combined and warm. Turn off heat.
  6. To make the pepitas – Combine all ingredients, put in a frying pan over medium heat. Stir often for 5-7 minutes until toasted.
  7. Cook raviolis in boiling water for 3 minutes. Remove gently with a slotted spoon. Spoon sauce and sprinkle pepitas over each ravioli. Relax and enjoy every bite!
Notes
  1. Serve with warm french bread to sop up that delicious sauce!
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