Beautiful Life Magazine

Roasted Pumpkin Ravioli is exactly what you need to cozy up with on cold fall nights. Perfect for curling up with and watching scary movies on hallowe’en night! It’s warm and sweet and earthy and salty all at the same time. The best!

If you have ever been nervous to make your own pasta dough, have no fear. This dough is really easy. However, it does make your life easier if you have a pasta roller. I have this exact one, and it’s awesome! You can roll this with a rolling pin, but a pasta roller is so worth it! Even though I don’t make pasta more than a couple times a month, I wouldn’t be without one. It makes the few times that I do make pasta so much more enjoyable!

Print Recipe

Roasted Pumpkin Ravioli

Course

Main Dish

Cuisine

Italian

Servings

people

Ingredients

• For the Pasta Dough
• pinch of saffron approx. 4 strands
• 300 g "00" flour italian pasta flour
• olive oil
• 2 eggs + 4 egg yolks
• 1 tsp boiling water
• For the Pumpkin Filling
• 300 g pumpkin small dice
• 2 tbsp olive oil
• 3 sprigs thyme
• 75 ml cream
• 2 tbsp Parmesan cheese
• salt and pepper
• 3 rashers smoked bacon cut into lardons
• 2 fresh figs quartered
• 3 sprigs fresh oregano
• 50 g butter

Course Main Dish Cuisine Italian Servings people Ingredients For the Pasta Dough pinch of saffron approx. 4 strands 300 g "00" flour italian pasta flour olive oil 2 eggs + 4 egg yolks 1 tsp boiling water For the Pumpkin Filling 300 g pumpkin small dice 2 tbsp olive oil 3 sprigs thyme 75 ml cream 2 tbsp Parmesan cheese salt and pepper 3 rashers smoked bacon cut into lardons 2 fresh figs quartered 3 sprigs fresh oregano 50 g butter

Instructions

1. Pre-heat the oven to 180c.
2. To make the pasta dough, steep the saffron strands in the teaspoon of boiling water. Place the rest of the ingredients in the bowl of a food processor and blend. Drain the saffron from the water and add the water to the pasta dough. Blend.
3. Bring all the dough together and form into a disc and wrap in cling film. Refrigerate for 30 minutes.
4. Meanwhile, peel and dice the pumpkin, cover it in the olive oil and season with salt and pepper.
5. Add the thyme sprigs and roast for about 20- 25 minutes. Until the pumpkin is golden and softened.
6. Once the pumpkin is cooked, place it in a food processor with cream and parmesan. Blitz until smooth. Place in a bowl in the fridge to cool.
7. Roll out the pasta dough with the pasta machine. Roll down to number 2 and leave the pasta in long sheets.
8. Place scoops of pumpkin filling onto the lower third of the pasta dough, leaving 2 inches between each scoop. Brush the dough with egg wash around the scoops of filling.
9. Fold the top half of the pasta dough down so that the top and bottom edges meet. Making sure that there is no air in the pockets.
10. Use a round cutter or a knife to cut the ravioli out.
11. Boil a pan of well salted water. Cook the ravioli for about 4-6 minutes. The ravioli should float when it's cooked.
12. In a medium skillet cook the bacon until crispy. Drain onto a paper towel.
13. Add the butter to the skillet and heat until the butter is foamy and goes brown. The butter will stop foaming and start to smell nutty. Add the oregano, and remove from the heat.
14. Place the ravioli onto a serving dish. Drizzle with the browned butter and scatter the bacon. Add the oregano and serve

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