pumpkin and walnut ravioli

On Monday and Tuesday I posted about roasting pumpkins and making pasta, respectively. I actually did them on the same day to make pumpkin and walnut ravioli. I based the filling very loosely off of a casserole that my parents make every Thanksgiving. Usually ravioli also is stuffed with cheese, like ricotta, but I omitted it completely because my husband, Charles, can’t have any cheese. If you do want a bit of cheese in it, you can add about 1/2 cup of shredded Parmesan to the filling. This ravioli would also be excellent served with alfredo, but I served it with just a tad of butter and a dusting of nutmeg, and a side of cranberry sauce.

To form ravioli, I use this. It is very simple, but works well. You only need about 1 tsp of filling per ravioli, so a little filling goes a long way. If you don’t have a ravioli mold, you can just space out the filling on a sheet of dough, top with another sheet, and press around the filling. Then cut them out with a knife. You can freeze uncooked ravioli, so I make extra and keep them in the freezer when I don’t want to go through the hassle of roasting a pumpkin, and making pasta.

Pumpkin and Walnut Ravioli

makes approximately 48 ravioli

Ingredients:

  • 1/2 cup walnuts, finely chopped
  • 1/2 cup onion, finely chopped
  • 1 tbsp of butter
  • 1 tbsp brown sugar
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch of nutmeg
  • 1 cup pumpkin, either homemade or from a can
  • 1/2 recipe of homemade dough (about 1/2 lb) // You’ll have dough left over. When that happens, I roll it out and use a pizza cutter to slice it into large flat noodles (approx. 1″ by 3″), which I then freeze. Whenever I make chicken noodle soup, I use these as the noodles. 

Directions:

  1. In a frying pan, melt the butter over medium heat. Add the onion and cook 2-3 minutes, stirring once or twice.
  2. Add the walnuts, brown sugar, sage, and salt. Continue cooking and stirring until the onions have started to soften and the walnut begin to smell toasted, about 2 minutes.
  3. Remove pan from heat and stir in pumpkin. Mix well.
  4. In batches, roll out some of the pasta dough.  I rolled it out to setting number 6 on my Kitchenaid mixer attachment. You want it to be pretty thin so the past isn’t tough, but not so thin that it breaks. You’ll have to play around with it to see what works for you if you are doing it by hand.
  5. Place the dough over a well floured ravioli mold. Use your finger to gently press the dough into the indents. Fill with about 1 tsp of filling, or until they are just below the top of the mold.
  6. Using you finger and a small bowl full of water, moisten the dough around the filling. Top with another sheet of the dough.
  7. Using a rolling pin, start rolling from the middle out to seal the ravioli and cut. You might have to go over it a couple of times to completely cut the ravioli.
  8. Gently remove the ravioli from the mold making sure not to tear any.
  9. Place on a parchment lined baking sheet until you are ready to use them, or to freeze it.

To cook:

Place in salted boiling water for about 4 minutes or until the dough is al-dente.