Rich And Cheesy Pumpkin Ravioli With Almonds Recipe
Prep Time:
1 hour, 44 minutes
Cook Time:
46 minutes
Servings:
4 Servings
Ingredients
  • 1 small (2-pound max) sugar pumpkin
  • 4 tablespoons whole raw almonds
  • ½ cup grated pecorino plus more for serving
  • ½ cup + 2 tablespoons ricotta
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 10.5 ounces (about 2 ⅓ cups) 00 flour
  • 1 generous pinch of salt
  • 3 large eggs
  • 4 tablespoons butter
  • 9 sage leaves
Directions
  1. Preheat the oven to 400 F.
  2. Cut the pumpkin in half and remove the seeds and fibers with a spoon. Save the seeds to clean and roast if desired.
  3. Place the pumpkin halves on a parchment-lined baking sheet and bake for 30-35 minutes until tender.
  4. Remove the pumpkin from the oven and let it cool.
  5. Meanwhile, make the pasta dough. Place the flour and salt in a large bowl and mix with a fork.
  6. Add the eggs and mix them into the flour with a fork until the dough starts to firm up.
  7. Continue mixing with your hands, pressing it until the dough holds together in a rough ball.
  8. Knead the dough on a floured surface for 10-15 minutes. Add a very small amount of flour if it's sticky or water if it's dry and crumbly.
  9. Stop when the dough ball is smooth and elastic and springs back when pressed with a finger.
  10. Wrap the dough ball in plastic wrap or a damp towel and let it sit out to rest for at least 30 minutes.
  11. Start making the filling by scooping the flesh out of the pumpkin with a spoon and measuring out 1 cup.
  12. Place the pumpkin flesh in a large bowl and fork mash it.
  13. Place the almonds in a food processor and pulse until broken up into large crumbly pieces. Do not grind them fine like almond flour.
  14. Transfer the almonds to the bowl with the pumpkin, add the pecorino, ricotta, nutmeg, and salt, and mix well. Set aside.
  15. Cut the dough in half and roll out one of the pieces on a lightly-floured work surface until it's very thin, just less than 1 millimeter high. Keep the other half wrapped in plastic until you're ready to use it.
  16. Cut out circle shapes from the dough with a round 3 to 3 ½-inch cookie cutter. Wrap the scraps until ready to use.
  17. Spoon a little filling into the center of each dough circle. Don't add so much that it will squeeze out of the ravioli when they're folded and sealed.
  18. Fold each dough circle in half, being careful to press the air out as you close them, and seal the edges with a fork.
  19. Place the ravioli in a single layer on a kitchen towel, baking sheet, or board away from your work area. Sprinkle the surface with optional cornmeal if your dough feels like it might stick.
  20. Repeat the rolling, cutting, and filling steps with the other piece of dough. Make a ball with the scraps and roll them out to make additional ravioli.
  21. Bring a large pot of salted water to a boil.
  22. In the meantime, make the sauce by melting the butter in a skillet on medium-low.
  23. Add the sage leaves and cook them for 1-2 minutes until crispy. Remove the pan from the heat.
  24. Gently place the ravioli in the boiling water and let them cook for 3-5 minutes until they float to the surface. Do this in batches if you don't have a very large pot to avoid overcrowding.
  25. Carefully remove the ravioli with a slotted spoon and arrange them in layers in a serving dish, coating each layer with some of the butter sage sauce.
  26. Serve immediately with grated cheese.