I don’t think I can even convey to you how in love I am with pumpkin ravioli – these pumpkin ravioli in particular. I’m pretty certain, I could eat this all year long. In fact, I’m pretty certain I could eat this everyday and maybe never tire of it. I don’t know if it’s the roasted flavor of the garlic in the brown butter or the savory, nutty taste of the pumpkin filling but this is one meal that is both delicious and ridiculously hearty. Like as in, fill your tummy and keep you warm perfection. A seasonal treat that really is good all year long.
The first time I had pumpkin ravioli was a lifetime ago, but it took me years to build the confidence to prepare it at home. It was the process that was intimidating. Especially since I like to create my own recipes. With such a process of creating the dough for the noodles to creating the perfect filling to stuff inside, it was definitely scary. We made this a lot trying to perfect it. It was always good, but something was always missing.
But then last year, I happened to stumble upon a recipe for Pumpkin Ravioli by Jacob’s Kitchen. A seemingly defunct blog that has a bunch of yummy recipes I’d like to try on it. Jacob, where did you go? Once I read through Jacob’s directions, I knew this was the recipe I wanted to try and make my own. I didn’t really make a ton of changes, so I don’t know if it qualifies as my own… but I’m sharing it regardless. The original recipe has the ravioli served in a Sage Brown Butter, but I changed it to a Roasted Garlic Brown Butter. Other than that, I just played around with measurements until I was satisfied that the Pumpkin Ravioli recipe was the way my family and I would enjoy it the most but following Jacob’s lead. Thank you Jacob for sharing a great recipe that became one of our families favorite meals!
While I’ve made this probably at least a dozen times since finding the original recipe, I was able to taste the filling and tweak it from the very first time. So it hasn’t evolved much since the first time I played around with the ingredients. It’s awesome, and ridiculously savory and unfortunately for my waist line, it’s a tiny bit addicting… as in … I crave it. Often. It is just soooooo GOOD!
There’s a few reasons for this. While this pumpkin ravioli recipe is still time consuming, but in the way that making anything that doesn’t come in a can or a box is. It is really less so since you don’t have to make the dough from scratch, which I love to do, but usually takes me a little over an hour normally. That 1 hour is cut out here.
Thank you Wonton Wrappers. No joke – wonton wrappers. What an amazing trick. They taste EXACTLY like noodles and if anything they are much thinner than the dough, so the flavor of the ravioli stands out. And for the record, I have made the filling from this recipe and put it into my homemade noodles and while it is still simply scrumptious, it is definitely more so with the thinner noodles… er… wonton wrappers. It might just be because I find that incredibly easy, but you try it and see – it’s really just that good.
Pumpkin Ravioli with Roasted Garlic Brown Butter
Pumpkin Ravioli with Roasted Garlic Brown Butter
For the Pumpkin Ravioli’s:
- ? cup of pine nuts
- 2 garlic cloves minced (lower this to 1 if you don’t love garlic as much as I do!)
- 1 cup of part skim ricotta cheese
- 1 cup canned pumpkin
- ? cup of grated Parmesan cheese
- ½ teaspoon of salt and a ½ teaspoons of pepper I can’t lie, I almost always add more pepper
- 1 teaspoon of nutmeg
- 1 package of wonton wrappers
For the Roasted Garlic Brown Butter:
- 1 stick of unsalted butter
- 3-4 garlic cloves
- A sprig of Fresh parsley
- A sprig of Fresh Oregano
- A sprig of Fresh Basil
- Parmesan Cheese
Begin by toasting the pine nuts to bring out the lovely roasted flavor. Place them in a dry skillet over a medium low heat. Shake the skillet frequently to one, keep them from burning (they burn fast due to their natural oils) and two, to ensure a more even roasting/toasting. When the nuts are browned and fragrant remove from heat and allow them to cool on a piece of waxed paper. If you keep them in the skillet they will keep cooking even when off the heat and you run the risk of burning them.
Once the pine nuts are cool, put them in a food processor with the 2 garlic cloves and pulse a few times. Add the ricotta, the pumpkin, salt, pepper and nutmeg. Start with the measurements listed and then taste test after you have processed it. Add more of the salt, pepper or nutmeg if you’d like. I find that the measurements as they are listed are perfect, but you might like more or less of something. Process the entire mixture either in your food processor or use a stand mixer or a handheld mixer.
Next is the fun part. Begin by putting a large pot of water on the stove to boil. While it is heating to a boil, place 6-8 wonton wrappers on a clean surface, we do it on a baking sheet at the kitchen table. Brush each of the wonton wrappers with water.
Scoop about a tablespoon and a half (I use a mini ice cream scooper most of the time to be honest – a large kitchen spoon can work too – you’re just looking to get the filling in there and still be able to seal it at the end)
Once you have them all ready, place another won-ton on top of each of them. Seal the edges. Some people use sandwich sealers or a biscuit cutter, I just use my finger to work out the air bubbles and then press down on the edges and I always keep them the original square shape. I like them that way. Work gently, they tear easily. You can add water to the edges to ensure they stay closed.
Transfer them to a piece of parchment paper or waxed paper and move onto the next batch. I’m going to be honest. I have never cut this recipe down because we have such a nice size family, but I usually need more than 1 package of won-ton wrappers when I make this – I usually need about 1 and a quarter of another package … I also sometimes add more of all the ingredients so I can use up the entire second package and then freeze the rest. More on that in a minute. Continue until you’ve made all of your ravioli’s.
This next part is up to you, but I do it to make sure the ravioli don’t stick. I take a piece of parchment paper or waxed paper and brush it lightly with olive oil and set it right next to the stove.
Now bring about 6 of the pumpkin ravioli at a time to the pot, boil for about 2 minutes each batch and remove them with a slotted spoon (trying to get as much water off them as possible) and transfer them to the lightly oiled parchment paper. Continue until you have cooked all the ravioli you plan to eat at this meal. If you want to freeze some of them, look below for the directions for that. They do not get cooked before frozen.
Once you are ready to serve, it’s time to make the Roasted Garlic Brown Butter. In a pan on the stove over medium heat, melt the stick of butter. While that’s melting, put the garlic cloves and all the fresh herbs into your food processor.
Once the butter is starting to brown, add the garlic and herbs. Saute for about 2 minutes or until the garlic begins to brown. Remove from heat.
If the ravioli isn’t on serving plates yet, get it there. Pour the Roasted Garlic Brown Butter over each serving. Sprinkle with Parmesan Cheese and serve. If you’re so inclined, garnish each dish with a fresh sprig of parsley. You might want to make it a little bigger than my daughter did for this picture
A truly savory, decadent Fall treat!
(continue reading below for Freezing Tips)
Follow the directions all the way up to cooking them in the water. Place the already stuffed wonton wrappers on a large pan as close together as you can get without them touching (we usually use 2-3 pans) and put them in the freezer like that for about an hour. Remove the pans from the freezer, and put them in a Ziplock Freezer Bag. When you’re ready to make them, boil the water on the stove, and drop about 6 in at a time, and boil for about 3-4 minutes per batch.
Are you as happy as I am that it’s finally Fall? The seasonal tastes and smells, the beautiful weather and the gorgeous scenery all make this time my favorite time of year!