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
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!