Ravioli with pumpkin filling and walnuts
About the recipe
Ravioli, originally from different regions of Italy such as Liguria, Piedmont and Emilia-Romagna, are filled pasta that are prepared in many different ways. In this recipe, I show you how to make homemade ravioli with a delicious pumpkin filling, refined with walnuts, and a nutty brown butter. This combination is an autumnal classic and impresses with its harmonious blend of sweet and savory flavors. There are many other fillings for ravioli and other types of filled pasta such as tortellini and cappelletti. For the pasta dough, I often use a special pasta dough with egg yolk, which works well for ravioli. However, it can only be rolled out easily with a manual pasta machine, so I suggest the classic pasta dough with egg as an alternative.
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Ingredients
For the dough (for 4 to 6 people, makes approx. 60 ravioli)
For the filling
For the sauce
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Picture guide
Halve the pumpkin, “1“ remove the seeds “2“ and place the halves cut side up on a baking tray lined with baking paper. “3“ Bake the pumpkin in a preheated fan oven at 180 °C for about 40 minutes until the flesh is soft.
Put the walnuts briefly in the blender to roughly chop them. “4“ Leave the baked pumpkin to cool, cut it into small pieces (I remove the skin) “5“ and put them in a blender with the rosemary and Parmesan. “6“
Process everything into a smooth mixture. “7“ Season the mixture with salt and nutmeg to taste. “8“ Fill the finished filling into a piping bag and place it in the fridge for at least 1 hour. “9“
Pile the flour onto a clean work surface and form a well in the middle. Pour the beaten eggs into the well. “10“ Gradually work in the flour from the edges until you have a viscous mixture. “11“ Fold the remaining flour onto the egg mixture and mix everything thoroughly until a crumbly mixture is formed. “12“
Shape these into a lump “13“ and knead vigorously for 8 to 10 minutes until the dough is silky and smooth. “14“ Wrap the dough airtight in cling film and leave to rest at room temperature for at least 30 minutes. “15“
Roll out the pasta dough into square sheets using a pasta machine or use a rolling pin to roll it out into a circle. The dough should be between 1.5 and 0.8 mm thick. “16“, “17“, “18“
Mark the center of the dough sheet “19“ and apply the filling to one half of the pastry in bites at intervals of about 3 cm. “20“ Spray the pastry sheet lightly with water and fold the uncovered half of the pastry over the filling. Carefully press out the air. Cut or cut out the ravioli with a pastry wheel or cookie cutter. “21“ Place the ravioli on a surface floured with semolina. Cook them within 30 minutes or freeze them on a tray for 30 minutes, then fill them into freezer bags and store them in the freezer for up to 3 months.
Cream the butter in a pan over a medium heat until it turns brown and develops a nutty aroma. Put it to one side. “22“ Bring salted water to the boil and cook the ravioli in it for 3 to 5 minutes. “23“ Reheat the brown butter. Remove the ravioli from the water with a slotted spoon and place them in the pan. Turn them in the brown butter. “24“ Serve the ravioli immediately and sprinkle with grated Parmesan cheese and chopped walnuts. Enjoy your meal!
