Pumpkin Ravioli

For the past few years we’ve gone to Thanksgiving dinner not at our families’ but at the Maestro’s house along with lots of other musicians/artists who also happen to be huge foodies. It’s always a blast and the food is always non-traditional for Thanksgiving.  The first course is usually a chestnut soup, the second a fruity, nutty salad, and the third, a pasta course (leading on to roasted Capons a la Julia Child, a cheese course, and chocolate mousse – YUM!). Usually this pasta course is my favorite – Maestro gets pumpkin ravioli from Citarella in the city.

This year, we’re going home to celebrate with my Scottish side of the family, but I wanted to make sure I contributed something to their Thanksgiving as well as add their idea to our own Pre-Thanksgiving feast. So – I made my own! Fresh pasta, homemade pumpkin puree, some experimenting with amounts of ricotta and seasoning, and voila! Not to mention I have my new ravioli press = ) Over the course of about 4 days I made about 300 small ravioli. I think I’ve figured out the quirks of my pasta machine and my ravioli press! They are delicious with a brown butter sage sauce…*drools*

Read on for the recipe and photos…

Pasta dough

NOTE: Ravioli dough needs to be a bit thinner than pasta dough for spaghetti or so, so the boiled water takes the place of the third egg – This makes enough for at least 6 or 7 sheets of ravioli on my ravioli press which makes 24 one inch square ravioli.

3 cups unbleached flour

1/2 tsp salt

2 eggs

1/4 to 1/2 cup boiled water (cooled a bit to avoid burning your fingers!)


  • Make a well of flour on your working surface and crack the eggs in the center. Whisk the eggs, adding flour to thicken.
  • Once the dough begins to come together, make another well and add about 1/4 cup of hot water and knead.
  • Add enough water to make the dough rather smooth.
  • Knead for 5 minutes or so then wrap in plastic wrap and refrigerate at least 30 minutes.


After lots of experimenting, Miss L and I decided that we liked the filling that was majority pumpkin puree (use your homemade if you can! it’s so much better than the canned stuff).

1 cup of pumpkin puree will last you about 2 sheets of ravioli (48 one inch ravioli)

1/2 tsp or so of nutmeg per 1 cup of pumpkin puree

1/4 tsp salt per 1 cup of pumpkin puree

If you want to add ricotta, add about 1 tbsp or so per 1 cup of pumpkin puree to give it some body.


  • Using your pasta machine, roll out on 6 (or 7), 3 (cut in half), then 1 – making sure to flour between each step.
  • Flour the ravioli press liberally.
  • Place one of the halves on the ravioli press and push your fingers into the indents to leave wells for the filling.
  • Put about a 1/2 tsp of filling in each circle.

  • Lay the other half sheet on top and pat down to get out the air. Press down all the edges with your fingers.

  • Flour the top sheet and begin to use your small rolling pin to define all of the edges.

  • Pat the ravioli out of the press onto a parchment lined baking tray that has been sprinkled with semolina flour.
  • Store these in the fridge if you’ll be eating them in the next day – making sure to shake them with the semolina flour or they will stick to your parchment and get very malformed when you try to get them off to cook them!
  • Otherwise, freeze them on the baking sheet then transfer them to plastic bags.
  • Cook them for about 10 minutes on a lightly rolling boil.
  • Serve with a browned butter sage sauce! (Just brown some butter in a sauce pan, add minced, fresh sage and some kosher salt. Voila!)

I hope you’ll try out this pasta course in your Thanksgiving dinner – it’s a great way to add even more autumn to your table, and these ravioli are so delicate that everyone will know how much love you put into them! (They also make a great entree for vegetarians!)

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