Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Pumpkin Dinner Rolls
Pumpkin Scone
Pumpkin Ravioli
Add to Calendar
Add as Favorite
 
 
 
 
 
1.3 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmigiano reggiano
unsalted butter
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
parmigiano reggiano
vegan
(?)
Not vegan due to:
parmigiano reggiano
egg (large)
unsalted butter
vegetarian
(?)
Not vegetarian due to:
parmigiano reggiano
pescetarian
(?)
Not pescetarian due to:
parmigiano reggiano
paleo
(?)
Not paleo due to:
parmigiano reggiano
all-purpose flour
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
can
one 15 oz can.
 
2 1/4
cups
freshly grated, 2 cups for filling, 1/4 cup for garnish.
 
7
whole
lightly beaten, 2 for filling, 5 for dough.
 
3 1/2
cups
 
4
tbsp
 
8
leaves
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
PREPARING THE FILLING
1.
Preheat the oven to 400ºF.
2.
Cut pumpkin in half, scoop out the seeds and discard.
3.
Drizzle about a teaspoon of olive oil on a baking sheet.
4.
Season inside of pumpkin with salt and place cut side down. Roast for about 45 minutes or until a knife inserts easily through the skin into the flesh.
5.
Remove from the oven and let cool completely.
6.
Scoop out flesh and place in a bowl.
7.
Add the two cups of cheese and season with salt to taste. Mix to combine. Taste and add more salt until the mixture tastes well seasoned.
8.
Add the eggs and mix to combine. Set aside.
PREPARING THE DOUGH
9.
Mound flour in the center of a medium-sized bowl.
10.
Make a well in the center of the mound of flour.
11.
Add the eggs to the center. Using a fork, beat the eggs and begin to incorporate the flour, starting with the inner rim of the well.
12.
When the eggs are almost completely incorporated, start kneading the dough in the bowl and then transfer to a large, lightly floured wooden board and continue to knead for 10 minutes, dusting the board with additional flour as necessary.
13.
The dough should feel elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
MAKING THE RAVIOLI
14.
Divide the dough into 4 pieces.
15.
Keep the dough covered with plastic wrap at all times. 
Lightly flour one of the pieces of dough, and shape into a rectangle about ½-inch thick.
16.
Pass through the widest setting on a pasta machine. Fold the dough in three, like a letter, and pass through the same setting again feeding the short end in first. Repeat this step 2 times, adding flour as needed.
17.
Without folding the dough now, repeatedly pass it through the machine rollers, reducing the space between the rollers after each pass. When it has passed through the thinnest setting, it is ready to be shaped into ravioli. (If the dough gets too long and difficult to deal with, cut it in half and feed each piece through separately until each has passed through the thinnest setting).
18.
The dough should be just less than 6 inches wide. On the bottom half of the dough, place heaping teaspoons of the squash filling, evenly spaced every 1½ inches. Fold top half of dough over bottom half. With a knife or fluted roller, cut between each mound to create the individual raviolis.
19.
Gently pinch to seal the two dough layers together, using a tiny bit of water if necessary. Transfer to a baking sheet dusted with flour and cover with plastic wrap while you shape the remaining sections of dough.
20.
At this point, decide how many ravioli you want to cook, and then freeze any remaining: Do not store ravioli in the refrigerator — they become a soggy mess.
21.
Bring a large pot of water to a boil and add 1 tablespoon of salt.
22.
Place butter in a small sauté pan and heat until it bubbles.
23.
Add the sage leaves and let sizzle until crisp, about 1-2 minutes total. Turn off the heat, remove leaves with tongs and drain on a paper towel. Set aside.
24.
When water boils, add ravioli and cook until tender about 2-3 minutes (frozen ravioli also take only about 3 minutes). When ravioli are done, drain, or remove with a spider, but do not rinse under cold water.
25.
Place ravioli on a serving platter. Heat butter again until hot and begins to brown. Return the sage leaves and then spoon brown-butter over ravioli. Sprinkle with cheese.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 791
Protein 46.0 g
Carbohydrates 88.9 g
Iron 3.04 mg
Fiber 10.2 g
Calcium 184 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.