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Pumpkin Ravioli with Pumpkin Alfredo

Pasta Dough

All purpose flour 2 cups

Eggs, whole 2 each

Egg yolk 1 each

Salt 1 tablespoon

Olive oil 1 tablespoon

Method of prep:

Mix all ingredients together until dough can be kneaded. Knead dough for 2 minutes and let rest for 20 minutes before rolling out.

Pumpkin Ravioli Filling

Sugar pumpkin or pie pumpkin, seeded and roasted 1 each

Ricotta Cheese 2 cups

Asiago Cheese, shredded 1 cup

Salt and pepper to taste

Method of prep:

Cut roasted pumpkin into ¼ x ¼ x ¼ inch cubes. Mix all ingredients together in a medium sized mixing bowl. Fill into pasta dough as desired.

Pumpkin Alfredo Sauce:

Heavy cream 2 cups

Garlic, minced 2 cloves

Parmesan cheese 2 cups

Canned pumpkin ½ cup

Nutmeg 1/8 teaspoon

Butter 1 tablespoon

Salt and pepper to taste

Method of prep:

In a non-reactive skillet, melt butter over medium heat. Add garlic and nutmeg and stir for 10 seconds. Add heavy cream and reduce by half. Add canned pumpkin and stir. Add cheese and stir, reduce if sauce needs to be thickened. Season to taste.

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