Homemade Pumpkin and Sausage Ravioli

Homemade Pumpkin and Sausage Ravioli. Ravioli is a classic Italian food recipe. Although pumpkin is usually the flavor of fall, this is a great recipe that can be made year round. It’s easy to make and takes very little time.

I love pumpkin. As a result I always buy a lot of it I end up freezing it so I can use it throughout the year. Which of course means my family ends up eating a lot of pumpkin.

Homemade Pumpkin and Sausage Ravioli

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  • DifficultyEasy
  • CostCheap
  • Cooking time5 Minutes
  • Serving4 people
  • Cooking methodBoiling
  • CuisineItalian

Ingredients Homemade Pumpkin and Sausage Ravioli

For the pasta

4 eggs
31/2 cups flour (400 g )
1/8 teaspoon salt
2 tablespoons olive oil

For the filling

2 sausages (0.80 pounds)
10 ounces pumpkin (300 g)
0.7 pounds cream cheese (300 g)
1 teaspoon salt
1/8 teaspoon pepper
21/2 ounces breadcrumbs (70 g)
21/2 ounces parmesan cheese (70 g)

For the dressing

unsalted butter (100 g)
bacon (80 g)
parmesan cheese

Tools Homemade Pumpkin and Sausage Ravioli

Pasta cutters
Bowls
Teaspoons
Tablespoons

Steps Homemade Pumpkin and Sausage Ravioli

For the pasta

Pour the 00 flour on a work surface form a central space, put inside the central space the eggs, oil and salt and beat them with a fork.

Start to knead with your fingers until it will be a bit ‘granular, and then knead with your hands, beating it on the pastry board a little’ floured.

Knead until the dough is smooth and homogeneous, form a loaf and wrap it in plastic wrap for 30 minutes in the refrigerator.

For the filling

If using fresh or frozen pumpkin, wash it and remove the skin, cook it for 10 minutes in lightly salted water, then drain it and mash it with a fork eliminating all the water.

( It is possible to use canned pumpkin )

Put the pumpkin in a bowl and add it to the sausage without the skin, cream cheese (it is possible to use ricotta cheese), parmesan cheese and breadcrumbs, salt and pepper, mix all the ingredients and make a very compact and moist dough.

Take the roll of dough and divide it into small balls, roll out each piece with a rolling pin or a machine to make sheets.

For each pastry sheet, distribute 1 teaspoon of filling with a 0.78 inch ( 2 cm ) spacing, fold the pastry sheet in half to cover the filling. Press with your fingers to seal around the filling.

Cut out individual ravioli with a sharp knife or pastry cutter, crushing any air bubbles, transfer to a floured baking sheet. The ravioli are now ready to cook, or they can be frozen first on the baking sheet, then taken back to be placed in special freezer bags.

For cooking:

Heat plenty of salted water and insert ravioli as soon as water comes to a boil, cook for a few minutes.

In a small saucepan melt the butter and fry the pancetta and sage until golden brown, then pour over the hot ravioli.

Serve the ravioli hot and with the addition of parmesan cheese to taste.

This recipe could easily have a different accompaniment, for example a pairing with Bolognese Sauce Recipe

Pasta dishes

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