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Sweet Pumpkin Stuffed Ravioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Evelyn
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Sweet Pumpkin Stuffed Ravioli combines the delicate homemade pasta dough with a luscious pumpkin and ricotta filling, flavored with cinnamon, allspice, and a hint of sweetness. This recipe offers two delightful cooking options: oven-baked ravioli with a subtle golden crust or indulgently fried ravioli dusted with powdered sugar for a crispy treat. Perfect for a cozy fall dessert or festive gathering, these ravioli are both comforting and sophisticated.

Ingredients

Dough

  • 1½ cups all purpose flour
  • 2 large eggs (room temperature)
  • 1 pinch salt
  • 1 tablespoon sugar

Pumpkin Filling

  • ½ cup pumpkin puree
  • ½ teaspoon cinnamon
  • ⅛ teaspoon all spice
  • ¼ teaspoon salt
  • 2-3 tablespoons cream cheese
  • 2½ tablespoons brown sugar
  • 1 tablespoon flour

Ricotta Filling

  • 1 cup ricotta cheese
  • 2 tablespoons granulated sugar
  • 3 tablespoons mini semi-sweet chocolate chips

Frying

  • vegetable oil (amount depending on the size of the pot, enough to fill pot halfway)

Toppings

  • 1-2 tablespoons powdered sugar
  • 2-3 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Drain Pumpkin Puree: Place the pumpkin puree in a strainer or fine mesh sieve and let it drain for 10-15 minutes to remove excess liquid, which helps prevent too watery filling.
  2. Make Pumpkin Filling: In a medium bowl, combine the drained pumpkin puree, cinnamon, all spice, salt, cream cheese, brown sugar, and flour. Use a fork to mix thoroughly until well blended. Refrigerate the mixture for approximately 1 hour to allow it to thicken and set properly.
  3. Prepare Ricotta Filling: In a small bowl, mix the ricotta cheese with powdered sugar until smooth, then gently fold in the mini chocolate chips. Place the bowl in the refrigerator for about 1 hour to chill and firm up the filling.
  4. Make Pasta Dough: While the fillings chill, whisk together the flour, salt, and sugar in a medium bowl. Make a well in the center and crack the eggs into it. Using a fork, slowly incorporate the flour into the eggs until a dough begins to form. Transfer to a lightly floured surface and knead the dough, adding flour as needed to keep it from sticking, until the dough is smooth, silky, and fully combined. Cover the dough and let it rest for 30 minutes to relax the gluten.
  5. Roll Out Dough: If you have a pasta machine, divide the dough into apple-sized batches. Lightly flour the dough, flatten it, and pass it through the machine starting at the largest setting. Fold the dough and pass it again, repeating this process while gradually decreasing the thickness setting until the dough reaches about ⅛ inch (or 0.3 cm) thick. Cut the rolled dough strip in half lengthwise. If rolling by hand, work in small batches, rolling the dough thinly, keeping the surface floured, and covering unused dough to prevent drying.
  6. Assemble Ravioli: Lay out one half of the dough strips on a floured surface. Remove the chilled fillings from the refrigerator. Spoon a heaping teaspoon of pumpkin or ricotta filling onto the dough, spacing about ½ inch apart. Brush the dough edges and the spaces between filling with water to help seal. Cover with the second dough half, pressing down around the filling to seal. Cut into squares with a ravioli cutter, pizza cutter, or knife. Dip your fingers in water and press the edges again to ensure a tight seal, preventing filling from leaking during cooking.
  7. Bake Ravioli: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Arrange ravioli on the sheet without overcrowding. Sprinkle the ravioli with a mixture of granulated sugar and cinnamon. Bake for 15-20 minutes or until the ravioli turn golden and crisp.
  8. Fry Ravioli: Pour vegetable oil halfway into a medium pot and heat it to 325°F (163°C). Fry ravioli in batches, turning occasionally, until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle generously with powdered sugar. Serve immediately for best flavor and texture.
  9. Make Cinnamon Sugar: In a small bowl, combine granulated sugar and cinnamon to sprinkle over the baked ravioli.

Notes

  • Draining the pumpkin puree is essential to prevent soggy filling and soggy pasta.
  • Chilling the fillings makes them easier to handle when assembling the ravioli.
  • If you don’t have a pasta machine, roll the dough out thinly with a rolling pin, but keep flouring the surface to prevent sticking.
  • Ensure ravioli edges are well sealed to avoid filling leakage during cooking.
  • Fried ravioli are best served warm immediately after frying for optimal crispiness.
  • You can alternate pumpkin and ricotta ravioli fillings for variety.

Find it online: https://evelynscooking.com/sweet-pumpkin-stuffed-ravioli-recipe/