Savoury Pumpkin and Parmesan Ravioli
Inspired by techniques from King Arthur Baking.
Golden ravioli filled with silky spiced pumpkin and parmesan, finished with a simple drizzle of butter.
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Method
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Equipment
- fine sieve
- cling film
- medium frying pan
- rolling pin or pasta machine
- pastry brush
- 5 cm round cutter
- fork
- large pot
- slotted spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 491 kcal |
| Protein | 17.9 g |
| Carbohydrate | 52.8 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 23.6 g |
| of which saturates | 13.6 g |
| Fibre | 3 g |
| Salt | 2.25 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 3 servings
Pasta
- 225 g fresh egg pasta dough or sheets (shop-bought, or half a batch of homemade)
Filling
- 270 g tinned pumpkin purée
- 28 g butter
- 34 g onion, finely diced
- 1 pinch ground turmeric
- ¼ tsp dried sage
- ¼ tsp dried thyme
- 50 g parmesan, grated
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1 tbsp potato starch or cornflour, optional
Pasta
- 1 large egg, beaten with 1 tbsp cold water, for sealing
- 18 g fine sea salt or table salt, for the cooking water about 1 tbsp
To serve
- 30 g melted butter or 30 ml olive oil, to serve
- 1
Ready. Leave 225 g pasta dough to sit at room temperature and put a large pot of water on to heat.
- 2
Drain. Set 270 g pumpkin purée in a fine-mesh strainer over a bowl, lay cling film on top, weight it with a tin and leave 15-20 min so the extra liquid drips away.
- 3
Cook. Melt 28 g butter and cook 34 g onion until translucent, stir in a pinch of turmeric, ¼ tsp sage and ¼ tsp thyme for 1 min, then cook the pumpkin in the pan until hot and slightly drier.
- 4
Bind. Mix in 50 g parmesan, ¼ tsp salt and ¼ tsp black pepper, working in 1 tbsp potato starch if it looks loose, then let it cool to room temperature.
- 5
Fill. Roll the pasta out on the next-to-last notch of the machine, dot small spoonfuls about 5 cm apart along one half, brush around each with egg beaten with 1 tbsp water, fold the other half over and press to seal.
- 6
Shape. Stamp out with a 5 cm cutter for 18-20 ravioli, pinching with a fork wherever a seal looks weak.
- 7
Cook. Lower into gently boiling, well-salted water and, once they rise, give them 2 min more.
- 8
Serve. Scoop out with a slotted spoon, drizzle with 30 g melted butter or 30 ml olive oil and serve hot.
Storage
The filling keeps chilled for a day ahead; serve the cooked ravioli hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
