This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.

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  • Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.

  • Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.

  • Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.

  • Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

Nutrition Facts

212 calories; protein 7.1g 14% DV; carbohydrates 35.7g 12% DV; fat 4.5g 7% DV; cholesterol 61.7mg 21% DV; sodium 573.6mg 23% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/17/2008
I give this recipe 4 stars because the flavors are delicious but it can easily be a 5 star dish by adding some changes. to the mixture: 1) I added a teaspoon of minced garlic to give it a more savory flavor 2) added a 1/4 cup of cream cheese (i like my ravioli really cheesy). The cream cheese perfectly complemented the pumpkin flavor 3) I used pumpkin pie mix instead of straight pumpkin puree. The Sauce: Instead of the recommended sauce I used the remaining pumpkin pie mix to make a pumpkin sage cream sauce. It was absolutely delicious. Just mix in a shallow pan or skillet a 1/2 a cup of pumpkin pie mix with a cup of heavy cream. Add 1/4 cup of romano cheese. Chopped some sage leaves and put it into the mix. Add pepper and salt and stir the mixture. Let the sauce simmer for a few minutes until the sauce thickens. Read More
(224)

Most helpful critical review

Rating: 1 stars
10/15/2005
This is good only for people who have a few extra hours on their hands to make something that ultimately tastes... interesting... but not really all that good. Like a lot of things in life I appreciated the experience but I'll never do it again. Read More
(18)
58 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 3
Rating: 4 stars
03/17/2008
I give this recipe 4 stars because the flavors are delicious but it can easily be a 5 star dish by adding some changes. to the mixture: 1) I added a teaspoon of minced garlic to give it a more savory flavor 2) added a 1/4 cup of cream cheese (i like my ravioli really cheesy). The cream cheese perfectly complemented the pumpkin flavor 3) I used pumpkin pie mix instead of straight pumpkin puree. The Sauce: Instead of the recommended sauce I used the remaining pumpkin pie mix to make a pumpkin sage cream sauce. It was absolutely delicious. Just mix in a shallow pan or skillet a 1/2 a cup of pumpkin pie mix with a cup of heavy cream. Add 1/4 cup of romano cheese. Chopped some sage leaves and put it into the mix. Add pepper and salt and stir the mixture. Let the sauce simmer for a few minutes until the sauce thickens. Read More
(224)
Rating: 5 stars
12/09/2007
Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available in any grocery store instead of makeing dough from scratch. Read More
(92)
Rating: 4 stars
10/03/2008
This is an excellent recipe! I made the following substitutions: used a combination of homemade kefir-based ricotta-type cheese and store-bought Neufchatel to replace all the ricotta in the recipe and used tomato sauce instead of tomato paste (it's what I had). I just didn't need to add any water to the pasta dough. I've often made noodles from scratch before but this was my 1st time making ravioli. It was time-consuming but a fun project for my 6 yo to help with. Just make sure you dry the ravioli as directed before boiling...otherwise you'll end up with the filling leaking out into the pasta water (like I did). This is definitely going into my regular recipe rotation! Read More
(51)
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Rating: 4 stars
10/30/2009
This recipe has inspired me to turn it into a desert using wanton wraps. Add sugar and vanilla to the punpkin mixture and deep fry. Sprinkle with powered sugar and serve warm. Read More
(31)
Rating: 5 stars
11/17/2002
Really great flavor! I am using it as an app. on Thanksgiving. It takes a little practice to make the ravioli pretty if you have never made them before. I even made the recipe non-dairy by using a little tofu 'sour cream' instead of the cheese and it was still good! Read More
(28)
Rating: 5 stars
02/22/2010
A wonderfully flavored ravioli. I was looking for a pumpkin ravioli that held up to the flavors I wanted and this was the recipe. This fit the bill beautifully! I have to say however to those who gave this less than it a deserved rating simply because it took some work I have to ask " WHAT THE HECK ARE YOU THINKING?" The whole idea of making these wonderful ravioli is making them from scratch. What may I ask were you looking for? Go to your grociers premade pasta shelves if you want to do less work but be forewarned 1) you won't easily find pumpkin and 2) you won't find the flavor.If you don't want to do the work to have the experience of creating something from scratch than don't rate it but if you are not feeling lazy go for this recipe because it is a winner! Read More
(25)
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Rating: 5 stars
05/15/2009
This recipe has been repeatedly used for making pasta dough (I have yet to make the ravioli though.). With just a little bit more flour added to the recipe my bread machine did all of the work in preparing this dough. Then I prepared it using my Kitchen aid pasta attachments to create fettucini. Thank you so much for submitting such a great recipe. I'll be sure to make it into ravioli in the future as well. Read More
(23)
Rating: 5 stars
10/09/2003
I LOVED IT!!! It is a FANTASTIC way to use up the pumpkin frozen after Halloween-Pumpkin is VERY nutritious and my kids were a little leary at first because of the color and they thought pumpkin was only for pie- but one taste and they were hooked! Read More
(22)
Rating: 4 stars
03/26/2003
This was very tasty. I substituted canned pumpkin for fresh and therefore used more pumpkin and less ricotta cheese. I also added some sun-dried tomatos and a small bit of roasted red pepper to the pasta dough. I served it with an alfredo sauce I made from butter milk cornstarch and parmesan cheese. I also added about 1 tablespoon of maple syrup to the sauce since I wanted it to be just a bit sweet. My husband and I both loved it. It's only 4 stars though because it does involve a lot of work. Read More
(20)
Rating: 1 stars
10/15/2005
This is good only for people who have a few extra hours on their hands to make something that ultimately tastes... interesting... but not really all that good. Like a lot of things in life I appreciated the experience but I'll never do it again. Read More
(18)