Roasted Pumpkin Ravioli

Hey everyone and happy Friday!!!! Just so ya know, I’m working at Taste of London all week, so I’m using this opportunity to bring over some of our favourite posts from my previous blog Wilde Orchard.

This may be the first time in my blog life that I have been on point for a foodie high holiday! ?

It’s national pumpkin day, and I have a pumpkin recipe! Roasted Pumpkin Ravioli to be exact. So, if I can get a virtual high five I’d be ever so grateful. I really do try to hit all these days, but, well… I’m just not so great at that kinda thing just yet, guys. And believe me, this one was unplanned! So, a really happy coincidence.

National pumpkin day seems fitting as hallowe’en is in a few days. I absolutely love hallowe’en, but usually avoid creepy types of food. You know the kind I mean. Grapes to imitate brains and that type of stuff!

However, this is hallowe’en food in it’s own way. Roasted Pumpkin Ravioli is exactly what you need to cozy up with on cold fall nights. Perfect for curling up with and watching scary movies on hallowe’en night! It’s warm and sweet and earthy and salty all at the same time. The best!

If you have ever been nervous to make your own pasta dough, have no fear. This dough is really easy. However, it does make your life easier if you have a pasta roller. I have this exact one, and it’s awesome! You can roll this with a rolling pin, but a pasta roller is so worth it! Even though I don’t make pasta more than a couple times a month, I wouldn’t be without one. It makes the few times that I do make pasta so much more enjoyable!

And that filling! Whoa. It’s roasted pumpkin with some cheese and cream. Don’t tell Mr T that this has any cheese. He hates the stuff and yet, he ate all this ravioli and loved it! ? So, if you can keep that secret safe for me that would be awesome!

The addition of bacon for that salty, crunchy bite and the fresh figs add that bright sweetness. And believe me when I tell you that this is really easy to make. One of the secret weapons of this pasta dough is the saffron. It does add some flavour, but the colour. OMG! The deepest orange. Stunning. And who doesn’t love pretty food?

Roasted Pumpkin Ravioli

Roasted Pumpkin Ravioli is a warming and hearty pasta dish that is so perfect for fall and winter. You can make your own pasta or buy ready made.

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 10 mins

Total Time 1 hr 10 mins

Course Dinner, Pasta

Cuisine Italian

Servings 4 Servings

Calories 601 kcal

Ingredients

  

Ingredients

For the Pasta Dough

• pinch of saffron
• 300 g "00" flour
• tsp olive oil
• 2 eggs + 4 egg yolks
• 1 tsp boiling water

For the Pumpkin Filling

• 300 g pumpkin small dice
• 2 tbsp olive oil
• 3 sprigs thyme
• 75 ml cream
• 2 tbsp parmesan cheese
• salt and pepper
• 3 rashers smoked bacon
• 2 fresh figs
• 3 sprigs fresh oregano
• 50 g butter

Instructions

 

• Instructions
• Pre-heat the oven to 180c.
• To make the pasta dough, steep the saffron strands in the teaspoon of boiling water. Place the rest of the
• ingredients in the bowl of a food processor and blend. Drain the saffron from the water and add the water
• to the pasta dough. Blend.
• Bring all the dough together and form into a disc and wrap in cling film. Refrigerate for 30 minutes.
• Meanwhile, peel and dice the pumpkin, cover it in the olive oil and season with salt and pepper.
• Add the thyme sprigs and roast for about 20- 25 minutes. Until the pumpkin is golden and softened.
• Once the pumpkin is cooked, place it in a food processor with cream and parmesan. Blitz until smooth.
• Place in a bowl in the fridge to cool.
• Roll out the pasta dough with the pasta machine. Roll down to number 2 and leave the pasta in long
• sheets.
• Place scoops of pumpkin filling onto the lower third of the pasta dough, leaving 2 inches between each
• scoop. Brush the dough with egg wash around the scoops of filling.
• Fold the top half of the pasta dough down so that the top and bottom edges meet. Making sure that there
• is no air in the pockets.
• 10. Use a round cutter or a knife to cut the ravioli out.
• 11. Boil a pan of well salted water. Cook the ravioli for about 4-6 minutes. The ravioli should float when it's
• cooked.
• 12. In a medium skillet cook the bacon until crispy. Drain onto a paper towel.
• 13. Add the butter to the skillet and heat until the butter is foamy and goes brown. The butter will stop
• foaming and start to smell nutty. Add the oregano, and remove from the heat.
• 14. Place the ravioli onto a serving dish. Drizzle with the browned butter and scatter the bacon. Add the
• oregano and serve.