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Roasted Pumpkin Ravioli
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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.
Course Dinner, Pasta
Cuisine Italian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 601kcal

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.