Roasted Pumpkin Whole Wheat Ravioli

Name: Roasted Pumpkin Whole Wheat Ravioli
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 recipe whole wheat pasta dough; For the filling:; 1 ½ cups pumpkin purée; ¼ cup milk (or almond milk); ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ½ tsp sea salt; ¼ tsp ground black pepper; For the topping:; ½ butternut squash, peeled and cubed into very tiny cubes; 1-2 delicata squash, cut in half with the seeds removed and sliced so you have half-moon slices. Don't worry about peeling the delicata.; fresh sage, coarsely chopped, plus 6-12 leaves for garnish (optional); Fresh rosemary, chopped; Salt and pepper to taste; 2 tbsp Colavita Extra Virgin Olive Oil

A seasonal show-stopper—homemade whole wheat pasta is stuffed with freshly roasted pumpkin and topped with squash and fried sage. This dish is one part sweet and one party savory, but perfectly balanced. Try it in small portions for an entrée.

CategoryDinner, Fall, Main Dishes, Pasta, VegetarianTags#butternutsquash, #delicatasquash, #herbs, #oliveoil, #pumpkin

Yields4 ServingsPrep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

Ingredients

1 recipe whole wheat pasta dough

For the filling:

1 ½ cups pumpkin purée

¼ cup milk (or almond milk)

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp sea salt

¼ tsp ground black pepper

For the topping:

½ butternut squash, peeled and cubed into very tiny cubes

1-2 delicata squash, cut in half with the seeds removed and sliced so you have half-moon slices. Don't worry about peeling the delicata.

fresh sage, coarsely chopped, plus 6-12 leaves for garnish (optional)

Fresh rosemary, chopped

Salt and pepper to taste

2 tbsp Colavita Extra Virgin Olive Oil

Directions

For the filling:

1

Place the pumpkin purée in a blender or food processor.

2

Add the other ingredients and blend until smooth.

3

Divide the ravioli squares in half; use half for the tops and half for the bottoms.

4

Take a teaspoon and place small dollops of the pumpkin filling onto the bottom squares. Brush the outer rims of these squares with egg white and place a top square over it, pressing the top layer of pasta into the bottom with a fork to seal it. Repeat this for all the ravioli.

5

Bring a large pot of water to a boil. Once the water is boiling, salt the water. Plop in the ravioli. They will only require about 3 minutes of cooking. They should float up to the top of the water when they are done.

6

These ravioli may be assembled and then frozen, before boiling, for later use. Place small squares of parchment or wax paper between the ravioli to keep them from freezing together.

For the topping:

7

Heat your oven to 350°F.

8

Place your chopped squash on a baking sheet and sprinkle with the herbs, salt and pepper and Colavita Extra Virgin Olive Oil. Using your hands, mix it all up.

9

Place it in the oven and roast for about 30 minutes, until the squashes are soft to the touch. Place some ravioli in a bowl, top with the roasted veggies, and some Parmigiano Reggiano cheese.

Optional Bonus Points:

10

Fry sage leaves in olive oil until they are crispy. Place on top of your finished dish. It’ll be extra fabulous.

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Ingredients

1 recipe whole wheat pasta dough

For the filling:

1 ½ cups pumpkin purée

¼ cup milk (or almond milk)

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp sea salt

¼ tsp ground black pepper

For the topping:

½ butternut squash, peeled and cubed into very tiny cubes

1-2 delicata squash, cut in half with the seeds removed and sliced so you have half-moon slices. Don't worry about peeling the delicata.

fresh sage, coarsely chopped, plus 6-12 leaves for garnish (optional)

Fresh rosemary, chopped

Salt and pepper to taste

2 tbsp Colavita Extra Virgin Olive Oil

Directions

For the filling:

1

Place the pumpkin purée in a blender or food processor.

2

Add the other ingredients and blend until smooth.

3

Divide the ravioli squares in half; use half for the tops and half for the bottoms.

4

Take a teaspoon and place small dollops of the pumpkin filling onto the bottom squares. Brush the outer rims of these squares with egg white and place a top square over it, pressing the top layer of pasta into the bottom with a fork to seal it. Repeat this for all the ravioli.

5

Bring a large pot of water to a boil. Once the water is boiling, salt the water. Plop in the ravioli. They will only require about 3 minutes of cooking. They should float up to the top of the water when they are done.

6

These ravioli may be assembled and then frozen, before boiling, for later use. Place small squares of parchment or wax paper between the ravioli to keep them from freezing together.

For the topping:

7

Heat your oven to 350°F.

8

Place your chopped squash on a baking sheet and sprinkle with the herbs, salt and pepper and Colavita Extra Virgin Olive Oil. Using your hands, mix it all up.

9

Place it in the oven and roast for about 30 minutes, until the squashes are soft to the touch. Place some ravioli in a bowl, top with the roasted veggies, and some Parmigiano Reggiano cheese.

Optional Bonus Points:

10

Fry sage leaves in olive oil until they are crispy. Place on top of your finished dish. It’ll be extra fabulous.

Roasted Pumpkin Whole Wheat Ravioli

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Shop this recipe

Ingredients

Directions

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