It's not as hard as it sounds.
Pumpkin Ravioli is a unique dinner choice that’s both comforting and sophisticated. With a few adaptations, it can be put together on a weeknight for family. Given a bit more time, a couple of easy tricks can elevate the flavor of the dish, and it becomes fancy enough to serve to company or at supper club. And with an entire afternoon and a pasta maker, you can channel the spirit of Italy and make fresh pasta yourself. Whether you want to challenge yourself in the kitchen and create a culinary masterpiece or just want to put a hot meal together after carpool, there’s a ravioli for you.
The perfect pumpkin ravioli is balanced with complementary flavors. Add sage to give the pumpkin more depth, and don’t forget to buy a good parmesan cheese to grate on top (if you’re making pasta, incorporate parmesan into the dough, too).
Don’t have hours to spend in the kitchen? Use store-bought wonton wrappers in place of homemade ravioli to get the same effect without laboring all day in the kitchen (or buying a pasta maker). Canned pumpkin works as a substitute for the fresh version, and it makes a creamy, simple filler that you can keep in the pantry so it’s on-hand when you need it. Sprinkling crushed hazelnuts or walnuts on top of the ravioli adds another layer of flavor that will make your pumpkin ravioli more elegant without adding much more work.
Of course, to make ravioli worthy of an Italian table, you can’t beat homemade pasta. Make fillings deserving of that incredible pasta by roasting pumpkin yourself to get a deep, rich flavor. Here’s our favorite way to roast pumpkin at home. To really elevate the flavor and keep your guests guessing about your recipe, brown butter can be your secret weapon. Here’s our best recipe for brown butter; it never fails to impress.