With fall’s arrival, it's the perfect time to indulge in pumpkin delicacies, such as ravioli. Recipe developer Michelle Bottalico shares her Italian-inspired pumpkin ravioli, featuring a filling made with sweetened pumpkin, raw almonds, and ricotta cheese. Though the process begins with roasting a pumpkin and making egg pasta dough, it's manageable for home cooks, even without specialized equipment. Dressed in a sage butter sauce, this dish can be enjoyed beyond autumn by substituting with other squash varieties like butternut squash.
In Italy, I've enjoyed pumpkin ravioli made with amaretti cookies in the filling. These very sweet treats, full of almond flavor and crispy from the meringue, are mixed into mashed pumpkin and grated cheese.
Roasting a pumpkin and making a homemade egg pasta dough are the first of quite a few steps, but we think they're worth it. After that, the recipe comes together quickly.
If you love these pumpkin ravioli as much as we do, you don't have to limit yourself to making them in the autumn months.
For the ravioli filling, you will need a small sugar pumpkin, whole raw almonds, grated pecorino, ricotta, nutmeg, and salt.
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