Serve Up Pumpkin-Gorgonzola Ravioli for an Elegant Fall Dinner

Lyda Jones Burnette
·2-min read
pumpkin gorgonzola ravioli
Pumpkin-Gorgonzola RavioliBecky Luigart-Stayner

Fresh pasta sheets are the secret to easier homemade ravioli. It makes assembling them so simple it shouldn't be allowed—and you end up with a homemade pasta that is dozens of times tastier than the store-bought stuff.

We've included instructions here for making your own pumpkin puree (from sugar pumpkins , which are are smaller, softer, and sweeter than their carving cousins), but you can use the canned stuff on a busy weeknight, and end up with an elegant dinner on a Wednesday if you want. How fun is that?

Yields: 4-6 servings

Prep Time: 1 hour

Total Time: 1 hour 40 mins

Ingredients

  • 1 1/2 c.

    Fresh Roasted Pumpkin Puree, recipe following,

    or canned pumpkin puree

  • 1 oz.

    Gorgonzola, crumbled (about 2 tablespoons),

    at room temperature

  • 1

    large egg

  • Kosher salt and freshly ground black pepper

  • 5

    (5 1⁄2 by 15 1⁄2 inches) fresh pasta sheets (about 1 1⁄2 pounds)

  • Olive oil, for baking sheet

  • 1/2 c.

    (1 stick) unsalted butter

  • 12

    fresh sage leaves

  • 2

    cloves garlic, chopped

Directions

  1. Combine pumpkin puree, Gorgonzola, and egg in a blender. Blend on medium-high speed until smooth, about 20 seconds. Season with salt and pepper.

  2. Lay out 1 pasta sheet on a work surface. Cut pasta into 10 squares with a pastry wheel or knife. Spoon 2 to 3 teaspoons filling onto 5 squares. Using your fingers, wet outside edges of squares. Top with remaining squares, pressing to seal edges and remove air bubbles. Repeat with remaining pasta sheets and filling.

  3. Bring a large pot of salted water to a boil. Lightly grease a large rimmed baking sheet. Cook ravioli, in batches, just until done, 3 to 4 minutes. Transfer to prepared baking sheet. Reserve 1/4 cup pasta water.

  4. Melt butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until golden brown and nutty smelling, 4 to 6 minutes. Add sage and garlic. Cook until fragrant, about 1 minute. Add pasta and reserved pasta water and toss to coat. Season with salt and pepper. Serve immediately.

Fresh Roasted Pumpkin Puree:

Cut 1 (2- to 3-pound) sugar pumpkin in half; remove seeds and strings. Place on an aluminum foil-lined rimmed baking sheet. Brush cut sides with 1 Tbsp. olive oil; season with kosher salt and freshly ground black pepper. Bake at 375°F until tender and cooked through, 35 to 40 minutes. Cool before scooping out the flesh and pureeing. Makes about 3 cups.

How to Cut Up a Sugar Pumpkin: Start by removing the stem. (The skin is edible but, if desired, peel with a Y-shaped peeler.) Place the pumpkin, stem or root side down, on a cutting board, and use a sharp knife to cut in half vertically. With a sharp-edged metal spoon, scrape out the seeds and strings. Cut into desired size slices or cubes.

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