Pumpkin and Ricotta Ravioli in Thyme and Garlic Butter Sauce. Silky pasta pockets filled with a creamy pumpkin and spinach filling. Topped off with a delicious thyme and garlic butter sauce.
Silky homemade pasta is the star of this pumpkin, spinach and ricotta ravioli. Topped off with a delicious thyme and garlic butter sauce.
Making my own pasta is one of my favourite things to do. It’s extremely satisfying watching just two ingredients come together and form a strong yet silky thin dough. This recipe makes the most delicious pumpkin and ricotta ravioli.
I love that when pasta dough is raw, and being rolled out, the gluten in it makes it extremely flexible and strong, yet when it’s cooked to the perfect ‘al dente’ texture, it becomes soft and delicate with only a touch of bite.
To make pasta you only need eggs and flour. It’s easy to remember the ratios too. It’s 100g of flour per medium egg.
So, it’s 1:1.
Mound the flour up on a clean bench and create a deep well in the middle. Crack the eggs into the well.
Then using a fork or your fingers, start mixing the egg up in the middle of the well, incorporating the flour as you do so. You may need to add a splash of water, but no more than that. It starts off crumbly but it will come together eventually to a firm but smooth dough.
Now the dough needs to rest. This step is important as you want the gluten strands that have been formed to relax so you end up with a really malleable and easy to roll dough. Let it rest for 2-3 hours.
Ravioli are such a great pasta to personalise and tailor to what’s in season, or what you like. It’s autumn in NZ so there are an abundance of pumpkins! That’s the main ingredient in the filling, along with fresh spinach, ricotta, parmesan and a little nutmeg.
Once the dough has rested, it can be rolled out. It is possible to roll this out by hand but it takes a lot of elbow grease. You need to get it really thin. I highly recommend using a pasta machine.
If you are using a pasta machine, gradually decrease the thickness of the dough roller. You want to consistently make it thinner but not rush it or you’ll pull and tear the dough. Dust it with flour to stop it sticking. Your pasta needs to get very thin to the point of being pretty much see-through.
Roll out the pasta so you end up with four or six lengths of the same size. How big you want to make your ravioli is up to you, but I like mine to be bigger. I aim for sheets of about 8cm-10cm height. It doesn’t matter how long they are or how many lengths of dough you have as long as you have an even amount.
Lay out little dollops of filling along on sheet of pasta. Brush the pasta around each ball of filling with a little water, then lay another sheet of pasta over top.
Gently press around each ball of filling to seal the two pasta sheets together and use a knife or a pizza/pastry cutter to cut the ravioli into individual pieces. This will help seal the outer edges of the dough.
Lay your pasta pieces on a floured board to stop them sticking and bring a pot of water to the boil. Once the water is boiling add in salt.
While the water is heating, start the butter sauce. It’s butter, cloves of garlic and thyme. Fried in low-medium heat until the butter is just starting to brown and caramelise.
Once the water is boiling, cook the ravioli in batches, for about 4 minutes. Pick them out of the water with a slotted spoon and let them drain, then finish them off by frying in the butter sauce for a minute.
Serve warm with fresh parmesan, fresh thyme and a drizzle of the butter sauce. It is so delicious.
Pumpkin, Spinach and Ricotta Ravioli in Thyme and Garlic Butter Sauce
- 300 grams high grade flour
- 3 medium eggs
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan
- 1 cup chopped fresh spinach
- 1/2 tsp freshly grated nutmeg or ground nutmeg
- salt and pepper to taste
- 4 cloves garlic, crushed
- 100 grams salted butter
- 3 tablespoons fresh thyme leaves
- Mound the flour up on a clean bench and create a deep well in the middle. Crack the eggs into the well.
- Then using a fork or your fingers, start mixing the egg up in the middle of the well, incorporating the flour as you do so. You may need to add a splash of water, but no more than that. It starts off crumbly but it will come together eventually to create a firm but smooth dough.
- Place the pasta ball in a clean bowl and cover with a plate. Rest it in the refrigerator for 2-3 hours. The longer you let it rest, the easier it will be to roll out later.
- While the pasta is resting, mix the filling by combining all the ingredients in a bowl and mixing well until it’s all incorporated. Taste and season well.
- Once the dough has rested, using a pasta machine or by hand, roll the dough out until it is so thin you can see your fingers through it when held up the light. Use flour to stop it sticking Cut the dough into even lengths that are about 8cm in height. It doesn’t matter how long they are or how many lengths of dough you have as long as you have an even amount.
- Place little balls of the filling along the length of one of the dough strips. Brush a little water on the pasta along the edges of the filling balls.Place another length of dough over top and gently press it down around the filling to seal it.
- Use a pastry cutter or knife to cut each individual ravioli. Cut around each edge as cutting them will help seal the outer edges of the pasta together. Place on a floured board.
- Bring a large pot of water to boil. Once boiling add in a tsp of salt.
- While the water is boiling, start the butter sauce. Combine all the sauce ingredients in a pan and fry on low-medium heat until the butter is just starting to brown and caramelise.
- Once the water is boiling, cook the ravioli in batches, for about 4 minutes each batch. Pick them out of the water with a slotted spoon and let them drain, then finish them off by frying in the butter sauce for a minute.
- Serve warm with fresh parmesan, fresh thyme and a drizzle of the butter sauce.
Have you made this? Tag me and let me know! @home_grown_happinessnz