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Pumpkin Spinach Ricotta Ravioli

Pumpkin, Spinach and Ricotta Ravioli in Thyme and Garlic Butter Sauce

Elien
Silky pasta pockets filled with a creamy pumpkin and spinach filling. Topped off with a delicious thyme and garlic butter sauce.
5 from 5 votes
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 3 hours
Course Main Course
Cuisine Italian
Servings 4 people
Calories 577 kcal

Ingredients
  

Pasta

  • 300 grams high grade flour
  • 3 medium eggs

Filling

  • 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

Butter Sauce

  • 4 cloves garlic, crushed
  • 100 grams salted butter
  • 3 tablespoons fresh thyme leaves

Instructions
 

  • 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.

Nutrition

Calories: 577kcalCarbohydrates: 65.4gProtein: 17.5gFat: 27.5gSaturated Fat: 15.9gCholesterol: 188mgSodium: 262mgPotassium: 350mgFiber: 4.1gSugar: 2.7gCalcium: 130mgIron: 5.4mg
Keyword Pasta, pumpkin, Ricotta, Thyme
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