Sunday, October 5, 2014

20sb Cooking Challenge: Pumpkin all the things!!!

So I have a confession to make.

I don't really care for pumpkin. Or Pumpkin Pie, or Pumpkin Spice Lattes. Or PSL.

So of course Jenna's video from a week or so ago cracked me up (language/NSFW!).

But the 20something blogger cooking challenge this month was to cook something savory with pumpkin.

So here are my Pumpkin Ricotta Ravioli with Maple Butter Walnut Sauce. (we had to keep it to 10 ingredients or less).

1 cup all purpose flour
3 eggs (used in 3 places)
1 tbsp olive oil
1 cup pumpkin puree
1/2 cup ricotta cheese
1/4 cup parmesean cheese
1/4 tsp nutmeg
4 tbsp butter
1/4 cup maple syrup
1/2 crushed walnuts

Step 1: the Pasta

Put 1 cup of flour, 1 egg and 1tbsp of olive oil into a bowl.

Kneed it together with your hands until it just holds. Dryer is better. And if it's still lumpy, that's ok, it'll come together when you roll it out.

Cut dough into four pieces and get your pasta machine out.

 Roll the past out into sheets on the thinnest setting.  And set aside, covered.

Step 2: The filling.

In a bowl mix 1 cup of canned pumpkin puree with one egg, 1 half cup of drained ricotta cheese (drier is better), 1/4 tsp of nutmeg and 1/4 cup Parmesan cheese. Mix together until smooth.

Get ready to assemble. You can do it without the ravioli mold, but definitely invest in one (for like 10 bucks) because it saves so much time. You'll need the egg white from the 3rd egg as well.

You can read my post over here all about making ravioli,. Each one gets about 1 tsp of filling.

Throw them on a plate while you get the water boiling. They can go directly into bioling water, and take about 4 minutes to cook (they should be floating easily).

Step 3: The Sauce!

That's right, start with a heaping chunk of butter. 4tbsp, in a pan on medium heat. You can make the sauce while you bring the water to a boil and cook the ravs.

Add in a quarter cup of maple syrup and a half cup of crushed walnuts. Cook on medium, stirring frequently until the sauce turns a nice brown.

Multi task like a champ, and when everything is good to go you can serve them up one of two ways.

First option. Toss drained ravs with some of the sauce and serve, for maple buttery goodness.

Option two: throw the drained ravs right into the pan with the still cooking sauce and let them crispy fry in the butter sauce. Then serve.

There you have it, basically autumn on a plate. Enjoy!


  1. Okay, my husband would probably go absolutely NUTS for that. I'm not such a huge fan of pumpkin (save for ONE slice of pie at Thanksgiving and my pumpkin spice lattes), so it's definitely not my cup of tea, but hubby loves everything pumpkin. I might have to borrow this recipe sometime.

  2. I made pumpkin ravioli last year and didn't care much for the result so I'll just have to try your recipe this year!

  3. I'm soooo jealous that you have a pasta roller. I've wanted one forever but don't have the space for it. As a result, my homemade pasta is super tough bc i have to roll it out by hand