When fall rolls around, there’s something so comforting about diving into seasonal flavors—and pumpkin is at the top of that list! While pumpkin spice lattes and pies are a given, there’s something magical about taking this humble ingredient and turning it into a savory, decadent dish. That’s exactly what we’ve done with this Pumpkin Ravioli with Hazelnut Cream Sauce, creating the perfect meal for cozy evenings and autumn gatherings.
This recipe brings out the best of pumpkin’s earthy sweetness, combined with the richness of hazelnuts and a creamy sauce that’s impossible to resist. If you’re ready to celebrate fall with a homemade dish that tastes like it came from your favorite Italian restaurant, keep reading!
Our Love for Pumpkin Season
It’s impossible for us not to get excited when pumpkin season begins. Pumpkins always remind me of fall adventures—picking the perfect one from the patch, carving jack-o-lanterns, and then finding creative ways to use pumpkin in cooking and baking. It’s such a versatile ingredient that adds a warm, cozy vibe to every dish it touches, whether it’s sweet or savory.
When we first experimented with pumpkin ravioli, we wanted to take pumpkin’s natural sweetness and add layers of flavor. Hazelnuts felt like the perfect match—they bring a rich, nutty warmth that’s both sophisticated and comforting. And with the cream sauce? Let’s just say, we’ve officially entered “comfort food heaven” territory.
Why Pumpkin is Perfect for Savory Dishes
Pumpkin is often thought of as a sweet ingredient, but it’s actually incredibly versatile. Originating from Central America, pumpkins have been cultivated for over 7,500 years. Today, pumpkins are used in a wide variety of dishes worldwide, from soups and stews to curries and, of course, pastas. Pumpkin’s natural sweetness pairs beautifully with savory ingredients, creating a lovely balance of flavors that’s unique to fall.
Pumpkins are also full of nutrients! They’re rich in vitamins A, C, and E, plus fiber, potassium, and antioxidants. This means that not only are you getting incredible flavor, but also a boost of health benefits in every bite.
Ingredients
For the Ravioli:
- 200 grams about 2 cups all-purpose flour
- 2 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- 200 grams about 1 cup pumpkin puree
- 50 grams about 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Hazelnut Cream Sauce:
- 150 ml about 2/3 cup heavy cream
- 50 grams about 1/3 cup crushed hazelnuts
- 50 grams about 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Make the Ravioli Dough: In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs and oil until a dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
- Prepare the Pumpkin Filling: In a bowl, combine the pumpkin puree, grated Parmesan, nutmeg, salt, and pepper. Mix until smooth and adjust seasoning to taste.
- Roll and Fill the Ravioli: Divide the dough into four pieces. Roll out each piece on a floured surface into a thin sheet.
- Place teaspoons of the pumpkin filling about 2 inches apart over half of the pasta sheet. Fold the other half over the filling and press down around the edges to seal, making sure to remove any air pockets.
- Cut between the mounds of filling to form individual raviolis. Press the edges with a fork to ensure they are sealed.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches to avoid overcrowding, about 4 minutes per batch or until they float to the surface. Remove with a slotted spoon and drain.
- Make the Hazelnut Cream Sauce: While the ravioli cooks, heat the butter in a saucepan over medium heat. Add the crushed hazelnuts and sauté until lightly browned and fragrant, about 3 minutes.
- Lower the heat and add the heavy cream, stirring constantly until the sauce thickens slightly. Stir in the grated Parmesan cheese and season with salt and pepper.
- Serve: Place the cooked ravioli on plates and spoon over the hazelnut cream sauce. Serve immediately, garnished with extra Parmesan and a sprinkle of crushed hazelnuts.
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