Indulge in the flavors of autumn with this ultimate Pumpkin Ravioli recipe, topped with a luscious Hazelnut Cream Sauce. This homemade delight combines fresh pumpkin filling, rich hazelnut notes, and savory spices, ensuring a cozy meal perfect for chilly evenings. Ideal for impressing at dinner parties or savoring a quiet night in. Don’t miss out on this seasonal favorite that’s sure to become a Pinterest hit!
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.
Notes
Enjoy this luxurious and comforting dish that perfectly captures the essence of Italian autumn flavors!
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