Cascadian Farm Organic Goodness


How to Make Organic Pumpkin Ravioli

While pumpkins are mostly known for being transformed into Halloween Jack o’ Lanterns and Thanksgiving Day table decorations – pumpkins can pack a much larger punch when you add them to your family’s fall menu plan. If you are looking to add a little pumpkin into your menu that isn’t in pie or cookie form, read on to learn my favorite way to enjoy pumpkin – as homemade ravioli!

What you will need for the dough:

  • 3 ½ cups organic all-purpose flour
  • 5 large organic eggs

What you will need for the filling:

  • 2 organic Seminole pumpkins*
  • Organic olive oil
  • 2 cups organic mozzarella
  • 4 tsp. organic parmesan
  • 2 organic eggs
  • Salt and pepper

You can also use a winter or butternut squash as a substitute for the pumpkin

What you will need for the sauce:

  • 4 tbsp. unsalted butter
  • 1 tsp. dried parsley
  • 1 tsp. ground sage
  • ½ tsp. dried basil
  • ¼ tsp. salt

Step 1: Preheat and Prepare

Preheat your oven to 400° F. Cut the pumpkin in half, scoop out the seeds. (Keep them to make baked pumpkin seeds!) Drizzle a teaspoon of olive oil over the inside of the pumpkin halves, season with salt and paper and roast in the oven for 45 minutes. When a knife will easily slide into the flesh, remove from heat and let completely cool. Then, scoop out the flesh, mix well with the mozzarella cheese, 2 eggs, and season with salt and pepper to taste.

Step 2: Make the Dough

In a large bowl, add the flour, make a small well in the middle of the flour and add the 5 eggs to its center. You can either knead the dough by hand, starting by carefully beating the eggs with a fork and slowly incorporating the flour from the outside of the bowl and working your way inward. Then, turn the dough ball out onto a floured countertop and gently knead until the dough is slightly sticky. Or, you can use your stand mixer to knead the dough by turning the mixer on to the 2nd setting with the dough hook attachment. Allow mixer to knead the dough for no more than 10 minutes. When the dough has formed a ball and is pulling away from the bowl. Once the dough has been kneaded, place a damp towel over the bowl, careful not to allow it touch the dough and let it rest at room temperature for 30 minutes. 

Step 3: Make the Ravioli

Divide the dough ball into 4 pieces and lightly flour one of the pieces of dough at a time (keeping the other balls covered until you use them). Roll the dough out so that the dough is no more than 6 inches wide. Cut the dough into 2 inch x 2 inch squares, and then add a large dollop of filling to each square. There are two techniques for making the ravioli; you can either make them in the shape of a triangle or a square. To make a triangle simply fold the ravioli over on itself into a triangle shape. Brush the edges with beaten egg and crimp the ends with a fork. To make a square, simply place a second square of pasta over the other with the filling, coat edges with egg and crimp all 4 edges with a fork.

Step 4: Cook Immediately or Freeze

Choose the amount of ravioli that you will immediately cook – freeze everything else, or they will go soggy. Bring a large pot of water to a boil, add a teaspoon of salt. Then, make the sauce by sautéing the butter and sage for 1-2 minutes. Set it aside and add your ravioli to the boiling water and cook 2-3 minutes. When ravioli are done, drain and remove from the water.  Heat the sauce again until it browns, then add the raviolis into the sauce, tossing them in the sauce. Add the ravioli to a plate and garnish with parmesan cheese. Enjoy!

 All Images © Jennie Lyon

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