Fresh pasta is just one of those things that sounds like a lot of work.
I mean, if you look at most traditional recipes, it certainly seems that way. Lots of kneading, resting, machine-ing, cutting… it’s a lot.
But there are a few cooking and baking techniques I really wanted to conquer this year, and fresh pasta was one of them. So I got to it.
And what did I discover?
Yeah, not that hard!
This pumpkin pasta is made with flour, salt, water, and pumpkin purée, which gives it that lovely rich orange color.
Combine those ingredients and knead the dough for a few minutes, and most of your work is done!
While the dough is resting, sauté up some mushrooms with rosemary, and let the pan do the work for a while till they’re all cooked down and savory.
I chose to spend this time watching FRIENDS and basking in the umami aroma coming from the stove.
Once your dough is as rested as you are after watching all that TV, you roll it out, create little indents with a stamp, fill up those indents with your mushroom filling, fold the dough over, and stamp out some ravioli! It’s ridiculously easy and so fun.
I mean seriously. Look how cute they are?? I just have the one ravioli stamp but I wish I had more so I could get creative with my shapes.
That’s right, I dream about triangular and square ravioli. Please don’t judge me. I’m a normal college student, okay?
And let’s not forget about the pesto. Sage is a super assertive flavor, especially when raw. I made a pesto with a spinach walnut base, and tossed a few sage leaves in to get the essence in there. I really wanted a chunkier pesto, totally unlike my usual, saucier ones, so I upped the nut amount and decreased the spinach.
The ravioli boil for 2-3 minutes, which is kind of a blessing compared to how long dry pasta takes to cook. I suggest serving this pasta right away! Just boil the pasta a few minutes before dinner, top with the pesto, and serve.
Enjoy!
- 2 cups all purpose flour
- 1 tsp salt
- ½ cup pumpkin purée
- 2 tbsp water
- 5 oz baby portobello mushrooms
- ½ tsp rosemary
- 2-3 tbsp olive oil
- 1 tsp salt
- .75 oz sage leaves
- 1 cup spinach
- ¼ cup walnut pieces
- ¼ cup olive oil
- 1 tsp salt
- Start by preparing pasta: Combine flour and salt in a bowl, make a well in the middle, and add pumpkin puree and water.
- Mix with a fork until just combined, then knead dough on a table/countertop for a full five minutes, until homogenous.
- Wrap dough in a log in a damp kitchen towel and let rest for at least 20 minutes.
- While the dough is resting, start your mushrooms. Heat olive oil, salt, and rosemary in a pan over medium heat.
- Finely chop all mushrooms into very small chunks and add to pan. Cook, stirring frequently, for 15-20 minutes and remove from heat.
- For pesto, pulse together ingredients until chunky. If you want a smoother, more traditional pesto, add 1 cup more spinach and add olive oil a tablespoon at a time until you reach your desired consistency.
- Return to your pasta dough: on a well floured surface, roll out your dough to about ¼ to ⅛ inch thick. Transfer to parchment paper and make light indents with your ravioli stamp that cover half of the dough.
- Using a small spoon or your hands, fill each indent with mushroom filling.
- Gently fold over the remaining dough and use your fingers to seal the two pieces of dough around each mound of filling.
- Using your ravioli stamp, stamp through the dough to produce the ravioli. Repeat until you have used up all your dough and filling.
- In a pot of boiling salted water, cook ravioli 6 at a time (in 4 batches), removing with a slotted spoon once the ravioli is cooked (when it floats to the stop) and transferring to a sieve.
- Serve with pesto.
Yummy! This looks amazing! I’ve always been afraid of trying to make pasta. I’m excited to try now! I bet the sage smelled fantastic.
Thank you!
Ive never made pasta before but this looks amazing, way to go girl!
It’s so easy! Def give it a try 🙂
This is legit! I’ve never made homemade ravioli and now I’m feeling super inspired to whip some out! All the flavors in this are driving my taste buds mad!
Right?! Fresh pasta is so fun 🙂
These ravioli look delicious! There’s so much flavor going on here. Love it!
Thank you!
Fresh pasta is just SO much better than store bought! And your right, it’s not too terribly difficult, and most definitely worth the small bit of effort! Your ravioli looks killer! LOVE all the flavors going on here! SO YUM! Loves it! Pinned! Cheers!
Thanks for pinning!!
I love fresh pasta and these pumpkin ravioli looks amazing. The sage walnut pesto must taste amazing with it!
It does!
No normal college student is making incredible meals like this, Medha! You’ve already won the game in my book! I love all of the flavors here…perfect for Autumn dinners!
Thanks so much!
Love mushrooms! These ravioli look awesome!
Mushrooms are the best 🙂
These are absolutely beautiful! Hats off to you to accomplishing your cooking “resolution”!
Thanks so much 🙂
What a beautiful recipe. I love the fall flavours. Pinned!
Thanks for the pin!
looks delicious Medha! I need to make my own pasta too, I bet it’s so much better than store bought stuff!
Definitely!
This is just brilliant using pumpkin in the pasta instead of eggs! You did such a great job on this — these are so impressive!
Thanks!
Medha! You have totally out done yourself, girlfriend! I’m loving the pretty orange color and the super chunky pesto – although I would totally be watching General Hospital while my shrooms are cooking! 🙂
I love that you made pumpkin pasta! These ravioli look delicious, especially with that pesto!
oh my gawd, I LOVE that you made pumpkin ravioli!!! I’m all about pumpkin everything these days!! totally trying this! looks delish! and yes, nothing beats homemade pasta!
Thank you!
What a great fall recipe. Where did you get the stamp from?
It’s just from Amazon! You can use any stamp you like 🙂
This is seriously the most beautiful homemade pasta! I definitely want to try this recipe.
LMK if you do!
Love that you made homemade ravioli! It looks awesome and the pumpkin and sage are perfect!
Thanks!
WOW I love that you made your ravioli!! It has been on the back burner as something I have always wanted to try but it seems to constantly be shoved to the back – but I think it needs to be a priority with how amazing these look!! That portobello mushroom filling sounds particularly good, and pesto as well?! YUM! 🙂
It’s really easy- give it a go!
Ooh, these look so yummy for fall! Such delicious comfort food!
Thanks, Kelly!
Gosh this looks exceptional. I want this for dinner!
Thanks 🙂
Yeah, its a lot of work but finally everything sooooo worth it 🙂
Looks sooooo yumm, i am gonna try it soon 🙂
Thanks!
This combo sounds so delicious and flavorful . Love the recipe!
Thank you 🙂
Oh my!! This entire dish sounds just fantastic! The pumpkin pasta, the filling, that pesto!! Making me super hungry for dinner!
Thank you!
I did not eat enough ravioli when I could eat it! DAMMIT!
🙁
This flavor combo is unstoppable!
Thanks!
I absolutely love, love your recipe! The photos are delicious too. Can’t wait to give this a try.
Thank you 🙂
I am not even going to confess my many meals of crappy ramen in college! Needless to say, I should’ve followed your lead and made fresh ravioli instead! Love the addition of pumpkin to the dough, so perfect for fall 🙂
Haha thanks!
Medha, this looks amazing!! I’ve never made my own pasta, let alone pumpkin pasta! Yes please!
Thanks, Karen!
Wow. I never knew it wasn’t hard to make pasta by hand. I mean, in my mind, it’s still hard. But you’ve given me hope! And yours looks pretty dang good. Incredible, actually. I wanna try!
Yay! Thanks 🙂
OMG…Medha!! These are freaking incredible. I want to dive into a bowl and smother them all over my face. Seriously, they look that good. And who would’ve thought they are so easy to make!
Thanks so much!
Isn’t ravioli from scratch the most satisfying thing ever? Yours looks so amazing!! I haven’t made homemade pasta in years…I need to soon!
Thanks!
Wow! This looks incredible! I would totally order this off the menu if I was at a restaurant !
Wow, what a compliment! Thanks 🙂
We try to eat vegan/vegetarian a few nights a week and this sounds right up our alley!
That’s awesome! Thanks 🙂
Pumpkin Ravoli with sage & walnut pesto sounds new to me and i’ve done Butternut Squash Ravioli with Sage.The idea of the recipe sounded wonderful. I was experimenting with making my own pasta so I only used the recipe part for the filling.I only used one wonton with a teaspoon of filling and folded into a triangle. I had a lot of filling left over that put into the freezer to make again. My Husband kept saying how gourmet this dish was.Anyway for sure,i will try this out and Thanks for the wonderful ingredients,.. 🙂
Thanks!
This ravioli is divine! Love the colour that the pumpkin gives the pasta! That pesto sounds wonderful too. Tasty autumn recipe!
Thank you!
Goodness, I want to swipe that bite straight off the fork! This looks incredible, my friend! Brava!
Thanks!
Ooh this looks amazing! I’ve only tried making pasta once, and it was a disaster! But that may have been because it was done in a tiny, college apartment, haha!
Haha probably!
Pumpkin ravioli? That sounds amazing! And they turned out gorgeous too!
Thanks!
Good pumpkin ravioli are the dang best. Love this!
Thank you 🙂
PINNED! I need to try this! I’ve never tried making my own pasta or ravioli before but this definitely inspires me, especially because you used a rolling pin to roll the dough out and not one of those fancy pasta making things that you put the dough through (I don’t know what they are called!) HA! and I love that this is pumpkin pasta filled with mushrooms! looks totally delicious! 😉 happy Friday!
Thanks for the pin!
I haven’t made homemade ravioli in FOREVER!! And YES it has been way too long. These are beautiful!
Thanks, Joanne!
How perfect for the fall!! I have always been too intimidated to make my own pasta, but I have GOT to try it!
You should!!
A) you make it sound so easy! b) this is one gorgeous ravioli c) THAT PESTO!!
Thanks, Zainab!
This looks delicious, Medha! Super yummy and perfect for Fall!
Thank you!
Love it! My new diet is very restrictive, loving this, and cannot wait to give it a go. 🙂
Thanks 🙂
I work at a vegan gluten free deli and would live to try to recreate this.what do you think would be a good substitute for the flour?
Thanks!
I know Trader Joe’s carries a GF all purpose flour that might work? I’m not very experienced in fresh pasta making or GF cooking, so I’m not entirely sure, I’m sorry!
Could you tell me if you can taste the pumpkin in the pasta? I want to make these and want to taste the yummy pumkin flavor for sure. They look great, just want to be sure the pumpkin taste shines through.
The pumpkin flavor is there, but not particularly strong- the filling is the main star of the ravioli!
I’ll definitely try this recipe! To make different shapes of ravioli, I have a set of square and round cookie cutters with crinkle edges. I use a small glass (or shot glass) to seal the filling and then cut out with the cookie cutter. It works really well and is just a tiny bit more effort than the stamp.
What a good tip! LMK how the ravioli go 🙂
Fantastic recipe! My pasta came out beautifully and I rolled it out with my Kitchen Aid pasta roller to make long sheets which were perfect for making ravioli! I used two fillings…for the mushroom I used two large portabellos added a finely diced shallot and a splash of cooking sherry and this was only enough filling for 1/3 of the dough., to make enough for all of the dough, if using a pasta roller, I would suggest 6 large portabellos for a tablespoon of filling for each ravioli. The other filling I made was a roasted butternut squash 1 1/2 c, chestnut (6 cooked) , yam (1 cup) filling spiced with some ginger, mace, allspice, I blended all ingredients with salt and pepper and added a touch of breadcrumbs to bind. This filled the rest of my pasta. Making more ravioli tonight with my leftover pumpkin, will buy more mushrooms to make more filling. Love the recipe. Also made the pesto which was initially somewhat bland , I added dried sage, lemon juice to up the flavor a bit and it was fine. I would make the pesto again, the orange and green were lovely together.
one tip regarding the pasta, after it is kneaded and feels smooth rub the slightest few drops of olive oil over the dough before wrapping in plastic wrap, it makes a huge difference.
Glad you loved the recipe and thanks for the tips !
I made this recipe last night. It was very delicious! Especially the sage pesto. I added nutritional yeast and basil to make it more like pesto.
However your measurements for the dough are way off. Unless your water is more wet than mine, cause there’s no way 2 tbsp is enough. I had to more than double the water to get a workable dough. I probably used like 5-6 tbsp. So anyone making this: don’t skimp on the water in the pasta dough!
I love Rana portabella ravioli but can no longer find it so thought I would give it a go and……YUM!!! I’m not a fan of pesto so replaced the pesto by sautéing onion, garlic, sundried tomatoes, and a dash of red pepper flakes for a minute in olive oil. Then threw in a large handful of spinach and the left over filling and cooked until spinach wilted. Gently stirred in pasta, topped with fresh grated parm cheese. Wow, this is delicious. If you want to impress guests, this is it.