Pumpkin ravioli are one of the tastiest pasta dishes! They herald the arrival of fall and the holiday season.
This year we didn’t plant pumpkins so I wasn’t expecting to prepare the abundance of pumpkin dishes we usually do: soups, risottos, pasta dishes, pies and breads. And yet it ended up to be quite a prolific harvest for pumpkins of all varieties including ornamental, American jack o’lantern and fleshy-pulped pumpkins that are great for soups and pies. Over the years we’ve grown so many varieties of pumpkins that this year the accumulation of seeds left in the ground from the past seemed to flourish and produce a harvest all of their own. They’re all so beautiful that I keep them displayed in our tinello and it breaks my heart each time we chop one up for a dish!
The filling for the ravioli is simple: puréed roast pumpkin, sheep’s ricotta, pecans and grated Parmesan.
I changed the sauce a bit from what I’ve done in the past, making it simpler, and even more delicious. A quick toss in melted browned butter and grated Parmesan, topped with toasted pecan halves. Give it a try; it’s a great holiday recipe!
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