Pumpkin Raviolis

Today was the kind of day you wish you had a photographer living with you to document it all perfectly with perfect pictures. Someone to stand over your shoulder as you experience an important moment with your kids so that you don’t have to juggle iPhone and Rebel with flour, egg dough and ravioli filling covered hands.

I kind of took family tradition today and gave it a little bit of my own Autumn-loving twist.

Raviolis are kind of a big deal in my family. My dad has been making them pretty much every year that I can remember. Sauce, dough, filling all passed down from his mom. It’s usually a two day affair resulting in hundreds of raviolis that we then eat and package up to give to pretty much everyone we know.

I had some pumpkin puree on hand that I wanted to make the best of. I’d bought an organic Japanese pumpkin at the farmer’s market last week. I roasted it and I already used some of it to make my own pumpkin spice latte syrup (!!!).

I’d been browsing Pinterest for some fall recipes and saw a few different butternut squash ravioli recipes and then I saw some in the store at Trader Joe’s too.

So I decided that was how I would use my pumpkin puree.

I used a 15oz container of Ricotta cheese and added about the same amount of pumpkin puree, 1/2 tsp of cinnamon, 1 heaping tbsp chopped fresh parsley, and I grated a fist-sized hunk of asiago cheese into it.

The dough was just a basic egg dough recipe from my Jamie’s Italy cookbook. My grandma’s recipe makes like hundreds of raviolis. I wasn’t really wanting to make that many just for us to have for dinner tonight. I halved Jamie’s recipe and it still made more than we could eat in one night, but I did have a lot of filling leftover so maybe I should have made the full amount.

Once the pasta dough was ready I got my kids in on the action. It was seriously giving me goosebumps doing this with them. So many memories flooding into my brain. I started off taking some iPhone pictures and then ran and got my Rebel. Every piece of technology is now full of flour fingerprints, haha.

This is the only picture I got of Ethan helping out. Definitely wish I’d had my own personal photographer peeking over my shoulder today.

Want to know how awesome of a job my kids did? We had ZERO “bombers” which are what we call the exploding or leaking raviolis that didn’t get “forked” just right. I think there have been bombers in almost every single batch of raviolis I’ve ever had/made so, yeah, it’s a pretty big deal for that not to happen.

So family tradition is that we eat our raviolis with a meaty (and I mean meaty!) red sauce, but I knew that just would not work with these. Instead I made a little white wine sage sauce. First I sauteed 5 sage leaves (from my garden, love!) in a tablespoon of butter. Once the butter was pretty close to browning and the sage leaves were getting a little crisp around the edges I poured in some white wine (two buck Chuck) and some cream. I let that come back up to a good simmer then stirred in a bunch of Parmesan cheese and some chopped fresh parsley before taking it off the heat.

The results were so insanely amazing. I love it when experiments turn out to be completely delicious.

And even better? The kids loved them too. Sprout here had two!

Pumpkins, rainy day, fun times with the kids. It doesn’t get any better. Autumn bliss I tell you.


Filed under Family, Gourmet Lisa, Parenting

3 responses to “Pumpkin Raviolis

  1. Everything about this is awesome!!!! Love it! I’ve been totally wanting to make pumpkin raviolis lately. Your sauce sounds amazing. Yum!

  2. It’s only 9am but I am ready to eat some of this now! Yummy! The day with your kids sounds amazing too. 🙂

  3. Mary Luedeker

    Lisa, you write so well. The children are so special making the ravioles with you. I enjoyed your story and the ravioles look yummy. – Aunt Mary

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