Homemade pasta has been a time consuming tradition in my life since I was a child. We would make it a couple of times per year, always making enough for leftovers so we could savor the special texture and taste for another meal.
The dough itself is not difficult to make. It’s just a combination of semolina flour and pumpkin puree (water works too) in a 3 to 1 ratio. It takes longer than a box of pasta, especially with rolling and cutting the dough, but it is definitely worth it for the difference in quality and freshness!
The filling adds another layer to this meal, and it is easy to switch it up if you want to use something other than mushrooms – other ideas could be more pumpkin puree, spinach, or simply ricotta cheese.
This pasta is made with semolina flour. Unlike all-purpose flour, semolina flour is more coarse, and therefore gives the pasta a different texture. It’s a bit chewier than pasta made with all-purpose or whole wheat flour, in a very good way. Couscous is also made with semolina flour.
I paired this ravioli with a simple homemade tomato sauce, and I included the recipe for that, but the choice of sauce is up to you!
Pumpkin Ravioli With Mushroom Filling
Heat oven to 350 degrees. Once oven is hot, toast walnuts for 7 minutes, or until golden brown.
Chop mushrooms, onion and parsley. Sauté in pan with salt and pepper until soft. Remove from heat and add toasted walnuts.
To make dough, mix flour and pumpkin puree in a bowl. Mixture should not be crumbly, but it should not stick to your hands when you knead it. Check the picture above for reference.
Roll out dough until it is about 2 mm thick. Cut dough into 3” x 3” squares.
Form ravioli by adding a spoonful of filling to a square, covering it with another square, and using a fork to close the sides.
Cook ravioli in boiling water. You will know that it is ready when it floats in the pot.
While ravioli is cooking, combine sauce ingredients in a small bowl.
Strain ravioli, add sauce, and enjoy!