Pumpkin Ravioli

Pumpkin Ravioli with Sauteed Zucchini and Smoked Salmon
Pumpkin Ravioli of Cuttlefish Ink Pasta

When thinking of pasta, black isn’t a color that first comes to mind. Yet pasta that is black from the coloring of squid or cuttlefish ink has been popular in Italy’s coastal regions for generations. Making this pasta for the pumpkin ravioli is not much different than the normal way because the cuttlefish ink acts just like a food coloring that can be mixed in at the end. You can mix the pasta by hand, or using the dough hook on your stand mixer.

Homemade Pasta Recipe Here

The filling in this dish is a puree of standard orange pumpkin that has been sauteed with shallots and mashed together. This can be done by hand, or using a blender/food processor. There is no traditional sauce, just some diced zucchini that has been quickly sauteed in butter. The pumpkin ravioli is topped with smoked salmon and a generous amount of Parmesan cheese.

Pumpkin Ravioli Ingredients

Cuttlefish Ink Pasta

500 grams 00 Flour

25 grams Cuttlefish Ink

1 Egg; large

1 tsp Salt

Pumpkin Ravioli Filling

200 grams Pumpkin; fresh is ‘best’, but the Amazon Brand (surprisingly) is just as good in my opinion, and saves a whole lot of time.

2 Shallots; chopped

The Rest

1 small Zucchini; diced

2 tbsp Butter

Parmesan Cheese; to taste

Salt and Pepper; to taste

Pumpkin Ravioli Instructions

1. In a stand mixer, or by hand, combine the Flour, Egg, and Salt and begin to mix. When it starts to form a dough, add the cuttlefish ink and continue to mix until a black ball of dough is formed. Place in a bowl and cover with cling wrap for 20 minutes.

2. Dust a table with some flour and break the dough into 4 pieces. Flatten the pieces then run them thru a pasta roller to achieve level 5 thinness, about 3 millimeters thick.

3. Saute the pumpkin and the shallots in a bit of olive oil until soft. As the pumpkin takes a bit longer, start with that. When they are ready, season with a bit of salt and pepper, and mash up with two forks, or use a food processor.

4. Taking a ring mold, or just a teacup, cut the dough into circles (you can do squares if you don’t want to waste so much dough). Put about a teaspoon and a half of filling into the center and cover with another dough circle. Seal shut with your fingers.

5. In a pot of boiling water, drop the raviolis and cook for about 3 minutes. Fresh pasta cooks much faster than dry pasta, so this really won’t take long at all. You can even go to about 2 minutes if you’d like. When cooked, drain the water. As we are not making a sauce, no need to reserve some of the pasta water.

6. In a saucepan, saute the diced zucchini in butter until soft. This should only take a few minutes. Plate the ravioli and pour over the sauteed zucchinis. Add some smoked salmon and Parmesan cheese to taste. Serve hot.

Pumpkin Ravioli

Cuttlefish Ink Black ravioli filled with pumpkin.
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Course: Main Dish
Cuisine: Italian
Keyword: Pumpkin Ravioli
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients

Cuttlefish Ink Pasta

  • 500 grams 00 Flour
  • 25 grams Cuttlefish Ink
  • 1 Egg large
  • 1 tsp Salt

Pumpkin Ravioli Filling

  • 200 grams Pumpkin canned is fine
  • 2 Shallots chopped

The Rest

  • 1 Zucchini small
  • 2 tbsp Butter
  • Parmesan Cheese to taste
  • Salt and Pepper to taste

Instructions

  • In a stand mixer, or by hand, combine the Flour, Egg, and Salt and begin to mix. When it starts to form a dough, add the cuttlefish ink and continue to mix until a black ball of dough is formed. Place in a bowl and cover with cling wrap for 20 minutes.
  • Dust a table with some flour and break the dough into 4 pieces. Flatten the pieces then run them thru a pasta roller to achieve level 5 thinness, about 3 millimeters thick.
  • Saute the pumpkin and the shallots in a bit of olive oil until soft. As the pumpkin takes a bit longer, start with that. When they are ready, season with a bit of salt and pepper, and mash up with two forks, or use a food processor.
  • Taking a ring mold, or just a teacup, cut the dough into circles (you can do squares if you don't want to waste so much dough). Put about a teaspoon and a half of filling into the center and cover with another dough circle. Seal shut with your fingers.
  • In a pot of boiling water, drop the raviolis and cook for about 3 minutes. Fresh pasta cooks much faster than dry pasta, so this really won't take long at all. You can even go to about 2 minutes if you'd like. When cooked, drain the water. As we are not making a sauce, no need to reserve some of the pasta water.
  • In a saucepan, saute the diced zucchini in butter until soft. This should only take a few minutes. Plate the ravioli and pour over the sauteed zucchinis. Add some smoked salmon and Parmesan cheese to taste. Serve hot.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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