Roasted Pumpkin Ravioli In Adjika Sauce
So I’ve already done a pumpkin ravioli recipe on this site, and I’ve also done an adjika sauce recipe. This time I decided to change the filling slightly by making a roasted pumpkin ravioli with mascarpone filling, and lessening the spiciness of the adjika.
This time I bought a whole chunk of pumpkin and roasted it in olive oil for about an hour. I wanted the edges to be quite caramelized, but not to the point it becomes a dessert. Then, instead of pureeing the pumpkin, I just shredded it with a fork.
As usual I try to make fresh pasta when I can, and that gives me the opportunity to play around with fillings for things like ravioli and tortellini. This filling is just a simple shredded roasted pumpkin and mascarpone. About 300 grams of pumpkin and 200 grams of mascarpone made for a well balanced, albeit a bit thin, filling. Oh well, I’m not making pork dumplings here.
Once you make the filling you can put it in a resealable container in the fridge until you are ready to make the ravioli. For the pasta I’m using the same recipe I use for almost all my homemade pastas, like Ravioli in Walnut Sauce, or my Chanterelle Pappardelle.
The pasta is made in a traditional Italian way. Small mound of flour with a crater in the middle. Whisk eggs in one at a time along with a teensy bit of olive oil. Then just let it rest for an hour and you’re ready to roll out.
Now if you were originally attracted to the picture because of the flower shape of this roasted pumpkin ravioli, that’s actually one of the simpler parts. I just used a flower shaped cookie cutter once I rolled out the dough to the second thinnest setting (I use the thinnest for wonton style wrappers). A dollop of filling and another pasta flour to top and just seal with the tines of a fork. This is the hand cranked pasta roller I use.
After you make all your ravioli it’s time to boil. They only take about 2 minutes so you’ll have to have the adjika sauce prepared before hand. Luckily you can make the sauce at any time and just heat it up in a saucepan with a dab of butter when the ravioli are boiling.
Adjika sauce, for those who don’t know, is a very popular Georgian sauce/paste that goes well with a variety of dishes. Now, it’s not normally used with roasted pumpkin ravioli, as that’s pretty much Italian, but I always have a large batch made to be used with various dishes. This one I left a little bit chunkier than the one I pureed with the meatballs, and I find it gives a good texture.
Roasted Pumpkin Ravioli With Adjika Sauce
- Pasta Roller
- Cookie Cutter (for ravioli shapes)
- Roasting Pan
- 500 grams Pumpkin I only use about 300 grams for the recipe, but if you roast 500 grams then you can use the best roasty bits.
- 200 grams Mascarpone
- 250 grams Flour 00 is best but you can use AP
- 3 large Eggs
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper freshly cracked, or more to taste
- 2 tsp Garlic Powder 1
- t tsp Mushroom Powder optional
Adjika Sauce (Large Batch)
- 1 Tomato chopped
- 1 Bell Pepper red, chopped
- 1/2 Yellow Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Honey
- 1 tbsp Apple Cider Vinegar
- 1 Green Cayenne Pepper chopped, plus some more chopped for garnish
- 1 tsp Ground Coriander
- 1 tsp Cumin ground
- 1 tsp Salt
- Olive Oil
- 3 tbsp Butter
- Make the Adjika sauce first as that can be stored and you'll only need as much per person as needed (maybe people like it really saucy so you will use it all). Put all the ingredients in a food processor and let run. Slowly add olive oil. You can run it long to make a fine paste, or keep it rough, up to you.
- Take the adjika sauce and saute it for 5 minutes in a hot pan, then put in a resealable jar/container to be used later.
Roasted Pumpkin Ravioli
- Roast the pumpkin first. Take your hunk of pumpkin, smother it in Olive Oil and then place it in the oven on a roasting pan flesh side up at 175 Celsius for about an hour, or until the edges begin to caramelize.
- While the pumpkin is roasting you can make the pasta. Make a mound of flour and add the eggs one at a time to a crater in the middle. Whisk with a fork. After the first or second egg you can add the olive oil. After everything is in you can use your hands to knead the dough for 5-10 minutes, or until you have a smooth ball of dough. Place in a bowl with a drizzle of olive oil, cover with a towel, and let rest for one hour.
- Remove the pumpkin from the oven and scrape out everything with a fork. Add it to a bowl and mix it with the mascarpone, salt, pepper, garlic powder, and mushroom powder (optional). Place some plastic wrap or a cover over it and get to work on the pasta.
- I use a hand pasta roller, but you can use a stand mixer attachment, or even a rolling pin. I go down to the second to thinnest setting on my pasta roller, but use your best judgement to determine the correct thinness on your machine.
- Roll out a sheet of dough and use a cookie cutter to cut out shapes for the pasta. Leave the dough, and the eventual ravioli sheet pieces under a damp towel to keep them from drying out as you work.
- Fill the dough with the filling and cover with another pasta sheet piece. Press down the edges with the tines of a fork to seal.
- In a saucepan on medium high heat add the adjika sauce and the butter and stir together.
- Boil some salted water and add the roasted pumpkin ravioli. Let boil for about 2 minutes and then drain. Add to the pan with the adjika sauce and toss to coat.
- Plate the ravioli and then add some more chopped green cayenne as a garnish. Serve immediately.