Pumpkin Ravioli

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This is a rich meal! Fall has arrived.

I tried this at the recommendation of a friend, never having tried any type of squash ravioli before. Took a little time (should go faster in the future since I now know the ropes but was very easy. I substituted butternut squash for the pumpkin. Friend estimated 1 1/2 cups for the amount of puree. This proved to be dead on, wish the recipe had measured it that way. No Locatelli cheese, a nice Parm in the house was subbed. Added about 1/8 teaspoon pepper and somewhere between 1/4 and 1/2 teaspoon salt. (for those asking, the first two teaspoons of butter go in the puree Sauce made with cream was easy but husband would have like for there to be a little more so maybe I'll increase the amount next time. Heavy sprinkling of cheese over top. Need a crisp fresh salad on the side. Something to lighten the load.

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Excellent, easy recipe which the whole family enjoyed.

Side note: I really can't stand it when reviewers change a recipe significantly and then declare "it sucks". "Faithypooh", did you try the filling itself? Did you try the ravioli before adding your sauce? Because YOUR sauce is what made it a "wet, white, bland, sloppy mess".

I made the sauce as directed, with butter and cream, and after simmering (again, as directed it was perfectly thick.

I have extra filling which I'm going to make into tortellini since I prefer that as a pasta shape.

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OMG. This is the 1st time I have ever thrown out food. My only deviation from the recipe: I used whole milk, made a small roux with butter - I like thick sauces - added toasted walnuts & and a handful of parmesan to the sauce. This was a wet, white, bland, sloppy mess. Cannot figure out how others managed to like it much less eat it & rave about it. So gross. Should have been a warning when the recipe doesn't specify what to do with the second ingredient listed- likely other ingredients & directions were omitted as well.

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Am psyched to try this, but what to do with the first two tablespoons of butter? it doesn't say in the text of the recipe......

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I'd like to make these ravioli and then freeze them. Does anyone know if the taste / texture would be affected if I froze and then thawed these ravioli before cooking? Any special instructions on freezing or thawing?

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This recipe is great! We loved it. We changed the sauce up a bit--using 1 cup of half & half plus some grated parmesan instead of 1/2 c. cream. We also added pine nuts to the sauce. They tasted amazing with the other flavors!

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I have to say that I enjoyed this recipe. It was pretty simple, especially since I used canned pumpkin instead of an actual pumpkin. I thought that the sauce was wonderful! My only complaint is about the cheese. Those of us who aren't professional chefs may not know what Locatelli cheese is. I didn't. I searched for it everywhere and finally found it at a Greek market. When I went to purchase it, I found that Locatelli isn't the type of cheese, but the region in Italy that it comes from. The type of cheese is Pecorino-Romano. It would have been EXTREMLY helpful if the recipe had stated that. So next time, please list the type of cheese that is being used in the recipe, not just it's region.

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pumpkin ravs were excellant when fried in oil. this rounded out the flavors much better than when boiling.