Pumpkin Ravioli

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Loved this recipe! My Changes: used prepared (canned pumpkin, and used about half the cream since I used prepared pumpkin and it worked well. I did add a little too much stock to the sauce and it was really runny but tasted awesome!!

I used wonton papers for the pasta, they were great. I brushed a paper with eggwash, added a teaspoon of the pumpkin mix, put another paper on top and pressed the edges together HARD so nothing could escape when I went to cook them. Then fluted the edges with a fork for looks. Dusted them with flour, plated them and put them in the fridge covered with plastic wrap until I was ready to cook them later (if I wanted to use them the next day instead of the same day I would have put them in the freezer in a ziplock, could probably freeze for a about a week. Boil 4-5 at a time for 3-4 minutes and be gentle with them when removing.

Next time I'll try the real thing, although I was quite happy with this first run!

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I started out on a pretty good roll with this one, but then a series of events turned it into a bit of a disaster. Not to worry, I will make it again, because I think I can make it in about 2 hours.

I steamed the pumpkin then put it in my risotto pan with the butter and pureed it.

I used my regular pasta recipe with my Kitchenaid. (When making pasta, I use regular flour and I don't bother sifting it. I then hung it to dry while I got my daughter ready for bed. This was my first mistake. When I came back to it, the pieces were too hard to turn into ravioli.

So, I made another batch of pasta... This time I flattened all the sheets and immediately began making ravioli using my ravioli press. (mistake number two - i discovered it was better to roll each sheet just before. Once I got the hang of it, I was making 12 ravioli in about 5 minutes.

The sauce didn't seem to go very far, and then as I sat down to write this review, I realized I forgot to put the stock in. Sigh.

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Sauce was excellent! I used raviolis from an Italian deli, topped with crushed Amaretti cookies, browned pancetta and a touch of grated parmesean, wonderful

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This was pretty good, but not any better than what I could buy prepared. That, and it took 6 hours to make from start to finish! I won't be making this one again.

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Oh my goodness, this was time consuming. Starting from scratch for every single ingredient. My advice: use prepared chicken broth and pumpkin puree. Make the pasta dough ahead of time and refrigerate (allow to warm before rolling.
Don't use a pasta machine unless your machine makes very wide strips- instead roll by hand to get a large sheet of pasta.
To cut down on the fat, use evaporated milk instead of cream. Even still, there is a TON of butter in this recipe, which is a main reason why it tastes so good.
This makes about 6 satisfying servings of 4-5 big ravioli.

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This recipe is time consuming but well worth the wait! Very rich.

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i had these raviolis at the restaruant at downtown disney in orlando florida...this was by far one of the best foods i have ever had in my entire life!!! it was like orgasmic, and simply amazing!! i loved it and i definetely reccommend it to all! it was sweet and delicious!!

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I first tried this dish at one of Wolfgang Puck's restaurants in Las Vegas, with Butternut Squash soup as the appetizer. Years later, his Pumpkin Ravioli is still my favorite meal! Unfortunately, his restaurant rotated this dish out for new dishes on his menu, so I'm ecstatic that this recipe is offered here. Thank You!

Someone else here mentioned the recipe doesn't seem accurate, but I didn't have any problems. This is pretty straight forward to make, and tastes fantastic.

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Wonderful. Made a few personal adjustments to the sauce (habenjero, lemon, brown sugar.

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recipe didn't turn out the way I expected, didn't seem very accurate.