Cozy Pumpkin Raviolo Recipe to Serve All Season Long

The perfect fall recipe does exist! Chef Christina Machamer’s classic raviolo recipe gets a seasonal twist with the addition of creamy pumpkin and rich, earthy black truffle. We recommend pairing this pasta dish with Frank Family’s Winston Hill, a graceful and focused wine that brings substantial presence to the table, without dominating the show. The delicate aromaticity and almost sweet flavor of the black truffles, pairs well with this structured and polished Bordeaux-based blend. Meanwhile, the parmesan-based sauce and ricotta-filled pasta offers soul-satisfying richness and fat that delightfully balance out the acidity and tannins in this big wine.

Ingredients – Pasta Dough

1 Cup	00 Flour
4 each	Egg yolks
1 each	Whole egg
1 Teaspoon	Olive oil
1 Teaspoon	White wine
½ Teaspoons	Salt

Ingredients – Filling

1 each	Pie pumpkin
2 Tablespoons	Olive oil
To taste	Kosher salt and fresh black pepper
3 each	Sprigs thyme
8 oz	Ricotta, excess water drained

Ingredients – Sauce

1 Cup	High-quality chicken or vegetable stock
4 oz	Unsalted butter, cubed
2 Tablespoons	Finely grated Parmesan, best done fresh during sauce preperation
1 Tablespoon	Flat leaf parsley, chopped
½ oz	Fresh black truffle

Method – Pasta Dough

1. Place flour and salt in a stand mixer with the dough hook attachment. Make a small well in the center of the flour for the liquid ingredients.
2. In a separate container, whisk together the egg yolks, whole egg, olive oil, and white wine.
3. Add this wet mixture to the well of the flour and turn mixer to a slow speed until dough has formed. Dough is the correct consistency when it is firm and smooth, similar to modeling clay. Add water if dough is too dry or a small amount of flour if too wet.
4. Knead dough by hand or mixer for approximately five minutes. Wrap dough in plastic wrap and place in refrigerator to rest at least two hours or overnight.

Method – Filling

1. Pre-heat oven to 400°F.
2. Cut pumpkin in half and remove seeds and pulp.
3. Drizzle the “meat” of the pumpkin with olive oil, and season with kosher salt and pepper.
4. Place pumpkin sliced-side-down on a parchment lined baking sheet and bake in pre-heated oven until soft, approximately 30 minutes.
5. Allow pumpkin to cool to room temperature, then scrape flesh into a food processor with ricotta and thyme leaves. Discard thyme stems and pumpkin skins. Pulse until smooth.
6. Check flavor and add salt and pepper, to taste. Scrape filling into a piping bag, and chill in the fridge at least one hour.

Method – Raviolo

1. Roll out the pasta dough into thin sheets using a pasta machine.
2. Transfer to a lightly floured surface and cut out 4″ rounds with a pastry or biscuit cutter.
3. Pipe a ball of filling into the center of half of the pasta rounds, then brush the edges with water.
4. Place another pasta round on top of each one and press the edges together to seal, molding the dough around the filling with your fingers to make sure there are no air gaps.
5. Use a pair of kitchen scissors or a slightly smaller biscuit cutter to cut around the ravioli to neaten the edges. Raviolo can be cooked immediately or frozen for future use, for up to two months.

Method – Preparation & Serving

1. When you are ready to cook and serve the raviolo, bring a large pot of salted water to boil.
2. In a separate large sauté pan, add stock and allow to reduce by half.
3. Turn heat to medium-low, and slowly whisk in butter until incorporated. If your stock begins to separate, add a small amount of cold water to bring it back together.
4. Whisk in grated Parmesan.
5. Blanch the raviolo in boiling water for three minutes, then add to the sauce. Allow sauce to simmer in the pan one additional minute to thicken, then add parsley.
6. To serve, gently spoon raviolo into bowl and top with a spoonful of sauce.
7. Grate fresh truffle over top and serve.