Homemade Roasted Pumpkin Ravioli with Creamy Sun-Dried Tomato Sauce & Crispy Prosciutto image

Homemade Roasted Pumpkin Ravioli with Creamy Sauce & Crispy Prosciutto - Conventional Method

This Homemade Roasted Pumpkin Ravioli with Creamy Sun-Dried Tomato Sauce & Crispy Prosciutto is the perfect family dinner! Make your own pasta dough from scratch or use store-bought fresh pasta sheets. It's so delicious!
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Course: Dinner, Light Meals, Lunch
Cuisine: Lunch, Pasta, Vegetarian
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 4 -6

Ingredients

  • For the filling:
  • 500 g butternut pumpkin
  • 2 tbs olive oil
  • salt and pepper to taste
  • 1 clove garlic crushed
  • 60 g finely grated parmesan cheese
  • 60 g ricotta cheese
  • 40 g breadcrumbs
  • 1 egg beaten
  • For the dough:
  • 500 g plain flour
  • 2 tbs olive oil
  • 4 eggs
  • 50 g cold water
  • pinch sea salt
  • For the sauce:
  • 80 g thinly sliced prosciutto
  • 1/4 cup finely grated parmesan cheese
  • 1 tbs olive oil
  • 1 clove garlic crushed
  • 1/2 cup sun-dried tomatoes chopped
  • 1/2 cup white wine
  • 300 ml light cooking cream
  • rocket to serve

Instructions

  • To make the pumpkin filling, preheat oven to 200 degrees celsius (fan-forced).
  • Chop pumpkin into 3-4 cm cubes and place onto a baking tray.
  • Drizzle with the olive oil and season with salt and pepper.
  • Roast for 30 minutes or until soft.
  • Allow to cool slightly.
  • Add the cooled pumpkin to the bowl of a food processor and puree until smooth.
  • Add the crushed garlic, grated parmesan cheese, ricotta cheese, breadcrumbs and egg and mix until smooth.
  • Pour into a bowl and place into the fridge to cool completely.
  • To make the dough, sift the flour into a bowl.
  • Add the remaining ingredients and knead for 10 minutes.
  • Form into a ball shape.
  • Cover and place into the fridge for 30 minutes.
  • Sprinkle a flat surface or bench with flour.
  • Divide the dough into two equal portions.
  • Roll each portion out into a large rectangle (approx 1-2 mm thick).
  • Place small portions (approx 1-2 teaspoons) of the pumpkin filling onto love of the sheets of pasta (5 cm apart).
  • Lightly brush the exposed pasta sheet (between the filling) with water.
  • Place the second pasta sheet on top and press down between each filling section to enclose.
  • Cut into squares so that each contains one portion of filling.
  • Use a fork to seal the edges.
  • Place the ravioli squares onto a tray and leave on the bench to dry completely.
  • To prepare the sauce, place the prosciutto into a frying pan over medium heat. Cook until crispy and then set aside.
  • Heat the olive oil in a frying pan over medium-low heat.
  • Cook the crushed garlic until slightly fragrant.
  • Turn down to low heat.
  • Add the sun-dried tomatoes and wine and cook for 3 minutes.
  • Add the cooking cream and cook for a further 3 minutes over very low heat.
  • Stir through the parmesan cheese.
  • To cook the pasta, place the ravioli squares into a pot of salted boiling water and cook for 3-5 minutes.
  • Drain.
  • Serve the cooked ravioli with the creamy pasta sauce and top with crispy prosciutto and fresh rocket.