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

Homemade Roasted Pumpkin Ravioli with Creamy Sauce & Crispy Prosciutto

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!
5 from 1 vote
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Course: dinners
Cuisine: Italian
Keyword: Pumpkin Ravioli
Prep Time: 40 minutes
Cook Time: 40 minutes
Chilling time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 serves
Calories: 637kcal

Equipment

  • Food processor or Thermomix
  • Oven
  • Stove-top

Ingredients

For the filling

  • 500 g butternut pumpkin
  • 2 tbs olive oil
  • salt and pepper to taste
  • 1 clove garlic crushed
  • 60 g parmesan cheese finely grated
  • 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 parmesan cheese finely grated
  • 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

Conventional Method

  • 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 or until they float to the top. Drain.
  • Serve the cooked ravioli with the creamy pasta sauce and top with crispy prosciutto and fresh rocket.

Thermomix Method

  • 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.
  • Place the parmesan cheese into the TM bowl and grate on Speed 8, 6 seconds. Add the cooled pumpkin to the TM bowl and puree on Speed 6, 10 seconds. Scrape down the sides of the bowl.
  • Add the crushed garlic, ricotta cheese, breadcrumbs and egg and mix on Speed 6, 10 seconds or until smooth. Pour into a bowl and place into the fridge to cool completely.
  • To make the dough, place all dough ingredients into the TM bowl.Mix on Speed 6, 10 seconds. Scrape down the sides of the bowl. Knead on Interval Speed (dough function), 4 minutes.
  • Form into a ball shape. Cover and place into the fridge for 30 minutes. crispy prosciutto and fresh rocket.
  • 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.
  • Place the parmesan cheese into the TM bowl. Grate on Speed 8, 10 seconds. Set aside in a separate bowl. Clean and dry the bowl.
  • Place the crushed garlic, sun-dried tomatoes and olive oil into the TM bowl. Cook on Speed 1, 100 degrees, 3 minutes. Add the wine and cooking cream and cook on 100 degrees, Speed 1, 10 minutes.
  • Stir through the reserved 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 crisp prosciutto and fresh rocket.

Nutrition

Calories: 637kcal | Carbohydrates: 85g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 366mg | Potassium: 794mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9290IU | Vitamin C: 21.4mg | Calcium: 286mg | Iron: 6.5mg