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Sweet Pumpkin Stuffed Ravioli Recipe

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4.1 from 10 reviews

Sweet Pumpkin Stuffed Ravioli is a delightful dessert combining tender, homemade pasta filled with a luscious pumpkin cream cheese mixture or creamy ricotta and chocolate chips. These ravioli can be baked for a soft, golden treat or fried for a crispy, indulgent finish, making them a versatile and festive seasonal dessert perfect for autumn.

Ingredients

Dough Ingredients

  • 1½ cups all purpose flour
  • 2 large eggs (room temperature)
  • 1 pinch salt
  • 1 tablespoon sugar

Pumpkin Filling

  • ½ cup pumpkin puree
  • ½ teaspoon cinnamon
  • ⅛ teaspoon all spice
  • ¼ teaspoon salt
  • 2–3 tablespoons cream cheese
  • 2½ tablespoons brown sugar
  • 1 tablespoon flour

Ricotta Filling

  • 1 cup ricotta cheese
  • 2 tablespoons granulated sugar
  • 3 tablespoons semi-sweet mini chocolate chips
  • 1–2 tablespoons powdered sugar (for dusting)

For Frying & Topping

  • Vegetable oil (quantity depends on pot size for frying)
  • 2–3 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Prepare Pumpkin Filling: Drain pumpkin puree for 10-15 minutes to remove excess liquid. In a medium bowl, mix pumpkin puree, cinnamon, all spice, salt, cream cheese, brown sugar, and flour with a fork until well blended. Refrigerate for about 1 hour to thicken.
  2. Prepare Ricotta Filling: In a small bowl, combine ricotta cheese and powdered sugar, then fold in the mini chocolate chips. Refrigerate for about 1 hour.
  3. Make the Dough: While fillings chill, whisk together flour, salt, and sugar. Create a well in the center, add eggs, and mix with a fork. Transfer to a lightly floured surface and knead until smooth and silky, about 8-10 minutes, adding flour as needed to prevent sticking. Cover dough and let rest for 30 minutes.
  4. Roll Out Dough: If no pasta machine is available, roll dough in small batches thinly to about ⅛ inch (⅓ cm), keeping unused dough covered. With a pasta machine, feed flattened dough through the largest setting several times, folding ends inwards before gradually decreasing settings until desired thickness, around the 5th-6th pass. Cut dough strip in half.
  5. Assemble Ravioli: Lay one half of dough on a floured surface. Place heaping teaspoons of chosen filling spaced about ½ inch apart. Brush water around fillings and between spaces. Cover with the other half of dough and press down to seal. Cut into squares with a ravioli cutter, pizza cutter, or knife. Dip fingers in water to ensure all edges are sealed.
  6. Bake the Ravioli: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Place ravioli on the sheet, sprinkle evenly with cinnamon sugar mix (combine 2-3 tbsp granulated sugar and 1 tsp cinnamon in a small bowl). Bake for 15-20 minutes until golden. Serve warm.
  7. Fry the Ravioli: Heat vegetable oil in a medium pot filling about halfway to 325°F (163°C). Fry ravioli in batches until golden on both sides, turning as needed for even cooking. Remove and drain on paper towels. Sprinkle with powdered sugar while still warm. Best served warm.
  8. Make Cinnamon Sugar: Combine granulated sugar and cinnamon in a small bowl for sprinkling on baked ravioli.

Notes

  • For best texture, ensure pumpkin puree is well drained before mixing the filling to prevent soggy ravioli.
  • Resting dough is essential for elasticity and easier rolling.
  • Use well-floured surfaces and tools to avoid dough sticking.
  • Ravioli can be baked for a healthier version or fried for crispy, richer flavor.
  • Store any leftover ravioli in the refrigerator for up to 2 days; reheat gently.
  • If frying, monitor oil temperature closely to prevent burning or undercooking.
  • Feel free to experiment with other sweet fillings like mascarpone or nut butters for variation.

Find it online: https://lauracooks.com/sweet-pumpkin-stuffed-ravioli-recipe/