This recipe is quite ambitious and I almost didn’t post it. But then I figured I spent way too much time on it not to share it. Plus the filling is delicious and it’s worth it just for that. This is the kind of recipe you make when you want to impress someone. Because who isn’t impressed by homemade pasta?
The pasta is whole wheat of course, and I used pumpkin instead of eggs so the dough is vegan. I originally added waaaayy too much water and wound up with a very sticky dough (the recipe below hopefully corrects this issue). I ended up having to add a lot more flour and still had a sticky dough. But the dough did not stick to the pasta roller, so don’t be discouraged if your dough seems sticky too. I had problems rolling it out at first but it eventually came together. The point here is: Maybe if this is your first time making pasta dough, try a more basic recipe. However, once I got the dough to cooperate, I was quite pleased with the result. Plus, look at that gorgeous color combo!
But the filling. Oh, man, the filling. I used a combination of spinach and beet greens, which was a nice deviation from just plain spinach. The feta was actually an afterthought — I had a container in the fridge right next to the ricotta — and a delicious addition. I may or may not have been eating it by the spoonful. Then I thinned it out with olive oil and pasta water to make it into a pesto-like sauce (I had planned to make a sage-brown butter sauce but changed my mind after I realized how amazing the greens were).
If you’re up to making your own dough, you should give this a try. Or just eat the filling on a plate of regular pasta. Or by the spoonful — no judgment. The best part is, I have 4 more servings in the fridge, a super easy dinner to pull out when I’m short on time (like, after the government shutdown ends) or I want to impress (Scott’s family).
Pumpkin Ravioli with Greens & Feta FillingMakes about 30 ravioli and more than enough filling (unless you’re eating it all as you fill the pasta…)
For the pasta dough:
- 220 g (1-3/4 cups) whole wheat flour
- 1/2 cup pumpkin puree
For the filling:
- 10 oz greens (I used a combination of spinach and beet greens), thoroughly washed and dried, and roughly chopped
- 1 cup ricotta
- 2 oz feta
- 2 garlic cloves
- Combine flour and pumpkin, mix thoroughly. Add water, 1 tsp at a time, until dough comes together in a ball. Wrap in plastic wrap and let rest for at least 1 hour.
- While the dough rests, saute the greens for about 5 minutes (I did this in 2 batches). Let cool for a few minutes. Combine all filling ingredients in a food processor or blender. Add S&P to taste.
- Cut the dough into 3 pieces and roll out with your pasta roller. I used the KitchenAid attachment and rolled the dough down to #4.
- Cut dough into 2.5″ squares and fill with about a teaspoon of the filling, leaving 1/4″ border. My dough was sticky enough that I did not need to use water to get a good seal but you may need to run a wet finger around the edge before crimping with a fork.
- Add about 5 at a time to boiling salted water, gently flipping them as they cook. Fresh pasta only takes 1-3 mins to cook; they are ready about 30 seconds after they float to the top. If you let them cook too long they may burst.
- Top with sauce of your choice; I thinned out the leftover filling with 1 tbsp olive oil and 2 tbsp pasta water (obviously this depends on how much filling you have left and how thin you want the sauce).
- You can freeze the leftover ravioli on a cookie sheet (don’t let them touch). Once frozen, you can put them all in a plastic bag together. Cook them straight from the freezer just like above, though they might take an extra minute.