Smoked Pumpkin Ravioli

5 from 1 vote

Smoked Pumpkin Ravioli

Savory pumpkin ravioli made with smoked pumpkin puree, ricotta, warm spices, and wonton wrappers, then tossed in a sage brown butter sauce with smoked almonds.

Prep Time15

Cook Time2 15

Course: dinner, fall

Cuisine: bbq, fall, holiday, Italian fusion, pumpkin ravioli

Servings: servings

Author: Mary Cressler

Cost: $20

Ingredients

For the Smoked Pumpkin:

1 yellow or sugar pumpkin (4-5 lbs, seeds removed and quartered)

For the Ravioli:

2 cups smoked pumpkin puree (cooked and mashed)
½ cup ricotta
½ teaspoon kosher salt (about 1/8th of a teaspoon if you are sensitive to salt)
⅛ teaspoon ground cinnamon
⅛ teaspoon fresh nutmeg
⅛ teaspoon dried ground ginger
2 fresh sage leaves, finely chopped
1 16-ounce package thick wonton wrappers
2 eggs beaten (for egg wash)

For the Sage Butter Sauce:

½ stick unsalted butter
6-8 fresh sage leaves (roughly torn)
½ cup smoked or roasted almonds, chopped (optional: for garnish and crunch)

Instructions

For the Smoked Pumpkin Puree

Preheat the smoker to 250 degrees Fahrenheit using fruit wood or oak.
Place the quartered pumpkin on the smoker, skin side down, and smoke for 1 hour.
Increase the smoker temperature to 300°F and continue cooking for 30–60 minutes, or until the pumpkin is fork tender.
Remove from the smoker and let cool enough to handle. Scoop the flesh from the skin and puree until smooth. You should have approximately 3–4 cups of puree. Reserve 2 cups for the ravioli.

For the Ravioli

Combine 2 cups smoked pumpkin puree, ricotta, cinnamon, nutmeg, ginger, salt, and chopped sage in a bowl.
Place approximately 1 teaspoon of filling in the center of each wonton wrapper.
Brush the edges with egg wash. Place a second wrapper over the filling and press firmly around the edges to seal.
Leave the ravioli square or use a round cookie cutter to trim them into circles.
Repeat with the remaining filling and wrappers.

For the Sage Butter Sauce:

Melt the butter in a 10-inch skillet over medium heat.
Add the sage leaves and cook for 3–4 minutes, until the sage is crisp.
Remove the sage and place on a paper towel. Keep the butter warm.
Stir in the chopped smoked almonds just before tossing with the cooked ravioli.

Cook The Ravioli

Bring a large pot of generously salted water to a boil.
Cook the ravioli in batches of no more than six at a time for approximately 3–5 minutes, depending on the thickness of the wrappers. Remove with a slotted spoon and drain.
Toss gently with the sage brown butter.
Serve immediately, garnished with the crispy sage and additional chopped smoked almonds.

Notes

No smoker: Roast the pumpkin at 375°F until fork tender, about 40 minutes. Canned pumpkin puree can also be used as a shortcut.

Make ahead: Assemble the ravioli up to 3 days ahead and refrigerate in layers separated by parchment paper.

Freeze: Freeze uncooked ravioli in a single layer, then transfer to an airtight container or freezer bag. Cook directly from frozen, adding a little extra time.

Wonton wrappers: Thicker wrappers are recommended because they hold up better when boiled.

Extra pumpkin puree: Depending on the size of your pumpkin, you'll likely have extra puree. Save it for another recipe.

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