Homemade ravioli can be very intimidating This recipe may sound complicated at first but if you plan ahead and grab another pair of hands, homemade ravioli is well worth the hard work. Plus, you can always freeze a good portion of these to easily pop into boiling water on those nights where standing in the kitchen is not on your “to do” list.
If you haven’t made ravioli at home before, you should know these two things:
1. It takes a lot of love to make homemade pasta (a lot of love, patience, elbow grease, and more love)
2. You don’t need a pasta roller or a ravioli cutter to make ravioli (we used a rolling pin and one of our favorite Avery glasses to make these)
Traditionally ravioli is stuffed with meat or cheese, but we stuffed ours with pumpkin because, well, tis the season for pumpkin flavors! This pumpkin filling is to die for. I wish I could have packed more of it into our raviolis. I may or may not have licked my plate when I finished my portion. I was stuffed after 6 raviolis, but I could have easily shoved another 6 down my gizzard because these were so tasty.
This is definitely a new favorite in our household!
If you’re not feeling much like rolling out your own pasta dough, use wonton wrappers instead. You definitely save on the hard labor and I bet everyone is too busy gobbling up your ravioli that nobody notices the difference. Your secret is safe with me.
Recipe adapted from Taste of Home.