About this recipe: There's nothing quite like homemade pasta. Pasta sheets are filled with a delicious blend of ricotta cheese and pumpkin. Enjoy for a starter or main course.
Excellent recipe for pasta, I only used egg I tweaked it by omitting the pumpkin pursed yolks only for a softer pasta (whites make low fat meringues!), filled the ravioli with Gorgonzola and ricotta cheese, it was absolutely delicious. Served in spicy home made butternut squash soup. Thank you - 31 Jan 2013
I give this recipe 4 stars because the flavors are delicious, but it can easily be a 5 star dish by adding some changes. to the mixture: 1) I added a teaspoon of minced garlic to give it a more savory flavor 2) added a 1/4 cup of cream cheese (i like my ravioli really cheesy). The cream cheese perfectly complemented the pumpkin flavor 3) I used pumpkin pie mix instead of straight pumpkin puree. The Sauce: Instead of the recommended sauce, I used the remaining pumpkin pie mix to make a pumpkin sage cream sauce. It was absolutely delicious. Just mix in a shallow pan or skillet a 1/2 a cup of pumpkin pie mix with a cup of heavy cream. Add 1/4 cup of romano cheese. Chopped some sage leaves and put it into the mix. Add pepper and salt and stir the mixture. Let the sauce simmer for a few minutes until the sauce thickens. - 17 Mar 2008 (Review from Allrecipes US | Canada)
Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available in any grocery store instead of makeing dough from scratch. - 09 Dec 2007 (Review from Allrecipes US | Canada)