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Pumpkin Ravioli

Yield: 6 servings.


• 2½ to 3 cups all-purpose flour
• 5 eggs
• 1 tablespoon olive oil
• Semolina flour (to prevent sticking)

• 1 small pie pumpkin (about 2¼ pounds), peeled and cut into 1-inch cubes
• 4 teaspoons finely chopped shallot
• 1/2 cup butter, cubed
• 2 teaspoons minced fresh sage
• 3/4 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup heavy whipping cream
• 1 egg, lightly beaten

• 1 stick of unsalted butter
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon minced fresh rosemary
• Salt and pepper to taste


1. Place 2½ cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30-45 minutes.

2. Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended (or use an immersion blender right in the pot to process until smooth). Return to the pan and stir in cream. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.

3. Sprinkle work surface with semolina flour. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel or ravioli stamp cutter. Repeat with remaining dough and filling. This can also be don’t with a pasta maker and ravioli molds which are available in most home specialty and department stores.

4. Bring a large stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.

5. In a small saucepan, cook butter until brown “bits” begin to form, approximately 5 minutes on medium heat.  Remove from heat and stir in thyme, rosemary, and salt and pepper to taste. Pour over ravioli and toss to coat.

Recipe courtesy of Omega Juicers (
Since 1985, Omega has developed the most efficient and reliable juicers available, proudly offering all styles of juicing equipment, blenders, food prep machines, drink dispensers and more.


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