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  1. For the pumpkin ricotta filling, mix the pumpkin puree, 8 oz. ricotta, 1 large organic egg, 2 ½ teaspoons fresh lemon juice, 1 ½ teaspoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon lemon pepper, and ⅛ teaspoon ground nutmeg in a medium bowl and stir well to combine. Refrigerate while making pasta.
  2. For the ravioli, add the 2 ¾ cups all-purpose flour and 1 teaspoon kosher salt to a food processor fitted with a plastic blade and pulse the flour and salt together.
  3. Add 3 large eggs and 1 tablespoon olive oil and, with the motor running, add water until the dough hula hoops in the bowl.
  4. Dust a work surface with flour and knead the dough for 1 minute, or until it forms a smooth ball, then cover with plastic wrap and refrigerate for 30 minutes.
  5. After 30 minutes, remove pasta from the refrigerator and divide into 8 equal pieces.
  6. Run the pasta through the largest setting of a pasta maker and repeat. Then reduce the setting and run the pasta through twice. Repeat, until the pasta is approximately 1/8-inch thick.
  7. Place each piece of rolled pasta on a cookie sheet, and cover loosely with a lightly damp paper towel to keep from drying out.
  8. When all the pasta is rolled out, start assembling the ravioli.
  9. Place one sheet of pasta on a flat and lightly floured work surface.
  10. Place 1 teaspoonful dollops of the filling 2-inches apart on the pasta. Cover with another piece of the pasta.
  11. Use a ravioli or cookie cutter to cut out the ravioli, then firmly crimp all the edges with the tine of a fork to seal.
  12. Place the pasta on a parchment lined cookie sheet while assembling the rest of the ravioli.
  13. Bring a large pot of salted water to a boil, and cook ravioli for 3 to 5 minutes, or until they float and are cooked though.
  14. For the sauce, add 1¼ cups heavy cream to a saucepan over medium heat and bring to a light simmer.
  15. Stir in ½ cup grated parmesan, 2 tablespoons roughly chopped flat-leaf parsley, 2 teaspoons fresh thyme, and ¼ teaspoon kosher salt and simmer gently until the cheese is melted.
  16. Divide sauce and cooked ravioli between two bowls, garnish with additional parmesan cheese, and enjoy!
  17. To store extra ravioli, place on a cookie sheet covered with plastic wrap and freeze ravioli in a single layer for 3 to 4 hours. Once frozen, they can be transferred to a plastic bag and stored in the freezer for up to 3 months.

About the Author

Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at