Smokey and Sweet Honey Chipotle Pumpkin Ravioli

  • Yield:6 servings
  • Time:
    2 hrs, 25 mins show details

For my anniversary this year, my girlfriend Brooke and I decided to try something different, cook a reasonably labor intensive meal together and then enjoy it with a nice bottle of wine. I do most of the cooking in the house and I love making fresh pasta, so I figured "Why not pumpkin ravioli?" I had made pumpkin ravioli in the past but it was never quite what I wanted it to be... As I searched, I found an interesting recipe from The Pioneer Woman (fantastic stuff please check it out) that involved a chili powder and pumpkin filling. Ah, now this seemed cool! I read through it, purchased the ingredients, and decided that was one of the two ravioli dishes we were going to make (the other being butternut squash and goat cheese that we found on Epicurious, also delicious but we stuck to the recipe).
As I was preparing, I found that I didn't have chili powder, but had chipotle chili instead. No big deal, just a little extra smoky right? Well, turns out that needs something more to balance it out. I scanned my kitchen and saw honey. On a whim I took a nice big scoop and threw it in. Little extra chipotle and WHAM a pumpkin ravioli filling I was finally happy with!
I personally love making a whole egg, bread flour, and stone ground wheat dough when it comes to ravioli. It gives a little more chewy bite and holds up well with heavy or wet fillings. I love the recipe in Mastering Pasta by Marc Vetri- really an amazing resource for all things pasta making. The last time I was making ravioli with this recipe, I actually ran out of bread flour half way through and had to finish it off with 00. I can't tell you if this is proper or not, but I REALLY liked the texture it brought!! So I chose to modify that one a bit also.
The sauce used is a nice sage brown butter. Pretty standard across the board but with the addition of toasted pine nuts for a little crunch. Overall compliments the whole dish very well!
I hope that if you decide to give this a go yourself that you enjoy it as much as I did! It is well worth the effort to make from scratch instead of using wonton wrappers. I know my plating doesn’t quite look too good but I promise the taste makes up for it.

Tags: Italian American, dinner, main dish, sweet, spicy

Ingredients

  • 1 pound
  • 2 tablespoons
    Butter
  • 2
    cloves Garlic, Minced
  • 1
    can (15 Oz. Size) Pumpkin Puree
  • 2 tablespoons
    Honey, To Taste- I used 1 LARGE scoop of honey,I think mine might have been closer to 2 tbs
  • ¼ teaspoon
    Salt
  • 1 teaspoon
    Chipotle Powder, more To Taste, I think mine might have been closer to 2 tsp, I didnt measure
  • ¼ cup
    Pine Nuts, toasted
  • 1
    stick Butter, for sauce
  • 1 teaspoon
    Black Pepper, To Taste
  • 1 teaspoon
    Fresh Sage, Sliced Very Thin
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Preparation

  1. 2 hrs

    Dough:
    Follow the recepie for Whole Egg, Bread Flour, 00 Flour, and Stone Ground Wheat Dough to make and roll out the dough. Can take anywhere from 1 to 2 hours depending on how fast you work. I like to take my time and really use this pasta making to relax so it tends to take me longer.

  2. 10 mins

    Filling:
    Time is an estimate. Melt butter with the garlic in a skillet over medium heat and cook for a couple of minutes to not quite brown the garlic. Add the pumpkin puree, salt and chipotle powder. Stir and cook over medium heat for a few minutes. Add honey and cook for a few more minutes, stirring regularly. Remove from heat and let cool slightly.

  3. 5 mins

    Toast Pine Nuts:
    Time is an estimate. Toast pine nuts in a small skillet over medium heat, tossing occasionally, until golden. Remove from heat and set aside.

  4. 10 mins

    Sauce:
    Time is an estimate. In a small skillet brown the butter by melting it over medium heat, once starts to brown cook for another minute or two till the foam is golden. Set aside. Add pine nuts just before adding ravioli to finish.

Notes

How much ravioli this makes really depends on how hungry you are and how much dough you have! The filling made enough for quite a few ravioli... The original recipe said 16 when using wonton wrappers if that helps your scaling a bit. I made 16 and had around half of the filling left, filling each ravioli with a teaspoon or two. If you are making for 2 people definitely scale the recipe by half and it will be a generous amount for each.

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