Happy fall from these pumpkin ravioli! 🎃 This might be my favorite @johnfrancisdesigns ravioli mold yet, and the perfect way to kick off the season: pumpkin dough, pumpkin filling, and the sage & hazelnut pesto from my book, Pasta Every Day, to top
Pumpkin Pasta Dough:
Combine the pumpkin, egg, and yolks. Make the dough according to your preferred method.
Pumpkin Pasta Filling:
Heat the oven to 400°F. Coat the squash with oil, salt & pepper, and arrange cut-side down on a parchment-lined sheet pan. Roast, flipping halfway through, until very tender & easily pierced with a knife, 45 minutes. Let cool completely, then scoop out the flesh & pat dry with paper towels.
Add the squash, pumpkin, cheeses & a generous grating of nutmeg to a food processor. Pulse until smooth & season to taste. Transfer to a piping bag & chill for at least 1 hour or until ready to use.
