INsite Magazine

Tuesday, October 13, 2009

Gainesville Date: Dine In with Pumpkin Ravioli

It isn’t every month that you get to play with your food. Carving out a place for pumpkin this October couldn’t be easier. Pick one up from places like Ward’s Supermarket, the Downtown Farmer’s Market (Wednesdays) or Trinity United Methodist Church’s annual Pumpkin Patch.

Use the fresh pumpkin in a warm, semisweet fall dish that can stand alone or as a side dish or appetizer: pumpkin ravioli with a maple-ginger sauce.


  • 1 lb. pumpkin, seeded
  • 2 tbsp. canola oil
  • 1/4 c. light brown sugar
  • 2 tbsp. light corn syrup
  • 1/2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 c. unsalted butter, melted
  • 1 large amaretti cookie
Pasta Dough
  • 2 c. flour
  • 2 eggs
  • 2 tbsp. vegetable or canola oil
  • Water
Maple-Ginger Sauce
  • 1/4 c. unsalted butter
  • 3 tbsp. maple syrup
  • 1/4 tsp. ground ginger

To Make Dough:
Place flour in a large bowl. Make a well in the flour; pour eggs and oil into it. Pinch dough until well blended. (Add water if too powdery.) Knead until elastic and smooth. Cover and let stand for 30 minutes.

To Make Filling:
Preheat oven to 350º F. Drizzle pumpkin with oil; place onto baking sheet. Roast in oven 25-30 minutes or until very soft. Cool.

In a large bowl, combine pumpkin, spices, sugar, syrup and salt until smooth.

To Make Sauce:
In a small saucepan, heat butter over medium heat. When it foams, add syrup and ginger and cook briefly, about 1 minute.

To Combine:
Roll out dough and cut into 2" circles. Spoon filling onto each; top each with another pasta round. Seal each with wet fingers.

Bring 6 quarts water to a boil; add 2 tbsp. salt. Add pasta; cook 2 minutes. Drain pasta. Gently toss with butter.

Drizzle ginger sauce and grate amaretti over each serving.

—Mead Bowen

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