Pumpkin Ravioli Filling

 

This is a favorite especially in the fall months when Pumpkin is plentiful, but can be made all year round using canned pumpkin.

 

 

3 cups pumpkin purée
1 cup whole milk ricotta
1 tsp ground nutmeg
1tsp cinnamon
1 tsp salt
1/8 tsp pepper
1 TBS brown sugar

In a medium bowl add all ingredients and mix well.
Place filling in a pastry bag or a large gallon size plastic zip lock bag. Cut off end and pipe into mounds on pasta sheets. Brush with water. Cover with pasta sheet getting air out and seal edges. I like using a crimping wheel and cut into ravioli.

You can make a quick Brown Butter Sage Sauce or a Creamy Alfredo to serve these with.