Learn how to make pumpkin ravioli from scratch with Tommy the Butcher! 🍂 In this video, Tommy shows step-by-step how to make homemade pasta dough for ravioli using a food processor, how to smoke a sugar pumpkin for an incredible fall-flavored filling, and how to make a brown butter sage sauce that brings everything together.
Whether you’ve got a smoker or just an oven, Tommy walks you through both methods so anyone can make this cozy seasonal dish at home. From rolling out the pasta dough to assembling each ravioli and keeping them intact while boiling, you’ll get pro-level tips for making fresh homemade ravioli the easy way.
🎥 In this video:
How to make pasta dough for ravioli in a food processor
How to smoke a sugar pumpkin (and oven alternative)
How to make the pumpkin filling for ravioli
How to roll, cut, and build homemade ravioli
How to make brown butter sage sauce
Tips to keep fresh ravioli from breaking while cooking
This smoked pumpkin ravioli recipe is perfect for fall dinners, holidays, or when you want to impress with something rich, savory, and made completely from scratch.
0:00 Intro
0:36 How to make pasta dough for Ravioli in a food processor
5:28 Prep the pumpkin
7:26 How to smoke a sugar pumpkin
8:54 How to make pumpkin filling for ravioli
11:43 How to roll and stuff ravioli
18:51 How to make brown butter sage sauce
20:01 How to boil freshly made ravioli
24:06 Taste Test!
#cooking #recipe #howto #ravioli #pumpkinrecipe #fallrecipes
Hey, Tommy. The butcher for wiseguys barbecue. Coming at you with a new, exciting video. You know, it’s October. And October means one thing to me, pumpkin we’re taking the ordinary pumpkin. How are we doing
something special with it? We’re going wiseguy style,
and we’re doing a smoked pumpkin ravioli
for you in a brown butter sage sauce. please like, share, subscribe and ring that notification bell
so you don’t miss an episode. Stay with us. I’m going to show you
how you can do this at home, so you can have it on your dinner plate
before Halloween. All right. We want to get started
with our pasta dough for our ravioli. Now you gotta find this dough. It’s a very malleable dough. And by that, I mean it’s
going to be very easy to work with. It’s got to be very easy to roll out,
because when you’re making doughs, especially pasta dough, sometimes, you know, if you don’t have the right
gluten formation and you don’t have the proper technique down, you’re
going to find that it’s pretty difficult to get a dough rolled out where it’s
kind of all pulled back together again. But this recipe you got to find
is very easy dough to work with. Now, another thing. I’m going to be putting it together
in a food processor, and that’s going to allow for a very quick, time
frame for this dough to come together. It’s not something
you gotta put out and mix by hand or, you know, struggle with, you know, how
they do the, the outline of the dough and they put the eggs in the middle
and a lot of that. I mean, that’s great. Those techniques are great.
I do love them. But as far as making this a user friendly
dough, we’re going to be using a food processor. So I have two cups of all purpose flour. Next, I’ve got two whole large eggs. Now, make sure you’re using large eggs. Don’t use, medium extra large jumbo,
because that’s going to kind of mess up the,
the ingredient in this pasta dough, it’s
going to either be too wet or too dry. So use large eggs. Very important. Then I have just six egg yolks. And finally, two tablespoons of extra virgin olive oil. Right.
I have this all in, food processor. Now we’re going to pulse this for about 45 seconds. It’ll take about 45 seconds
to get all this dough together. And you’re going to see
what we’re looking for. Is kind of like a very loose, wet sand. Like a dry, wet sand, if that makes sense. And it should be relatively loose. But when you pick up a little pinch,
I’m going to do this. I’m going to take a little pinch
between my fingers. And if it all sticks together,
that’s the type of, consistency that we’re looking for. So I’m going to give this a few pulses. Want to let it go for about 45 seconds. If you see it start to clump up like that,
just go in with a spatula. Kind of just knock it down a little bit. Now another thing. If you’re doing this and you’re finding
that it might be now in this case it’s a little it seems like a little bit
too wet for my for my likings. So we’re going to make minor adjustments. I’m just going to sprinkle
maybe a little bit of flour in there just to get it loosened up a little bit. All right. That’s beginning to look good. What?
You don’t want. You don’t want to see the. The dough all bunched up in a ball. You want it to be loose in there
because anyone that’ll be working it out. So it’s important to kind of look up
what’s happening and make minor adjustments
as you’re going along. All right.
That’s looking good so far. So I’m going to turn this out
onto a floured work surface. Just lightly floured because we’re going to be rolling
this out. Actually we’re going to be kneading. And at this point we’ll be rolling it out a little bit later
when we’re actually building our raviolis. Okay I got to turn this
dough out onto a floured work surface. And as you can see,
see how it’s like a little bit crumbly. You can see some crumbles. That’s exactly what we’re looking for. That’s the consistency we want. And as we do the kneading, in a minute
it’ll all begin to come together in Right. Yeah. You’ll actually be working on this
for about for about ten minutes. Stay with it. Eventually, it’ll all come together and you’ll see a nice, kind of like a clean, shiny, soft dough. All this
excess flour will begin to work into it. And it’s actually like a little workout. At the same time,
you get a little exercise doing this. all right. I love those. Looking good. What I’m going to do now,
I’m going to roll it into. We want about a six inch cylinder. So kind of just roll this out a little bit until we reach that point. All right. That’s looking good. So what we want to do now is
we want to wrap this in plastic. Make sure you wrap it in plastic,
because it’ll dry out. Want to let it rest at least one hour up to about four hours total. But I’m actually going to do a two hour
to hour rest. I’ve done it with a two hour rest,
and it’s perfectly fine, but go at least an hour. That’s it. We’re going to put this dough
in a cool, dry place. And in the meantime
I’m going to get started on a pumpkin. Don’t go anywhere. So this is a it’s referred
to as either a pie or a sugar pumpkin. I’m going to get this cut in half,
and then I’ll remove the stem. First of all. Now, first thing we need to do is we going to cut this in half. Because we need to, get all those seeds out of the middle. now I’m just going to take a spoon and kind of scrape this out. All right, I got the seeds out. I’m going to try to get in here and get. It’s a lot of little fibrous
material in here. Try to get all that out
as much as you can. You don’t have to go crazy with it. Just get the majority of it. All right. Is one. And I’ll get this other one going. All right. I’m going to end up cutting each half and half
so that we’re going to have quarters. But before we do that, now’s the time. Going to do a little bit of olive oil,
a little bit of salt and pepper. So now that would be the easiest
time to do that process. Just get some extra virgin olive oil. Get it in there liberally. You don’t have to be too fussy about it. Then I’m going to season it
with a little bit of kosher salt and black pepper. Okay, we’re looking good. So I’m going to cut each half in half. Like I said. Then I have a baking sheet pan here. I have some parchment paper on it and a, a rack on top of that because we’re going to go directly into
the smoker with these, pumpkin quarters. We’re going to be smoking them
at 350 degrees for until they get browned and soft. That’s going to be anywhere
from 30 to 60 minutes in that time. You don’t have a smoker. The oven works perfectly fine. Just preheat your oven to 350 degrees. Let them go for a half an hour
to 30 60 minutes. Keep an eye on them and, remove them. Once you see that
the starting to get brown and they’re soft so we can scoop out
that meat with a spoon. So don’t go anywhere. We’ll be over at the smoker
in two seconds. All right. We’re over
here. Olivia’s purring away as usual. Like I said, we’re going to do these
at 350. It’s like 344 right now, but the, that heat will stabilize
after a little while. I’m going to get these right up here
on the top shelf. Very simple. Shut the door. We’ll let it go for half an hour
and we’ll be back to check on them. Don’t go anywhere. All right. We’re going to check out our pumpkins
right now. They have, in fact,
been on for 90 minutes. An hour and a half now, I know
at the outset I said 30 to 60 minutes. I was, estimating, but they were in fact, on for 90 minutes,
a full hour and a half. So just keep that in mind. But we’re going to take a look at them. They’re looking great. You got to see a lot of color now. And you got to take a fork and just poke them to make sure
that they’re fork tender. This give to these. They’re nice and soft How are we going
to get these off right now? And we’re going to be getting them over to
the butcher block in about five minutes. For now, we’re going to scoop all the meat out,
and we’re going to proceed to make our pumpkin
filling for our ravioli. So stay tuned. Don’t go anywhere. All right,
we’ll here the butcher block now. Pumpkin has cooled down. We’re going to get all this
meat pulled out of these these shells, and we’re going to be building
our ravioli, stuffing. So as you’re doing this, you’re
going to find initially that the meat will be quite fibrous,
but that’s quite okay. Once we start working it with the fork,
as we’re mixing in all our ingredients, it’ll start to break down and get to, more of a puree,
more of a smoother, texture. This is basically
just falling out of the shell. It’s so tender right now. We’ll just watch all. You’re not getting any of those
shell pieces in there. All right. We got a pumpkin meat
all removed from the show. I’m just going to, work this with a fork. Break it down a little bit further. We’ll get some of those. That fibrous, material broken down
to get this to a nice, smooth filling. Now. We want to season at this point. Got to go in with a little kosher salt. And a little black pepper. You want to really go at this rather
aggressively to get all of this
broken down to a smoother texture? And, then we’ll be adding
a few more ingredients and that will further smooth this out
quite a bit. So. Next I’m going to go in with
about a quarter cup of fresh ricotta cheese. And one cup of freshly grated Parmigiano Reggiano cheese can never go enough cheese. Got to get this worked in a little bit. Starting to come together now. Now that we’re getting more moisture
in here and it’s really softening up. All right. We’ve got, oh. The secret ingredient. We got our salt, we got our pepper. We have our grated Parmigiano Reggiano. We got a fresh ricotta cheese. We’re going to add a little bit of nutmeg. And then basically just using a fresh nut of nutmeg. And I’m just going to microplane it on about a quarter of a teaspoon. You don’t need a lot of this,
but it’s pretty strong. And we just want that nutmeg flavor
in the background. You don’t want it to take over. Well that’s it. All right.
This is looking pretty good. Just want to give it a taste. Make sure all our seasonings are right. Spot on. And won’t have to
do another thing with this. So I’m going to put this aside,
let it rest. And then we’re going to continue on with,
ravioli dough pastry. And I’m going to be rolling it all out
in building our ravioli. So stay tuned. All right. It’s time to get our ravioli. Our pasta ravioli dough
all rolled out to get these things made. So this has been resting for a little over
two hours, maybe 2.5 hours. Lightly flour your surface So what we’re going to do with this, we’re
going to cut it into six equal pieces. We’re going to be working
and rolling out one piece at a time. So I’m basically going to line
I’m going to score where I’m going to go with this one
in the middle 234. There we go. So I’m going to cut great in half with it. Here we go.
Three pieces. And we’ll do this one. All right. So I’m going to work with one at a time
like I said. However these we’re going to have to wrap in
plastic while they’re waiting on the side. Always keep your dough wrapped in plastic. It’ll only dry out. You can also put it on a work surface
and just cover it with a with a like a kitchen cloth kitchen rag. So this that I’m going to cover these up. And we’re just going
to keep them off to the side. Now what we’re going to do I’m going to press this out by hand
into about a three by three inch square. You can
literally just use your hands doing this. No, no big deal. All right. A little more flour. Now I’m going to roll this out till it gets to be about twice the size. Like a six inch by six inch. So when you’re rolling this out,
take your your rolling pin. Start at the middle and go away from you. Then return back to the middle
and come towards you. That’s the best way to roll all this out. Evenly. Now I’m going to flip it to this side
and do the same thing. Coming this way. Till till I get about a six inch by six inch square. All right.
That’s looking good. Once you get it to your six inches wide. Now we’re going to begin to roll it out
till we get about a 20 inch sheet. That’s what we’re looking for. And I’m going to flip my my work surface
around to get a lot more length on this. Maybe another 12in. So keeping with that center forward, first then come back. You come towards
you start again at the center. Work away from you. Back to the center. 20in. I was going to measure it, but I’m not. It looks 20in to me. Now we’re looking for a 20in
by six inches. This is looking maybe a little bit narrow. So I’m going to roll out this way
just so I can get it to my six inches. I’m looking for. All right, here’s your finished ravioli dough. And what we’re going to do
because I’m going to have six of these I have a sheet pan with parchment paper. I’m going to hold them off on this. All right. And they’re going to continue to do each piece of dough the exact same way. Then we’ll have six sheets of ravioli
dough ready to go. And at that point we’ll begin to fill these,
cut them and form the final ravioli. So. All right. We’re busy. Busy had building these things. So we have all our pasta
ravioli sheets done. Stuffings ready to go. The last thing. The next thing to do is get all these
things stuffed and cart rolled, built. So I’ve got one sheet of pasta dough here. we’re going to square off the doll. First of all. And then about one inch from the edge
facing you we’re going to get a little egg white
wash on it. This will help. So when we fold them over
they’ll stick much better. Just egg whites not not whole eggs. Not an egg wash, but just the whites. All right, that’s good. Now we’re going to place our filling
one inch apart. And we’re going to go one inch from
the edge that’s facing you. So this is a little bit of a shorter, shorter sheet of dough. So we probably will only get
four out of this one. You know what I’m only going to go
three with this. Okay, just to recap, you’re filling 1.5in
a pot. Start your filling one inch from the edge
facing you. Then we’re going to cut the dough
in the middle so that we have individual. Strips. Then you want to turn each one away from you
because we’re going to be folding over. We want to land on the side
with the egg white. All right. Get over. Then begin to press down. Get rid of all the trapped air pockets. All right. One other note. When you’re folding these over, it’s
very important to remove as much air as possible. So you really want to squeeze
and try to get that air out before you make your final seal. Because what’s going to happen is
if you have too much air on that, that’s what’s what’s going to happen
is when you’re boiling these off, the raviolis are probably going
to like pop or split and you’ll get all the filling
oozed out all in your water. So it’s very important to, get as much of
that air out of there as possible. So these are all
so I’m going to cut these off. With a fluted pastry wheel. From. All right, I have another baking sheet
lined with parchment paper, and we’re going to just place our raviolis
right on top of that and let them just kind of hang out, sit
a little while until we’re ready to, cook these off. So I’m going to do another one right now. Once again a sheet of plastic. So these don’t dry out. Now if you get all these made ahead of time and it’s going to be, you know, a while before
you actually going to cook them do this. Get them all, on your sheet pan. Wrap them with plastic
and keeping them in the fridge. Don’t let them leave them out
at room temperature because y’all will soften up a little bit. So keep them refrigerated
until you’re ready to do the actual cook. All right, we’re ready for the next step
with our pumpkin ravioli. We’re going to be doing it
in the brown butter. Sage sauce. So very simple. I got one stick of salted butter. Whole butter. And we’re just going to melt that down. And once it’s melted down just let it go. Very low heat for a little while and you’ll begin to, cook
those milk solids that are in the butter, and they’ll begin to brown somewhat,
but keep an eye on that. Don’t let it go too fast, too long,
because you’ll only burn it. So, like I said, once it’s all melted,
just stay with it and keep an eye on it until eventually
it’ll get to that brown stage. And then at that point,
we’re going to remove it from the heat. Now we’re going to add some fresh sage
leaves to the butter. All right. It’s been about three minutes and a butter
is beginning to get brown immediately. Get it off the heat. Turn the heat off because you don’t
want that to cook any further. It’ll only burn. We’ve got to go in. I’ve got about.
Let me see. I don’t know, six fresh sage
leaves in that. Go and let the steep in the brown
butter off the heat. So I’m going to put up off to the side. Then we’re going to continue on. Get up water going for our ravioli. So. moving on to the next up. We have about
got about six quarts of water, salted water, just a hair under a boil. And we’ve got to
go in with our raviolis now these are going to be cooked at a more of a simmer
a very low rolling boil. You don’t want to get these in there
with a, you know, a full rapid boil because there’s a chance
that they’re going to break and burst. So once you see that water
just about coming to a full boil, that’s when you want to go in
with your raviolis. What that’ll do. That’ll temper the water a little bit and keep that full rolling boil
from occurring. And if you see that water returning to a full boil,
just lower the heat. Now these are going to be in
for about 3 to 5 minutes. They don’t take very long at all. It’s fresh. And, they’ll cook pretty quickly. Give these a little stir before you get too much in there. You don’t want them to stick. All right.
You want to be very gentle with these. It’s fresh pasta, freshly made. Like I said, we let these go for about 3
to 5 minutes they all begin to flow. Once you see them all floating
at the surface, that’s a good sign. A good indication that these are ready. They’re all beginning to pop up
to the surface. It’s been about a minute and a half. Just under two minutes. So these are well on their way. And in about another minute or two,
they’ll they’ll be done. going to get them out of the water
into our brown butter. Sage sauce. Now, when you’re doing this,
you don’t have to strain these out. Just take a slotted spoon or something
like a basket spoon, anything like that. That’ll be your best tool, And you don’t have to really worry
about getting a lot of this, pasta, cooking water because you really want
that into your sauce. It’ll really develop it much better.
So you can. I can already hear that sizzle
a little bit the minute I put it in there. And we’re just going to put these
in the brown butter sage sauce and let them just kind of
let them swim around. And there get all happy happy. And then at that
point we’ll just put them off to the side and we’ll get ready to plate
these delicious looking ravioli. I can already smell that sage
and the butter, the parmesan cheese. This is going to be, really, really good. Okay. At this point,
you really don’t need to cook these long. You just want them to, absorb
some of that brown butter and get all married in the
in the pan together, they’ll all be one. These are looking great at this point. One last final finishing touch
before you pull them out. We’re going to go in with a little
first grated Parmigiano Reggiano. Just a rounded out. Finish it off. That’s the finished dish. Now stay tuned. We’ll be right back. We’re going to get this all plated up. So stick around. Don’t go anywhere.
All right. We’re good to go. We’re going to get this
plated up right now. And. I think I’ll go. What do you think
I should go for a serving for five. Now I need to go six. So I’ll only get six ravioli
on this plate. Grab this one. Right.
Next. We got to drizzle in a little bit of that delicious brown butter sage sauce. Just drizzle right around. Next, we’re gonna go in with a little bit
of fresh cracked black pepper. A little more of the fresh grated parmesan cheese. And finally, we’re going to go in with a few sprigs of fresh sage. And then you have a folks wise, guys. Smoked pumpkin ravioli. All right, folks,
we got this final dish, your plate it up. And I’ve been working at this for a while. It was a step B process, but,
well worth it. It’s. I can tell you. I can smell the butter,
the sage, the parmesan cheese. It looks rich. It looks gooey.
It’s got to be absolutely delicious. I cannot wait to dig into this. I’m going for it. This looks absolutely fantastic. I think I’ll go for this front one. Now I want to show you. Can you get that? You can see the filling. I’m going to cut one piece for you
and show you the filling. And I’m going to go in
for another for the, for the flavor. So. Here goes. Wow. That’s all I can say. You know, you might think and look at this
and think it’s kind of rather ordinary. It’s not showing a lot of color. I think it looks fantastic. But let me tell you that pumpkin filling. Absolutely delicious. And now a little bit of nutmeg just brings
a whole nother dimension to it. I can get the nutmeg in the background. This brown butter sage sauce. I mean, I could take
a bath and it’s that good. So I’m telling you folks, give this a try. If you don’t have the smoke, like I said,
do it in your oven. No big deal to roast this pumpkin off. And, you can put this together as well
for yourself and your family. So I hope you like what we did for you
today. Please like, share, subscribe. Ring that notification bell
so you will not miss an episode. This is Tommy the Butcher. Thank you for watching.
Can’t wait to see you next time.
1 Comment
Do you make your own pasta dough or buy it pre-made? Be honest 😅