Pumpkin and ricotta ravioli

    1 hour 5 min

    There's nothing quite like homemade pasta. Pasta sheets are filled with a delicious blend of ricotta cheese and pumpkin. Enjoy for a starter or main course.

    59 people made this

    Serves: 6 

    • 245g ricotta cheese
    • 125g pumpkin puree
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 250g plain flour
    • 1/2 teaspoon salt
    • 4 tablespoons tomato puree
    • 1 tablespoon olive oil
    • 2 eggs
    • 2 tablespoons water

    Prep:30min  ›  Cook:5min  ›  Extra time:30min drying  ›  Ready in:1hr5min 

    1. Mix the ricotta cheese, pumpkin puree, 1/2 teaspoon salt and the nutmeg. Set filling aside.
    2. Mix the flour and 1/2 teaspoon salt in a large bowl; make a well in the centre of the flour. Beat the tomato puree, oil and eggs until well blended and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the centre of the bowl until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
    3. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 30x25cm. Keep the rest of the dough covered while working.
    4. Drop 2 level teaspoons filling onto half of the rectangle, about 3.75cm apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
    5. Cook ravioli in 4 litres of boiling salted water until tender; drain carefully.

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    Reviews in English (49)


    Excellent recipe for pasta, I only used egg I tweaked it by omitting the pumpkin pursed yolks only for a softer pasta (whites make low fat meringues!), filled the ravioli with Gorgonzola and ricotta cheese, it was absolutely delicious. Served in spicy home made butternut squash soup. Thank you  -  31 Jan 2013


    I give this recipe 4 stars because the flavors are delicious, but it can easily be a 5 star dish by adding some changes. to the mixture: 1) I added a teaspoon of minced garlic to give it a more savory flavor 2) added a 1/4 cup of cream cheese (i like my ravioli really cheesy). The cream cheese perfectly complemented the pumpkin flavor 3) I used pumpkin pie mix instead of straight pumpkin puree. The Sauce: Instead of the recommended sauce, I used the remaining pumpkin pie mix to make a pumpkin sage cream sauce. It was absolutely delicious. Just mix in a shallow pan or skillet a 1/2 a cup of pumpkin pie mix with a cup of heavy cream. Add 1/4 cup of romano cheese. Chopped some sage leaves and put it into the mix. Add pepper and salt and stir the mixture. Let the sauce simmer for a few minutes until the sauce thickens.  -  17 Mar 2008  (Review from Allrecipes US | Canada)


    Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available in any grocery store instead of makeing dough from scratch.  -  09 Dec 2007  (Review from Allrecipes US | Canada)