Pumpkin Ravioli

Pumpkin Ravioli

Aromatic dumplings filled with pumpkin filling are a perfect family dinner, especially during the season for this appetizing vegetable. How to prepare delicious ravioli with a pumpkin filling? Discover our recipe for this tasty Italian dish!


For the Dough

  • Durum wheat flour – 340 g
  • Eggs – 2 pieces
  • Olive oil – 15 ml
  • Salt – 0.8 g

For the Filling

  • Pumpkin – 200 g
  • Parmesan cheese – 80 g
  • Salt – 1 g
  • Black pepper – 0.5 g
  • Nutmeg – 0.4 g

For the Sauce

  • Grated Parmesan cheese – 60 g
  • Chopped roasted walnuts – 50 g
  • Butter – 40 g
  • Salt – 1.5 g
  • Black pepper – 1 g
  • Fresh sage leaves – 2.5 g



Prepare the Dry Ingredients Sift the flour into a large bowl, then add salt and mix. Add the Wet Ingredients Crack the eggs into the bowl, then add olive oil and mix again.

Knead the Dough Once all the ingredients are mixed, you can start kneading the dough. Make sure to knead it well and moisten it if it’s too dense and dry. Form a Ball Sprinkle the work surface with flour, then place the dough on it. Knead it for a while, then form it into a ball. Wrap the ball in foil and let it rest for about 40 minutes in a warm place.

Cut and Shape the Ravioli After the designated time, remove the dough from the foil and roll it out thinly. Cut the dough into equal rectangles. You can also create a delicate line passing through the center with a fork to facilitate later filling on one side.


Prepare the Ingredients Transfer the pumpkin puree to a bowl, then add Parmesan, nutmeg, salt, and pepper. Mix the Ingredients Mix the ingredients thoroughly to create a smooth mixture.

Fill the Ravioli Place the prepared filling on each of the rectangles, so that it is in the middle of one of the squares (one half of the rectangle). Repeat this process until you finish all the filling, then close each dumpling and seal the edges. Decorate each edge with a fork to create a characteristic pattern.

Cook the Ravioli Pour about 1.5 liters of water into a pot and bring it to a boil. Once it’s near boiling, add salt and add the dumplings. Cook the ravioli for 3-4 minutes until al dente. Then, drain some cooking water into a cup, and discard the rest. Set aside the cooked dumplings.


Mix the Ingredients In a saucepan, melt the butter, then add the sage leaves. Sauté for 1-2 minutes until the leaves start to release their aroma. Add the cream and wait for it to boil, then reduce the heat.

Season the Sauce Add Parmesan cheese, cooking water from the ravioli, pepper, and salt to the sauce and mix. Finish the Sauce Towards the end of cooking, add the walnuts and mix them with the sauce.

Serve the Ravioli When the sauce is ready, add the ravioli to the pan. Sauté for 2-3 minutes, then transfer to deep plates and serve to guests. You can additionally sprinkle them with the remaining roasted walnuts or Parmesan.

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