Pumpkin Ravioli

Pumpkin Ravioli

Pumpkin Ravioli is a version of a Christmas Eve speciality from the Italian region of Lombardy in the north of the country. Traditionally the pumpkin filling is mixed with mostarda di frutta which is a sweet fruit pickle, crushed amaretti biscuits and sugar.

In this recipe which is more savory than sweet, I take a whole Hokkaido pumpkin, about 500g and cut in half de-seed it and then slice it into chunks. Don’t bother peeeling it as the peel will come off easier after cooking and mix it with Parmesan cheese and nutmeg.

This is a great autumn dish when pumpkins are in season. Ideal for that Halloween dinner party too!

Serves up to 8


For the pasta

  300g flour
  3 eggs
  1 tsp salt

For the filling

  1 Hokkaido pumpkin medium size
  1 tbsp olive oil
  40g Parmesan cheese
  1 clove garlic, crushed
  Sprig or two of fresh thyme
  1 tsp grated nutmeg
  Salt and pepper

For the sage butter

  75g/3oz unsalted butter
  A good handful of sage leaves
  1 tbsp lemon juice

Preparation method:

Preheat the oven to 200C/400F/Gas 6.

Cut the pumpkin in half then quarter, and scoop out the seeds. Cut into chunks and place on a roasting tin, sprinkle over the oil and season with the nutmeg, salt and pepper and fresh thyme.

Roast for about 30 minutes until tender then leave until cool enough to handle and then scoop the flesh away from the skin.

For the pasta dough, put all the pasta ingredients into a food processor and blend until they come together into a ball then tip the dough on to a work surface, sprinkle with a bit of flour then knead for 10 minutes, until smooth and elastic. Wrap in cling film and leave to rest for 10 – 15 minutes or you can put the flour onto a clean surface add the salt and make a well in the middle. Crack the eggs into the well and move the flour into the egg and mix until you have a nice dough then follow the same procedure.

Now for the filling scoop out the pumpkin flesh and place into a bowl and mash to a smooth purée with a fork. Stir in the, Parmesan cheese and if neccesary season a bit more to taste.

Roll out the pasta dough. You can do this on a floured work surface or use a pasta machine to roll it fairly thinly.

Cut into strips using a ravioli cutter, depending on how big you want your ravioli to be. Then place a teaspoon of the filling at equal intervals along the middle of the strip of pasta.

With the ravioli cutter, cut in between the filling and then fold over and seal. You can then lightly flour them ready for cooking.

Place the ravioli in a large pot of boiling water for about 4 minutes or when they float they will be cooked. drain and place in a warmed serving dish.

To finish

Melt the butter in a pan until foaming. Add the sage leaves and cook for a few minutes then season with the lemon juice, salt and crushed black pepper.