There's something undeniably comforting about a plate of warm, tender ravioli filled with sweet roasted pumpkin. This Roasted Pumpkin Ravioli is a seasonal favorite, blending earthy, nutty, and slightly sweet flavors wrapped in delicate pasta. It's the perfect dish for fall and winter, but honestly? It's too good to limit to just one season.
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One of the things that I love about autumn is the possibility of eating some of my favorite veggies finally in season like artichokes, broccoli, celeriac and of course pumpkin. I love roasted pumpkin, pumpkin risotto and of course pumpkin soup. But every year I try to make something different from my usuals; a couple of years ago I made a delicious Pumpkin Spice Jam and this year I decided to make an Italian classic: Pumpkin Ravioli (Ravioli di Zucca).
It starts by roasting the pumpkin as usual, so you can roast the whole pumpkin for dinner and with the leftovers you can make these ravioli the day after.
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🍴 Variations and Sauces
Make this recipe your own with these flavorful twists:
- Brown Butter & Sage Sauce - Classic and foolproof: melt butter until golden and nutty, toss in fresh sage leaves, and spoon over the ravioli.
- Creamy Walnut Sauce - Blend walnuts with cream, garlic, and a bit of cheese for a rich, rustic sauce.
- Balsamic Glaze Drizzle - A touch of acidity balances the sweetness of the pumpkin filling. Great with browned butter or olive oil.
- Goat Cheese Addition - Mix a little tangy goat cheese into the filling for depth and creaminess.
- Spicy Touch - Add a pinch of chili flakes or smoked paprika to the filling for gentle heat.
🎃 Which Pumpkin should you use?
In Italy I usually buy the classic Cinderella pumpkin (zucca gialla). It's the most common and the best for soup and risotto. It has soft flesh which becomes easily creamy and a subtle sweet flavour. When I moved to The Netherlands, however, I started eating a lot of Butternut squash and Hokkaido pumpkins, which are more common. Hokkaido pumpkin it's absolutely delicious when roasted and it's what I used for this recipe. Hokkaido is a Japanese variety of squash, is quite small and has a really thin peel. It's famous for its many healthy properties. Read more about Hokkaido Pumpkins.
❓ How to make Pumpkin Ravioli
Step 1. Season the pumpkin slices and bake in the oven until soft.
Step 2. Blend the pumpkin into a puree and set it aside.
Step 3. Roll the pasta into a thin sheet, then add dollops of filling, well spaced.
Step 4. Wet the edges and close with another sheet of pasta, pressing well around the filling. Cut your desired shape and boil for a few minutes before adding to the sauce.
📌 How to make the Ravioli shape
I like the classic ravioli shape but I always try to make different shapes to get a little whimsical. From the simple circle shape, to mezzelune, cappelletti, or even using cookie cutters like in this case. I have some Halloween cookie cutters so I decided to use the pumpkin shape to cut my pumpkin ravioli. Check out also this guide on How to make Heart-Shaped Ravioli + 20 Fillings ideas.
The important thing is to use a shape that leaves enough space for the filling. Another important thing to remember when doing filled pasta, is to roll the dough quite thin so that it doesn't become too thick where it overlaps. But also not too thin to avoid breaking when boiling. When you eat a ravioli you need to taste clearly the filling but the pasta should also still have a bite.
Check out also this extensive guide with step-by-step videos on how to make 10 different shapes of fresh pasta without a pasta machine or this guide on How to make perfect handmade Ravioli (complete step-by-step guide)
🍽 Serving Suggestions
Serve roasted pumpkin ravioli warm, topped with sage butter or olive oil, a generous sprinkle of Parmigiano, and cracked black pepper. A crisp salad with arugula and lemon vinaigrette makes a nice contrast. Pair with a dry white wine like Pinot Grigio or a light red like Dolcetto.
For a cozy touch, scatter some toasted pumpkin seeds or chopped walnuts on top for crunch.
🧊 Storage & Reheating
Fridge: Keep cooked ravioli in an airtight container for up to 2 days. Reheat gently with a splash of water or broth in a pan.
Freezer: You can freeze uncooked ravioli in a single layer on a tray, then store in a freezer-safe bag for up to 2 months. Cook directly from frozen-no need to thaw. Check out also this guide on How to Freeze and Cook Fresh Pasta.
💭 Recipe FAQs
Yes, as long as it's pure pumpkin purée, not pumpkin pie filling. Roasting fresh pumpkin adds more depth, but canned works in a pinch.
Absolutely. Store it in the fridge for up to 3 days, or freeze for longer storage.
It helps for thin, even sheets, but you can roll dough by hand with a rolling pin-it just takes a bit more time.
If you like this recipe, check also these other Ravioli recipes:
🫶 Related recipes you might like
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Equipment
Method
- Preheat the oven to 200°C (400°F).
- Cut the pumpkin in slices (not too thick), remove the seeds and lay them on a baking tray lined with foil or parchment paper.
- Drizzle with the olive oil and sprinkle the herbs, salt and pepper evenly. Add the garlic and bay leaves then toss well with your hands so that all the slices are well coated with the seasoning on both sides.
- Bake for about 20 minutes or until soft.
- When the pumpkin is cooked, remove the peel and blend (without the bay leaves) until smooth. Set aside to cool down.
- While the pumpkin is roasting, prepare the pasta dough mixing the two flours. Add a pinch of salt, mix and make a hole in the center, add the eggs and whisk them with a fork while slowly adding the flour until it becomes really sticky.
- Knead the dough with your hands and add a little bit more flour if needed. When the dough is smooth and not sticky anymore, cover in pastic wrap and set aside to rest for about 10-20 minutes.
- Cut the pasta dough in 4 parts and start by kneading one on a cutting board sprinkled with flour.
- If you use a pasta machine, roll the dough at the thickest setting a few time folding it on itself so it becomes more stretchy.
- Roll the dough thinly and place it on the board. Sprinkle with flour everytime it needs it. With a teaspoon or a sac-a-poche dot the pumpkin filling leaving enough space to cut the ravioli shape (you can use the cutter as reference).
- With a brush wet the pasta around the filling and then place the other pasta sheet on top. Carefully press with your fingers around the filling to remove the air and stick the two pasta sheets.
- Cut the ravioli with a knife or cutter and set them on a clean towel to rest.
- Bring to boil a large pan of salted water and meanwhile in a large pan fry the bacon strips and when crunchy turn the heat to low and add the butter and the sage leaves.
- Drop the ravioli in the boiling water and cook for 2-3 minutes.
- Carefully drain the ravioli and add them to the pan with the condiment. Toss to coat the ravioli well and serve immediately with some Parmigiano Reggiano grated on top.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Roast pumpkin with a little olive oil and salt until soft and caramelized for maximum flavor.
- When sealing ravioli, press out all the air to prevent them from bursting while cooking.
- Boil in gently simmering water-not a rolling boil-to protect the delicate pasta.
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Eva says
Sono meravigliosi!! E che bella l’idea di farli a forma di zucca! Bravissima!!
Jessica - Cooking my Dreams says
Grazie mille Eva! Un modo alternativo per usare le formine dei biscotti di Halloween! 😀