Pumpkin Ravioli

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 2
Author Jessica - Cooking my Dreams


For the Pasta

  • 100 g 3/4 cup All-Purpose Flour
  • 80 g 2/3 cup Semolina Flour
  • 2 medium Eggs
  • a pinch of Salt

For the Pumpkin filling

  • 1/2 Hokkaido Pumpkin
  • EVO Oil
  • 2-3 Bay leaves
  • 1-2 Garlic cloves halved
  • 1/2 tsp dried Thyme
  • 1 tsp dried Rosemary
  • Chili Pepper flakes optional
  • Salt
  • Black Pepper ground
  • Pink Peppercorns whole

For the condiment

  • 2-3 tbsp Butter
  • Sage leaves
  • Bacon strips optional
  • Parmigiano Reggiano cheese


  • 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.
  • While it's baking, 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.
  • When the pumpkin is cooked, remove the peel and blend (without the bay leaves) until smooth. Set aside to cool down.
  • 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.