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Pumpkin Ravioli in Parmesan Fondue with Red Wine Reduction


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  • For Ravioli:
  • 6 tablespoons unsalted butter
  • 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
  • 1 cup heavy cream
  • 1/2 bay leaf
  • 1 tablespoon minced fresh sage, plus 6 small leaves for garnish
  • 1 teaspoon minced fresh thyme leaves
  • 2 eggs, beaten
  • Salt
  • Freshly ground white pepper
  • Pasta Dough:
  • 1 1/2 cups semolina flour, finest grind
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs
  • 2 tablespoons extra-virgin olive oil
  • Sauce and Reduction:
  • 4 quarts of water
  • 1 pint of heavy whipping cream
  • 1/4 lb. of grated Parmesan cheese
  • 1 bottle of dry red wine (not cooking wine)
  • 3/4 cup white sugar


Servings 4
Adapted from


Step 1

For Ravioli:
Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree. Turn the pumpkin into a saucepan, add the cream and the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.

Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).

Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)

Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.

Put water in a pot on high heat until water begins boiling.

For the Parmesan Fondue:
Over medium heat, melt cheese and whipping cream together into a creamy mixture, stirring continually for about 5 minutes.
While still hot, using a wire strainer, drain mixture into a sauté pan and set aside.

Place ravioli in boiling water until they float to top of water – do not overcook

For the Red Wine Reduction:
In large sauté pan and over medium heat, reduce wine and sugar until it becomes syrupy, stirring continually for about 10 minutes.

Coat ravioli in Parmesan Fondue. Plate ravioli and top with a splash of the red wine reduction.

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