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Pumpkin Ravioli


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Rate this recipe 4.3/5 (13 Votes)


  • 2-1/2 to 3 cups all-purpose flour
  • 5 Eggs
  • 1 tablespoon olive oil
  • 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • 4 teaspoons chopped shallot
  • 1/3 cup butter, cubed
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1 small bay leaf
  • 1 Egg, lightly beaten
  • SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage


Preparation time 120mins
Cooking time 130mins
Adapted from


Step 1

Place 2-1/2 cups flour in a large bowl; make a well in the center.
Beat eggs and oil; pour into well. Stir together, forming a ball.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender.
Add the sage, thyme, salt and pepper.
Transfer to a food processor; cover and process until blended.
Return to the pan; stir in cream and bay leaf.
Bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.)
Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet.
Brush around filling with egg.
Fold sheet over; press down to seal.
Cut into squares with a pastry wheel.
Repeat with remaining dough and filling.
Bring a stock pot of salted water to a boil.
Add ravioli.
Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender.
Drain and keep warm.
In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half.
Stir in butter and sage.
Serve with ravioli.


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