Pumpkin Ravioli

Pumpkin Ravioli

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This is a very traditional Italian pumpkin ravioli typical of Lombardy, in the provinces of Mantua and Cremonathat. The recipe actually includes the Italian biscuit of amaretti. They are a delicacy reserved for the winter months.


Serves: 8 

  • Pumpkin
  • 1 1/2kg pumpkin
  • Dough
  • 500g flour
  • 5 large eggs
  • Filling
  • 80g diced apple
  • 150g chopped amaretti (yes, the Italian biscuit)
  • 1 egg
  • 30g grated Parmesan cheese
  • 1 pinch of nutmeg
  • salt and pepper, to taste

Preparation:1hour  ›  Cook:40min  ›  Ready in:1hour40min 

  1. Pumpkin: Half the pumpkin then removing seeds. Bake in preheated oven at 180 degrees C for about 30 minutes. Remove the flesh and pass it through a sieve. If it is very wet, wrap in a clean cloth, or gauze, then let it drip for a few hours.
  2. Dough: Work the flour with the eggs, until dough is silky. Wrap it in a cloth and let stand for 30 minutes.
  3. Filling: Mix the mashed pumpkin with the apple, amaretti, egg, Parmesan cheese, nutmeg, salt, and pepper.
  4. Ravioli: Roll the pasta dough into thin sheets and cut into squares of about 8cm. Stuff each square of dough with 1 teaspoon of filling then fold it in triangle, closing good sides. Tortelloni can be formed by joining two ends at the base of the triangle. Alternatively, you can form the ravioli squares.
  5. To Serve: Boil salted water and cook the ravioli briefly, a few at a time. Toss with butter and sage.

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