Pasta Envelopes with Pumpkin Filling and Walnut Sauce

Ravioli di Zucca con Salsa di Noce



  • pumpkin, weighing about 900 g/2 lb before cleaning
  • 175 g/6 oz freshly grated Parmesan cheese
  • ½ teaspoon freshly grated nutmeg
  • salt and freshly ground white pepper

Pasta dough

  • 450 g/1 lb Farina O flour
  • 5 large eggs
  • pinch of salt
  • egg wash for sealing


Cut the pumpkin in half and remove the seeds and the stringy fibres. Place the halves cut-side down, on a baking tray and bake in a medium oven until soft, about 45 minutes. In a microwave, this takes about 10 minutes.

Remove the pumpkin from the heat and let it cool sufficiently to handle. Peel off the skin and leave the flesh to drain in a sieve for 1 hour. Purée the pumpkin in a food processor or mash with a fork. Leave to drain in a sieve to remove excess water. Add 115 g/4 oz of the Parmesan to the purée and the nutmeg, salt and pepper. Blend to a smooth consistency.

Knead the pasta dough ingredients together to make a pliable dough. Roll through a hand pasta machine as for lasagne, the last setting should be number 1. Gut into 10 cm/4 in squares.

To assemble the ravioli

Put a heaped teaspoon of the pumpkin mixture on one half of the square and fold over diagonally. Brush a little egg wash (beaten egg) round the edges of the pasta triangles to seal. This is a moist filling, so the envelopes cannot be kept too long.

Cook the pasta in plenty of salted boiling water. The ravioli will cook in a very short time, about 1 minute. When they rise to the top of the pan, check they are al dente, and drain.

Serve with walnut sauce or melted butter with sage infused in it. Serve with extra Parmesan.