Pumpkin ravioli


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A variation on the splendid dish from Lombardy (where it is usually served as tortelli or as large tortelloni), which exploits pumpkin’s natural sweetness. The main trick is to bake a lot of the moisture out of the pumpkin before mixing it into the filling. Save this for people you really, really like.


  • 500 g (1 lb) pumpkin, in one piece, with skin
  • 1 small egg
  • 2 tbsp breadcrumbs
  • 6 crushed amaretti biscuits
  • ½ tsp nutmeg
  • ½ cup grated Parmigiano
  • sea salt and freshly ground black pepper
  • 400 g (14 oz) fresh pasta (Pasta)
  • 4 tbsp clarified butter (Pantry) fresh sage leaves


Heat oven to 180°C (350°F). Bake the pumpkin in 2 or 3 large pieces until tender (about 1 hour). Remove the skin and seeds, and purée flesh until smooth. Add egg, breadcrumbs, biscuits, nutmeg, cheese, and salt to taste.

Divide the pasta dough in half, and roll out one half on a floured board until thin. Cut into 2 equal-sized sheets. Place heaped teaspoons of filling about 8 cm (3 in) apart. Cover with the second sheet and press firmly between the mounds of filling. Cut with a pastry wheel into plump, square little cushions. Continue until you have 6 ravioli per person.

Boil ravioli in a large saucepan of salted, boiling water for 3 or 4 minutes, until they have all risen to the surface and pasta is tender. Drain well and divide ravioli between six warmed pasta plates, Melt butter and sage in a small frypan until it just starts to turn nutty and golden, and drizzle over ravioli. Serve with extra grated cheese.