Pumpkin ravioli

Preparation info
  • Feeds


    • Difficulty


Appears in
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


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)