Ravioli di Zucca e Mascarpone

Ravioli with Pumpkin

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Make these ravioli as in the previous recipe, and serve with the same sage butter, or with Parmesan and white truffle oil.


  • 1 quantity Fresh Pasta
  • semolina flour for dusting


Preheat the oven to 220°C/425°F/Gas 7.

Remove the seeds and fibre from the centre of the pumpkin, and cut it into large chunks. Place on a baking tray brushed with olive oil, and season generously with salt and pepper.