The very thought of a plate of heart-warming pumpkin ravioli conjures images of golden autumn leaves, the gentle simmer of sauce on the stove, and that unmistakable aroma of pumpkin mingled with spice. It’s one of those dishes that feels both rustic and refined – a comforting classic that manages to impress without trying too hard. With its golden pasta shells filled with smooth, spiced pumpkin and a rich tomato sauce scattered with halved baby plum tomatoes, it’s a perfect warming dish.
Pumpkin ravioli is a celebration of contrasts: the sweetness of the pumpkin filling meets the savoury tang of the tomato sauce, while the spices add just a hint of warmth. It’s a dish that appeals to both the eyes and the palate, with the glossy tomatoes glistening like little jewels against the soft, delicate pasta. The first bite reveals that wonderful combination – a silky filling that melts into the richness of the sauce, balanced perfectly by the acidity of the tomatoes.
The heart of the dish lies in its simplicity. The pumpkin filling is smooth and flavourful, made with roasted or puréed pumpkin that has been gently seasoned with nutmeg, cinnamon, and a sprinkle of Parmesan cheese. These ingredients work together to bring out the natural sweetness of the pumpkin, without overwhelming it. The dough for the ravioli, when rolled thin and cooked just right, provides the perfect delicate casing that yields tenderly with every mouthful.
The tomato sauce is just as important. Rather than being heavy, it’s fresh and lively – a mixture of sautéed onions and garlic with chopped tomatoes simmered until they thicken slightly, then brightened by the addition of halved baby plum tomatoes. These little tomatoes burst softly in the pan, releasing their sweet juices and adding texture to the sauce. A drizzle of olive oil and a scattering of basil leaves complete the picture, giving the dish that Italian-inspired rustic charm.
It’s the kind of meal that can effortlessly stand alone, yet it also lends itself beautifully to being part of a larger spread. Whether served for a quiet supper or as the star of a dinner party, pumpkin ravioli has a way of stealing the show. Its flavour profile is gentle yet distinctive, making it versatile enough to pair with a range of sides and accompaniments.
Here are some suggestions for what to serve with pumpkin ravioli:
- Garlic Bread or Focaccia: Perfect for mopping up the leftover tomato sauce, a warm, crusty bread brushed with olive oil and garlic adds a satisfying crunch alongside the soft pasta.
- Simple Green Salad: A mix of rocket, spinach, or baby leaves tossed with a light vinaigrette balances the richness of the ravioli. The peppery greens contrast beautifully with the sweetness of the pumpkin filling.
- Roasted Vegetables: Try a tray of roasted courgettes, bell peppers, or red onions drizzled with olive oil and herbs. Their caramelised edges complement the ravioli’s gentle spice.
- Grilled Asparagus or Tenderstem Broccoli: Lightly charred vegetables add freshness and texture without overpowering the dish.
- Parmesan Crisps or Shaved Cheese: A few delicate crisps or curls of Parmesan add a lovely salty crunch.
- A Light White Wine: Something crisp like Pinot Grigio or Sauvignon Blanc pairs wonderfully with the delicate flavours of pumpkin and tomato.
For those looking to make the meal more indulgent, you could even serve a small portion of pumpkin ravioli as a starter, followed by a main course such as baked chicken, grilled fish or a simple risotto. The pumpkin ravioli’s warm, spiced notes prepare the palate for almost anything that follows.
Pumpkin ravioli also makes an excellent vegetarian centrepiece. It doesn’t need meat to feel complete; its flavour is full and rounded all on its own. However, for an added layer of texture, you could scatter toasted pine nuts or crispy sage leaves over the top before serving. A few shavings of Parmesan or a drizzle of infused olive oil wouldn’t go amiss either.
There’s a quiet satisfaction in preparing and serving a dish like this. The process of making ravioli from scratch – rolling the dough, spooning in the filling, sealing each piece – brings a sense of old-fashioned cooking that’s both grounding and rewarding. It invites you to slow down, to take your time, and to truly enjoy the process. And when those little parcels of pasta rise gently to the top of the pot, you know something wonderful is about to happen.
When the finished pumpkin ravioli is plated, glistening under a ladle of rich tomato sauce and flecked with fresh basil, it’s hard not to pause for a moment of admiration. This is food that speaks of care and creativity – simple ingredients elevated through attention and love.
Pumpkin ravioli isn’t just a meal; it’s an experience. It’s the comfort of autumn evenings, the joy of homemade cooking, and the elegance of Italian inspiration, all served on one beautiful plate. Whether enjoyed with friends, family, or just a quiet evening alone, it’s a dish that reminds us why cooking – and sharing – is such a wonderful thing.
Pumpkin Ravioli
Equipment
- Pasta Machine Or Rolling Pin
Ingredients
For the Pasta Dough:
- 2 cups plain flour plus extra for dusting
- 2 large eggs free range
- 1 tbsp olive oil
- Pinch salt
For the Pumpkin Filling:
- 1½ cups pumpkin purée freshly roasted or canned
- 2 tbsp Parmesan cheese grated
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- salt to taste
- freshly ground black pepper to taste
- 1 large egg yolk for binding
For the Tomato Sauce:
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 small onion finely diced
- 400 g chopped tomatoes
- 1 cup baby plum tomatoes halved
- 1 tsp sugar optional, to balance acidity
- salt to taste
- pepper to taste
- basil leaves torn
- Parmesan cheese grated to serve
Instructions
- On a clean surface, form the flour into a mound and make a well in the centre. Crack the eggs into the well, add olive oil and salt, and gradually mix with a fork, drawing in the flour a little at a time. Once the dough starts to come together, knead it for about 8–10 minutes until smooth and elastic.2 cups plain flour, 2 large eggs, 1 tbsp olive oil, Pinch salt
- Wrap in cling film and let it rest for 30 minutes at room temperature.
- In a bowl, combine the pumpkin purée, Parmesan cheese, nutmeg, cinnamon, salt, and pepper.1½ cups pumpkin purée, 2 tbsp Parmesan cheese, ¼ tsp ground nutmeg, ¼ tsp ground cinnamon, salt, freshly ground black pepper
- Stir in the egg yolk to bind the mixture. Taste and adjust seasoning if needed. Set aside.1 large egg yolk
- Heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another minute.2 cloves garlic, 1 small onion, 2 tbsp olive oil
- Add the chopped tomatoes and sugar (if using), and simmer for 10 minutes until slightly thickened.400 g chopped tomatoes, 1 tsp sugar
- Stir in the halved baby plum tomatoes and cook gently for a further 5 minutes so they remain slightly firm.1 cup baby plum tomatoes
- Season to taste with salt and pepper. Keep warm.salt, pepper
- Cut the rested dough into two pieces. Roll each piece thinly through a pasta machine or with a rolling pin until almost translucent. On one sheet, place small mounds (about a teaspoon) of pumpkin filling, spaced evenly apart. Lightly brush around each mound with water. Lay the second sheet of pasta over the top, pressing gently around the filling to seal and remove any air pockets. Cut into rounds using a cutter or glass rim. Press edges firmly to ensure they are sealed.
- Bring a large pot of salted water to a gentle boil.
- Add the ravioli in batches and cook for 3–4 minutes or until they rise to the surface.
- Remove with a slotted spoon and drain carefully.
- Spoon the warm tomato sauce onto plates, arrange the pumpkin ravioli on top, and drizzle with a little extra olive oil. Garnish with torn basil leaves and a sprinkle of Parmesan cheese.basil leaves, Parmesan cheese
- Serve the pumpkin ravioli immediately while hot.
18 comments
Rich, warming, and comforting – ideal for a chilly evening.
Beautiful presentation – glistening tomatoes and tender ravioli.
The sauce was slightly tangy and perfectly cut through the richness of the pumpkin.
Simple yet impressive. I could eat this for every meal in autumn!
Elegant, homemade taste with lovely textures in every bite.
Absolutely loved it! The tomato sauce with baby plum tomatoes was a perfect match.
A cosy, autumn-inspired dish that’s both elegant and satisfying.
The pumpkin filling had the right touch of spice without being overpowering.
Perfectly cooked ravioli with a sauce that really complements the filling.
I was impressed by how fresh and vibrant the baby plum tomatoes tasted.
The flavours were beautifully balanced – sweet pumpkin and savoury tomato.
A wonderful vegetarian option that feels indulgent but not heavy.
Comfort food at its best. The pasta was tender and the pumpkin filling rich.
An absolute treat – smooth pumpkin filling, fresh tomatoes, and tender pasta.
Perfect balance of sweet and savoury – would definitely make again.
Delicious pumpkin ravioli, the filling was smooth and perfectly spiced.
The pasta was delicate but held the filling well. Truly delicious.
Great flavour combination; I especially loved the hint of nutmeg and cinnamon.