Pumpkin Ravioli

This Pumpkin Ravioli dish combines delicate pasta parcels filled with smooth, spiced pumpkin purée and a vibrant tomato sauce bursting with the freshness of halved baby plum tomatoes. The sweet and savoury balance makes this meal both comforting and elegant. Pumpkin Ravioli is a beautiful way to celebrate autumn flavours, ideal for a cosy dinner or a special occasion.

Prep Time 1

Cook Time 25

Total Time 26

Servings People

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.

Equipment

Notes

Cook’s Tip:

If you’re making the pumpkin ravioli in advance, place them on a floured tray and refrigerate for up to 24 hours, or freeze them for later use. Cook straight from frozen, adding an extra minute to the cooking time.

Nutrition