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    You are in: Home / Recipes / Pumpkin & Ricotta Ravioli Recipe
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    Pumpkin & Ricotta Ravioli

    Pumpkin & Ricotta Ravioli. Photo by FrenchBunny

    1/1 Photo of Pumpkin & Ricotta Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Roosie's Note:

    Prep time is an estimate, cook time includes cooling the pumpkin.

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    Units: US | Metric

    Pasta Dough



    1. 1
      Sift the flour onto the work surface and make a well.
    2. 2
      You may want to oil your hands first to prevent sticking.
    3. 3
      Add the eggs one at a time, then add the salt.
    4. 4
      Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
    5. 5
      Knead for about 5 minutes, adding flour if dough is too sticky.
    6. 6
      Dice the pumpkin and cook in boiling water for 10 minutes.
    7. 7
      Strain and leave to cool.
    8. 8
      In a large bowl, soften the ricotta.
    9. 9
      When the pumpkin has cooled, mash with a fork and add to the ricotta.
    10. 10
      Add the parmesan, egg, nutmeg, salt and pepper to taste.
    11. 11
      Mix the ingredients together until they have a uniform texture.
    12. 12
      Roll out a thin sheet of pasta.
    13. 13
      Use the smallest setting on the pasta machine.
    14. 14
      Or roll by hand (watch out- it won't be easy!).
    15. 15
      Pasta should be very very thin at the final stage.
    16. 16
      If you have a ravioli attatchment for your machine, this should be easy from here on inches.
    17. 17
      Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
    18. 18
      Fold over the sheet of pasta or place another sheet on top.
    19. 19
      Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
    20. 20
      Cut out the individual ravioli shapes using pastry cutter or shape cutter.
    21. 21
      Be sure to seal edges well with water and perhaps a fork.
    22. 22
      Cook 5-6 minutes in boiling water.

    Ratings & Reviews:

    • on December 31, 2010


      This was such a yummy ravioli !!! I had used won ton wrappers, so much simpler to use. Although one day I will use my pasta attachment from KitchenAid just wasn't this day. The only thing I did different was to add a little bit of minced garlic. This is a very quick meal to make with a fantastic flavor. I had made a sage butter sauce to go with them and sprinkled some freshly grated parmigiano regiano cheese over them.... Thanks for sharing this great recipe Roosie...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2005


      Loved this! Am giving four stars because there is an ingredient missing in the recipe called for in the instructions (egg is not listed in the filling) and because I changed it quite a bit! I left out the nutmeg and added lots of garlic, a few tablespoons of chopped fresh parsley and basil, some oregano and some Italian seasoning. I also didn't measure the ingredients at all, I just went by taste after I cooked and mashed the pumpkin - I think it would have been a little bland as written for our tastes. I used wonton wrappers as well, and DH and I loved my first venture into the world of ravioli! Thanks heaps!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2008


      The inside was pleasant, but the dough was murder! If I do these again I'll definitely be buying wonton wrappers!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Pumpkin & Ricotta Ravioli

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.8
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 7.8 g
    Cholesterol 248.3 mg
    Sodium 291.6 mg
    Total Carbohydrate 63.3 g
    Dietary Fiber 2.2 g
    Sugars 1.0 g
    Protein 23.8 g

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