Savory Fried Pumpkin Ravioli

Recipe by Mama Cee Jay
READY IN: 1hr 50mins
YIELD: 48 pieces




  • Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
  • Generously coat inside and outside of pumpkin halves with EVOO.
  • Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
  • Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
  • Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
  • To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
  • Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
  • Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
  • Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.