How to make it

  • Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  • Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
  • Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
  • Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
  • Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
  • Serve with Pumpkin Seed Pesto!

Reviews & Comments 8

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    " It was good "
    NadineM ate it and said...
    Oct 16/16 - I will only be able to rate the filling as I used dumplings wrappers to wrap the filling. I found that I needed to add good pinch of sugar and pumpkin pie spice. Which helped with the flavour as before I found the cheese was stronger than the pumpkin. The addition made a big difference. Will be doing this recipe again and will try the full recipe.
    Done for the Pumpkin Challenge for Oct/16

    I Made It II
    Pumpkin Ravioli
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  • reluctantfoodie 11 years ago
    This was delicious! I've never made ravioli before and was able to follow this easily. Like helicalgal, I sauteed some sage and walnuts in butter and used that for the sauce. Will definitely make this again!
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    " It was excellent "
    adzell ate it and said...
    LOVE pumpkin ravioli & have been looking for a good recipe after trying it in a high end recipe. Thanks for sharing!
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  • helicalgal 13 years ago
    This is the 1st recipe from this site that I have made. And it was terrific. I did make some alterations; Filling - added some smoked paprika and 1/3 c. parmesean (so I eliminated the salt). Pasta - I used 1/8 c. tomato paste and 1/8 c. pumpkin puree and it worked out nicely. Instead of the pesto that is recommended I made a sauce: Brown Butter Sage w/ Walnuts:
    5 T. Butter browned
    7 Fresh Sage Leaves shreaded
    1/4 c. Chopped Walnuts

    I also cooked a small link of diced hard Spanish choriso with 1 T. diced red onion that I mixed in with the Sage Brown Butter Walnut Sauce. Once the ravioli were done cooking, I tossed them gently in the pan of sauce. It turned out great! However, this will be the one an only time I hand roll my pasta...the pasta attachment to my KitchenAid will be on my Christmas list!!!
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  • sas 13 years ago
    I am making these tomorrow night for a Pumpkin Bash Barn Party for 25. I am deep frying them and serving them with an a pumpkin infused Alfredo sauce. I have never made pumpkin ravioli but I am confident that these are the ones I am looking for. Thanks~~~~Sas
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  • annieamie 13 years ago
    What a fabulous recipe! Thank you so much for sharing it!
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  • rdh14 13 years ago
    I've been looking for a good pumpkin ravioli recipe. Thanks for putting this up there. Can't wait to try.
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  • trigger 13 years ago
    I am going to make this but I will substitute Butternut Squash for the pumpkin since I have some from my garden.
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    " It was excellent "
    scrumptious ate it and said...
    I finally made this recipe last night. (The photo for this recipe is mine from last night's adventure.) I actually changed it quite a bit: I used butternut squash instead of pumpkin, I cooked the squash puree with sauteed onions and Earth Balance before mixing it with the ricotta, and I used more squash in proportion to ricotta than the recipe calls for. I also used premade wonton wrappers (they sell them in the produce section of the supermarket where the tofu is sold) to make the ravioli, so they ended up being more tortellini-shaped.

    Bottom line: DELICIOUS!

    See Bemontgomery's Pumpkin Seed Pesto recipe for my comments on the sauce for this recipe.
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