Pumpkin Ravioli Recipe


Pumpkin is one of the two foods that Isla loves. Now that she wants to independently feed herself I have made dishes that can easily be picked up by a ten month old hand. I don’t believe in catering for her alone so we all eat the same thing, just slight variations. For Isla she missed out on the brown butter sauce but that just meant more for Roy and I.

I love homemade ravioli especially as you can stuff it with more fillings and add plenty of extra flavour. I love plenty of herbs hidden in the mixture in the centre. You know I this is the first time I have ever made pumpkin ravioli, I tend to always make ricotta fillings.

We had a homegrown butternut pumpkin and I love them at the best of times but to have it in this pasta was pretty special. The filling was sweet and still creamy and with the brown butter it was just perfect. I am going to be making these again in the next few weeks as I have craved them.  A great sign that this is a keeper in the recipe file.

Do you make ravioli? If so what filling do you put into yours?


Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 4
  • 400g flour
  • 4 eggs
  • 350g pumpkin, cut into cubes
  • rosemary
  • olive oil
  • 2tbsp thick cream
  • 40g parmesan
  • salt and pepper
  • 120g butter
  • 2 tbsp olive oil
  • 1 clove garlic, crushed and finely diced
  • squeeze of lemon juice
  • parmesan to garnish
  • parsley to garnish
  1. PUMPKIN: Place the pumpkin on a baking tray and drizzle with a little olive oil and sprigs of rosemary. Cook at 180'c for 30 minutes or until cooked.
  2. PASTA: Combine the flour and eggs in a mixing bowl and bring together. Divide the mixture into three and then cover with cling film and place in the fridge for half an hour. Take out one of the dough balls and start to roll out your pasta. Use a pasta machine for this job it is easier - start at the thickest setting (usually 7) and work your way down to 2. I tend to flour my pasta each time it passes through the machine.continue to do the other balls of dough.
  3. FILLING: Place the cooked pumpkin in a small bowl along with the olive oil and rosemary from the baking tray. Add the cream and parmesan, then season with salt and pepper. Using a stick blender puree the mixture.
  4. ASSEMBLY: I cut each sheet of pasta in half to make it easier to handle. Lay one sheet of pasta down on a floured surface. Spoon a teaspoon of mixture on to the sheet of pasta and continue to do so leavin an inch around each spoon of mixture. Brush the gaps around the filling with water and then cover with another sheet of pasta and press down. Make sure that there are no air pockets.
  5. COOK: Bring a large pot of salted water to the boil and cook your pasta for 4 -6 minutes or until it comes to the top.
  6. BROWN BUTTER SAUCE: In a fry pan drizzle the olive oil and place in the butter and allow it to melt keeping an eye that it does not burn. Add the garlic and cook until the butter starts to go golden. At this point turn off the heat and add a squeeze of lemon juice. Add the pasta to the pot and coat well before serving.
  7. Grate additional parmesan over the top of you pasta along with some chopped parsley.


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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at www.lizziemoult.com.

One Response

  1. Great, thanks for posting the recipe because when I saw your IG pic I thought it would be tasty. Isla is going to grow up so healthy with all those yummy home grown veggies and hand made pasta….well a chef Mum and farmer, she’s in good hands. Stay safe with the rain. Regards Kathy A, Brisbane

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