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Roasted Pumpkin & Ricotta Ravioli

Flavours of the World
  • Main Ingredient: Pumpkin
  • Prep Time: 1Hr + 30 Min. refrigeration
  • Cook Time: 5 Min.
  • Serves: 2


  • 2 cups (300g) plain pasta flour* ( Pasta flour is available from good supermarkets & specialty stores).
  • good pinch salt
  • 3 eggs, lightly beaten
  • 30ml extra light olive oil
  • Extra flour, for dusting
  • 650g Butternut pumpkin, peeled and cut into large cubes
  • 2 tbs olive oil
  • 1 tsp sweet paprika
  • ½ tsp ground nutmeg
  • Freshly ground salt & pepper to taste
  • 2 tbs smooth ricotta cheese
  • 40g cold butter, very thinly sliced
  • 100g freshly grated Pecorino cheese
  • Freshly ground salt and pepper to taste


  • Main Ingredient: Pumpkin
  • Prep Time: 1Hr + 30 Min. refrigeration
  • Cook Time: 5 Min.
  • Serves: 2

A modern approach to traditional ravioli, made in a large size. Makes 4 Large Raviolis



Attach the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to speed 2 and mix until mixture is well combined. Attach the dough hook. Turn mixture to speed 2 and knead 3-4 minutes or until the dough is smooth. Wrap in plastic wrap and rest (refrigerate if desired) for a minimum of 30 minutes.

To prepare the filling

  1. Place the pumpkin on a baking paper lined baking sheet. Drizzle with about 2 tbs of the oil. Sprinkle with the spices and bake 30–40 minutes or until golden and tender.
  2. Set aside to cool then roughly mash with a fork.
  3. Combine with the pumpkin, and ricotta cheese, mixing well.

To make the pasta sheet

  • Cut dough into 3 even sections. Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten.
  • Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again.
  • Repeat this step twice. Adjusting the rollers to setting, 2 then 3, then 4, then finally setting 6 for each roll.
  • Remove the pasta sheets to a lightly floured surface. Repeat with remaining dough until you have 3 sheets of pasta.


Filling the Ravioli

  • Take 1 sheet. Arrange rounded tablespoons of the filling along the sheet – so you have 4 moulds of filling on the sheet.
  • Moisten around edges around each filling mould with a little water. Fold the pasta sheet over to totally encase the filling.
  • Cup around the moulds of pumpkin with your hands.
  • Cut dough into 4 individual large ravioli and press the edges together with a fork.
  • Repeat with the remaining pasta and filling until you have 12 ravioli.



  • Cook ravioli for 3-4 minutes in boiling water until just tender.
  • Drain with a slotted spoon and place into serving bowls.
  • Top the hot ravioli with the butter, cheese and salt and pepper.
  • Serve immediately.


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