Pumpkin Ravioli ___

Pumpkin Ravioli


For the Filling

  • 3.5 pounds pumpkin
  • 0.5 pound freshly ground Parmigiano
  • nutmeg and salt and pepper to taste
  • 0.5 teaspoon heavy cream
  • butter, breadcrumb, sage, Béchamel sauce and parsley.

For the Dough:

  • make your favorite pasta egg dough recipe, which can also be found on the Cooking with Nonna website.


Prepare egg pasta dough as you would for ravioli

Cut the pumpkin in half and scoop out the seeds and stringy material.

Place the halves upside down in a large bowl filled with a couple of inches of water.

Cover the bowl with another bowl so that the pumpkin steams. Microwave for about 12 minutes.

When cool to the touch, scoop the flesh from the skin and place in a food processor with the Parmigiano, seasonings and cream.

Place a little of the pumpkin mixture in the center of each ravioli then seal.

Spread the ravioli on a lightly flour dusted cloth to dry for a while.

When ready to serve, boil ravioli in plenty of salted water until tender, or about 5 minutes. Drain and toss with melted butter and more Parmigiano.