Pumpkin Ravioli

Pumpkin Ravioli

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"This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini."
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servings 268 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.


  1. 55 Ratings

Most helpful positive review

I give this recipe 4 stars because the flavors are delicious, but it can easily be a 5 star dish by adding some changes. to the mixture: 1) I added a teaspoon of minced garlic to give it a mor...

Most helpful critical review

This is good only for people who have a few extra hours on their hands to make something that ultimately tastes... interesting... but not really all that good. Like a lot of things in life, I a...

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Least positive

I give this recipe 4 stars because the flavors are delicious, but it can easily be a 5 star dish by adding some changes. to the mixture: 1) I added a teaspoon of minced garlic to give it a mor...

Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available in any grocery store instead of makeing dough from scratch.

This is an excellent recipe! I made the following substitutions: used a combination of homemade kefir-based ricotta-type cheese and store-bought Neufchatel to replace all the ricotta in the re...

This recipe has inspired me to turn it into a desert using wanton wraps. Add sugar and vanilla to the punpkin mixture and deep fry. Sprinkle with powered sugar and serve warm.

Really great flavor! I am using it as an app. on Thanksgiving. It takes a little practice to make the ravioli pretty if you have never made them before. I even made the recipe non-dairy by using...

A wonderfully flavored ravioli. I was looking for a pumpkin ravioli that held up to the flavors I wanted and this was the recipe. This fit the bill beautifully! I have to say however, to those...

This recipe has been repeatedly used for making pasta dough (I have yet to make the ravioli, though.). With just a little bit more flour added to the recipe, my bread machine did all of the wor...

I LOVED IT!!! It is a FANTASTIC way to use up the pumpkin frozen after Halloween-Pumpkin is VERY nutritious, and my kids were a little leary at first because of the color, and they thought pumpk...

This was very tasty. I substituted canned pumpkin for fresh, and therefore used more pumpkin and less ricotta cheese. I also added some sun-dried tomatos and a small bit of roasted red pepper ...

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