Pumpkin Ravioli Recipe - Allrecipes.com
Pumpkin Ravioli Recipe

Pumpkin Ravioli

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2008

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 more savory flavor 2) added a 1/4 cup of cream cheese (i like my ravioli really cheesy). The cream cheese perfectly complemented the pumpkin flavor 3) I used pumpkin pie mix instead of straight pumpkin puree. The Sauce: Instead of the recommended sauce, I used the remaining pumpkin pie mix to make a pumpkin sage cream sauce. It was absolutely delicious. Just mix in a shallow pan or skillet a 1/2 a cup of pumpkin pie mix with a cup of heavy cream. Add 1/4 cup of romano cheese. Chopped some sage leaves and put it into the mix. Add pepper and salt and stir the mixture. Let the sauce simmer for a few minutes until the sauce thickens.

Most Helpful Critical Review
Oct 15, 2005

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 appreciated the experience, but I'll never do it again.

Dec 09, 2007

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.

Oct 03, 2008

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 recipe and used tomato sauce instead of tomato paste (it's what I had). I just didn't need to add any water to the pasta dough. I've often made noodles from scratch before, but this was my 1st time making ravioli. It was time-consuming, but a fun project for my 6 yo to help with. Just make sure you dry the ravioli as directed before boiling...otherwise, you'll end up with the filling leaking out into the pasta water (like I did). This is definitely going into my regular recipe rotation!

Oct 30, 2009

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.

Nov 17, 2002

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 little tofu 'sour cream' instead of the cheese and it was still good!

Oct 09, 2003

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 pumpkin was only for pie- but one taste and they were hooked!

May 15, 2009

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 work in preparing this dough. Then, I prepared it using my Kitchen aid pasta attachments to create fettucini. Thank you so much for submitting such a great recipe. I'll be sure to make it into ravioli in the future as well.


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 625 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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