Best Homemade Pumpkin Ravioli Recipe

These homemade pumpkin ravioli are silky, tender little pasta parcels filled with a delicious roasted pumpkin filling. I'll show you how to make ravioli from scratch with an easy pasta dough, plus tips for filling, sealing, freezing and cooking your ravioli.

About This Pumpkin Ravioli

Silky, tender ravioli pasta encases a delicious filling made with pumpkin puree, caramelised onions and ricotta. These perfect little parcels are a wonderful combination of sweet and salty! SQUEEAAL - I am SO excited to share this recipe with you!

I love making pasta and ravioli is one of my favourites. And with pumpkin in season now is the best time to make this (although luckily butternut pumpkin is always available here in Australia!).

Why This Recipe Works and Why You'll Love It

Pasta making seems intimidating, I get it. But I'll share a super easy way to make pasta dough that involves very little kneading. It's the method I use most often because I am always chasing time.
The filling is incredible with a key ingredient that brings it all together (no it's not pumpkin, but that's essential haha!). I love the Rana pumpkin ravioli and wanted to make something similar.
I'll go through step by step how to use your pasta machine including which settings to get a silky, smooth pasta that won't break when boiling.
I will also explain when you want to use salt in pasta dough and when you want to avoid it!
I'll show you the best way to fill and seal a pastry bag with the filling too!
My recipe has tips on how to remove air from your ravioli and how to shape it - all you need is a cookie cutter!
I'll also explain how to clean your pasta machine properly afterwards.
This recipe can be done in parts so you can spread out the effort over 2 days!
This ravioli can also be frozen and I'll show you how!

Video How To Make pumpkin-ravioli

Video: Pumpkin Ravioli Recipe

Ingredients For Pumpkin Ravioli

Tipo 00 flour - Ultra-finely ground Italian wheat flour with a powdery texture. Ideal for fresh egg pasta making.

Semolina flour - Choose FINE and not coarse semolina flour. We use mostly wheat flour for silkiness but also some semolina flour to give pasta a slightly firm, chewy texture. Semolina flour is made from hard durum wheat and is also good for ensuring that the pasta doesn't stick to the tray.

Eggs - Large eggs that weigh 100g/3.5oz (both, not including shell).

Butter - Salted butter. Let's not argue ok? :)

Onion - We use red onion but brown, white or eschallots also work.

Brown sugar - Light brown sugar.

Two types of vinegar - Balsamic vinegar and apple cider vinegar to provide a complex tang. If you only have one, use that.

Pumpkin puree - Use roasted pumpkin as tinned pumpkin can be a bit wet. If you want to use tinned pumpkin, place over a sieve and allow excess water to drip for half an hour.

Ricotta cheese - Smooth ricotta cheese, full fat. Change the sauce to a tomato based one if you want lower fat.

Parmesan cheese - Finely grated parmesan. Avoid using pre-shredded parmesan as it can be hard to blend up with the pumpkin. Learnt from experience! ;)

Breadcrumbs - White breadcrumbs.

Garlic - You can use roasted garlic or use garlic confit which is what I used. This is sweeter and more mellow than garlic paste but you can replace with 1/2 teaspoon garlic paste or crushed garlic.

Sage leaves - Fresh sage leaves to flavour the butter and crisp up.

Pine nuts - To add crunch. Can also sub with flaked almonds. I also used fried pancetta but that's optional and not necessary.

Tips For Making Pumpkin Ravioli

1 - To fill a piping bag, place it in a tall glass with the sides of the bag hanging over the edge. Spoon in the pumpkin filling. Then using a dough scraper, scrape the dough towards the pointy end. Then cut the wide part of the bag until you almost reach the filling. Twist both sides and then knot these ends together.

2 - No salt is needed for this ravioli dough. Salt tightens the dough and makes it feel less supple and soft and we want a silky, soft dough for ravioli. Salt is good to add for extruded pastas like spaghetti or bucatini.

3 - Once you've made one lot of ravioli you can re-use the dough. Re-roll the scraps into a ball, cover and rest for 15-30 minutes between rolling.

4 - Let the ravioli sit on a lightly semolina floured surface for anything from 15 minutes to 1 hour to firm up. Then transfer to the fridge (single layer, not touching) if you want to cook them later.

5 - I like to make the filling the day before and then make the pasta on the day. You can also make the pasta dough the day before and refrigerate it. Just take it out 1 hour before you want to roll it. Or make the ravioli in the morning and cook them that evening!

6 - To clean the pasta machine, never submerge in water (water+flour=glue! YIKES!). Brush the main rolling mechanism with a pastry brush and wipe down the outside of the machine with a lightly damp cloth. The turning handle and the clamp can be washed in hot soapy water.

7 - You can freeze the uncooked ravioli directly on the tray and then put them in a bag when they are frozen to eat any time. Boil from frozen (do not thaw) for 5-6 minutes.

I'm showing you how to make this with a browned butter and sage sauce but you can also make a pasta bake with ravioli or a ravioli lasagna or try this baked ravioli with a chicken alfredo sauce! Like I told you, I love ravioli ;) x

Pumpkin Ravioli Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 1 hour, plus 1 hour for the dough to rest and 15 minutes to 1 hour for the shaped ravioli to firm up

Cooking time: 40 minutes

Makes: 25 ravioli to serve 4 people as a pasta course between antipasti and main or serves 2 as a generous sized main

Ingredients Needed

For Pasta Dough

165g/5.8oz tipo 00 flour
65g/2.3oz semolina flour
2 large eggs (100g/3.5oz weight)
10-15g/0.35-0.53oz water

For Caramelised Onion

1 tablespoon butter
1 tablespoon oil
1 red onion (130g/4.6oz) finely sliced
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1 teaspoon apple cider vinegar

For Filling

200g/7oz roasted pumpkin puree
110g/3.9oz ricotta cheese
40g/1.4oz finely grated parmesan cheese
30g/1.1oz caramelised onion (see above)
25g/0.9oz fresh breadcrumbs
15g/0.53oz roasted garlic/garlic confit

For Brown Butter Sauce

115g/1 stick salted butter
16 sage leaves
2 tablespoons pine nuts
Parmigiano reggiano cheese

Step-By-Step Instructions

Step 1 PASTA DOUGH - Make the pasta first as it needs to rest for 1 hour. Place the Tipo 00 flour (165g/5.8oz) and semolina flour (65g/2.3oz) in a food processor and pulse to combine. Add the eggs (2 large eggs, 100g/3.5oz total weight) and the water (10-15g/0.35-0.53oz) and set to knead or pulse. It should ball up into tiny balls. Empty onto a bench and knead into a ball. If it needs a bit of water, add a tiny bit at a time. Cover with clingfilm and rest at room temperature for 1 hour.

Step 2 ONION - Make the caramelised onion. Add the butter (1 tablespoon) and oil (1 tablespoon) to a medium saucepan and melt the butter. Add the onion (1 red onion, 130g/4.6oz, finely sliced) and saute on low heat. Keep the heat low and slow stirring occasionally. If the pan dries out, you can add a couple of tablespoons of water at a time instead of adding more butter or oil. After 20-25 minutes or so, the onion should be soft and jammy. Add the brown sugar (1 teaspoon), balsamic vinegar (1 teaspoon) and apple cider vinegar (1 teaspoon) and stir until syrupy. Set aside.

Step 3 PUMPKIN FILLING - Make the filling by blending up the pumpkin puree (200g/7oz), ricotta (110g/3.9oz), parmesan (40g/1.4oz), caramelised onion (30g/1.1oz), breadcrumbs (25g/0.9oz) and roasted garlic (15g/0.53oz). Puree until smooth. Taste for seasoning adding salt if needed (usually it doesn't need much as parmesan is salty). Place in a piping bag and keep in the fridge until needed.

Step 4 PREP - Have a pastry brush and a small pot of water ready. Lightly sprinkle 2 large trays with semolina flour. Also have your pasta machine ready. Cut the dough in quarters. Take one quarter and cover the remaining dough again so that it doesn't dry out. Have two bowls of flour ready: Tipo 00 and semolina. Lightly sprinkle the Tipo flour on top of the dough and shape into a rectangle.

Step 5 ROLL- Start with the largest setting and pass the dough through. For my Baccarat machine it is 7 which is opposite from other machines (no global standard). I then pass it through from settings 7, 5, 3 and 2 (1 is the thinnest and too thin for ravioli). When you get to setting 3, cut the dough in half and pass each half through setting #2. You should have two equal rectangles of semi translucent pasta dough.

Step 6 PIPE- Pipe a walnut sized filling (15g/0.5oz) about 1.5 inches apart. Brush between with a damp brush. Then take the other sheet and gently cover but make sure to press down around the filling to expel any air out. Do one at a time. Cut out with a 58mm/2.3inch fluted or plain cutter. Pinch edges tight and place on a semolina flour lined tray.

Step 7 BOIL- Put a large pot of salted water onto boil. When boiling add ravioli 8 at a time. Cook for 2.5 minutes. Drain on a tray on a single layer not touching.

Step 8 SAUCE - Add pine nuts (2 tablespoons) to a large dry pan and toast on medium heat for 2-3 minutes until golden. Remove and set aside. Add butter (115g/1 stick) to the same saucepan on medium heat and allow to froth and become bubbly. Add sage leaves (16 leaves) and allow to crisp. Then add the ravioli and spoon browned butter over the ravioli and cook for 2-3 minutes.

Step 9 SERVE - Place ravioli on a serving platter along with butter sauce and sage leaves. Add pine nuts on top and grate parmigiano cheese on top.

Personal Note

Now we're in the midst of some Halloween recipes all the crazy things I need are being delivered. The other day a whole bunch of crazy looking Halloween props arrived plus some hair clips that looked like skeleton fingers. Then today a baby's head mould arrived - sadly it was too small so after that, came some silicon so that I could make my own mould (crossing fingers this works!).

I'm not usually good with crafts. I think parents are good at crafts because they help their kids with school projects but as for me, I am pretty hopeless with it and I feel completely out of my depth. But as I had to remind Mr NQN Halloween is the season where things don't have to look perfect! And that's something I am comfortable with.

So tell me Dear Reader, are you good at crafts? And are you a perfectionist? Have you ever made pumpkin ravioli?

Best Homemade Pumpkin Ravioli Recipe was written by Lorraine Elliott and published on Monday, October 12, 2026 in Cheese Recipes, Everyday Dinners, Italian, From Scratch, Pasta Recipes, Pumpkin and Delicious Recipes.