Pumpkin ravioli


A delicious and healthy recipe for pumpkin ravioli to use on these meat free days.


2⁄3 c pumpkin (cooked or canned)
1⁄2 c cheese (Parmesan cheese, freshly gratted or shredded)
2 T bread crumbs (dried)
3 T cookies (Amaretti cookies, crumbled)
3 T butter
1 pn nutmeg (freshly ground)
1 pn salt (or to taste)
  dough (cut into squares)


  1. Combine all ingredients for filling.
  2. Place 1 tsp of filling onto one square of dough, moisten edges with and egg wash, top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling.
  3. Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm.
  4. Drain ravioli and keep warm while preparing sauce.


Make your own ravioli dough or buy ready made.

If you don't have them substitute Amaretto cookies with biscotti.

Serve with a sauce made with 1/4 cup butter, melted, with a little fresh sage, finely chopped, poured over hot pasta. Alternatively, add chopped sage to the melted butter, stir in 1/2 cup of cream and heat to hot, but not boiling, then pour over hot pasta.

4 servings
Preparation time
Cooking time
Total time
1 hour

pumpkin ravioli