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Ravioli with pumpkin, vegetable filling and nutty brown butter is a perfect autumn Sunday dinner recipe. This vegetarian meal is hearty, warm and unbelievably delicious. You can also double the portions and keep half of it in the freezer for another dinner.

If you’re following me on Instagram, you’ll know I recently bought a pasta machine. This could only mean one thing – pasta is on its way! I can’t get more excited than this! It took me almost an entire year to decide and buy the gadget (I just hate clutter so before buying any new items, I make a list of why I need the product). But now I’m ready to use it to its full capacity…

Let the pasta commence!

The first thing I made was ravioli with pumpkin. Silky, smooth and delicious.

I used to make ravioli with a rolling pin, but let me tell you – that was like a full arm workout at the gym. This time, by using the pasta machine I even didn’t break a sweat. What a joy!

Pumpkin Ravioli with Brown Butter served on the plate with salt and pepper grinder

Another reason why I wanted to get a pasta maker was because I thought it would be an easy way to (you guessed it) sneakily incorporate the veggies! Spinach, pumpkin, zucchini, carrots, mushrooms – anything and everything! You just need to make a puree and incorporate this into your pasta dough.

It’s a bit of a no brainer, but the first veggie I tried for this ultimate autumn dish was a gorgeous, bright orange pumpkin. I made a puree and used it for the pasta dough as well as for the filling. I also incorporated other vegetables, but feel free to skip them and dedicate this dish to the one and only Mr. Pumpkin.  

But anyway, less talky talky and more eaty eaty. I hope you are going to love this ravioli with pumpkin recipe as much as I do.

Pumpkin Ravioli with Brown Butter served on the plate

Ravioli with Pumpkin Recipe


Pumpkin puree:
1 pumpkin (I used 600g pumpkin)

Pasta dough:
400g 00 type flour
50g semolina
2 eggs
4 tablespoons of olive oil
5g salt

1 carrot
1 chilli pepper
½ leek
1 celery stick
250g ricotta
Salt and pepper

To serve:
50g butter
20g parmesan cheese

  1. Make the puree: preheat the oven to 160 degrees. Cut the pumpkin in quarters, scoop out the seeds and strings. Place the quarters in a roasting dish and bake for 1 hour until the pumpkin gets soft. After the pumpkin cools down, scoop out the flesh and mash everything with a fork or blitz with a food processor.
  2. Make the pasta dough: mix all the pasta ingredients and add 3 tablespoons of pumpkin puree. Knead the dough for 5 minutes until it comes together and gets more elastic (the dough needs to be not too wet and not too dry, so if it’s necessary add a tablespoon of water or a little bit of flour). Leave the dough to rest for 30 minutes.
  3. Make the filling: finely chop the carrot, chilli pepper, leek and celery. Preheat the pan with some olive oil. Add the veggies and fry them until they get soft (around 5 minutes). Let them cool. Mix the veggies with the ricotta cheese and the remaining pumpkin puree. Season the filling to your liking.
  4. Make the ravioli: after the pasta is rested, take the dough and either run it through a pasta machine a few times or use a rolling pin (the thickness of the pasta is supposed to be around 2-3mm). Then take a teaspoon of the filling and place it on your pasta sheet – 1cm from the bottom edge and 3-5cm away from the next filling. Fold the pasta in half and press the edges with your fingers. Use a ravioli cutter to cut the dough in neat circles (or squares!) around the filling.
  5. Make the brown butter: add the butter into a saucepan on a low heat and let it melt completely. Mix the butter from time to time until it gets brownish.
  6. Preheat the saucepan with salted water. When the water is boiling add the ravioli and cook for 3 minutes. After that, add the ravioli into a saucepan with the butter and fry them for a minute.
  7. Serve the pasta with grated parmesan cheese and chilli flakes. Bellissima.