Herb Filled Ravioli with Creamy Pumpkin Sauce

I made this for the first time almost 5 years ago now. My Mum-In-Law had just bought a pasta maker and we were both keen to try it out. At the time it felt like we were in the kitchen for hours! I had never spent so much time before cooking one dish! When I came to making it the second time round I couldn’t figure out what I was on about. Sure, it takes some time to make your own pasta but compared to some of the other food adventures I have been on in recent times it pales in comparison.

This is a great dish for a special dinner. Homemade fresh pasta is truly something else and it is sure to impress any guest. I love the combination of flavors, they compliment each other so well and the pumpkin sauce is a little different to the traditional tomato. The leftovers are always fabulous too, my husband and I were fighting over them the next day!

Herb Filled Ravioli

Serves 8

  • 6 eggs, beaten
  • 6tbs olive oil
  • 600g (20 oz) plain flour
  • 2 cups ricotta cheese
  • 4tbs parmesan cheese, grated
  • 4tsp fresh chives, chopped
  • 2tsp continental parsley, chopped
  • 4tsp fresh basil, chopped
  • 2tsp fresh sage, chopped
  • 1 egg, beaten, extra
  1. Place 6 beaten eggs, oil and flour in the bowl of a bread machine and select the pasta cycle. When the cycle is finished, knead for a couple of minutes or until smooth then cover with plastic wrap and leave for 30 minutes.
    (If you do not have a bread machine: Sift flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil. Turn out onto a lightly floured surface and knead for 6 minutes, or until smooth. Cover with plastic wrap and leave for 30 minutes.)
  2. To make the filling: mix the ricotta, parmesan and herbs together in a small bowl and season well.
  3. Divide the dough into eight portions and shape each into a log. Keeping the unworked portions covered, take one portion and flatten it with one or two rolls of a rolling pin. With your pasta machine rollers set to the widest setting, crank the dough through two or three times. Fold into thirds, turn the dough by 90 degrees and feed it through again. If the dough feels sticky, flour it lightly each time it is rolled. Reduce the width of the rollers by one setting and pass the dough through without folding it. Repeat, setting the rollers one notch closer each time until you have reached a thickness of 2mm (1/6 inch). Roll another sheet slightly larger than the first.
  4. Spread the smaller sheet out onto a work surface. Spoon 1tsp of the filling at 5cm (2 inch) intervals. Brush the beaten egg between the filling along the cutting lines. Place the larger sheet on top. Press the two sheets together along the cutting edge line. Cut the ravioli with a pastry wheel or knife. Transfer to a lightly floured baking tray. Repeat with the remaining dough and filling. (Can be stored in the fridge for 1-2 days)
  5. Cook the ravioli in a large pan of salted boiling water for 5-8 minutes and serve with the creamy pumpkin sauce.

Creamy Pumpkin Sauce

  • 1.5kg (3lb) butternut pumpkin, cut into 3-5 (1-2 inch) cubes
  • 1L (1/4 gallon) chicken stock
  • 3tbs olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 celery stalk, sliced
  • 2 tsp cumin, ground
  • 1/2 tsp cinnamon, ground
  • 1tsp paprika, ground
  • 1/4 tsp nutmeg, ground
  • 1/2 cup cream
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup pine nuts, toasted
  1. Place pumpkin in a pot with the chicken stock and cook, covered for 10-15 minutes or until the pumpkin is soft enough to mash.
  2. Heat the oil in a large fry pan and cook onions, garlic and celery until cooked and lightly browned.
  3. Add spices and cook for a further 2 minutes or until aromatic.
  4. Cool the pumpkin mixture slightly and place in a food processor or blender. Add onion mixture and process until smooth. Add cream and season to taste.
  5. Pour over cooked ravioli and sprinkle with parsley and pinenuts.

10 comments to Herb Filled Ravioli with Creamy Pumpkin Sauce

  • Hmm… Never had creamy pumpkin sauce before.. I bet it tastes wonderful Susan! It makes a perefect combo with the pasta you’ve made.

  • Vonnie

    Yummo, my favourite thing in the world was to make fresh pasta when we had chickens as the fresh eggs just make it taste that much nicer. Pumpkin happens to be one of my favourite vegetables so this combined would be heaven.

  • Looks awesome. I know homemade pasta will be good no comparison for them.

  • Wow! I’m so impressed by this dish. I can only imagine how flavorful that pumpkin sauce must be. I wish I was eating this for lunch instead of my peanut butter sandwich! Thank you for sharing this yummy meal. I hope you have a wonderful New Years with your family and friends!

  • I couldn’t agree with you more Susan…. making your own pasta puts a whole new light on pasta & its hard to go back to anything else. Lovin’ this dish, so flavourful and what an interesting sauce.., never would have thought of it, but it’d be so creamy…… must give it a whirl.
    Happy New Year girlfriend ;)

  • This looks tasty! I still haven’t made homemade pasta and it’s been on my to do list forever. Since it’s a new year, I’m making a new resolution to get it done.

  • these look absolutely fabulous!

  • this dish looks so yummy! i love creamy pumpkin sauce like this. thank you for sharing this.

  • Kat

    I have had this recipe on my ‘to-do’ list for some time and finally had a big cooking day yesterday (ravioli AND cheesecake all in one day lol).

    I’ve never made home made ravioli before so with pasta machine at the ready and dough made, off I went. Welllll, the pasta machine and I are not good friends it seems. Got the dough nice and thin, but how on earth do you not get it all tangled with only 2 hands?? It worked a little better when one of the kids helped by turning the handle. Trying to get the sheets to fit neatly for the ravioli ended up being an exercise in frustration, so I ended up cutting up squares of pasta and making tortellinis with the filling. After about half an hour, I was getting very frustrated and still had half the mixture left! So I improvised and made puff pastry triangles with the rest of the ricotta cheese mixture :)

    Now for the taste test verdict:

    The ravioli/tortelini was excellent. The filling is super delicious. The puff pastry triangles with the ricotta filling were also excellent. A really tasty change from the traditional spinach and ricotta filling. We used the pumpkin sauce as a dip for the triangles.

    The pumpkin sauce is so delicious! I used the leftover sauce today (without the cream) as a soup with a crusty roll. Yummmmm

    Am thinking of adapting the recipe to make a pumpkin dip using sour cream and mixing the pine nuts into the mixture.

    Thanks for the recipe!

    PS. I may tackle the pasta machine again… but for now, puff pastry is the way to go lol

  • Laura

    Just grinding the spices and the smell is divine. I can not wait till it’s tea time and I can eat this one…YUMMY

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