Pumpkin & Ricotta Whole Wheat Ravioli

Pumpkin & Ricotta Whole Wheat Ravioli

Prep: 2 hours

Cook: 15 minutes

Method: Moderate

Course: Pasta

Type: Italian

Raviolis stuffed with spiced pumpkin and ricotta cheese and served with sautéed shallots and tomato


  • Pumpkin filling
  • Roasted and mashed pumpkin (roast a small pumpkin at 200º C for about 45 minutes or until tender, then mash) 1½ cups
  • Ricotta cheese ½ cup
  • Egg 1
  • Fresh lemon zest 1
  • Fresh thyme, chopped 2 tbsps
  • Salt to taste
  • Black pepper powder to taste


  • To make the filling put pumpkin, egg, lemon zest, thyme, salt and pepper powder in a medium sized bowl and mix well. Set this mixture aside.
  • To make the pasta take whole wheat flour and all-purpose flour in a mixing bowl, add salt and mix well. Transfer this onto a clean tabletop and make a well in the middle. Add egg and sufficient water into the well and whisk with a fork. Begin shoveling small amounts of the flour into the well, mixing little at a time till all the ingredients come together. Knead into a smooth dough, shape into a ball. Apply olive oil all over the dough, cover with a bowl and rest for 30 minutes.
  • Cut the dough into 3 pieces and roll out each piece as thin as possible into a sheet.
  • Keep a medium sized cookie cutter on the sheets and cut out roundels.
  • Place a dollop of pumpkin filling in the center of each roundel, top with 1 tsp cheese. Wet the edges of the ravioli, cover with another roundel and press the edges to seal by pinching them.
  • Heat sufficient water in a wide non-stick pan, gently slide in the raviolis and boil them till they float the top. Drain into a colander.
  • Heat olive oil in a non-stick pan, add shallots and tomato and saute for 2-3 minutes. Add salt and pepper powder and mix well.
  • Arrange the raviolis on a serving plate, top with sautéed shallots and tomatoes and serve hot.