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Pumpkin Ravioli

I am totally in love with Fall. I love the temperature, the colors of the trees, the smell of the fallen leaves, and of course it means… it’s pumpkin time!
I am obsessed with pumpkins, seriously, I enjoy everything that has pumpkin in it from soups and salads to a delicious pumpkin dessert.

In my willingness to add pumpkin to everything I decided to make this ravioli and yes, it was an absolute hit at home.

For the pasta dough:

  • 4 eggs
  • 1 tbs. Salt
  • 1 tbs. Olive oil
  • 2 cups all purpose flour
For the pumpkin filling:
  • 1 can of pumpkin
  • 2 tsp. Nutmeg
  • 1 tsp. Cinnamon
  • Dash of salt and pepper


  • 1. In a large bowl, place the flour and pour in the egg mixture. Stir with a fork and fold together until all of the egg mixture is absorbed and the dough forms into a sticky ball.  Continue knead the dough a bit to form it into a ball. Then cover each cellophane and refrigerate for a few hours.
  • 2. Roll out the ball of dough as flat as you can get it and then cut the dough into squares you can use a knife or cookie cutter.
  • 3. Once you have cut all the dough into squares roll them a little bit more and scoop the pumpkin mixture on top then cover with another square. Press the two pieces of dough together at the edges.
  • 4. Once you’ve finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.
  • 5. Enjoy!

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