tagAlt.Fresh handmade ravioli Italian pasta with pumpkin

Ravioli Filled with Pumpkin and Amaretti – A Seasonal Italian Delight

Experience the magic of autumn with these homemade ravioli, filled with a sweet-savory blend of pumpkin and amaretti, enveloped in silken pasta.
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    • ( Scored 5 on 1 reviews )

Serena:

Filled pasta is an absolute favorite in our house and although it takes some time and love to make, the kids and I enjoy making together on the weeke...

read all reviews...

tagAlt.Fresh handmade ravioli Italian pasta with pumpkin

Nothing captures the essence of autumn like a plate of homemade Ravioli bursting with a luscious pumpkin and amaretti filling. The deep orange hue and firm texture of a carefully chosen pumpkin are crucial: opt for a variety like Delica or Mantovana, renowned in Italian cuisine for their natural sweetness and compact flesh.

The creamy texture of fresh Ricotta is the perfect partner to puréed pumpkin, creating a harmonious balance between richness and earthiness, all enveloped in delicate ribbons of handmade pasta.

This dish elegantly bridges the transition from balmy summer evenings to the cozy crispness of fall, providing comfort and sophistication at your table. Whether you’re a seasoned pasta artisan or new to homemade dough, this classic recipe—with roots stretching back to Renaissance banquets in Northern Italy—offers a timeless way to celebrate the flavors of the harvest.

If you’re passionate about exploring more unique pasta creations, discover the art of Ligurian Corzetti in our video tutorial here, and learn how to make this beautifully stamped pasta from scratch.

Ingredients

for 4 servings

Ravioli filled with Pumpkin and Ricotta Ingredients

  • All-purpose flour 150 grams
  • Semola flour 100 grams
  • Egg (Medium Yellow) 2
  • Eggs (Yolk Only) 1
  • Salt 1 pinch
  • Water as needed

Pumpkin and Ricotta Filling Ingredients for the Ravioli

  • Pumpkin Purè 700 grams
  • Ricotta cheese (Sheep's Milk) 300 grams
  • Egg 1
  • Salt and Pepper as needed
  • Nutmeg as needed
  • Parmesan cheese (Grated) as needed
  • Amaretti cookies 4 cup

Amaretti Crumble Dressing for the Pumpkin-filled Ravioli

  • Onion 3
  • Extra-virgin olive oil as needed
  • Salt as needed
  • White wine 0.5 cup
  • Balsamic vinegar 0.5 cup
  • Pecorino cheese as needed

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Preparation

for 4 servings

Step

1

Of 5

Crafting the Pasta Dough

Begin by sifting the flour onto a wooden board, forming a well in the center. Crack the eggs into the well, one at a time. Using a fork, gently whisk the eggs together, gradually incorporating flour from the edges.
Continue blending in the flour, little by little, until the mixture comes together. Knead the dough by hand, pressing with your palms until it becomes smooth and elastic—this may take up to 10 minutes. Shape the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest in a cool spot for at least 30 minutes, up to an hour. This rest period is essential for achieving a supple, workable dough.

Step

2

Of 5

Making the Pumpkin-Amaretti Filling

In a food processor or with an immersion blender, purée the cooked, peeled pumpkin together with an egg. Transfer the mixture to a mixing bowl and stir in the Ricotta, freshly grated Parmesan cheese, and a blend of warming spices such as nutmeg and black pepper. Season with salt to taste.
For an authentic Northern Italian twist, crumble some Amaretti cookies and fold them into the filling. The subtle almond notes of the amaretti enhance the natural sweetness of the pumpkin, creating a uniquely flavorful contrast.

Step

3

Of 5

Shaping and Stuffing the Ravioli

Lightly dust your work surface with flour, using only enough to prevent sticking. Divide the dough into manageable pieces. Roll one portion into a thin sheet using a rolling pin or a pasta machine, aiming for uniform thickness.
Repeat with the remaining dough. Keep the sheets covered with a damp cloth to prevent them from drying out.
Cut the pasta into squares using a ravioli cutter or knife. Place a teaspoon of the pumpkin filling in the center of each square. Fold the pasta over to form a sealed packet, pressing out any air around the filling. Secure the edges with a fork and arrange the ravioli on a tray dusted with semolina to prevent sticking.

Step

4

Of 5

Preparing the Silky Onion and Balsamic Sauce

Warm a generous splash of olive oil in a sauté pan and add thinly sliced onions. Season with salt and cook gently until softened. Pour in a bit of white wine, letting it evaporate, and add a splash of water if the onions need more moisture.
Blend the cooked onions into a smooth cream using an immersion blender; for extra silkiness, pass it through a fine sieve. In a separate saucepan, gently reduce good-quality balsamic vinegar until syrupy—this reduction will add a luxurious finish to your dish. If a thicker sauce is preferred, dissolve a small amount of cornstarch in water and stir it into the onion cream.

Step

5

Of 5

Cooking and Serving the Ravioli

Bring a large pot of salted water to a rolling boil. Add the ravioli and cook for 6–8 minutes; they’re ready when they float to the surface. Drain carefully.
Spoon a layer of the onion cream onto each serving plate and arrange the ravioli on top. Garnish with shaved Pecorino cheese and a sprinkle of amaretti crumbles for added crunch. Finish each plate with a drizzle of your homemade balsamic reduction. Serve promptly while hot, and savor the perfect blend of savory, sweet, and nutty flavors that define this autumnal classic.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Serena Wednesday 23rd of December 2020

Another great fresh pasta dish with a different and amazing twist

Filled pasta is an absolute favorite in our house and although it takes some time and love to make, the kids and I enjoy making together on the weekends, and this has become one of our favourites!

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