Kurbisravioli (Pumpkin Ravioli)

By admin 2/28/2026

An Italian-inspired preparation featuring the brilliant combination of pine nuts and pumpkin. Seasonal availability runs August through November.

Ingredients

Scale:
Units:
  • 170 g wheat white flour
  • 2 eggs
  • Salt
  • 0.5 Hokkaido pumpkin
  • 50 g Grana Padano
  • 1 tablespoon pine nuts (roasted) or cedar nuts
  • Nutmeg
  • Finely ground pepper
  • Salt
  • Browned butter
  • Grated Parmesan

Instructions

  1. Peel pumpkin, remove seeds, cut into pieces, roast at 200°C for ~40 minutes.

  2. Knead dough; rest wrapped for at least 30 minutes.

  3. Roll dough thinly (pasta machine level 6) until slightly translucent; rest briefly.

  4. Remove pumpkin skin; cool slightly; mix with grated Parmesan, nutmeg, and pepper.

  5. Lightly brown cedar nuts, finely chop, add to filling, mix thoroughly, season with salt.

  6. Cut dough into ~9 cm diameter circles.

  7. Form filling into round balls using two tablespoons; place on dough circles.

  8. Moisten edges with water; place second dough circle on top.

  9. Close ravioli by drawing both dough layers together (not just the top layer).

  10. Boil in salted water ~5 minutes until they float; serve with browned butter and Parmesan.

© 2026 Recipes