Creamy pumpkin ravioli

Have you ever made homemade pasta? It is way easier than it seems and it is so worth it – you won’t want to eat store-bought anymore!

A secret for great ravioli, is to roll out pasta dough very thin (less than 1 mm). I highly recommend buying a pasta machine to roll out your pasta dough because it is way easier and you’ll get the right size and thickness of dough for each preparation! I got the Kitchen Aid pasta attachment from hubby couple of weeks ago and it was absolutely life changing!! (not sponsored). Also, a manual pasta machine does the job very well and it is much less expensive.

I also think that a ravioli maker is a great tool! It is perfect to make beautiful ravioli with same amount of filling, same size and same shape. Please notice that you will need a cutter to divide ravioli because the ravioli maker is not sharp enough to separate them (no matter how hard you press the dough with the roller pin- believe me. I tried).

Homemade fresh pasta is usually made with lots of eggs (1 egg for every 100g of flour). This is an egg-free and vegan version which is way lighter!

To make this egg-free version, I used half all purpose flour and half semolina FLOUR. Please note that semolina flour is NOT SEMOLINA! It is a re-milled semolina, suitable for pasta dough.

I really love the pumpkin filling, even though it will never be as good as the one my italian grandma used to make.

One of her secrets was to add finely crushed italian Amaretti cookies to the filling, which give a subtle almond flavor and extra sweetness. I didn’t have Amaretti cookies this time, but if you want to try, please replace 1/3 of the bread crumbs with crushed amaretto cookies.

My grandma used to add only Parmigiano Reggiano cheese. I totally agreee that this is the best cheese to make this recipe. Make sure to us good quality italian Parmigiano Reggiano DOP cheese. Parmigiano is very salty; if you opt for a different cheese, please make sure to adjust salt amount accordingly.

I don’t recommend using canned pumpkin in this recipe. Homemade roasted pumpkin is more suitable for this recipe because it has more texture.

Roasting pumpking is very easy, but it requires some time. Please make sure to start preparing your pumpkin couple of hours earlier.

To roast pumpkin: halve pumpkin, scoop out seeds and let skin on. Place pumpkin flesh side down on a baking sheet and pierce skin a few times with a fork or knife. Preheat oven to 180C/ 360F. For a 1 kg pumpkin, bake for 45-50 minutes. Let the pumpkin cool slightly.

Once the pumpkin is cool enough to handle, scoop the flesh from the skin. Mash the pumpkin with a potato masher or a fork. Let cool down completely before using. 

Since pumpkin is never too much, I made a creamy pumpkin sauce to go with the ravioli! This sauce is super easy to make and it goes so well with any kind of pasta. I also suggest adding cheese on top to make a delicious pasta bake! So good.

As always, I’d love to hear what you think of this recipe! If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !

Creamy pumpkin ravioli

Dairy-free, egg-free, vegan options
Prep Time1 hr
Cook Time4 mins
To roast pumpkin1 hr
Servings: 4 servings
Author: Yukiko @foodie.yuki


  • Pasta machine + ravioli maker, recommended. Can be made by hand with a rolling pin too.


Ingredients for the pasta dough

  • 100 g all purpose flour 100
  • 100 g semolina flour
  • 1/2 tsp fine salt
  • 2 tsp extra virgin olive oil
  • 120 ml (1/2 cup) luke warm water

Ingredients for the filling

  • 300 g cooked pumpkin * see blogpost for more details
  • 80 g bread crumbs
  • 60 g parmigiano reggiano DOP or other cheese of choice
  • 1/2 tsp fine salt
  • 1/8 tsp ground nutmeg
  • freshly cracked pepper to taste

Ingredients for the pumpkin sauce

  • 1 tbsp extra virgin olive oil
  • 3 tbsp pumpkin purée
  • 1/4 cup soy cream
  • 3-5 tbsp water
  • 1/4 tsp fine salt


Instructions for the pasta dough

  • Combine flours and salt on a clean surface, make a hole in the middle and add olive oil and water.
    Knead until smooth. Cover and let rest for 30 min.
    Use a pasta machine to roll dough to 0.8-1mm. 
    Divide into 4 sheets.
  • Place 1 tsp of filling leaving 3 cm of space between each. Cover with a second pasta sheet and cut using a pasta cutter. Repeat with remaining dough.

Instructions for the filling

  • Combine all the ingredients and refrigerate for 30 minutes. 

Instructions for the sauce

  • Combine all the ingredients into a saucepan. Add more water to thin out if needed.
    Cook ravioli for 4 min into salted boiling water, then add to the saucepan. Toss to cover with sauce.  Serve with toasted chopped walnuts and fresh oregano.

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