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Pumpkin Ravioli with Tomato Sauce

med difficulty recipe this recipe need quite a bit of time servings 6

About the Chef - My name is Mariantonietta and I'm currently living in Australia, after a great experience of three years in Chile. I’m a psicologist with the passion for cooking. Through my work, through some experience as educator and giving cooking lessons, I have learned that cooking is fun and relaxing, and that making something delicious to share with others provides a boost of confidence, that the simple act of cooking is good for your MIND. My blog "Relax Cooking" is a space where I share thoughts, ideas and recipes. I'm hapy to share one of my recipes with the International Cooking Blog friends!

About the Recipe - Stuffed pasta are the pride of Italian cuisine. They are delicious meals that contain different fillings from region to region. Each country and, I think every family, has his own version, original and delicious: meat, pork, sausage, fish, vegetables, cheese.
This is my recipe to prepare pumpkin ravioli :). It's not a quick preparation, it requires patience and care. This recipe may sound complicated, but if you organize yourself, it really isn't. Take your time, relax, cook for your mind and your soul, and to take the chance to involve your family or your partner, your friends, you can spend time together in a relaxed atmosphere and have fun. It's rewarding to eat something that you made with your own hands!

Pumpkin Ravioli with Tomato Sauce - International Cooking Blog

Ingredients

For pasta:

- 400 g of flour

- 4 eggs

For filling:

- 300 g of baked pumpkin

- 250 g ricotta

- 100 g of parmesan cheese

- a handful minced fresh basil (or parsley)

- salt

For sauce

- 1 carrot pieces

- 1 small onion

- 1/2 cup extra virgin olive oil

- 0.6 l tomato sauce

- salt

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Cut the pumpkin into large pieces and cook in a hot oven at 180°C (360F). It takes about 40 minutes (but it also depends on the oven). When the pulp is soft mash it or pass it through a sieve.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Add ricotta, parmesan and chopped basil, salt and mix them with the pumpkin until you have a smooth mixture.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Pour the flour on a work surface and make a well in the center. Carefully pour the eggs into the well. Stir the flour into the eggs, bringing in a little flour at time. Gradually work more flour into the eggs, keep going until all the flour is combined and the dough is smooth and homogeneous.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Roll the dough into a ball. Wrap the kneaned dough in plastic wrap and put to rest for 15 minutes. Roll out the pasta as thin as possible, with the pasta machine or use a rolling pin.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Roll out the dough into sheets. Using a teaspoon, place equal mounds of the pumpkin puree, about 2 inches apart.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina (or flour) and place the ravioli on it. Another idea to cut the ravioli is using the same tecnique we did here.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Prepare the sauce. In a large saucepan place the oil, the diced carrot, onion cut in half, let heat slightly and add the tomato sauce. Let simmer about 30 minutes. If the sauce seems too thick dilute it with a ladle of water, should not be too often.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Boil a pot with water and salt it. Cook ravioli, drain them and put them back into the pan.

Pumpkin Ravioli with Tomato Sauce - International Cooking BlogPumpkin Ravioli with Tomato Sauce - International Cooking Blog

Add the sauce and toss together. Sprinkle with parmesan to serve. Serve warm.

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