Pumpkin and Amaretto Ravioli

PumpkinsA delicious pasta recipe for the fall.  To make your life easy, instead of making the pasta dough from scratch, you can buy some sheets of fresh pasta dough from a local pasta store, or (and I shouldn’t tell you this even if everyone’s doing it) use square won ton wrappers!!!

This pasta marries well with slightly browned butter, few sage leaves and a sprinkle of grated Parmesan.




Ravioli di Zucca e Amaretto

Serves 6

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  1. 1 lb pumpkin raw
  2. 7 oz ricotta
  3. 2 tbsp amaretto cookies crushed
  4. 1.5 0z parmesan cheese grated
  5. 1 each large egg
  6. 1/2 lb fresh pasta dough
  7. 1 pinch nutmeg ground
  8. flour
  1. Peel and cut the pumpkin in pieces.
  2. Saute the pieces in a pan with a little olive oil, salt and pepper for few minutes. Finish to cook the squash in the oven at 400 until very soft to the touch, about 1-1.5 hour.
  3. Chop the cooked pumpkin with a mixer until it turns into a pulp. Add the ricotta, the egg, the crushed cookies, salt, pepper, nutmeg and the Parmesan cheese. Mix well with a spatula and put the filling in a pastry bag.
  4. With the help of a pasta machine lay a thin sheet of pasta on the working table. Put the squash filling on the sheet in small dollops a few centimeters apart along the sheet. Brush the sheet with a mixture of beaten egg and water. Cut the ravioli in squares and fold them with your hands, making sure all the ends are sealed. Let them dry for 10 minutes.
  5. Cook the ravioli in abundant boiling salted water for few minutes. Drain and serve with your favorite sauce.
Cooking By Massimo http://www.cookingbymassimo.com/