Pumpkin Ravioli (Ravioli allla Zucca)

This pumpkin ravioli recipe is a great presenter of Italian culture because you can make your own ravioli and shape them just the way you like and enjoy the amazing taste of autumn pumpkin – just like an Italian! Here is the recipe:
Pumpkin Ravioli (Ravioli allla Zucca) – Traditional Italian Recipe
Servings 4


For the ravioli dough:

  • 300 grams/10 ½ oz. durum wheat flour, plus extra for dusting
  • 2 eggs
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon vinegar
  • 3-4 tablespoons water

For the filling:

  • 1 tablespoon olive oil
  • 450 grams/1 lb pumpkin, cubed
  • 1 shallot, finely diced
  • 125 ml/4 fl oz. water, plus extra for brushing
  • 55 grams/2 oz. grated Parmesan cheese
  • 1 egg
  • 1 tablespoon finely chopped fresh parsley
  • Salt and pepper



  • Knead the flour, eggs, oil, salt, vinegar, and water into a silky-smooth dough. Wrap the dough in cling film and chill in the refrigerator for 1 hour.
  • For the filling, heat the olive oil in a saucepan, add the pumpkin and shallot and sauté until the shallot is translucent. Add the water and cook the pumpkin until the liquid evaporates. Cool slightly, then mix with the cheese, egg, parsley, and salt and pepper.
  • Divide the dough in half. Thinly roll out both pieces. Place small spoonsful of the pumpkin mixture about 4 cm/1 ½ inches apart on one sheet of dough. Brush a little water on the spaces in between. Lay the second sheet of dough on top and press down around each piece of filling. Use a pastry wheel to cut out squares and press the edges together with a fork.
  • Leave the ravioli to dry for 30 minutes, then bring a large saucepan of lightly salted water to the boil. Add the ravioli and cook over a medium heat until tender, but firm to the bite. Remove the ravioli with a slotted spoon and drain well on kitchen paper.

Buon Appetito!

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