Sassoregale is timeless. You are not. Tell us your age.

We're sorry but you are not old enough to view this content
Divider Image Divider Image



Pasta Dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • Pinch of salt

Pumpkin Filling:

  • 2 cups pumpkin puree
  • 1/2 cup grated Parmesan
  • 1/4 cup breadcrumbs
  • 1/4 tsp nutmeg
  • Salt and pepper
Recipe thumbnail


  1. To make the dough, make a mound with the flour on a clean surface. Create a well in the center of the mound and place the eggs and salt in it. Gradually mix the flour into the eggs, kneading until a smooth dough forms. After mixing the dough, wrap it in plastic wrap and let it rest for 30 minutes.
  2. To make the filling, combine pumpkin puree, grated Parmesan, breadcrumbs, nutmeg, salt, and pepper in a bowl until well mixed.
  3. To make the ravioli, roll the dough out thinly on a floured surface. Place tablespoons of filling 1 inch apart on half the dough. Fold over the other half of the dough and press the edges together to seal. Cut out ravioli shapes using a knife or ravioli cutter.
  4. Boil the ravioli in salted water for 3-4 minutes or until they rise to the surface. Drain.
  5. To serve, place the ravioli on a plate and drizzle it with your favorite sauce or olive oil. Top with additional Parmesan cheese.
More Recipes