Parmesan Pumpkin Ravioli with Pine Nuts

I thought making fresh pasta was something only fancy restaurants could pull off. Every time I tried, the dough would tear or the filling would leak out everywhere. My kitchen looked like a flour bomb had gone off.

Then I learned the secret—you don’t need to roll the dough paper-thin like I was trying to do. Pumpkin ravioli actually works better when the pasta has a little thickness to it. The filling stays put, and you won’t spend an hour cursing at torn dough. Plus, pine nuts make everything taste more expensive than it actually is.

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What Kind of Pumpkin Should I Use?

For pumpkin ravioli, you’ll want to choose a pumpkin variety that’s naturally sweet and has a smooth, creamy texture when cooked. Sugar pumpkins (also called pie pumpkins) are your best bet – they’re smaller than carving pumpkins and have dense, flavorful flesh that’s perfect for cooking. You can also use butternut squash or delicata squash if you can’t find sugar pumpkins, as they have similar sweet, nutty flavors. Avoid using large carving pumpkins since they tend to be watery and bland. When selecting your pumpkin, look for one that feels heavy for its size and has a hard, unblemished skin.

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Options for Substitutions

This pumpkin ravioli recipe has some room for swaps, though a few ingredients are pretty essential:

• Spelt flour: Regular all-purpose flour works perfectly if you can’t find spelt flour. You might need to adjust the liquid slightly since all-purpose flour absorbs differently, so add it gradually.
• Pumpkin flesh: Butternut squash, sweet potato, or acorn squash make great substitutes. Just roast them the same way you would pumpkin until tender and mash well.
• Ground almonds: You can use ground walnuts, pecans, or even breadcrumbs if you’re avoiding nuts. The texture will be slightly different but still tasty.
• Pine nuts: These can be pricey, so feel free to swap them for chopped walnuts, sliced almonds, or even toasted pumpkin seeds for a fun twist.
• Arugula: Baby spinach or mixed greens work well here. If using spinach, add it at the very end since it wilts faster than arugula.
• Sharp mustard: Dijon mustard is a good substitute, or you can skip it entirely if you don’t have any on hand – the filling will still be flavorful.
• Eggs: For the pasta dough, these are pretty essential for structure and binding, so I wouldn’t recommend substituting them.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fresh ravioli is rolling the pasta dough too thick, which results in chewy, heavy pasta that overpowers the delicate pumpkin filling – aim for thin sheets where you can almost see through them.

Another common error is overfilling the ravioli, which causes them to burst open during cooking, so use just a teaspoon of filling per piece and make sure to seal the edges properly by pressing out all air bubbles.

When cooking the ravioli, avoid boiling them aggressively since fresh pasta is delicate – instead, use gently simmering salted water and cook for just 2-3 minutes until they float to the surface.

Finally, don’t skip toasting the pine nuts in a dry pan for a few minutes before serving, as this simple step brings out their nutty flavor and adds a nice crunch that complements the soft pasta and creamy pumpkin filling perfectly.

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What to Serve With Pumpkin Ravioli?

This pumpkin ravioli is already pretty hearty on its own, but I love serving it with a simple arugula salad dressed with lemon vinaigrette to balance out the rich, nutty flavors. A crusty piece of garlic bread or focaccia is perfect for sopping up any leftover sauce, and it makes the meal feel more complete. If you want to add some protein, grilled chicken or Italian sausage works really well alongside the ravioli. For wine lovers, a light Pinot Grigio or Chardonnay pairs beautifully with the pumpkin and pine nut combination.

Storage Instructions

Refrigerate: Fresh pumpkin ravioli keeps well in the fridge for up to 3 days when stored in an airtight container. If you haven’t cooked them yet, dust them lightly with flour and place on a parchment-lined tray so they don’t stick together. Cooked ravioli should be stored with a little olive oil to prevent sticking.

Freeze: These ravioli freeze wonderfully for up to 3 months! Lay the uncooked ravioli on a floured baking sheet and freeze until solid, then transfer to freezer bags. You can cook them straight from frozen – just add an extra minute or two to the cooking time.

Warm Up: Leftover cooked ravioli tastes great when gently warmed in a skillet with a splash of olive oil or butter over medium heat. You can also microwave them on medium power for about 30-45 seconds, but the skillet method keeps them from getting too soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3100
• Protein: 115-130 g
• Fat: 140-160 g
• Carbohydrates: 270-300 g

Ingredients

For the dough:

• 14 oz spelt flour (plus 2 tbsp extra for dusting)
• 4 eggs
• 1 tbsp olive oil
• 1 tsp salt

For the filling:

• 12 oz pumpkin, peeled
• 1 onion
• 3.5 oz parmesan cheese, roughly chopped
• 2.75 oz ground almonds
• 1 tsp spicy mustard
• 1 egg
• Salt, to taste
• Pepper, to taste
• Nutmeg, freshly grated, pinch

For assembly and garnish:

• 1 egg white
• 1.75 oz pine nuts
• 1.5 oz arugula (about 1 bunch)
• 2 tbsp olive oil (for serving)
• 1.5 oz parmesan cheese, for grating

Step 1: Prepare the Pasta Dough

• 14 oz spelt flour
• 4 eggs
• 1 tbsp olive oil
• 1 tsp salt

In a large bowl, combine 14 ounces of spelt flour, 4 eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt.

Knead the ingredients together until a smooth, firm dough forms.

Shape the dough into a ball, cover it with a clean cloth, and let it rest at room temperature for 30 minutes.

This resting period allows the gluten to relax and makes rolling out the dough easier.

Step 2: Prepare the Pumpkin Filling

• 12 oz pumpkin, peeled
• salt, to taste
• 1 onion
• 3.5 oz Parmesan cheese, roughly chopped
• 2.75 oz ground almonds
• 1 tsp spicy mustard
• 1 egg
• pepper, to taste
• nutmeg, freshly grated, pinch

While the dough is resting, dice the pumpkin flesh into small cubes.

Bring a pot of salted water to a boil, add the diced pumpkin, and cook until tender, about 15 minutes.

Drain well and set aside.

Peel and coarsely chop the onion.

In a food processor or blender, combine the chopped onion, 3.5 ounces of roughly chopped Parmesan cheese, and 2.75 ounces of ground almonds, and blend until coarse.

Mash the cooked pumpkin finely, then mix it with 1 teaspoon of spicy mustard and 1 egg.

Add the onion-almond mixture, and season with salt, pepper, and a pinch of freshly grated nutmeg.

Stir until the filling is well combined.

Step 3: Roll Out the Dough and Assemble the Ravioli

• 2 tbsp spelt flour (for dusting)
• pumpkin filling from Step 2
• 1 egg white

Lightly dust your work surface with the reserved 2 tablespoons of spelt flour.

Divide the rested dough and roll it out in portions using a rolling pin or pasta machine until it is approximately 1/8 inch thin.

Place small spoonfuls of the pumpkin filling from Step 2 in intervals on half of the dough sheets.

Lightly brush the edges around the filling with egg white to help seal.

Fold the other half of each sheet over the filling, press down around each mound to seal, and cut out round ravioli using a cutter or glass.

Press the edges with a fork to ensure they are well sealed.

I like to take my time here—making sure the ravioli are tightly sealed helps prevent them from bursting while cooking.

Step 4: Cook the Ravioli

• salt, to taste
• ravioli from Step 3

In a large pot, bring plenty of salted water to a boil.

Carefully drop the assembled ravioli from Step 3 into the water.

Reduce the heat to low so the ravioli simmer gently, and cook for 4-5 minutes, or until they float to the surface and are tender.

Remove with a slotted spoon and drain well.

Step 5: Toast Pine Nuts and Prepare Garnishes

• 1.75 oz pine nuts
• 1.5 oz arugula (about 1 bunch)
• 1.5 oz Parmesan cheese, for grating

While the ravioli are cooking, place the pine nuts in a dry frying pan over medium heat.

Toast them, stirring frequently, for about 3 minutes or until they are fragrant and golden brown.

At the same time, wash the arugula and shake it dry.

Grate the remaining Parmesan cheese for serving.

For extra aroma, I always toast the pine nuts just before serving—they add a wonderful crunch and flavor.

Step 6: Assemble and Serve the Pumpkin Ravioli

• cooked ravioli from Step 4
• 2 tbsp olive oil (for serving)
• toasted pine nuts from Step 5
• grated Parmesan cheese from Step 5
• arugula from Step 5

Divide the cooked ravioli among serving plates.

Drizzle each portion with a little olive oil (about 1 teaspoon per plate).

Sprinkle over the toasted pine nuts from Step 5 and grate some Parmesan cheese over each serving.

Garnish with fresh arugula and serve immediately.

Parmesan Pumpkin Ravioli with Pine Nuts

Delicious Parmesan Pumpkin Ravioli with Pine Nuts recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 2975 kcal

Ingredients

  

For the dough:

• 14 oz spelt flour (plus 2 tbsp extra for dusting)
• 4 eggs
• 1 tbsp olive oil
• 1 tsp salt

For the filling:

• 12 oz pumpkin, peeled
• 1 onion
• 3.5 oz Parmesan cheese, roughly chopped
• 2.75 oz ground almonds
• 1 tsp spicy mustard
• 1 egg
• salt, to taste
• pepper, to taste
• nutmeg, freshly grated, pinch

For assembly and garnish:

• 1 egg white
• 1.75 oz pine nuts
• 1.5 oz arugula (about 1 bunch)
• 2 tbsp olive oil (for serving)
• 1.5 oz Parmesan cheese, for grating

Instructions

 

• In a large bowl, combine 14 ounces of spelt flour, 4 eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt. Knead the ingredients together until a smooth, firm dough forms. Shape the dough into a ball, cover it with a clean cloth, and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax and makes rolling out the dough easier.
• While the dough is resting, dice the pumpkin flesh into small cubes. Bring a pot of salted water to a boil, add the diced pumpkin, and cook until tender, about 15 minutes. Drain well and set aside. Peel and coarsely chop the onion. In a food processor or blender, combine the chopped onion, 3.5 ounces of roughly chopped Parmesan cheese, and 2.75 ounces of ground almonds, and blend until coarse. Mash the cooked pumpkin finely, then mix it with 1 teaspoon of spicy mustard and 1 egg. Add the onion-almond mixture, and season with salt, pepper, and a pinch of freshly grated nutmeg. Stir until the filling is well combined.
• Lightly dust your work surface with the reserved 2 tablespoons of spelt flour. Divide the rested dough and roll it out in portions using a rolling pin or pasta machine until it is approximately 1/8 inch thin. Place small spoonfuls of the pumpkin filling from Step 2 in intervals on half of the dough sheets. Lightly brush the edges around the filling with egg white to help seal. Fold the other half of each sheet over the filling, press down around each mound to seal, and cut out round ravioli using a cutter or glass. Press the edges with a fork to ensure they are well sealed. I like to take my time here—making sure the ravioli are tightly sealed helps prevent them from bursting while cooking.
• In a large pot, bring plenty of salted water to a boil. Carefully drop the assembled ravioli from Step 3 into the water. Reduce the heat to low so the ravioli simmer gently, and cook for 4-5 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well.
• While the ravioli are cooking, place the pine nuts in a dry frying pan over medium heat. Toast them, stirring frequently, for about 3 minutes or until they are fragrant and golden brown. At the same time, wash the arugula and shake it dry. Grate the remaining Parmesan cheese for serving. For extra aroma, I always toast the pine nuts just before serving—they add a wonderful crunch and flavor.
• Divide the cooked ravioli among serving plates. Drizzle each portion with a little olive oil (about 1 teaspoon per plate). Sprinkle over the toasted pine nuts from Step 5 and grate some Parmesan cheese over each serving. Garnish with fresh arugula and serve immediately.