We have shared so many corzetti recipes over the years! However, all shapes of fresh pasta are a common staple in our kitchen and today we’d like to tell you about a family favorite: pumpkin ravioli. Our ravioli di zucca are rolled out by hand using a handcrafted rolling pin in our collection (did you know that we also create rolling pins, besides corzetti stamps?).
These little pockets of goodness are truly heart-warming, with a creamy, silky filling that inspires shameless bowl-licking. The perfect balance of sweetness and spice, this ravioli recipe is a unique showstopper you’ll make over and over.
Because we are from Tuscany, we serve our pumpkin ravioli with local artisanal extra virgin olive oil instead of melted butter the way they usually do in Northern Italy.
- 250 gr flour
- 250 gr semolina flour
- 1 tablespoon extra virgin olive oil
- 4 eggs
- dry white wine (such as Vernaccia di San Gimignano) or water
- 950 gr roasted pumpkin
- 150 gr grated pecorino cheese
- sweet paprika
- lemon zest
Start by making the pasta dough. Sift the regular flour with the semolina flour. Add a pinch of salt.
Add the eggs and start working the dough with your hands, then add the extra virgin olive oil and some cold white wine (or water).
Continue working until the pasta dough becomes elastic and soft.
Let rest for at least half an hour at room temperature.
In the meantime, prepare the pumpkin filling. First, slice one whole pumpkin (you can leave the skin on or remove it).
Place the slices on a parchment paper lined baking tray, drizzle with extra virgin olive oil, and sprinkle with rosemary, sage and salt.
Roast the pumpkin for 45 minutes at 200° C or until tender.
Puree the pulp of the pumpkin with a fork, then add pecorino cheese, nutmeg, paprika and lemon zest. Season with salt and pepper to taste. This will be your ravioli filling.
Now prepare the ravioli: roll the dough using a good sfoglina rolling pin, cut the dough into squares and place some filling in the center.
Form the ravioli, sealing the edges with a fork – you want to make sure the filling won’t spill out.
Boil the ravioli in salted boiling water, then serve with extra virgin olive oil and a large pinch of black pepper.