Although these autumnal ravioli are not easy or quick to make, they are so delicious. You can either take a whole afternoon to make them or you can prepare the pasta dough the night ahead so that half of the work is done.

Do you have to make your pasta from scratch?

Nope! You can use wonton wrappers for a quicker version. Place a tablespoon of filling in the middle of a wanton wrapper. Then, spray water on the edges and cover it with another wanton wrapper. You should make sure that there is no air in the ravioli and seal it by pressing down on each side. Boil the ravioli in salted water for 2 to 3 minutes or until the wanton wrappers become crispy.

Is it possible to make pumpkin puree from scratch?

Absolutely! Kochab squash is a great choice for both ease and flavor. It is sweeter than the average pumpkin and easier to cut into smaller pieces. Roast the pumpkin in large pieces. To bake, heat olive oil and place in a 400° oven for 30 to 35 minutes. Blend until smooth.

Can I freeze ravioli?

Absolutely! You can freeze the ravioli flat in one layer in a plastic bag. To freeze multiple layers of ravioli, you can place wax paper between each layer. Boil the pasta in salted water for 2-3 minutes or until it is tender. These can be frozen up to three months.

Are you looking for other ways to use pumpkin puree? These pumpkin pie bars can be a great place for inspiration.

Did you make the ravioli? Please comment below to let us know your thoughts!



2 c.All-purpose flour and more for surfaces

1/2 tsp.Kosher salt

4large eggs


1Can of 15-oz pumpkin

1/4 c.Freshly grated Parmesan

1Egg yolk lightly beaten

1 tbsp.Packed light brown sugar

Nutmeg: Pinch

Kosher salt

Freshly ground black pepper


1/2 c.1 stick butter

2 tbsp.Raw, shelled pumpkin seed

2cloves garlic, minced

1 tbsp.Freshly chopped thyme

Freshly grated Parmesan for serving


  1. Mix flour and salt in a large bowl. Spread the flour mixture onto a clean surface. Make a well with your hands in the middle of the flour. Use a fork or your hands to gently mix flour and eggs together until you get a shaggy dough. Knead the dough with your hands until it is smooth and not sticky. This takes about five minutes. To prevent dough sticking, add flour to the surface. Cover the dough with plastic wrap and let it rest for at least one hour.
  2. Make filling while you wait. Drain the pumpkin using a fine mesh strainer placed inside a large bowl. Place a piece of plastic wrap on the pumpkin to cover it. Let drain 15 minutes.
  3. Once pumpkin is drained, place in a large bowl. Season the pumpkin with parmesan cheese, egg yolks, sugar, and nutmeg. Mix well.
  4. Cut the dough into four equal pieces when you are ready to roll the pasta. Place all except one in plastic wrap, and return to the fridge.
  5. Roll the uncovered dough out onto a floured surface to form a rectangle measuring 1/4 inch in thickness. Turn the pasta maker to the widest setting. Pass the dough through two times. Fold the short ends of the dough so they meet in the middle of the rectangle. Then fold in half to make quarters. Again roll out the dough until it is 1/4 inch thick. Then pass it through the pasta maker two more times.
  6. Set the setting to one degree. Continue rolling and folding for 2 to 3 more times before moving on to the next setting. Continue this process until you reach the thinnest setting. Reduce the pasta sheet to half if it becomes too large. Keep the rest of the dough in the refrigerator. Cover the rolled dough with a kitchen towel.
  7. Place one piece of dough on a lightly floured surface. Place about 1 tablespoon of filling per inch. Use your finger to lightly moisten each layer of filling with water. Place a second piece on top of the filling and press down gently to seal. When boiling, air trapped in ravioli will cause them to stick to the surface. To make individual ravioli, use a knife or a biscuit cutter. To seal the ravioli, you can use fork tines if desired. Continue with the remaining dough and filling. Keep refrigerated until ready to use.
  8. Butter in a large skillet until ready to use. Cook the pumpkin seeds in a medium skillet until they are lightly browned and the butter smells nutty. Cook garlic and thyme until fragrant, about 1 minute longer. Then, remove the pan from the heat.
  9. Cook ravioli in large pots of salted boiling water until tender. Place the ravioli in brown butter using a spider. Toss gently to coat. Warm with Parmesan.