Ravioli filled with Roasted Pumpkin & Ricotta

Fresh homemade ravioli filled with roasted pumpkin and crumbly creamy ravioli topped with a nutty butter and sage sauce finished off with a sprinkle of toasted chorizo.



Ready In:

2hrs 45min

Good For:



About this Recipe

By: Amanda Higgins

Pasta is an amazingly therapeutic food to make. I think it really scares people because it seems so hard,  but it really isn’t.  This recipe is for the more advanced cook, but it is well worth a try. 

It has the perfect wow factor for a dinner party and can be made well in advance, which is a big bonus. By omitting the chorizo crumb it can be perfectly vegetarian.

Give it a go and send me pictures of your culinary masterpieces.



2 cups gluten free flour

1 teaspoon xanthan gum – unless your flour already contains it

45g tapioca flour

½ teaspoon salt

2 eggs + 2 egg yolks all at room temperature

1 tablespoon olive oil

1/3 to 2/3 cup of warm water

¼ teaspoon ground nutmeg



400g pumpkin, roasted

¼ teaspoon nutmeg

250g ricotta cheese

salt and pepper to taste



150g butter

fresh sage leaves finely chopped

2 tablespoons lemon juice

salt to taste

chorizo crumbs (optional)

parmesan to serve

Step by Step Instructions

Step 1

Into a food processor (much easier if you have one, but you can do it by hand) place the flour, xanthan gum, tapioca flour, salt, nutmeg, olive oil and all the eggs, pulse to combine.

Start by adding 1/3 cup of warm water and mix the dough. It should come together into a ball. It shouldn’t be wet or sticky but a nice soft dough. I usually add a drop more water and not another whole 1/3 cup. Check by pressing your finger into the dough, it should be pliable and not too hard. Remove the dough from the processor and knead it on a surface dusted with rice flour. The dough should be lovely and smooth.

Divide the dough into four portions and wrap in cling film. Allow it to rest in the fridge for at least and hour. This dough does not harden in the fridge so it is lovely and easy to work with.

Step 2

Roast the pumpkin in the oven with a little olive oil and a sprinkle of salt. When it is ready allow it to cool before mixing it with the ricotta, nutmeg, salt and pepper. By roasting the pumpkin, there shouldn’t be too much water in the mixture. You need to be able to spoon the pumpkin mixture onto the pasta without it spreading.

Step 3

Roll the pasta through the pasta machine. (hoping you have used one before) Keep the shape as rectangular as possible while passing it through the pasta machine.

The first roll is the toughest so simply roll it on the first setting a couple of times before moving on. This dough is very strong and can usually go to about setting 5-6. You really want as thin a pasta sheet as you can get.

Step 4

Lay the pasta sheet onto a rice floured surface. Using a 6cm cookie cutter, cut out rounds for the base. I like to use a larger cookie cutter for the tops – a 7.5cm. Place a teaspoon dollop of your pumpkin mixture into the middle of each pasta round, making sure to leave a good centimeter around the edge. Dip your finger into a cup of water and run it around the edge of each pasta circle before popping the top on. This will help seal the two: bottom and top together. Using your fingers press the ravioli into its shape, sealing the little mound of pumpkin in the middle. Lay the complete ravioli’s onto a floured tray under a dish cloth, to not let them dry out.

This method may seem very long and complicated, but once you get a little system going it goes very quickly.

Step 5

Heat up a pot of salted water to cook the ravioli’s.

Step 6

Melt the butter in a saucepan until it is bubbling and a little brown, add the lemon juice and sage leaves. This will sizzle and spit. Allow this to sit while you cook your pasta.

Step 8

Add the ravioli’s to the boiling water and allow to cook for about 5 minutes. Drain into a colander.

Heat up the butter sauce making sure it is a lovely brown colour and tastes nutty. Season with a little salt. To serve lay a few ravioli’s in a bowl, top with the butter sauce and a sprinkle of chorizo and parmesan.

This really is worth the effort!



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