Pumpkin And Amaretti Ravioli


This pumpkin and amaretti ravioli is a classic dish in Italy. And yes, you read it correctly, made with cookies! Served with beurre noisette.

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Pumpkin and amaretti ravioli
Veronique van Ohmydish

Made by Véronique

Published at 2017-09-20, this recipe is for 6 people and takes 1 hours 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

1 hours 45 minutes 6 people Main course
Pumpkin and amaretti ravioli


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  • 1 recipe for pasta dough
  • 600 gram pumpkin (we've used a Hokkaido pumpkin from our kitchen garden)
  • 6 amaretti cookies
  • 1 onion
  • 1 lemon (zest)
  • 1 teaspoon ground ginger
  • olive oil
  • dairy butter
  • pepper and salt to taste
  • grated Parmesan cheese (or grana padano)
  • optional: sunflower seeds
Pumpkin and amaretti ravioli ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • oven
  • oven tray lined with parchment paper
  • immersion blender
  • pasta machine
  • ravioli cutter
  • large pan
  • skimmer
  • small saucepan

Pumpkin And Amaretti Ravioli

1 hours 45 minutes 6 people Main course

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Preparation -- 1 hour

Start making the pasta dough, using this recipe. Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Rinse the pumpkin, it's not necessary to peel it but do remove the hard stem and seeds.

Chop into coarse pieces and divide over the oven tray. Peel the onion, chop into chunks and also divide over the oven tray. Drizzle with olive oil, pepper and salt. Roast in the oven for about 30 minutes, exact time depends on the size of the pumpkin pieces.

Use an immersion blender to create a smooth pumpkin and onion puree and set aside. Slowly heat dairy butter in a small sauce pan, you'll notice it will slowly start to become brown.

This is called a 'beurre noisette', a nutty butter.  

Pumpkin and amaretti ravioli
Pumpkin and amaretti ravioli

Finishing the pumpkin and amaretti ravioli -- 45 minutes

Finely chop the amaretti cookies and combine them along with ground ginger, lemon zest and a little bit of grated parmesan cheese into the pumpkin puree. Season with pepper and salt and let the filling cool off.

Run the pasta dough trough the pasta machine so you'll end up with long thin strips of pasta dough. Divide a teaspoon of pumpkin filling in 2 rows onto the pasta dough, leave enough room in between the filling.

Brush the sides with a bit of water so the pasta will stick together. Place a second long strip of pasta dough on top and press with your hands so the ravioli will close.

Make sure there's no air in between the dough and the filling, otherwise they will puff up during cooking and then break. Use a ravioli cutter to divide them into squares.

Fill a large pan with water and salt and bring to a boil. Repeat the making of the ravioli until all the ingredients have been used. Meanwhile cover them with a clean kitchen towel to prevent them from drying.

Cook them in batches, otherwise they will stick together. They only need a few minutes to cook, serve them with brown butter (beurre noisette), grated cheese and optional some pumpkin seeds. Enjoy!

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