Pumpkin Ravioli with Parmesan Sauce

How to do this – 4 persons

Fresh Pasta

  • 1 egg
  • 1/2 teaspoon salt
  • 1 cup flour
  • 2 tablespoons water

Take a bowl, mix flour, egg and salt, and add enough water to build a stiff dough. Roll out the dough by hand (or pasta machine) and cut the form you like.

Pumpkin Filling

  • 1 kg pumpkin
  • 200 gram Parmesan
  • 1 egg
  • Grinded nuts or Nutmeg
  • Some salt
  • Hint of Chilly after personal taste

Mix pumpkin pulp with Parmesan, nut, chilli, hint of salt and egg.

Put the filling in the pasta forms. Close all sides well. Boil the ravioli in water with salt and butter for some minutes.

Parmesan Sauce

Melt Parmesan

Serve with Parmesan sauce in the bottom of the plate. Add the Ravioli. If you like decorate with some Balsamic. Serve. Pumpkin ravioli suits well also with Ragu sauce.

As this dish has sweet taste of pumpkin and strong taste from Parmesan cheese, a stronger Etna white suits well as a lighter Sicilian red wine. See our suggestions below (Wines to be found in shop).



Dry, fresh and with a lovely jasmine and rose fragrance. Easy to drink, like the name Butterfly, where the aromas easily fly in the mouth. After pouring we recommend let the wine rest for 10 minutes before consumption.
Grapes: Minnella, Carricante, Insolia, Catarratto

Want to learn more about Butterfly? Click HERE
Elegant young taste with a pleasant light spicy aftertaste. Smooth and easy to drink. You may taste some red berries and wild spices. A great dinner wine. Can be consumed directly.
Grape: Organic Syrah

Want to know more about Fluente? Click HERE

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