Pumpkin Pasta

Pumpkin is one of my favorite flavors to cook with. Last summer I studied abroad in Italy, and stayed in a quaint, cobblestone city called Ferrara. The town’s traditional dish was cappellacci di zucca, which is equivalent to a pumpkin ravioli in America. And let me tell you, there is nothing better than a warm, homemade dish of cappellacci di zucca. The grandmother I lived with prepared the pasta for us by scratch and gave me the recipe. While my pasta is most likely not as good as hers (quite frankly I don’t know if anyone’s is), it’s a fun dish to make by hand and share with the whole family. Italians love having a big meal and spending quality time with loved ones, and this pumpkin ravioli provides the perfect opportunity for you to do the same this fall.




  • 2 1/2 cups flour
  • 4 eggs



  • 1 pound pumpkin puree
  • 2 oz grated parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • fresh parsley for garnish img_1574


  • Place half the flour on a silicon mat and make a space in the middle to crack two eggs into
  • Whisk the eggs until well combined, then gradually mix the flour in until dough forms


  • Repeat with the remaining flour and eggs
  • Let the dough ball rest for thirty minutes, then roll into long noodles
  • Lay noodles over ravioli tray
  • Meanwhile mix together pumpkin, parmesan, nutmeg, and pepper
  • Fill the ravioli tray with the filling and add a long noodle along the top


  • Roll the ravioli tray with a rolling pin until the ridges show through


  • Remove the ravioli from tray and either freeze for later (can store up to three months) or boil and serve immediately for dinner
  • When boiling pasta will be done when it floats to the top and is slightly chewy but mainly soft consistency

Buon Appetito!



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