Pumpkin, Sage and Ricotta Ravioli

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    280
based on 3 ratings

Pumpkin, sage and ricotta are a classic Italian flavour combination found in many traditional dishes, especially pasta. Here the pumpkin is roasted until golden and tender, then mixed with salty ricotta and woody sage until smooth to create a deliciously rich filling for plump ravioli. This is a great recipe to make and freeze half for a later date, simply freeze the uncooked ravioli in a single layer before transferring to a container for up to 3 months, then cook from frozen, adding 2-3 mins to the final cooking time. If you want to, you can form the ravioli by hand in the traditional manner, however a ravioli tray speeds things up and helps you make picture-perfect pasta every time.

recipe updated Apr 23, 2025

Ingredients

  • Pumpkin icon
    Pumpkin
    700 g
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Fresh sage icon
    Fresh sage
    2 tablespoons
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Salt icon
    Salt
    as needed
  • Italian 00 flour icon
    Italian 00 flour
    400 g
  • Egg icon
    Egg
    4
  • Ricotta cheese icon
    Ricotta cheese
    300 g
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Egg icon
    Egg
    1
  • Water icon
    Water
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Large saucepan
  • kCook icon Serving plate
  • kCook icon Pasta roller attachment

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean baking tray with parchment paper
  3. Add pumpkin to the baking tray
  4. Drizzle with olive oil
  5. Season with salt
  6. Mix until coated
  7. Bake until soft - 30 min, 180°C
  8. Remove from oven and let cool
  9. Attach the K-Beater
  10. Add italian 00 flour and egg to the Cooking Chef XL Bowl
  11. Lift the Cooking Chef head and fit the heat shield
  12. Mix with splashguard fitted - 1 min, Speed 1
  13. Place dough on lightly floured surface
  14. Knead until smooth - 5 min
  15. Wrap with plastic wrap
  16. Chill in fridge - 30 min
  17. Clean Cooking Chef bowl
  18. Attach the K-Beater
  19. Transfer content of baking tray to Cooking Chef XL Bowl
  20. Add ricotta cheese, parmesan cheese, fresh sage, fine sea salt, black pepper, ground nutmeg and egg to the Cooking Chef XL Bowl
  21. Mix with splashguard fitted until well combined - 1 min, Speed 1
  22. Remove the bowl from the machine and set aside
  23. Divide the dough in halves and cover one half with a kitchen towel to prevent drying out
  24. Roll out one half slightly until 1 cm thick
  25. Attach the Pasta Roller attachment
  26. Adjust the setting to 0
  27. Sprinkle some flour between the rollers
  28. Start on speed 1
  29. Pass the dough through the rollers
  30. Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 9
  31. Repeat the same with the second half of the dough
  32. Remove the attachment from the machine
  33. Sprinkle a ravioli tray with a little flour
  34. Cut the rolled dough into sheets slightly larger than the ravioli tray
  35. Line the ravioli tray with the pasta sheet and press gently into the holes
  36. Fill each hole with 1 teaspoon of the pumpkin filling
  37. Place another sheet of pasta on top and roll with a rolling pin to seal
  38. Remove the ravioli from the tray, discarding any excess dough
  39. Repeat the same with the remaining filling and pasta
  40. Add water to a clean large saucepan
  41. Cook - medium-high heat
  42. Season with salt
  43. Add a few of the ravioli into the saucepan
  44. Simmer until floating - 3 min
  45. Using a slotted spoon, transfer the cooked ravioli to a serving plate
  46. Repeat with the rest
  47. Serve
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