Home Made Ravioli
Prep time
Cook time
Total time
An adaptation of the Caprese style ravioli I was taught to make in Italy at La Cucina del Gusto.
Recipe type: Home made ravioli - Pumpkin and Mozzarella
Cuisine: Italian
Serves: 3
Pasta Dough
  • 1 and ½ cups OO flour *plus extra for dusting the bench, rolling pin and finished ravioli
  • 1 egg
  • ¼ cup water
  • 1 tablespoon olive oil
  • pinch salt
Ravioli Filling
  • 1 cup of baked, mashed pumpkin
  • 3 tablespoons fresh parmesan cheese
  • 40 grams mozzarella cheese
  • ½ tablespoon fresh oregano leaves
  • pinch salt
To assemble and serve
  • 1 egg whisked to seal pasta edges
  • tomato passata sauce - warmed to serve
  • fresh oregano to serve
  • fresh parmesan to serve
See photos to assist with the process
Filling Instructions
  1. Blend in a food processor the cooked pumpkin and other filling ingredients until smooth and put in the fridge
Pasta Dough Instructions
  1. To a clean dry bench add a layer of flour
  2. Add 1 cup of the flour (leaving aside the ½ cup) in a pile to the bench top
  3. Create a well, or hole, in the middle of the flour and add the egg, oil and salt
  4. Use a fork to work the flour from the outside edges to the middle and slowly add the water
  5. Mix with the fork until you have a sticky dough
  6. Use some of the flour that has been set aside to sprinkle onto of the dough and pat it down with the palm of your hand so that the surface is no longer sticky
  7. Use a paddle or scraper to lift one side of the dough off the bench and over on top of the floured top you have created.
  8. Add more flour to the sticky side you have just exposed and pat again
  9. Continue lifting the edges and folding, adding flour and patting until the dough is no longer sticky
  10. Add more flour to the bench as required to prevent sticking
  11. Dust a rolling pin with flour and roll the dough in the direction of closest from you, away
  12. Turn the dough around to face the other direction and roll it again from you away.
  13. Continue until the dough is thin and round (see pictures *As the dough gets thinner you will need to move it by wrapping it around the rolling pin and then rolling it off again)
  14. Once the dough is thin use a pastry brush to dust off excess flour
  15. Use the pastry brush to then paint half of the pastry with the whisked egg
Assembly Instructions
  1. Add a teaspoon of the filling to the half of the pastry that has been brushed with egg - leaving 2 finger spaces between each one *Note the amount of filling to use will depend on the cutter size you have.
  2. Fold the side of the pastry with no egg on it over top of the side with the egg and filling
  3. Cut each filled space with a cutter to seal each ravioli and place onto a dish dusted with flour
Cooking Instructions
  1. Heat the passata sauce
  2. Boil a pot of salted water and place each ravioli into the rapidly boiling water until it floats on the top
  3. Remove the floating ravioli with a slotted spoon and serve with the passata sauce and fresh herbs and parmesan
Ensure that you do not over-fill the ravioli. When they are cut they should not be leaking any filling, they should have sealed edges.
Recipe by A Fresh Legacy at https://afreshlegacy.net/recipe-ravioli/