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Pumpkin and Goat Cheese Ravioli Recipe

Pumpkin and Goat Cheese Ravioli recipe


This is a yummy pasta filled with sweet pumpkin and tangy goat cheese. You make a dough, roll it flat, and cut it into circles. Then you put a mix of pumpkin, cheese, and herbs in the middle and cook them in water. They're done when they float!


2 Eggs
200 g All-Purpose Flour
1 Small Pumpkin (about 500 g)
100 g Goat Cheese
50 g Parmesan Cheese, grated
1 tsp Fresh Rosemary, chopped
1 tsp Fresh Thyme, chopped
1/2 tsp Salt
1/4 tsp Black Pepper
2 tbsp Olive Oil
100 g Unsalted Butter
1 tbsp Fresh Sage Leaves, chopped
1/2 Lemon, zested and juiced


Preheat your oven to 200°C (392°F). Peel and cube the pumpkin, toss it with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25 minutes until tender.
In a mixing bowl, combine the roasted pumpkin, goat cheese, half of the grated Parmesan, rosemary, thyme, lemon zest, and a pinch of salt and pepper. Mash the mixture until smooth.
To make the pasta dough, pour the flour onto a clean surface and make a well in the center. Crack the eggs into the well and gradually mix with the flour until a dough forms. Knead for 10 minutes until smooth, then wrap in cling film and chill for 20 minutes.
Roll out the dough on a floured surface until very thin. Cut out 32 circles using a cutter.
Place a spoonful of the pumpkin mixture onto the center of 16 dough circles. Wet the edges with water, top with the remaining dough circles, and press the edges to seal with a fork.
Bring a large pot of salted water to a boil. Cook the ravioli for 4 minutes, or until they float to the top.
For the sauce, melt butter in a pan over medium heat, add the chopped sage, and cook until the butter starts to brown. Remove from heat and stir in a few drops of lemon juice.
Serve the ravioli with the brown butter sauce and sprinkle with the remaining Parmesan.

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