Pumpkin Ravioli with Pesto and Crispy Effect

5 from 7 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 337 kcal


Pasta dough:

  • 150 g Durum wheat semolina
  • 1,5 tsp Oil
  • 60 ml Water
  • 0,5 tsp Salt


  • 0,5 Pc. Pumpkin
  • 1 Pc. Carrot yellow
  • 1 Pc. Carrot orange
  • 50 ml Water
  • 1 tbsp Cream cheese
  • 1 tbsp Turmeric
  • 2 tbsp Couscous seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Pr Sugar

Crisp effect:

  • Peel of yellow, orange and purple carrot
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika powder
  • 1 tsp Garlic granules
  • 1 tsp Oil


  • 1 Pc. Celery green
  • 2 Pc. Garlic cloves
  • 4 tbsp Oil
  • 2 tbsp Parmesan
  • 1 Handful Pine and pumpkin seeds


Pasta dough:

  • Put the durum wheat semolina in a bowl and form a hollow in the middle. Pour water, salt and oil into the hollow and use a fork to move the semolina from the outside into the center.
  • Then slowly knead the dough with a fork until the mixture is well connected. Now knead again properly with your hands.
  • If the dough is still too moist, just add a little more semolina. Form a ball and let it rest in the refrigerator for half an hour.


  • In the meantime, wash and peel the carrots. Do not throw away the bowl, but set it aside in a separate bowl.
  • Cut the pumpkin and carrots into small pieces and steam over a water bath for about 20 minutes. Then grind with the rest of the ingredients in a blender to create a creamy filling.
  • If the mixture is too moist, add a little flour / semolina.

Carrot crunch:

  • Mix the carrot peel with the oil and the spices. Spread on a baking sheet and bake for 20 minutes at 180 ° C until crispy.


  • Put the ingredients for the pesto in the blender and process to the desired consistency.


  • Take the dough out of the refrigerator, divide it into four parts and roll it out as thinly as possible with a rolling pin or a pasta machine.
  • Now cut out an equal number of circles with a cookie cutter or serving ring. Add 1 teaspoon of the filling to every other circle and place another circle of dough on top.
  • Press the edges with a ravioli cutter or fork. Cover with semolina on a baking sheet and cover with a towel.
  • Then cook the noodles in boiling salted water for 3-5 minutes, skim them and toss in a pan with butter.


Serving: 100gCalories: 337kcalCarbohydrates: 10.3gProtein: 4.9gFat: 31.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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