Let’s start pumpkin season with homemade hokkaido pumpkin ravioli

I love cooking fresh fruit and veggies and I try to use local products which are in season. Nothing tastes better than fresh and ripe fruit straight from your garden, local farmers or farmers market. One of my favourite veggies are pumpkins. I usually can’t wait til autumn and finally pumpkin season arrives. There are so many different pumpkin sorts and even more great pumpkin recipes. So to kick off pumpkin season I would like to share with you my homemade Hokkaido pumpkin recipe. 

Although you have to prepare pasta dough the recipe is really simple. You could also use some ready made pasta dough but trust me, it’s really worth it making your own. Impress your family and friends with this vibrant and delicious ravioli! By the way, pumpkins are also perfect for all fructose malabsorption sufferers.

So get ready for pumpkin season and share your take on this fantastic homemade Hokkaido pumpkin ravioli or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Homemade Hokkaido pumpkin ravioli

Impress your dinner guests with this delicious pumpkin ravioli recipe

Servings: 4 people
  • 250 gram flour
  • 50 gram semolina
  • 3 free range eggs
  • 1 free range egg yolk
  • salt
  • 0,5 hokkaido pumpkin
  • 1 bunch fresh mixed herbs (rosemary, sage, thyme, oregano)
  • 0,5 lime
  • 80 gram ricotta
  • 1 tsp rice syrup
  • chili
  • pepper
  • salt
  • nutmeg
  • olive oil
  • 2 handful fresh baby spinach
  • original styrian pumpkin oil
  • 1 handful roasted hazelnuts
  1. For the filling: Trim your Hokkaido pumpkin and cut it in 1 cm cubes. Wash your herbs and fresh chili and chop them. Heat up some olive oil in a pan and add your pumpkin cubes. Stir them gently and after about 4 minutes deglaze them with the juice of half a lime. Add the chopped herbs and season to taste with salt, pepper, nutmeg and chili. Take of the heat and set aside. Put 3/4 of your pumpkin cubes into a bowl and add the ricotta. Mix with a blender until smooth. 

  2. For the pasta dough: Sift flour into a big bowl and add semolina, salt, eggs,  egg yolk and mix toghether until you have a smooth dough. Wrap into clingfilm and let it rest for at least 30 minutes. When the dough is ready flour your kitchen surface and prepare your pasta machine. 

  3. Roll out your pasta dough with a pasta machine (I usually get to Grade 6) and start filling your ravioli. I usually cut them out with the help of a big water glass and so the edges stick together eggwash them. Prepare about 8-9  ravioli per person and set them aside on a plate with semolina. 

  4. Bring a big pot of salted water to a boil and let your ravioli simmer for about 4 minutes. 

  5. Meanwhile heat up the pan with the leftover pumpkin cubes and add the baby spinach. Chop the hazelnuts and set aside.

  6. Take the ravioli out gently and arrange on your preheated plates. Add a few spoons of your pumpkin, spinach mix, drizzle with Styrian pumpkin oil and sprinkle with roasted hazelnuts. Enjoy! 

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