Spinach Ricotta Stuffed Ravioli in Cheesy Pumpkin Sauce

If I say that every Italian dish is a poetry which I love to hear every time… I know I am not high. I love everything about Italy – it’s geography, it’s culture and traditions, it’s food and of course it’s people. Perhaps I was it’s part in my last birth, i don’t know… but what I know is – ITALY always attracts me with everything it has. πŸ™‚

I have always read that Italians love to make their own Pastas and it’s their daily ritual to prepare Pastas at home. We, at the other countries, are normally used to buy the packed raw pastas which we further develop to come up with mouth drooling recipes. But again, being an experiment lover and an avid recipe developer, preparing Pastas at home was my childhood dream. Earlier I used to prepare regular Pasta recipes of Spaghetti, Penne or Ribbons etc, where ready made pasta packs were brought from retail outlets and then boiled and immersed into sauces, however once I started exploring and diving deep into the Kitchens Of The World, I came across the finer versions of Pastas i.e. Cannelloni, Ravioli, Lasagna etc. The day I started eating these finer versions, I have never ever ordered regular pastas at restros. These advanced pastas were added into my bucket list of must haves.


Last weekend while at home, I decided to try preparing fresh pasta – Ravioli. But the question was how? My husband said – Do you really think it will come up finely ? I was like I don’t know but let’s try! And the spree began…. πŸ™‚ After a high pressure task of almost 2 hours, finally, my eyes were gleaming with joy and my hubby’s palette was enjoying the Fresh Pasta feast… Let’s have a look at the recipe!

I prepared – Spinach Ricotta Stuffed Ravioli tossed in cheesy pumpkin sauce and baked till perfection at low temperatures. πŸ™‚


Before starting, let me rephrase the definition of Ravioli –Β Ravioli are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine.


Serves: 6

Preparation time: 30 mins

Preparation time: 1 hr


For Ravioli dough

  • 1.5 cup APF
  • 1 egg
  • 2 tbsp Olive Oil
  • A pinch of Baking powder
  • A pinch of salt
  • 1/2 cup warm water

For Spinach and Ricotta stufing

  • Half bunch spinach finely chopped
  • 1 cup ricotta cheese ( I used Mooz Brand)
  • 1 tbsp garlic paste
  • 1 tsp olive oil
  • Salt and Pepper

For Cheesy Pumpkin Sauce

  • 1/2 kg pumpkin – Diced
  • 1/2 cup butter
  • Pinch of salt
  • 1 tsp sugar
  • 1 tsp black pepper grounded
  • A pinch of cinnamon powder
  • 2 tbsp cooking cream
  • 1/2 cup grated mozarella
  • 2 tbsp Ginger – Garlic paste


  • Vegetables like Brocolli , Mushrooms, Cherry tomatoes etc
  • Black olives
  • 1/2 cup grated Mozarella Cheese

Since I do not have Pasta maker, I prepared everything by hand. πŸ™‚


Ravioli Dough

As per the culinary traditions of Italy, pasta is one of their sacred dishes and every italian family has it’s own way of preparing the same. However one rule which knits them together is the way Pasta is kneaded. A heap of the flour is made and then a hole. The eggs are always broken in that hole and then further ritual starts. Amazing. Isn’t it? πŸ™‚


Image courtesy: Chowhound.com


  • Mix all the ingredients of ravioli dough apart from water.
  • Try to knead a dough without using water, still if required use it spoon by spoon.
  • Knead the dough well for atleast 10 minutes. This helps in formation of gluten which further helps in preparing good pasta sheets.Your dough should be really elastic.
  • Once the dough is kneaded, keep it covered and leave for atleast 2 hours.
  • This will help in preparing a moist pasta dough and there will be a formation of gluten.
  • Do sprinkle some olive oil on the dough top so that it doesn’t get dry.
  • Cover with cling film and let it rest.


Spinach and Ricotta Stuffing

  • Put olive oil in a pan.
  • Add spinach and let it simmer on sim gas for 2 mins. Drain the extra water and spread it on a chopping board. Finely chop the cooked spinach and keep it aside.
  • Again add olive oil in the pan. Add Garlic paste.
  • Now add spinach and fry it. Add Ricotta Cheese and fry really well while adding salt and pepper.
  • You may also add finely chopped boiled mushrooms for extra flavors.
  • Spinach and Ricotta Stuffing is ready!



Once the dough is set, roll two thin sheets of the same. Please remember, it should be very very thin as once you will boil the ravioli, dough will thicken.

Arrange the stuffing at equal gaps on one sheet and then cover it with another.

Now, cut ravioli pieces using cookie cutter. You will get almost 16 pieces.

Now take each piece and press the corners with fork. This will help in moulding the stuffing perfectly into the base. It will also help in closing the corner perfectly so that the stuffing don’t loosen up and float in the water.

Now, boil water in a pan. Add the raviolis one by one smoothly.


Remember, raviolis are very very soft and they should be handled very carefully. When you will put them in pan, they will settle at the bottom. Once they will be cooked, they will start floating on the top. ( It will hardly get cooked in 4-5 mins). Pick them up one by one carefully and let them dry on a paper or plate.

Raviolis are ready!

Butter Pumpkin Sauce

  • Heat a pan and put diced pumpkins. Sprinkle 2 tbsp of water, salt and cover by lid. Let it simmer for 10 mins. Once done, drain it and let it cool. Churn it in the grinder to make pumpkin puree.
  • Now heat the pan again and add butter. Add ginger-garlic paste and fry it well.
  • Add pumpkin puree and all the spices. Fry it well on high for a minute.
  • Add cream and mozzarella cheese and mix well.
  • Add some milk if you want a runny consistency.
  • Butter Pumpkin sauce is ready!

Now, since all the major items are ready we have to start giving the final toss to the items together for that one heavenly dish. πŸ™‚


  • Again, heat the pan.
  • Pour olive oil.
  • Stir fry the vegetables. Add olives and toss it again.
  • Now pour butter pumpkin sauce and mix well.
  • Arrange the sauce with ravioli alternately in a baking dish.
  • Sprinkle the Mozzarella cheese.
  • Bake at 120 degrees for 10 mins.

Spinach Ricotta Ravioli with Butter Pumpkin Sauce is ready! πŸ™‚


Savor it with wine and a lovely cookbook by your side… πŸ™‚


Bon Apetit!

Photography credits: Abhishek AgrawalΒ πŸ™‚

I am sharing this post on Fiesta Friday.

Guys, do share your feedback on the recipe here in comments.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/



10 thoughts on “Spinach Ricotta Stuffed Ravioli in Cheesy Pumpkin Sauce

    1. Thanks for stopping by @chefjulianna.. It was pending since long as I was bit hesitant but yes tried my best… Now will keep on trying home made Pastas πŸ™‚ Any secret recipe you have? I love to explore authentic food stuff!!


    1. Thank you so much… πŸ™‚ Initially it looked little tough but ,trust me, with patience there is nothing to fear on.. It is worth trying.. And Pumpkin sauce was amazingly different.. πŸ™‚ Wish I could send some to you!!!!

      Liked by 1 person

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