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Recipe Category: Main Courses » Entrees

Pumpkin Ravioli Pillows with Brown Butter and Pistachios

Plump home made ravioli filled with sweet pumpkin and ricotta and served with a fragrant brown butter and bright sprinkling of pistachios. Find accompanying Home Made Pasta recipe here.

Serves: 6 as an entree, 4 as a main course
Preparation Time: 40 minutes
Cooking time: 20 minutes
  • 2 cups grated pumpkin
  • 250g full fat ricotta cheese
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon sea salt
  • 250g fresh lasagne sheets*
  • 200g butter
  • 2 tablespoons fresh thyme sprigs or sage leaves
  • 1/4 cup shelled pistachios, chopped
  • freshly ground black pepper, to taste

Combine the pumpkin, ricotta, egg, Parmesan and salt together. Spoon tablespoonsful of pumpkin filling along the centre of one lasagne sheet at 10cm intervals. Brush around the edges and in between the filling with water. Place a second lasagne sheet on top and press together firmly along the lines to seal the layers. Repeat with remaining filling and lasagne sheets. Cut into rectangles using a floured knife or pastry wheel. Place on a floured tray until ready to cook (up to 1 hour or freeze for later use). Boil the ravioli pillows in a large pot of salted water for 10-15 minutes. Drain and keep warm while making sauce. Melt the butter and thyme in a saucepan and heat, swirling, until the butter just turns a golden nut brown colour. Pour over ravioli and serve sprinkled with pistachios and pepper.


*See Herb Pressed Lasagne Sheets recipe here:



- Finish with a sprinkle of crumbled blue cheese
- Substitute pistachios with toasted pine nuts, hazelnuts or walnuts
- Substitute pumpkin with sweet potato or zucchini or sautéed spinach
- Add a sprinkle of crisp pancetta or prosciutto

Recipe Type: Pasta

Author: Naomi Crisante
Date Created: 11/01/2020