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Sweet Pumpkin Ravioli
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CookpadCookpad
Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Ravioli dolci alla zucca
A picture of Sweet Pumpkin Ravioli.

Sweet Pumpkin Ravioli

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...
Well, I thought about it and came up with this variation...
Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...
The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...
A dessert you absolutely have to try!!

Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...
Well, I thought about it and came up with this variation...
Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...
The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...
A dessert you absolutely have to try!!

Read more

Sweet Pumpkin Ravioli

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...
Well, I thought about it and came up with this variation...
Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...
The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...
A dessert you absolutely have to try!!

Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...
Well, I thought about it and came up with this variation...
Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...
The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...
A dessert you absolutely have to try!!

Read more
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Ingredients

Serves 4 servings
  1. 1 1/4 cupsall-purpose flour (about 150 grams)
  2. 1/3 cupchestnut flour (about 50 grams)
  3. 2eggs
  4. 1 1/4 cupscooked pumpkin puree (about 250 grams)
  5. 1/3 cupfresh goat cheese (about 80 grams)
  6. 1/3 cupcrumbled amaretti cookies (about 50 grams)
  7. 2 1/2 cupscooked chestnut puree (about 400 grams)
  8. 1/3 cuphoney (about 120 grams)
  9. a fewroasted chestnuts
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Steps

  1. 1

    First, prepare the chestnut puree. Remove the outer shell from the chestnuts, place them in a saucepan with cold water, bring to a boil, and cook for about 40 minutes. Check that they are fully cooked, then drain and mash them into a puree using a potato masher.

    A picture of step 1 of Sweet Pumpkin Ravioli.
    A picture of step 1 of Sweet Pumpkin Ravioli.
    A picture of step 1 of Sweet Pumpkin Ravioli.
  2. 2

    Next, prepare the pumpkin. Remove the skin and cut into slices about 1/2 inch thick. Bake at 350°F (180°C) for about 30 minutes. Let cool slightly, then mash into a puree with a potato masher.

    A picture of step 2 of Sweet Pumpkin Ravioli.
    A picture of step 2 of Sweet Pumpkin Ravioli.
  3. 3

    Make the pasta dough by mixing the two flours on a work surface. Form a well in the center and add the eggs. Mix first with a fork, then knead by hand until you have a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for about 30 minutes.

    A picture of step 3 of Sweet Pumpkin Ravioli.
    A picture of step 3 of Sweet Pumpkin Ravioli.
    A picture of step 3 of Sweet Pumpkin Ravioli.
  4. 4

    Prepare the filling by finely chopping the amaretti cookies. Add the amaretti and goat cheese to the pumpkin puree and mix well until fully combined.

    A picture of step 4 of Sweet Pumpkin Ravioli.
    A picture of step 4 of Sweet Pumpkin Ravioli.
    A picture of step 4 of Sweet Pumpkin Ravioli.
  5. 5

    For the compote, place the chestnut puree in a saucepan, add about 1/2 cup honey (100 grams), and 1/4 cup water. Stir and bring to a boil. Once boiling, let it cook for a few minutes to thicken, then set aside to cool.

    A picture of step 5 of Sweet Pumpkin Ravioli.
    A picture of step 5 of Sweet Pumpkin Ravioli.
    A picture of step 5 of Sweet Pumpkin Ravioli.
  6. 6

    Roll out the pasta very thin. Cut out circles about 2 1/2 to 2 3/4 inches (6-7 cm) in diameter. Place a teaspoon of filling on half of the circles, then top each with another circle and seal the edges well with a fork. Place the ravioli on a tray lined with parchment paper and dusted with flour.

    A picture of step 6 of Sweet Pumpkin Ravioli.
    A picture of step 6 of Sweet Pumpkin Ravioli.
    A picture of step 6 of Sweet Pumpkin Ravioli.
  7. 7

    Heat a skillet with vegetable oil over medium heat. Once hot, fry the ravioli for just a few minutes, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

    A picture of step 7 of Sweet Pumpkin Ravioli.
    A picture of step 7 of Sweet Pumpkin Ravioli.
  8. 8

    To serve, plate the ravioli with spoonfuls of chestnut compote, drizzle with honey, and add pieces of roasted chestnuts on top!

    A picture of step 8 of Sweet Pumpkin Ravioli.
  9. 9

    Enjoy! This dessert, created by chance, has become my wife's favorite!

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on June 22, 2025 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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