Ravioli of fontina and pumpkin

Ravioli of fontina and pumpkin

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1kg pumpkin, (whole or a piece)
4 tablespoons olive oil, plus extra to serve
1 onion
1 garlic clove
pinch crushed dried chillies
good handful basil sprigs
200g fontina or taleggio cheese
75g parmesan cheese, plus extra to serve
pinch freshly grated nutmeg
1/2 quantity Fresh pasta
freshly ground black pepper
30g pumpkin seeds, to serve


  1. Heat the oven to 200°C. Peel the pumpkin and scoop out and discard the seeds. Cut into large chunks and toss in 2 tablespoons of the olive oil. Spread out in a roasting tin and bake for 30–40 minutes until soft and starting to brown.
  2. Meanwhile, halve, peel and finely chop the onion and peel and crush the garlic. Heat the remaining 2 tablespoons olive oil in a medium saucepan and add the onion. Sweat over a low heat until completely soft, then add the garlic and crushed chillies. Increase the heat and cook, stirring, for 1 minute.
  3. Add the pumpkin to the pan and cook until sizzling. Allow any juices to evaporate, then remove the pan from the heat and set aside to cool.
  4. Roughly chop enough basil leaves to give you 2 tablespoons. Cut the Fontina into small cubes, grate the Parmesan and add both cheeses to the cooled pumpkin mixture, with the chopped basil. Beat the ingredients together with a wooden spoon, breaking down the pumpkin. Season well with salt, pepper and nutmeg.
  5. Roll out the pasta and assemble the ravioli with the pumpkin mixture (see note). Transfer to a lightly floured tray to dry out for 15 minutes.
  6. Lightly toast the pumpkin seeds in a hot, dry pan, then tip onto a plate; set aside. Bring a large saucepan of water to a rolling boil. Salt generously, then add the ravioli and cook for 2–3 minutes, or until al dente. Test by cutting one in half.
  7. Drain well, toss in a little olive oil and divide between 6 plates. Serve sprinkled with the toasted pumpkin seeds and extra Parmesan, grated over the top.


  • Lay a rolled piece of pasta on the work surface. Spoon the filling at intervals along the length, leaving enough pasta around the filling to seal the top layer of pasta. Brush a little water around each spoonful of filling, then carefully lay a second rolled piece of pasta on top.

    Starting from the middle of the pasta, use the side of your forefingers to seal and shape the ravioli, before moving on to the next little mound of filling. Try to ensure that no air bubbles are left around the filling, within each ravioli.

    Once all the ravioli are sealed, cut them with a cutter for a clean finish. Using your fingertips, press out the pasta border around the filling to thin it out a little so the pasta cooks evenly; it may be necessary to re-cut the ravioli after this.
Leiths School of food and wine
cookery course
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