Pumpkin and Spinach Ravioli

Making your own pasta or ravioli. It can be a rather daunting thought and probably the main reason why so many people opt for the store-bought version, that and practicality. Let’s leave practicality aside for now and just focus on why making your food from scratch will always be a hundred times better then buying it from the store. Now matter how organic and high quality the ingredients of the bought items are, it will never come close to anything you make with your own hands. The satisfaction and the pride you experience from making something like ravioli from scratch is unbeatable, and you are definitely able to taste that in the food.

The other thing is absolute control over the ingredients you add, there are only very few ready made foods with the ideal natural and healthy ingredients. For many people they are hard to find and expensive, making it yourself eliminates that. The only thing you need is time and a tiny bit of skill. But skill, especially when it comes to cooking is mostly a matter of believing in yourself and following a good step by step recipe.

These ravioli, to me, are the perfect Fall and Winter comfort food. The hokkaido pumpkin and spinach filling is just strong enough in taste to go perfectly with the wholewheat pasta dough and subtle enough to not be overpowering. The added ginger and lemon juice just goes perfectly with that.

You can make them fresh or in big batches and freeze them, to have them ready whenever those pasta cravings kick in.

Serves 3-4 people.


For the dough:

  • 1 1/2 cups or 235g of wholewheat flour + some extra
  • 1 cup or 140g of cornflour or polenta
  • 1 tbsp olive oil
  • 3/4 cups of water
  • 1 tsp salt

for the filling:

  • 3 cups or 430g of hokkaido pumpkin
  • 1 cup or 150g of cashews
  • 1 cup or 240g of thawed frozen spinach
  • 1 tbso pf lemon juice
  • 2 cm of grated fresh ginger
  • 1-2 cloves of garlic
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp of mustard powder
  • a pinch of nutmeg
  • salt & pepper to taste.


  1. In a large bowl add the dry ingredients for the dough and mix well. Pour in the water and the olive oil and mix. Once the dough starts coming together a little put it on a flour surface and start kneading for about 10 minutes. Add more flour in necessary.
  2. After they dough is smooth and elastic place it back into the bowl cover with with a kitchen towel and let it rest in the fridge for about 1 hour.
  3. While the dough is resting cut the pumpkin into small cubes and cook a steamer for 15 mins, or bake in the oven at 220c for the same amount of time.
  4. Let the pumpkin cool down a little then place in a food processor or blender. Add in the remaining ingredients for the filling except for the spinach and blend until everything is completely smooth. Now transfer into a bowl and mix in the thawed spinach using a fork.
  5. Once the dough is done resting, cover a clean surface with a generous amount of flour. Divide the dough into 2 half. Take the first half and roll it out as thinly as possible. Make sure the dough doesn’t stick to the surface by picking it up while rolling and adding more flour if necessary. Try to roll it out almost paper thin.
  6. Now cut out the individual raviolis using either a ravioli cutter or a round or square cookie cutter, the shape doesn’t really matter. If you have neither of the two at home you can even use the top of a large drinking glas.
  7. Place about 3/4 of a tsp of filling on one side of the ravioli and put the second half on top, then seal the ends by pressing them together with your fingers. If they don’t hold together, which happens sometimes if there is to much flour, just use some water to help them stick. Repeat until you have finish with all of the dough and filling.
  8. Bring a large pot of salt water to a boil and drop the ravioli inside, I managed to do about 10 at a time. Now wait until they start floating on the surface of the boiling, remove them and place on a pice of kitchen paper.
  9. You can now either eat them right away with some olive oil, fresh parsley and a sprinkle of nutritional yeast (or vegan cheese) or freeze them for another time.

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