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::: Sausage & Pumpkin Ravioli :::

It's pumpkin o'clock! It's pumpkin pumpkin pumpkin wherever you look! So I'm gonna share with you a delicious recipe my mum makes which I absolutely love!


  • 700g roasted pumpkin
  • 2 Maltese sausages (or Italian sausages)
  • 2 garlic cloves
  • 1 tbsp red wine
  • Nutmeg
  • 2 tbsps Parmesan or Pecorina cheese
  • 1 cup fresh breadcrumbs
  • 1 egg
  • Olive oil


  • 350g plain flour
  • 3 eggs
  • 1 tbsp olive oil

Start by preparing the pastry. Combine the flour, eggs and olive oil in a food processor and process until a ball is formed. Cover with a cling film and put in the fridge for 1 hour. 

Remove the outer skin of the sausages and chop. Heat some olive oil and fry the garlic gently for a few seconds. Add the sausage and cook for a few minutes, stirring to crumble the sausage. Add the pumpkin, nutmeg and red wine and let to simmer until wine has evaporated and turn off the heat. 

After it has cooled down a little add the Parmesan cheese and the egg and mix well. Add enough breadcrumbs to thicken the filling.

Roll out the pastry very thinly on a floured surface. Cut out circles or squares and place a small teaspoonful of filling in the centre. Moisten edges with water and seal close.

Boil for around 3 minutes and serve with olive oil which has been warmed with fresh sage leaves and a sprinkle of Parmesan cheese and fresh ground pepper.

Suggestion: These ravioli can be frozen for future use.

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