photo: Ravioli with Pumpkin and Peas in Tomato Sauce

Ravioli with Pumpkin and Peas in Tomato Sauce

Speaking about Italian cuisine and pasta in particular, you cannot fail to mention ravioli. Ravioli is a square ravioli from pasta are very similar to Russian dumplings with different fillings (either very finely ground or cut into small pieces). Their name translates as "small turnip". If meat ravioli are more suitable for winter, ravioli with vegetables, berries and fruits are beautiful in the summer. And it is not so difficult to cook them as it seems. I already told you how to make dough for ravioli.


  • Pumpkin
    200 g
  • Onion
    1 pcs
  • Peas
    50 g
  • Dough for pasta
    300 g
  • Tomato
    1 pcs


  • 1. Let's first prepare the filling. Clean the pumpkin, take out the seeds with a spoon and cut it into cubes. The size here is completely irrelevant, but the smaller the pieces, the faster the filling will be prepared. Finely cut the onions.
  • 2. In the saucepan fry the onions until transparent, add pumpkin and peas (frozen or fresh). Fry until the pumpkin is ready. It should knead well with a fork. Use a submerged blender or fork to rub everything until uniform.
  • 3. While the filling is cooling down, prepare the dough. Here everything is very simple – take small pieces of dough and roll out one by one changing the direction and turning the sheet. It means, held a rolling pin from one side, turn the sheet to the other side and 90 degrees and repeat the same thing. So you get a square shape. The thickness of the sheet is 2-3 mm, not thicker! Cut extra pieces with a knife or special device for dough. You need to get sheets with a height of 8-9 cm.
  • 4. When the sheet is ready, lubricate one edge with water, this will help to paste together the dough. Spread the filling (about a teaspoonful) at a distance of two fingers closer to the wet edge. Cover the top with a sheet. Further it is very important to release all possible air. To do this, first glue the side seams, slightly squeezing the air to the edge, and then the front, pressing fingers from the filling to the edge.
  • 5. Surpluses are also pruned. Not only the taste is important, but also the appearance of the dish. So cut the excess pieces with a special knife. If you do not have it, cut them off with the usual one, and then press the edges with a fork to get a characteristic pattern.
  • 6. Give the ravioli a little rest, 5 minutes. If you plan to freeze them, then fold them carefully into a bag and put them into the freezer. But we will cook them right now. To do this, put salted water on the stove and cook ravioli for 3-5 minutes until the dough is ready. It all depends on thickness of the dough you made.
  • 7. The sauce is simple. Melt the butter, fry the finely chopped tomatoes and then add the ready ravioli. Two or three minutes and everything is ready. The oil will give a greater creaminess to taste and the ravioli will beautifully shine. Tomatoes, however, will slightly off the sweet taste of pumpkin with their sourness.
  • 8. Whoever whatever says, but ravioli – are not dumplings and not vareniki. Absolutely different taste, other fillings, different philosophy. Try it!