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Enjoy the fall

Ravioli with pumpkin, an Italian-style autumn recipe. In this recipe the filling for the ravioli is made from pumpkin, pancetta, shallot and garlic. You prepare these ingredients in the oven and puree them later to the perfect filling. Complete this recipe with our truffle olive oil and hazelnuts for the ultimate autumn feeling.


1 pumpkin
100 g of pancetta
2 shallots
2 cloves of garlic
Al Tartufo olive oil
Freshly ground pepper
Sea salt
Olive oil Every Day
200g flour
3 eggs
50g butter
20 leaves of sage
20g hazelnuts


Remove the pumpkin from its orange jacket and remove all threads and seeds. Then cut the pumpkin into cubes of approximately 2 by 2 centimeters. Cut the shallot, garlic and pancetta into large pieces. Preheat the oven to 180 degrees. Then make the dough for the ravioli. Place the flour in a bowl and break 2 of the 3 eggs in it. Save the third egg to stick the ravioli closed. Also put a little olive oil and some sea salt in the bowl. Knead the dough in nicely elastic ravioli dough in 10 minutes. Wrap the dough in a piece of cling film and let it rest for at least 30 minutes in the refrigerator.

Get to work 

Put the pumpkin in a baking dish together with the shallot, onion and pancetta. Drizzle the contents of the baking dish with olive oil and grind fresh pepper. Put the dish in the oven for 40 minutes. Mix the ingredients halfway equally well. When the pumpkin is cooked, put the contents of the baking dish in a food processor until a nice sturdy pumpkin filling is created (also with the hand blender). You can finish the ravioli dough while cooking the pumpkin mix. Turn the dough through a pasta machine and make 2 wafer-thin pieces of pasta dough. The thinner the dough for the ravioli, the tastier it becomes. Then it's time to fill the ravioli with pumpkin.
Cut the dough into pieces, round, square, how you like it best. Place the filling on a piece of dough with a diameter of about 5 cm, a large teaspoon is just sufficient for this. Coat the dough around the pumpkin with the third beaten egg, this keeps the dough sticking better. Then place the second piece of dough on top and push the air out of the ravioli with your fingertips and press the ravioli firmly. Bring a pan of water to the boil. When the water boils, carefully add the ravioli to the pan. Because you have made the ravioli completely fresh, you will notice that the ravioli cooks super fast. Carefully remove the ravioli from the pan and serve the pumpkin ravioli immediately in a deep plate.

Finish the ravioli with our truffle olive oil and garnish with chopped hazelnuts.

"Ravioli di Zucca"!
Buon appetito!

Written by - Lonneke Mulder

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