An unusual fusion of south-western and oriental cuisine

pumpkin ravioli cream sauce recipe

Originally pumpkin ravioli is a South-Western American preparation. But this is the same dish prepared in an oriental style. Very unique, healthy and tasty, this preparation is a favourite for many people. Try this out and win the accolades of your family




Flour 3 cups
Eggs 5 no
Pumpkin 1 kg
Onions 100 gm
Butter 100 gm
Kasuri methi 10 gm
Fresh cream 100 ml
White sauce 1 litre
White wine 50 ml
Tomato 1no
Capsicum 1 no
Salt To taste
Pepper To taste
Bay leaf 1 no
Olive oil 1 tbsp


  • Knead dough with flour, eggs and oil. Cover it and keep it aside for 30 minutes.
  • Cut pumpkin into small pieces. Chop onion, tomato and capsicum into small pieces.
  • In a non-stick pan, sauté pumpkin with butter, chopped onion, kasuri methi, salt and pepper. Make a paste of all these sauted ingredients.
  • Put the entire paste in the pan, add cream and bay leaf. Keep stirring till it thickens. Discord the bay leaf. This is the filling for our ravioli.
  • Divide the dough (from step 1) into small portions. Make each portion into a round ‘envelope’ and stuff it with pumpkin paste.
  • Blanch these ‘filled envelopes’ in hot water.
  • In a saucepan, put some butter; add chopped onion, kasuri methi, chopped tomato and capsicum. Add wine, then white sauce and cream.
  • Add the raviolis and seasoning. Serve hot.

Nutrient Value

Amount Per Serving

Serving – 1

Calories 3,854.3
Total Fat 133.9 g
Saturated Fat 29.5 g
Polyunsaturated Fat 22.5 g
Monounsaturated Fat 52.2 g
Cholesterol 983.0 mg
Sodium 6,398.3 mg
Potassium 4,611.3 mg
Total Carbohydrate 518.6 g
Dietary Fiber 39.0 g
Sugars 12.7 g
Protein 130.8 g