Tomme & Pumpkin Ravioli

Tomme & Pumpkin Ravioli

Tomme & Pumpkin Ravioli (Serves 2-3)

by Adithya Krishnamoorthy


  • 200g 00 Flour
  • 2 Large Eggs (or 3 medium Eggs)
  • 400g of Yellow Pumpkin, chopped
  • 2 medium Red Bell Peppers, sliced in half
  • Extra Virgin Olive Oil, to drizzle
  • 2 portions of Käse Ricotta cheese (about 1 heaped cup)
  • ¼ - ½ of Käse Tomme cheese (balance to taste)
  • Pinch of Nutmeg
  • Salt, to taste
  • Black Pepper, to taste
  • ½ cup salted Butter
  • 1½  teaspoons Capers, drained


  1. Preheat oven to 200°C.
  2. Drizzle and toss vegetables in olive oil, roast in oven for about 40 minutes, or until pumpkin is soft and peppers are charred.
  3. Place peppers in a ziplock bag, seal and allow to rest for 10 minutes.
  4. Peel peppers, and add alongside cooled pumpkin into a mixer, blend to a fine puree.
  5. Combine puree into Ricotta cheese and beat gently.
  6. Add in Tomme cheese, salt, pepper and nutmeg, fold gently.
  7. Set aside filling in fridge.

Prepare Pasta Dough

  1. Prepare a well of flour on a clean surface, crack in eggs and whisk gently.
  2. Knead to incorporate dry flour into the mixture once a paste has formed.
  3. Once a dough forms, continue kneading for 10 minutes.
  4. Wrap in plastic, or use a ziplock bag, and rest for 30 minutes.
  5. Sheet pasta using preferred method to form about ⅛ inch thick sheets, about 5 inches wide, dust surface well with flour.
  6. Form ravioli by placing a tablespoon of filling at intervals on the sheets, cover with a second sheet and cut, using a cookie cutter or ravioli stamp.
  7. Set aside on a floured plate.

Prepare Sauce

  1. Melt butter in pan, heat til bubbles form.
  2. Watch the butter for signs of browning, stirring occasionally.
  3. Butter should start to brown and a nutty smell will arise.
  4. Add in capers, butter will splutter so take precautions.
  5. Stir and turn of heat.

Finishing the Dish

  1. Boil pasta in well salted boiling water until ravioli starts to float to the surface, cook for an additional 5 minutes from this point.
  2. Transfer ravioli into pan with sauce using a spider colander, allowing any pasta water to emulsify in the sauce.
  3. Serve immediately while hot.

Cooking with Käse recipes - Tomme & Pumpkin ravioli

Käse Ricotta cheese


Käse Tomme cheese


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