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Ravioli with pumpkin, cave-aged cheese and apaki

Course: Main Course
Cuisine: Italian
Keyword: ravioli
Servings: 4


  • pasta machine


For the pasta dough

  • 2 1/4 cups 00 flour
  • 1 cup 1 cup fine semolina
  • 4 large eggs
  • water

For the filling

  • 500 gr pumpkin puree , a pumpkin of 1 kg
  • 50 gr cave-aged cheese , you can use kefalotyri or graviera
  • 70 gr apaki, finely chopped
  • 4-5 sage leaves
  • freshly ground pepper
  • salt

For the sauce

  • 8 tbsp butter
  • 120 gr apaki, chopped into cubes
  • 10 sage leaves
  • freshly ground pepper
  • 3 tbsp pasta water


For making the filling

  • To make the pumpkin puree, preheat the oven to 200 * C. Cut the pumpkin in half and remove the seeds and fibers with a spoon.
  • In a pan, put the two pieces of pumpkin on the grill for about 30-45 minutes. Before removing it from the oven with the help of a fork make sure it is soft.
  • Remove the pumpkin from the oven and allow them to cool. After cooling, blend the pumpkin flesh with a blender in order to make the puree.
  • In a large bowl, pour the pumpkin puree and add the grated cheese and chopped apaki. Then add the chopped sage and freshly ground pepper. Stir well and leave in the refrigerator.

For the pasta

  • Using mixer: Combine 00 flour and semolina in the bowl of a stand mixer fitted. Add the egg mixture and knead on low speed for 3-4 minutes or until the dough, while it might appear crumbly, will stick together when squeezed. If your dough seems dry, add a teaspoon or two of water until dough just comes together. Remember that the dough at the end should be smooth and relatively elastic. In order to test the dough, press it with your finger, if it bounces back it is ok.

    By hand: On a large plate or on the kitchen counter, mix the flour with the semolina. Create a lamb in the middle and add the eggs. With the help of a fork, slowly mix the eggs into the flour. When a paste is created use your hands and knead until you end up with an elastic dough. It will take about 15 minutes. In order to test the dough, press it with your finger, if it bounces back it is ok.

    Wrap the dough and allow to rest at cool room temperature for an hour, or in the fridge for longer. If you rest your dough in the fridge allow it to come to room temperature before rolling, it will need around 30 minutes.
  • Cut the dough into 4 equal pieces and let’s start its transformation, by using a pasta cutter or a sharp knife.

    By using your hands, press and flatten one piece of dough in order to be able to come through the rollers. Dust the rollers with some flour and feed the dough through the rollers. After rolling dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.
  • Add a teaspoon on top of each sheet, leaving a distance around 3-4cm and cut into even pieces. Wrap each ravioli, sticking together the edges. If you find it hard to seal them use some drops of water. This way the dough will stick. Press with your fingers to thin the surface of the two sheets, until they are as thin as the sole of the ravioli. This will help ravioli to boil evenly. Be careful not to trap air in the ravioli. If there is air press from the folded point outward to remove excess air.

Towards the end

  • In a pot boil water while preparing the sauce. When the water starts to boil, carefully add the ravioli and cook for about 3-4 minutes.
  • Chop apaki into cubes and melt butter in a large frying pan over medium heat. After the first 5 minutes add the apaki and the leaves of sage.
  • Stir for 2 minutes and then add 3 tablespoons of boiling water to the pan.
  • Remove the pan from the heat. Add the boiled ravioli directly from the pot in the pan.
  • Add freshly grounded pepper and extra cheese. Carefully mix with a wooden spatula.