Pumpkin Ravioli with Nutmeg Butter

Serves 1-2

Delica pumpkin is a classic Italian flavour.  All of our pumpkins are grown by Armando, our pumpkin farmer, in the Veneto region of Italy.  La Tua Pasta has been working closely with Armando for over 15 years.  We gently bake the Delica pumpkins with spices and blend them with a specially selected ricotta for this recipe, paired with the subtle yet flavoursome Nutmeg Butter.

This dish is practically Autumn on a plate. Don’t be fooled by the simplicity of this meal — the sweet and savoury flavours of our Pumpkin Ravioli and Nutmeg Butter sauce are ideal for all occasions.


Product Quantity

Pumpkin & Ricotta Ravioli


Nutmeg Butter (30g)


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

SKU Z-RA-Pumpkin-Nutmeg-B Categories: , Tags: , , , , , , ,
About Pumpkin Ravioli with Nutmeg Butter

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. Boil the Ravioli in a saucepan filled with 2.5 litres of salted boiling water for 4-5 minutes.
  2. While the pasta is cooking, place the Nutmeg Butter in a frying pan and slowly melt it on low heat.
  3. Add 3 tablespoons of starchy pasta water to the Butter and mix to create a silky sauce.
  4. Drain the pasta and add it to the Nutmeg Butter sauce, stirring gently.
  5. Take the pan off the heat and add a generous sprinkle of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons more pasta water and gently toss.
  6. Garnish with another sprinkle of Parmigiano Reggiano and serve.

Buon Appetito!

Pumpkin Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%)): Pumpkin (54%)), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt,, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.

Nutmeg Butter: Unsalted butter (98%) (Milk), Nutmeg (2%).

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 858 3043 1633
Energy (Kcal)/100g 204 740 392
Fat/100g 5.9 813 28
Of which Saturated/100g 2.9 51.6 19
Carbohydrate/100g 26.6 1.2 0
Of which Sugar/100g 1.5 0.6 0
Protein/100g 10.6 0.7 33
Salt/100g 0.9 0.1 1.6

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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