Recipe: Pumpkin Ravioli with Bolognese Sauce



Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins




Pumpkin Cappellacci (or Tortelli) with Bolognese Sauce is part of the culinary tradition of Ferrara in the Emilia Romagna Region. This recipe can be traced back to the 16th century when the much-loved egg pasta squares of Duke Alfonso II d’Este, have always been a dispute between the city of Ferrara and the city of Mantua for its filling. As a matter of fact, the filling ingredients change radically depending on the area, but the sweet taste of the pumpkin baked in the oven – which makes them so special, remains the same.

Our recipe follows one of the traditional recipes. We use sweet Delica pumpkins grown by our pumpkin farmer Armando in Italy. We gently bake it and then blend it with a specially selected Italian ricotta so that the filling becomes creamier and smoother.  Finally, we add a touch of nutmeg and parmesan cheese to enrich the flavour.

In this classic dish, we suggest our signature Pumpkin Ravioli in a “Ferrarese” way, which is combined with our homemade Bolognese sauce and slowly cooked for hours. We also suggest finishing the dish with a generous sprinkle of Parmesan Cheese.


250 g La Tua Pasta Ravioli Pumpkin
270 g Bolognese Sauce
30 g Parmigiano Reggiano

Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.


In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

Bring the water to a gentle boil and put in the Ravioli.

Cook for 3 – 4 and a half minutes depending on preference.

Gently heat the Bolognese sauce in a frying pan without burning and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the Bolognese sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

Gently coat the ravioli with the sauce, plate and garnish with Parmesan.

Buon Appetito!

View Our Other Pasta Recipes

Truffle Maccheroni & Cheese

Recipe: Truffle Mac & Cheese

Although many think that Mac & Cheese originated in the US, there is no doubt this delicious recipe was invented in Italy in the late

Recipe: Tortellini Modenesi in Brodo

A beloved recipe originating from Emilia-Romagna, this dish is everything you want: warming, flavourful, restorative and delectable – and also super easy to make. An

ENJOY 10% OFF YOUR FIRST ORDERSign up and get this exclusive new customer discount and more.

* indicates required

By entering your email you agree to our Terms & Conditions + Privacy Policy, including receipt of emails and promotions. You can Unsubscribe at any time, but why would you? You’ll be the first to know about anything new and exciting.