Pumpkin Egg Ravioli

Flickr/Renée S.


  • baby pumpkins
  • 1 1/2 Cup  minced shallots, about 3 shallots
  • 8 Tablespoons  butter
  • 1 Tablespoon  sage
  •   Juice from 1 orange
  •   Zest from 1/2 an orange
  •  Pinch of  nutmeg
  • 4 Tablespoons  cream cheese
  • 2 Tablespoons  chopped chives
  • box fresh pasta sheets, cut into eight 4-inch circles
  • egg yolks
  •   Egg wash
  • clove garlic, minced
  • 1/2 Cup  pecans
  • 20  baby shrimp
  •   Juice from 1 1/2 lemons
  •   Parmesan cheese, for garnish

I love when pumpkins are in season because this is my all-time favorite ravioli dish to make. The orange juice and zest gives a nice tang to the filling, and the shrimp make the perfect addition with the rich brown butter sauce and crunchy pecans. 


Remove the stems and cut the pumpkins in half. Remove the seeds and roughly chop pumpkins. In a large sauté pan, sautee 1 cup of the shallots with 8 tablespoons of the butter until translucent. Add in the chopped up pumpkin. Add the sage and nutmeg, then add the orange juice and zest. 

Keep over medium heat and place a lid over the pan and let thicken until the consistency becomes nice and soft and is reduced to about 2 cups.

Pour the pulp into a food processor and purée until smooth. Transfer into a large bowl and allow to cool. Once it is cool, fold in about 4 tablespoons of cream cheese. Mix in the chopped chives. 

Put the pumpkin filling into a pastry bag. With the bottom square of ravioli, pipe the filling along the outskirts of the square. Place an egg yolk in the middle of the ravioli. Top with another circle of ravioli and egg wash the sides. Repeat for the remaining 3 raviolis.

Boil each ravioli for 3 to 4 minutes or until the yolk is just slightly runny and the pasta is al dente.

Heat up a sauté pan with 6 tablespoons of the butter and let bubble. Add the chopped pecans and continue to brown the butter. Just before the butter is brown, add the shrimp and lemon juice to stop the browning. Season with salt and pepper and continue stirring until the shrimp are cooked.

Remove from the heat and pour over each ravioli (one per plate).

Garnish with fresh Parmesan.


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Calories per serving:

547 calories

Dietary restrictions:

High Fiber, Low Sodium

Daily value:



  • Fat 160g 247%
  • Carbs 186g 62%
  • Saturated 76g 382%
  • Fiber 51g 205%
  • Trans 4g
  • Sugars 83g
  • Monounsaturated 54g
  • Polyunsaturated 17g
  • Protein 36g 72%
  • Cholesterol 511mg 170%
  • Sodium 319mg 13%
  • Calcium 668mg 67%
  • Magnesium 408mg 102%
  • Potassium 3,875mg 111%
  • Iron 21mg 116%
  • Zinc 7mg 44%
  • Phosphorus 895mg 128%
  • Vitamin A 8,734µg 970%
  • Vitamin C 259mg 431%
  • Thiamin (B1) 1mg 84%
  • Riboflavin (B2) 1mg 65%
  • Niacin (B3) 7mg 34%
  • Vitamin B6 2mg 96%
  • Folic Acid (B9) 393µg 98%
  • Vitamin B12 1µg 12%
  • Vitamin D 3µg 1%
  • Vitamin E 15mg 76%
  • Vitamin K 218µg 272%
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