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Filled Pumpkin Pasta with Kale Pesto



(Serves 4 (as a starter))

For the pasta

For the filling

  • 300g cooked pumpkin
  • 2 tbsp olive oil
  • A handful of grated parmesan
  • 2 tsp finely chopped sage
  • salt and pepper

For the pesto

  • 75g kale leaves
  • a handful of parsley leaves
  • 75g parmesan, grated
  • 75g pine nuts, toasted
  • 2 cloves garlic
  • Juice of 1 lemon
  • 200ml olive oil
  • salt and pepper

To serve

  • Shavings of parmesan
  • Rocket Leaves
  • Extra virgin olive oil

Pasta making making is a great skill to have up your sleeve, being much simpler than you might think to make and one that will really impress family and friends. In this recipe we make triangular shaped pockets of ravioli, but the same pasta dough and filling can be used to make any shape you like.

Join us for our next Pasta Masterclass and learn the art of creating fresh pasta dishes from scratch.



Combine the egg yolks with a few drops of olive oil and the salt in a mixing bowl. Add the flour and bring together with a spoon until you have a mixture which resembles overcooked scrambled egg.

Tip the mixture onto a clean surface and knead until you create a smooth, stretchy dough with a slight shine. Wrap in cling film and chill for 30 minutes.

To make the filling, simply place the cooked pumpkin in the bowl of a food processor with the parmesan, olive oil and sage. Season with salt and pepper and pulse until smooth. Taste to check the seasoning, adding more salt and pepper or lemon juice if needed.

For the pesto, remove any tough stalks from the kale and discard. Place all of the ingredients in a food processor or blender and whizz to a rough paste. Taste to check the seasoning, adding a little more oil if the pesto is too thick.

Remove the pasta dough from the fridge and using a pasta machine, roll the dough once through the widest setting. Fold the dough in half, turn by 90 degrees and pass through the machine once more. Repeat 12 times, dusting with flour when needed.

Then, adjust the machine to the next thinnest setting and pass the dough through twice, without folding. Adjust the rollers to the next setting and repeat. Continue doing this, moving through the settings until the pasta is about 1mm thick.

Lay the pasta sheet flat and cut into squares. Place a heaped teaspoon of filling in the centre of each square.  Lightly brush the edges of each square with water and fold the square diagonally to form a triangular parcel, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and seal the edges. Repeat until you have 12 parcels, 3 per portion.

Bring a pan of salted water to the boil and add the ravioli. Cook for 2-3 minutes until the pasta is al dente. Drain, toss in olive oil and then serve drizzled with the kale pesto and topped with parmesan shavings, rocket leaves and extra virgin olive oil.



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