A while ago I posted the recipe for our homemade Thermomix pasta dough. Well! This Thermomix Pumpkin Ravioli uses that super easy dough recipe… but with the yummiest filling inside!

This recipe is perfect for the whole family. This time I made a creamy sun-dried tomato sauce with crispy prosciutto to go with the ravioli, but you can use absolutely any pasta sauce you like. Creamy, tomato-based… anything!

After I cooked the Thermomix Pumpkin Ravioli, I set a few pieces aside (without any sauce) and pureed them in the Thermomix for my 6 month old. He LOVED it!!!

You can also freeze any of the uncooked ravioli squares – perfect for a quick and easy weeknight dinner. Simply pop them into an airtight container and freeze for up to 3 months. You can, of course, freeze the cooked ravioli as well, but I find that freezing the uncooked ravioli is best as it’s nice and fresh when you decide to cook it.
What are your favourite ravioli fillings"

Thermomix Pumpkin Ravioli   Print Prep time 20 mins Cook time 35 mins Total time 55 mins   Serves: 6 Ingredients For the filling: 500g butternut pumpkin 2 tbs olive oil salt and pepper, to taste 60g parmesan cheese 1 clove garlic, crushed 60g ricotta cheese 60g breadcrumbs 1 egg, beaten For the dough: 500g plain flour 2 tbs olive oil 4 eggs 50g cold water pinch sea salt Instructions To make the pumpkin filling, preheat oven to 200 degrees celsius (fan-forced). Chop pumpk...