Pumpkin Ravioli

Pumpkin Ravioli


  • 1/2 cup canned organic pumpkin
  • 3 tablespoons grated Parmesan cheese
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon dried thyme
  • 1 box Cappello’s Lasagna Sheets, thawed if frozen
  • 1 teaspoon salt
  • 1/4 cup chicken bone broth
  • 1 tablespoon ghee
  • 2 tablespoons chopped pecans
  • Optional: fresh sage, microgreens


  • In a medium bowl, combine pumpkin, Parmesan, salt, pepper, turmeric, and thyme. Stir well
  • Cut each lasagna sheet into three equal squares and brush with water to dampen.
  • Spoon 2 teaspoons of the pumpkin mixture into center of half of the lasagna sheet squares. Top with a second square and press down gently on edges to seal. Use a 3-inch ravioli stamp to cut and seal ravioli, or alternatively, use a fork to crimp the edges of each ravioli.
  • Place ravioli into a large saucepan of boiling, salted water, and cook 2 minutes. Drain and set aside.
  • Place bone broth and ghee in small skillet. Bring to a boil. Add pecans then ravioli, tossing to coat. Garnish with fresh sage leaves and microgreens, as desired.

Additional Info

  • Yield: 7-8 Ravioli
  • Prep time: 5 minutes
  • Total time: 35 minutes