Gluten-free Pumpkin Raviolis

Gluten-free Pumpkin Ravioli

Autumn is pumpkin season! What I love most in autumn is the variety of pumpkins. For my kitchen I prefer to use the Hokkaido pumpkin. The Hokkaido is a pumpkin that originally comes from Japan. The most popular type of pumpkin is the “Uchiki kuri”, which is now available in almost every supermarket. The special one: The Hokkaido pumpkin is incredibly versatile and very easy to prepare. Because of its thin skin, it doesn’t have to be peeled and can be eaten. Because of its thin shell, it doesn’t even have to be peeled. In taste the Hokkaido pumpkin has a mild and nutty aroma and fits perfectly as a pumpkin soup, cake, risotto. I used the Hokkaido as a base for my ravioli filling. I also used a little pumpkin in my gluten-free pasta dough for an even more intense pumpkin taste.

Gluten-free Pumpkin Ravioli

Prep Time 40 minutes
Cook Time 10 minutes
Resting Dough 20 minutes
Total Time 50 minutes
Servings 4 Persons
Author Gloria Corazon Sommer


  • 60 gr. Tapioka Flour
  • 30 gr. Buckwheat Flour
  • 80 gr. Potato Flour
  • 50 gr. Rice Flour
  • 25 gr. Ground psyllium seed husks
  • 1 Tsp. Salt
  • 4 Pcs. Eggs
  • 4 Tbsp. Olive oil
  • 1 Small Hokkaido Pumpkin
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 100 gr. Mascarpone Cream
  • 50 gr. Cream Cheese
  • 2 Tbsp. Rice Flour
  • 3-4 Tbsp. Pumpkin Puree


Hokkaido Filling

  1. Wash and halve the pumpkin. Remove the flesh and seeds with a big spoon and cut the pumpkin into small pieces.

  2. Then cook in salted water for 15-20 minutes and allow to cool.

  3. Puree the pumpkin pieces and then fold in the mascarpone cream and cream cheese. Season with salt and pepper and set aside. Put 3-5 Tbsp. of the pumpkin puree aside for the dough.

Gluten-free Pasta dough

  1. Put all the flours, salt, pumpkin puree and the ground psyllium husks in a bowl and mix them together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.

  2. Now knead with your hands to a smooth dough. If the dough is too dry, add a little water. If the dough is too wet, add more rice flour. 

  3. Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.

  4. Now cut the dough into small portions and roll out thinly with a rolling pin to about 2-3 mm. Now cover one lid with the pumpkin filling and close with the other ravioli lid. Make sure that there is no air in the ravioli, otherwise they will burst in the water.

  5.  Once all the ravioli are ready, cook in boiling salted water for 4-5 minutes until al dente.

Enjoy it & I’m looking forward to your comments about my gluten-free pumpkin raviolis and let me know how your version of this recipe turned out!

♡ Gloria Corazon Sommer

P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!


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