How to Make Pumpkin Ravioli | Easy Fresh Pasta with Japanese Kabocha Squash

In this recipe I’ll show you how to turn a kabocha or Japanese pumpkin into ravioli. I make this dish every year in November as my way of celebrating Thanksgiving from Japan. Learn the basic dough recipe and how to easily puree kabocha into a smooth, creamy filling. To finish we will make a quick butter and sage sauce.

Links to order speciality ingredients online are provided below.

Ingredients for 3-4 servings:

For the dough:
300g of flour
3 eggs

For the kabocha
½ of a kabocha squash, cut and peeled
2 tbsp of butter
1 tsp of nutmeg
100 ml of cream
1 egg
Salt & pepper

For the sauce:
4 tbsp of butter
10 leaves of sage, chopped

Below are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.

*Links for speciality ingredients:
Nutmeg: https://amzn.to/2X1VEwm

Filmed with:
GoPro Hero 8 Black: https://amzn.to/3rMuZ4P
Nikon D5300: https://amzn.to/388CXNJ
Nikkor 18-140: https://amzn.to/2X58p9o
Nikkor 35 f1.8: https://amzn.to/3hAVaXx
Nikkor 50 f1.8: https://amzn.to/3hG80Uu
Wireless Go Lavalier Mic: https://amzn.to/3hG7UMC
Neewer Lights: https://amzn.to/2X1U7X8

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Time Stamps:
0:00 Intro
0:16 Brief Background
0:45 Make the Dough
1:45 The Pumpkin Filling
4:20 Time to Make Ravioli
8:18 Boil the Ravioli & Toss in Butter
10:12 Plating
10:37 Tasting
10:53 Outro

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