Email this recipe to a Friend!

A recipe for Kabocha Ravioli. Roasted Kabocha for Kabocha Ravioli. A recipe for Kabocha Ravioli. A recipe for Kabocha Ravioli with sage. Happy Humpday! To continue our week of winter squash we present you all with this…. KABOCHA.RAVIOLI. My absolute favorite winter squash, the kabocha pumpkin. It has a warm, clean taste and I love it. The very first time I had this squash was in this Korean porridge that pretty much consists of steamed and pureed squash with a little bit of rice flour and water to thicken it up and a small amount of sugar for a touch of sweetness. So simple, but so comforting and good. This ravioli is also so simple, but so comforting and good. Plus it’s in a cream sauce…made with hazelnuts..mmmmm!  It makes a great date night meal…really….and then when you’re done you guys can cuddle on the couch and watch the final Harry Potter movie….or not, but it’s probably what I’m going to do :) xx Jenny

Kabocha Ravioli with a Toasted Hazelnut Cream Sauce

Prep Time: 35 mins
Cook Time: 20 mins
Servings: 6


  • 1 kabocha pumpkin (2-3 pounds), steamed
  • cup grated parmesan
  • 2 tablespoons thyme, minced
  • 2 garlic cloves, minced
  • 6 sheets fresh pasta sheets or 50 wonton wrappers
  • 1 egg, lightly beaten
  • salt and pepper

hazelnut cream sauce

  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 thyme sprigs
  • ½ cup dry white wine
  • 1 ½ cups heavy cream
  • cup toasted hazelnuts, finely chopped

optional garnish

  • fried sage leaves


  • Scoop steamed flesh of squash into a mixing bowl and discard the peel.
  • Add parmesan, thyme and garlic to the mixing bowl and stir together until well combined. Season with salt and pepper.
  • Place 3 pasta sheets or ½ the wonton wrappers onto a lightly floured surface and drop 1 ½ tablespoons of the filling mixture onto the surface of the pasta, 2 inches apart. (if using wonton wrappers, place a dollop of filling onto each wrapper)
  • Brush a small amount of the egg wash over the surface or the pasta or wonton wrapper and place an unused sheet of pasta/wrapper over the top and gently press around the filling to remove any air and seal the sheets/wrapper together.
  • Cut the raviolis using a 2½-3 inch circle cutter and place onto a baking sheet, discarding all the scraps.
  • Bring a large pot of water up to a boil and season well with salt. Carefully drop the raviolis into the water one at a time and stir. Allow the raviolis to boil for 5 to 7 minutes and drain.
  • Drizzle raviolis with a small amount of olive oil, to prevent them from sticking, and set aside.
  • For the sauce: Melt butter in a small saucepan over medium-high heat. Sauté shallot and garlic for 3 to 4 minutes. Add thyme sprigs and continue to sauté for an additional minute.
  • Deglaze with the wine and allow the mixture to simmer until the pan is almost dry. Add cream and ½ the hazelnuts and simmer for 5 to 6 minutes or until the cream has reduced by ½. Season with salt and pepper.
  • Strain the sauce and stir in the remaining hazelnuts. Place the ravioli onto a platter or individual plates and drizzle with the cream sauce. Garnish with fried sage leaves, if using, and serve warm.
Calories: 577kcal Carbohydrates: 43g Protein: 15g Fat: 39g Saturated Fat: 19g Cholesterol: 159mg Sodium: 222mg Potassium: 806mg Fiber: 4g Sugar: 5g Vitamin A: 3340IU Vitamin C: 25mg Calcium: 243mg Iron: 4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Bev Weidner Not Specified Not Specified

    I have died and gone to Kobacha Ravioli with a Toasted Hazelnut Cream Sauce Heaven.

    It’s nice here.

  2. Lindsay Not Specified Not Specified

    I want to eat my computer screen.

  3. Adrianna from A Cozy Kitchen Not Specified Not Specified

    ZZZZZZOMG!! The process shot are so so pretty, per usual. And the toasted hazelnut cream sauce? I mean…

  4. nicole {sweet peony} Not Specified Not Specified

    omg those are the cutest ravioli i have ever seen! and the cute, tiny sage leaves… ahhh! anyways, besides learning i am obsessed with cute things, this ravioli looks amazing. your date night sounds like the perfect night in… especially since we just bought the last hp dvd (so sad it’s over!). totally making this soon :)

  5. Jocelyn Jiang Not Specified Not Specified

    mouthwatering!! the hazelnut sauce is so interesting!

  6. Jacqui Not Specified Not Specified

    This looks so good! I’ve been meaning to make some squash ravioli since before Fall even started. Love the hazelnut cream!

  7. Joy Not Specified Not Specified

    This sounds super!

  8. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I love the idea for this. It sounds and looks sooo fantastic. Love it!

  9. Nicole Franzen Not Specified Not Specified

    gorgeous :) that is all

  10. Brandan WH Not Specified Not Specified

    This looks divine. Quick question though- how do you steam a kabocha pumpkin? I’ve only roasted squash, etc, so steaming is new. Thanks!

    • Jenny Park Not Specified Not Specified

      Hi Brandan! You can buy a small steam basket (those perforated, collapsible ones) for like 3-6 dollars. Just fill a pot with a small amount of water and stick your steam basket in the pot (make sure the water level isn’t high enough to touch the bottom of the basket). Then just qtr your squash and stick it in the basket and turn your heat up to about medium. If the water begins to run out, just add some more! I think a 2-3 lb squash takes about 45-50 minutes to steam.

      You can toally roast the squash for this recipe too! Hope this was helpful!

  11. Su Not Specified Not Specified

    What a marvellous ravioli! I simply love pumpkin and I believe this will go perfectly to me. Loved your blog to :)

  12. joanna of sbp Not Specified Not Specified

    oh my gosh! that looks sooooo good!

  13. PINGBACK: I love lists Friday! › shutterbean

  14. Ashley Not Specified Not Specified

    Your date night sounds divine! And this dish… gah – I want!

  15. Ottavia Not Specified Not Specified

    You amaze me…your photography, styling, creativity and all your recipies…. its just all so incredible! I’m italian and I really love ravioli and pumpkin… try trem with the olive oil “Laudemio”, it’s a tuscan’ll love it. Trust me.

  16. Sarah Not Specified Not Specified

    This looks amazing! I want to try this out during my 4-day holiday weekend. Thanks for your inspiring post (and pics)!

  17. Gerlinde in Dallas Not Specified Not Specified

    This looks wonderful!

  18. Michelle Not Specified Not Specified

    Looks wonderful! But do wonton wrappers really work as raviolis? I tried once and ended up with a big mess. Where do you buy fresh pasta sheets?


    • Jenny Park Not Specified Not Specified

      Hi Michelle! Wonton wrapper do work, but I recommend the thicker variety. They just work better. You can usually find fresh pasta sheets at specialty markets as well as markets like Whole Foods. Good luck!

  19. T. Not Specified Not Specified

    I am having people over this weekend and I’m totally making this. Can I make the ravioli the night before and then just cook them when the sauce is ready?

  20. PINGBACK: recipes | Pearltrees

  21. Sunny Not Specified Not Specified

    That is probably the nicest looking ravioli that I’ve ever seen. Such thin skin wow! I’m almost (but not quite! ;)) scared to try making it.

  22. Kelly Senyei (Just a Taste) Not Specified Not Specified

    Love, love, love this idea! I am obsessed with the shortcut of using wonton wrappers — GENIUS!

  23. Vanessa Not Specified Not Specified

    Mmmm I love kabocha squash. This looks delightful!

  24. PINGBACK: Meal Plan: Fall Week 6 | Rainbow Delicious

  25. Emily from Not Specified Not Specified

    5 stars
    This ravioli recipe was amazing! I have been wanting to use my ravioli press and pasta machine and needed a recipe that was worth all the time! My family and dinner guests enjoyed it so much that I featured it on my latest weekly meal plan at Thanks so much!

  26. Gabrielle Not Specified Not Specified

    I just have to start off by saying I love your website <3
    I've done many of your recipes and they are always delicious!
    I was just wondering for this recipe what size cookie cutter you used to cut out your ravioli and how did you steam the squash to get that beautiful golden color?
    Thank you!!

    • Gabrielle Not Specified Not Specified

      Oops!! I saw that you gave the cookie cutter size later in the recipe and someone else asked about how to cook the squash too. Sorry!

  27. PINGBACK: kabocha “ravioli” with a hazelnut cream sauce | gsnackingcruz

  28. Sophie Not Specified Not Specified

    5 stars
    I just had to come by and tell yall what a HIT these ravioli were at my dinner party last night! I made my own pasta sheets, determined not to overfill and cause breakage during cooking (my ravioli nemesis). Everything turned out beautifully. This has to be the best ravioli filling I’ve ever turned out my of kitchen! Kabocha is the best squash flavor for these and the parm and garlic were just enough to show it off. I kinda took some shortcuts as far as the hazlenut sauce — I toasted the nuts and threw them into the food processor because I wanted to save time, but I feel that the chopped nuts described here would have been a better texture option. The creamy sauce with thyme over the tender pasta and squash filling was just so delicious! I could have eaten two helpings!

    This was so simple to pull off and made me the star of rave reviews! Totally going to make these again, thanks ladies :)

  29. PINGBACK: Glazed carrots with whole spices and rosemary | dinners for winners

  30. PINGBACK: Kabocha ravioli with hazelnut cream sauce | dinners for winners

  31. Carrie Pacini Not Specified Not Specified

    The kabocha filled ravioli look wonderful.

  32. PINGBACK: Meatless Monday Roundup: 4 Kabocha Squash Recipes