Go Back
+ servings
A photo of pumpkin raviolis with fake blood on them.

Pumpkin Spiced Ravioli Dessert with Spiced Creme Anglaise

Fresh ravioli filled the spiced pureed pumpkin, served with a spiced creme anglaise to dip your pasta in. There is certainly nothing boring about this recipe!! 

Course Dessert
Cuisine Not Specific
Keyword dessert pasta, dessert ravioli, halloween pasta
Prep Time 30 minutes
Cook Time 45 minutes
Chilling the pasta 20 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 259 kcal
Author Nicolas


Fresh Pasta:

  • 200 g of flour plus extra for dusting
  • 2 eggs
  • Ground nutmeg
  • Ground cinnamon
  • Salt
  • 400 g of peeled seeded butternut squash, seeded cut into inch thick dices.
  • 1 tablespoon of vegetable oil
  • 100 g of icing sugar
  • 1 tablespoon of cream

Spiced Creme Anglaise:


  • 1 egg cracked in a bowl and beaten for egg wash
  • Red food colouring
  • NOTE: A clean unused thin paintbrush will also be handy for this step


Pumpkin Spiced Ravioli:

  1. Pre-heat your oven to 200 degrees Celsius (400 degrees F)
  2. Put your butternut squash in a bowl along with your vegetable oil, a pinch of nutmeg, a pinch of cinnamon and a pinch of salt (no pepper). Mix together until the squash is coated in the oil and seasonings. Put the squash on a tray lined with baking paper, make sure the squash in all nice and spread out, then roast in the oven for 30 minutes.

  3. Pour the flour onto a flat, clean surface and then use your hands to make a well. Crack your eggs into that well. Also add a pinch of nutmeg, a pinch of cinnamon and a pinch of salt. Then slowly incorporate the flour into the egg as you mix it through.

  4. Once the egg and the flour come together in a rough mess, Firmly press everything together, then start kneading the dough.
  5. Knead the dough for about 5-10 minutes until smooth pliable. Cut the dough in half, wrap both halves in cling wrap and then rest in the fridge for 20 minutes.

  6. Once your pumpkin is cooked, transfer it into a food processor with your icing sugar and cream, then blitz for a minute or 2 until you have a nice smooth puree. Transfer the pumpkin filling to a bowl or container, cover with cling film and then put in your fridge.
  7. Set up a pasta machine, with plenty of flour for dusting. Get both halves of your pasta dough out of the fridge. Unwrap the dough, dust with flour, then dust the rollers in the machine. Roll the dough through the thickest setting of the pasta machine a couple of times, then dust the dough and the rollers again. Roll the dough through the second thickest setting a couple of times. Repeat this cycle until your pasta dough is thin but not too thin. So my pasta roller's thickest setting is 1 and the thinnest is 9. I stopped rolling my dough at about 5-6. Make sure you keep dusting with flour so nothing sticks and when the dough gets too long to handle, cut it in half.

  8. Once you have finished rolling the first half of your dough. Lay it out flat on a clean surface, then cover it with a piece of cling film or clean tea towels so it doesn't try out. Then roll the second half of your dough. 

  9. Use a pastry cutter (I used a circle pastry cutter that had a 6-7cm diameter) to cut circles out of your pasta (leaving as little space between each cut as possible).

  10. Spoon about 1 teaspoon of pumpkin spice mix onto half of your pasta disks.

  11. Use a pastry brush to brush the egg wash on the edges of your pasta. Then lay the other pasta disks over the top. Pinch the edges so that pumpkin mixture is firmly sealed in.

  12. Use your clean paintbrush to lightly dab the red food colouring on the ravioli to get a blood effect. Set your ravioli aside and again, cover it to prevent it from frying out. 

  13. Bring a pot of salted water to a boil, then add your ravioli. Boil the ravioli for about 2 minutes and then use a slotted spoon to take them out.

Spiced Crème Anglaise:

  1. Whisk your sugar and egg yolks in a large bowl until you achieve a pale colour.

  2. Put your milk, vanilla, cardamom pods, star anise, nutmeg and cinnamon in a pot. Put the pot over high heat and scald the milk (meaning turn the heat off as soon as it starts to boil). Let the spices infuse in the milk for about 1-2 minutes.

  3. Whisk the egg yolk mixture while SLOWLY pouring in the hot infused milk.
  4. Once all of the milk is incorporated, put the custard mixture back into the pot.
  5. Heat the crème anglaise over low heat while continuously stirring it. After about 5-10 minutes, the crème anglaise should be thick enough to coat the back of the spoon. Use a sieve to strain the crème anglaise in a bowl, and your sauce is ready for your ravioli to dip into.

  6. This dessert is served best warm so you can use a slotted spoon to plunge the ravioli back into hot water for 10 seconds before serving. You can also heat up your creme anglaise in a bowl over a water bath VERY lightly so it's just warm. 

Recipe Video

Recipe Notes

  • If you feel like this recipe will take too long to prepare in one day, make the dough, the filling and the sauce in advance. Then construct and cook the ravioli later on. 
  • Remember the 1 egg to 100g of flour measurement. It's a solid measurement for making pasta dough and you can't forget it because it's so straightforward. 
  • Knead the dough until smooth, but also until it has a slight elasticity to it. 
Nutrition Facts
Pumpkin Spiced Ravioli Dessert with Spiced Creme Anglaise
Amount Per Serving
Calories 259 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 2g13%
Cholesterol 149mg50%
Sodium 146mg6%
Potassium 203mg6%
Carbohydrates 45g15%
Fiber 2.4g10%
Sugar 21.2g24%
Protein 6.8g14%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.