Feta Ravioli with Corn and Leek Soup

Feta ravioli with leek soupIf you love classic Italian pasta recipes, you're going to love this unique preparation too which serves feta-filled ravioli with corn and leek soup. I've also added pumpkin which adds more flavor to the recipe. Though spinach is one of the common and popular filling ingredients for ravioli, I've omitted it completely. For best results, add cooked ravioli in the soup right before serving. It's a wholesome meal you can relish in the morning breakfast. For those, who's a bit lazy and are reluctant to make ravioli, good old spaghetti can do the job though you'll miss the desired flavor and taste. So, let's get started and make this delicious serving of pumpkin, corn, and leek soup served with soft ravioli pasta.

Feta ravioli with leek soup
Feta Ravioli with Corn and Leek Soup

Pumpkin and feta ravioli

Relish this piping hot bowl of corn and leek soup which is enriched with ripe pumpkin and a generous helping of feta stuffed fresh homemade ravioli pasta.

Preparation Time: 1 hour 30 minutes
Cooking time: 45 minutes
Servings: 4

  • 3 cups all-purpose wheat flour
  • 3 small eggs
  • 3/4 cup lukewarm water
  • 3/4 cup feta cheese (crumbled)
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 tsp garlic powder
  • 1 cup corn
  • 3 to 4 baby corn (cut into 2 or 3 pieces)
  • 1/2 cup pumpkin (peeled & diced)
  • 3/4 cup leek (white part blended into paste)
  • 1/2 cup carrot (peeled & diced)
  • 50 gm onion (finely minced)
  • 1 tsp cornstarch
  • 4 cubes of vegetable or chicken stock
  • 1/2 cup cream (whipped)
  • 1/2 tsp dried thyme (for garnish)
  • ground pepper to taste
  • 5 to 6 tsp olive oil
  • salt to taste


  1. Sift together flour and 1/4 tsp of salt.
  2. Beat all the 3 eggs and add in the flour.
  3. Slowly add lukewarm water and knead it into a smooth and elastic pasta dough base.
  4. Cover with a food grade plastic cover and keep aside for an hour at room temperature.
  5. In a large sauce pan, bring about 850 ml of water to a boil.
  6. Switch the flame to medium and add corn and baby corn.
  7. Boil for about 10 minutes on a low flame.
  8. Now add diced carrot, pumpkin and leek paste.
  9. Close the lid and simmer for about 15 to 20 minutes.
  10. Remove the boiled veggies in a separate plate.
  11. Take another sauce pan with a heavy base.
  12. Heat 4 tsp olive oil in it.
  13. Add finely minced onion and sauté for about a minute.
  14. Add boiled veggies and gently toss for half a minute.
  15. Transfer soupy boiled water from the large sauce pan into the pan on the flame.
  16. Add chicken stock cubes too and bring the flame to medium.
  17. After 5 minutes, again switch the flame to low and add cream.
  18. Once stir and season with ground pepper and salt.
  19. Simmer for about 15 minutes.
  20. Add cornstarch and mix it for half a minute.
  21. Simmer for 5 minutes and close the lid.
  22. Remove the soup from the flame and keep aside.
  23. In a bowl, add Parmesan, feta, garlic powder, 2 tsp olive oil and salt.
  24. Mix everything well with your hands and keep aside.
  25. I've used a ravioli maker and a rolling pin to make this pasta which I recommend for you too.
  26. If you don't have one, you can use a regular cookie cutter or a sharp knife.
  27. Divide the dough base into 4 equal parts and roll each part into a thin sheet.
  28. Dust the ravioli maker with flour and place the first sheet in it.
  29. Place half a spoonful of feta filling at each depression.
  30. Cover it with another dough sheet and gently use a rolling pin to cut it into filled ravioli pasta.
  31. Tilt the ravioli maker to take out the filled pasta.
  32. Repeat the same process for the next 2 sheets.
  33. Bring 750 ml water to a boil and add ravioli in it.
  34. Boil for about 5 minutes on a medium flame and drain the water.
  35. Add the fresh ravioli in the piping hot soup.
  36. In a serving plate, after pouring a generous helping of soup and ravioli, garnish with ground pepper and dried thyme.
  37. Serve immediately.