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Roasted Pumpkin Ravioli with Sage Butter

This roasted pumpkin ravioli features tender pasta pillows filled with sweet, caramelized pumpkin flesh, enhanced by warm spices and topped with fragrant sage butter. The process involves roasting pumpkin until deeply caramelized, then shaping and boiling the ravioli until tender, finished with a crispy sage butter sauce for a comforting, visually appealing dish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin hollowed and seeded
  • 2 ½ cups all-purpose flour plus more for dusting
  • 2 large eggs
  • ¼ teaspoon nutmeg ground
  • 2 tablespoons olive oil divided
  • 1 fresh sage for butter
  • 3 tablespoons unsalted butter for sage butter
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 teaspoon lemon zest optional, for brightness

Equipment

  • Baking sheet
  • Food processor or potato masher
  • Rolling pin or pasta machine
  • Pastry cutter or knife
  • Large pot

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the pumpkin in half, scoop out the seeds, and place cut-side down on a parchment-lined baking sheet. Roast for about 40 minutes until the flesh is deeply caramelized and tender, filling the kitchen with a sweet, roasted aroma.
  2. Once cool enough to handle, scoop out the soft pumpkin flesh and transfer it to a food processor or mash with a potato masher until smooth and creamy, ensuring no lumps remain. Mix in a pinch of nutmeg, a pinch of salt, lemon zest if using, and a tablespoon of olive oil to enhance its natural sweetness and flavor.
  3. In a large bowl, mound the flour and create a well in the center. Crack the eggs into the well, then slowly incorporate the flour into the eggs, kneading gently until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 20 minutes to relax the gluten.
  4. Divide the rested dough into 4 portions. Using a rolling pin or pasta machine, roll each portion out on a floured surface until very thin, about 1/16 inch. Keep the dough dusted with flour to prevent sticking.
  5. Place small spoonfuls of the pumpkin filling about 1 inch apart over half of the pasta sheet. Fold the other half over the filling and press gently around each mound to seal, ensuring no air pockets remain. Cut out individual ravioli with a pastry cutter or knife, sealing edges firmly.
  6. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water, cooking for about 3-4 minutes until they float to the surface and are tender. Use a slotted spoon to remove and set aside.
  7. Meanwhile, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook until crispy and fragrant, about 1-2 minutes, then remove from heat. Drizzle half of the sage butter over the cooked ravioli.
  8. Gently toss the drained ravioli in the sage butter, ensuring each piece is coated with the fragrant sauce. Serve immediately, topped with a drizzle of remaining sage butter, cracked black pepper, and extra lemon zest if desired.

Notes

For best results, ensure the pasta is rolled very thin and seal ravioli edges well to prevent filling leaks. Feel free to add a splash of cream or sprinkle grated cheese for extra richness. This dish is perfect for fall evenings and makes a cozy, impressive meal.