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Roasted Pumpkin Ravioli with Sage Butter

This roasted pumpkin ravioli features tender pasta pockets filled with caramelized, smoky pumpkin flesh. The dish showcases a balance of sweet, earthy flavors with crispy sage butter, resulting in a comforting, melt-in-your-mouth texture. The process involves roasting, shaping, and boiling the ravioli, culminating in a fragrant, golden finish.
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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 cut in half
  • 2 tbsp olive oil for roasting and filling
  • 1/4 tsp nutmeg ground
  • 1 tsp salt adjust to taste
  • 1 tsp pepper freshly ground
  • 2 cups all-purpose flour for pasta dough
  • 2 large eggs beaten
  • 1/2 tsp salt for dough
  • 4 tablespoons unsalted butter for sage butter
  • 8 sage leaves fresh sage chopped
  • 1 lemon zest optional, for brightness

Equipment

  • Baking sheet
  • Food processor or potato masher
  • Pasta machine or rolling pin
  • Pastry cutter or knife
  • Large pot

Method
 

  1. Preheat your oven to 200°C (390°F). Place the pumpkin halves cut-side down on a parchment-lined baking sheet and roast for about 40 minutes until deeply caramelized and tender.
  2. Once roasted, scoop out the flesh and mash it smoothly using a food processor or potato masher. Mix in a pinch of ground nutmeg, salt, and a tablespoon of olive oil to enhance its natural sweetness and flavor.
  3. In a large bowl, combine the flour, beaten eggs, and a pinch of salt to form a dough. Knead until the dough is smooth and elastic, about 8 minutes. Wrap in plastic and let rest for 30 minutes.
  4. Divide the rested dough into manageable portions and roll out thinly using a pasta machine or rolling pin, aiming for a nearly translucent sheet. Dust with a little flour if it sticks.
  5. Spoon small mounds of pumpkin filling onto one sheet of dough, spacing them evenly. Cover with another sheet of dough and press around each mound to seal, using a pastry cutter or knife to cut out individual ravioli shapes.
  6. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 3-4 minutes until they float to the surface and are tender.
  7. Meanwhile, melt the butter in a skillet over medium heat. Add the chopped sage leaves and cook until crispy and fragrant, about 2 minutes.
  8. Drain the cooked ravioli gently and transfer to the skillet with sage butter. Toss carefully to coat each piece with the fragrant butter.
  9. Finish by adding lemon zest if desired, and serve immediately, garnished with a few crispy sage leaves for extra flair.

Notes

Ensure the ravioli edges are well sealed to prevent filling from escaping during boiling. Feel free to tweak the spice levels or add a splash of cream for extra richness.