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Roasted Pumpkin Ravioli with Sage Butter

These roasted pumpkin ravioli showcase tender pasta filled with sweet, smoky pumpkin flesh, crafted through roasting and shaping by hand. The final dish features delicate, golden ravioli coated in fragrant sage butter, creating a comforting and visually appealing meal. Perfect for crisp evenings, the dish combines rich flavors and a tender, satisfying texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin halved and seeded
  • 2 cups all-purpose flour plus extra for dusting
  • 2 eggs large eggs
  • 1/2 tsp salt
  • 1/4 tsp nutmeg ground
  • 2 tbsp olive oil for mixing the filling
  • 3 tbsp unsalted butter for sage butter
  • 1 lemon zest optional, for brightness
  • to taste salt and pepper for seasoning

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 cut-side down on a parchment-lined baking sheet and roast for about 40 minutes, until deeply caramelized and soft.
  2. Once roasted and cool enough to handle, scoop out the tender flesh and mash it until smooth using a food processor or potato masher.
  3. In a small bowl, mix the mashed pumpkin with a pinch of nutmeg, a splash of olive oil, and season with salt and pepper to taste. Add lemon zest if using, for a bright contrast.
  4. On a floured surface, combine the flour, eggs, and salt to form a smooth, elastic pasta dough. Knead for about 8 minutes, then cover and let rest for 20 minutes.
  5. Divide the rested dough into smaller portions and roll each out thinly using a pasta machine or rolling pin, aiming for an even sheet about 1/16 inch thick.
  6. Cut the pasta sheets into rectangles approximately 3x3 inches. Place teaspoon-sized dollops of pumpkin filling along one edge of each rectangle, leaving space around the filling.
  7. Fold the pasta over the filling, pressing out air and sealing the edges tightly to prevent leaks. Use a fork or your fingers to pinch the edges for a secure seal.
  8. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in, cooking for about 3-4 minutes until they float to the surface and are tender.
  9. While the ravioli cook, melt the butter in a skillet over medium heat and add the sage leaves. Sauté until crispy and fragrant, about 2 minutes.
  10. Drain the cooked ravioli carefully and add them to the sage butter, tossing gently to coat thoroughly.
  11. Serve the ravioli hot, drizzled with the fragrant sage butter and garnished with additional sage leaves if desired. Enjoy each tender, smoky bite!

Notes

Ensure the edges are well sealed to prevent filling from escaping during boiling. Adjust seasoning to taste, and feel free to add a splash of cream or sprinkle of Parmesan for extra richness.