There’s something about pumpkin that feels like it’s meant for fall, yet roasting it turns it into a caramelized, almost nutty treasure. Stuffing ravioli with roasted pumpkin transforms a simple pasta into a dish that’s both nostalgic and unexpectedly elegant. It’s a reminder that good ingredients, handled with care, speak for themselves.
Why I Keep Returning to This Pumpkin Ravioli
It’s a reminder that simple ingredients, when roasted and handled well, can become something extraordinary. The smell of pumpkin caramelizing in the oven, the silky dough, the burst of sweetness—these moments never get old. Plus, it’s a dish that adapts easily, whether you’re making it for a cozy dinner or a special occasion.
Breaking Down the Pumpkin & Pasta Components
- Pumpkin flesh: Sweet, oozy, caramelized from roasting—adds depth to the filling.
- Fresh pasta dough: Elastic, tender, with just enough bite—use good-quality flour for best results.
- Sage leaves (optional): Bright, slightly peppery—great for frying crisp and adding aroma.
- Butter: Nutty and rich—perfect for finishing and adding a glossy sheen.
- Parmesan cheese: Salty, umami—finishes the dish with a savory kick.
- Salt & pepper: Essential for balancing sweetness and intensifying flavors.
- Nutmeg (optional): A pinch adds warm complexity—use sparingly.
Tools of the Trade for Pumpkin Ravioli
- Rolling pin: To roll out pasta dough thin and even.
- Pastry cutter or knife: To cut out individual ravioli shapes.
- Large pot: To boil ravioli in salted water.
- Slotted spoon: To lift ravioli from boiling water gently.
- Baking sheet: To roast pumpkin in the oven.
Crafting the Perfect Roasted Pumpkin Ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the pumpkin in half, scoop out seeds, and roast on a baking sheet until soft, about 40 minutes.
Step 3: While pumpkin roasts, prepare your pasta dough or buy fresh sheets if you’re pressed for time.
Step 4: Once pumpkin is cool enough to handle, scoop out the flesh and mash until smooth.
Cooking Tips and Tricks for Foolproof Ravioli
- Pumpkin should be fully roasted and mashable without lumps.
- Dough should be elastic but not sticky; rest if it feels tough.
- Seal edges well to prevent filling from leaking during boiling.
- Ravioli should float to the surface in boiling water, indicating they’re cooked.
Avoid Common Pumpkin Ravioli Pitfalls
- Dough is too tough and tears when rolling.? Add a pinch of salt to dough if it feels tough.
- Filling leaks during boiling.? Press edges firmly and use a fork to seal better.
- Ravioli falling apart or bursting.? Ensure water is at a gentle simmer, not a rolling boil.
- Filling being too runny or lumpy.? Check pumpkin is fully roasted and mashable before stuffing.
Roasted Pumpkin Ravioli
Roasted pumpkin is blended into a sweet, nutty filling that’s wrapped in tender homemade pasta dough. The ravioli are boiled until al dente and finished with a butter-sage sauce, resulting in a dish with a silky texture and caramelized flavors that highlight simple, high-quality ingredients.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Slice the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast until soft and caramelized, about 40 minutes, filling your kitchen with a warm, sweet aroma.
- Remove the pumpkin from the oven and let it cool enough to handle. Scoop out the flesh and mash it until smooth, aiming for a silky, lump-free consistency.
- Meanwhile, combine the flour and a pinch of salt in a mound on a clean surface. Make a well in the center and crack the egg into it. Drizzle with olive oil.
- Gradually mix the flour into the egg and oil using your fingers or a fork, kneading until the dough comes together. Knead for about 8–10 minutes until elastic and smooth, then wrap in plastic and let rest for 30 minutes.
- Mix the mashed pumpkin with grated Parmesan, a pinch of nutmeg, salt, and pepper. Taste and adjust seasoning as needed; this is your filling.
- Divide the rested dough into four equal portions. Roll each out on a floured surface into a thin sheet, about 1/16 inch thick, using a rolling pin.
- Place small spoonfuls of pumpkin filling about 1 inch apart on one sheet of dough. Cover with another sheet and gently press around each mound to seal, making sure to remove any air pockets. Cut out individual ravioli with a pastry cutter or knife.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook until they float and are tender, about 3–4 minutes.
- While the ravioli cook, melt the butter in a skillet over medium heat and add the sage leaves. Fry until crispy and fragrant, about 2 minutes.
- Use a slotted spoon to transfer the cooked ravioli to the skillet. Toss gently to coat in the sage butter, then sprinkle with additional Parmesan cheese.
- Serve the pumpkin ravioli hot, garnished with crispy sage leaves and a drizzle of the buttery sauce. Enjoy the silky texture and caramelized flavors in every bite!
Notes
For an extra touch, sprinkle with toasted pine nuts or a squeeze of lemon before serving.
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