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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.
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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 small pumpkin preferably sugar pumpkin or butternut
  • 2 cups all-purpose flour plus more for dusting
  • 1 large egg
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter for finishing
  • 8 sage leaves fresh sage optional but recommended
  • 1/2 cup Parmesan cheese finely grated
  • to taste salt for dough and filling
  • to taste pepper freshly ground
  • pinch nutmeg ground nutmeg optional

Equipment

  • Baking sheet
  • Rolling pin
  • Pastry cutter or knife
  • Large Pot
  • Slotted spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix the mashed pumpkin with grated Parmesan, a pinch of nutmeg, salt, and pepper. Taste and adjust seasoning as needed; this is your filling.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.