There’s a certain magic in roasting pumpkin—its sugars deepen and develop a smoky richness that no other method captures quite the same way. This recipe takes that flavor and turns it into a pasta-filled hug, perfect for chilly evenings or cozy weekends. It’s an approach that transforms humble ingredients into something that feels special without fuss.
Why I keep coming back to this recipe
The scent of roasted pumpkin filling the kitchen, the crispy edges of the ravioli, that first bite of smoky, sweet squash—this dish makes me feel grounded yet comforted. It’s a reminder that simple acts of preparation can turn into moments of real nourishment. It’s the kind of food that sticks with you long after the last forkful.
Breaking down the ingredients
- Pumpkin flesh: Sweet, smoky, with a creamy texture when mashed, essential for the filling.
- Pasta dough: Made with flour and eggs, it should be elastic and smooth, like a soft leather.
- Sage leaves: Fresh and fragrant, they add an earthy aroma and crisp texture when fried.
- Butter: Use real butter for richness; it’ll turn nutty and golden when browned.
- Nutmeg: A pinch brightens the pumpkin’s sweetness, adding warmth and complexity.
- Salt & pepper: Basic seasoning, but don’t underestimate its power to bring everything together.
- Parmesan (optional): Grated on top, it adds a salty tang that balances the sweetness.
Tools and equipment for roasting and making ravioli
- Baking sheet: To roast the pumpkin evenly in the oven.
- Pasta roller or rolling pin: To roll out the dough thin enough for delicate ravioli.
- Sharp knife or ravioli cutter: To cut and seal individual ravioli pieces.
- Large pot: To boil the ravioli until cooked.
- Slotted spoon: To gently lift cooked ravioli from boiling water.
Step-by-step guide to perfect roasted pumpkin ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small pumpkin (about 1kg) in half, scoop out seeds, and place cut-side down on a baking sheet lined with parchment.
Step 3: Roast for 40-45 minutes until the flesh is tender and caramelized around the edges.
Step 4: Let it cool slightly, then scoop the flesh into a bowl and mash until smooth.
Step 5: Prepare your pasta dough or buy fresh sheets, and roll out thin.
Step 6: Drop spoonfuls of pumpkin mash onto one sheet, leaving space between each.
Step 7: Cover with another sheet of pasta, press around each mound to seal, and cut into individual ravioli.
Step 8: Cook in boiling salted water until they float (about 3-4 minutes).
Cooking checkpoints for perfect pumpkin ravioli
- Pumpkin flesh should be deeply caramelized and soft, with a sweet, smoky aroma.
- Pasta sheets should be thin but not tearing, with a slight dusting of flour.
- Ravioli should float consistently in boiling water, indicating they are cooked through and tender.
Common mistakes and how to fix them
- Ravioli opening during boiling.? Use a gentle hand when sealing ravioli to prevent leaks.
- Ravioli sticking to the bottom of the pot.? Boil water vigorously, then reduce to a gentle simmer.
- Ravioli sticking together.? Add a splash of oil to the water if sticking occurs.
- Filling making the pasta soggy.? Ensure pumpkin mash is not too watery; drain excess moisture.
Roasted Pumpkin Ravioli
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until the flesh is soft and caramelized around the edges, filling the kitchen with a sweet, smoky aroma. Let cool slightly.
- Scoop the roasted pumpkin flesh into a bowl and mash it until smooth. Drain any excess moisture to prevent sogginess in the filling. Set aside.
- While the pumpkin cools, prepare your pasta dough by combining flour and eggs in a bowl or on a clean surface. Knead until the dough is smooth, elastic, and slightly sticky. Wrap in plastic and let rest for 15 minutes.
- Divide the rested dough into smaller portions and roll out each portion into thin sheets using a pasta roller or rolling pin, dusting with flour to prevent sticking. Aim for a delicate, nearly transparent sheet.
- Spread spoonfuls of the pumpkin mash onto one sheet of pasta, leaving about 2 inches between each dollop. Lightly season with salt, pepper, and a pinch of nutmeg.
- Carefully cover with a second sheet of pasta, pressing gently around each mound to seal the edges without trapping air. Use a sharp knife or ravioli cutter to cut between the mounds, creating individual ravioli.
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water, cooking in batches if necessary. Cook until they float to the surface, about 3-4 minutes.
- While the ravioli cooks, melt butter in a skillet over medium heat. Add sage leaves and cook until crispy and fragrant, about 2 minutes. Remove from heat.
- Using a slotted spoon, gently lift the cooked ravioli from the boiling water and transfer to a serving plate. Drizzle with the browned sage butter and sprinkle with grated Parmesan if using.
- Finish with an extra sprinkle of Parmesan, if desired, and a few crispy sage leaves for garnish. Serve immediately while warm and enjoy the tender pasta with its smoky, sweet filling.
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