Go Back

Roasted Pumpkin Ravioli

This dish features delicate homemade ravioli filled with sweet, smoky roasted pumpkin. The pasta is tender and thin, while the filling has a rich, caramelized flavor, finished with crispy sage and browned butter for a comforting, textured experience.
Print Recipe Pin Recipe
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 kg small pumpkin about 1kg weight, choose a sweet variety
  • 2 cups all-purpose flour for pasta dough
  • 2 large eggs for pasta dough
  • 8 fresh sage leaves sage leaves for frying and garnish
  • 3 tbsp unsalted butter for browned butter and frying sage
  • 1/4 tsp ground nutmeg adds warmth to filling
  • to taste salt and pepper seasoning for filling and pasta
  • 1/4 cup Parmesan cheese optional, for serving

Equipment

  • Baking sheet
  • Pasta roller or rolling pin
  • Sharp knife or ravioli cutter
  • Large pot
  • Slotted spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

Ensure pumpkin mash is not too watery to keep the ravioli from bursting during cooking. For extra flavor, add a squeeze of lemon or a drizzle of honey to the filling before sealing.