There’s something quietly satisfying about making ravioli from scratch, especially when it involves roasting pumpkin for extra flavor. It’s a way to embrace the season’s bounty without fussing over fancy ingredients. Plus, roasting the pumpkin adds a smoky sweetness that’s hard to beat. I find myself craving this dish on crisp autumn evenings, when all I want is something hearty and warm.
Why This Recipe Won’t Leave My Rotation
The roasted pumpkin’s smoky sweetness paired with tender pasta keeps calling me back. It’s simple enough to make on a weeknight but special enough for a dinner guest. Plus, I love how customizable it is—adding sage, nutmeg, or even a splash of balsamic. It’s a dish that feels like a warm, familiar hug, even when I’m trying to impress.
Ingredients Breakdown & Variations
- Pumpkin: Sweet, soft flesh that roasts to a caramelized, oozing tenderness. If unavailable, sweet potato works well.
- Pasta dough: Basic flour and egg mixture, elastic and easy to roll. Swap semolina for a firmer bite if you like.
- Sage butter: Nutty, fragrant butter infused with crispy sage leaves. Olive oil with a pinch of thyme can be a good substitute.
- Salt & pepper: Essential for seasoning, balance the sweetness of pumpkin.
- Parmesan (optional): Grated for finishing, adds a salty, umami kick.
- Nutmeg or cinnamon (optional): A pinch enhances the warmth, especially if pumpkin is very sweet.
- Lemon zest (optional): Brightens the filling with a zing of citrus.
Tools & Equipment You’ll Need
- Baking sheet: To roast the pumpkin evenly and develop caramelized edges.
- Rolling pin or pasta machine: To roll out the dough into thin sheets.
- Small spoon or piping bag: To fill the ravioli neatly.
- Large pot: To boil the ravioli.
- Slotted spoon: To gently lift cooked ravioli.
Crafting the Perfect Roasted Pumpkin Ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small pumpkin in half, scoop out seeds, and place on a baking sheet lined with parchment.
Step 3: Roast for about 45 minutes until the flesh is tender and caramelized at the edges.
Step 4: While pumpkin roasts, prepare your pasta dough or buy fresh ravioli if you’re short on time.
Cooking Tips & Tricks for Flawless Ravioli
- Pumpkin should be soft enough to mash easily, but not mushy.
- Dough should be elastic and not sticky; add flour if needed.
- Seal ravioli edges tightly to prevent filling from escaping during boiling.
- Cook ravioli until they float and the edges look tender, about 2-3 minutes.
Common Mistakes & How to Fix Them
- Dough sticking to surface or rolling pin.? USE a little more flour if dough is sticky.
- Filling leaking during cooking.? Seal edges carefully with a little water or egg wash.
- Overcooking and turning mushy.? Cook ravioli just until they float.
- Filling too watery or runny.? Check pumpkin for doneness before filling.
Roasted Pumpkin Ravioli
This dish features handmade ravioli filled with sweet, smoky roasted pumpkin, showcasing a simple yet flavorful combination. The pasta is tender and thin, while the filling offers a rich caramelized pumpkin flavor, finished with fragrant sage butter for an elegant touch. The result is a warm, hearty dish with a beautiful presentation and comforting texture.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a parchment-lined baking sheet. Roast for about 45 minutes until the flesh is soft and caramelized at the edges, filling your kitchen with a sweet, smoky aroma.
- Remove the pumpkin from the oven and let it cool slightly. Scoop out the soft flesh into a bowl, mashing it until smooth. Add a pinch of salt, pepper, and optional nutmeg or lemon zest to enhance the flavor. Set aside as the filling.
- While the pumpkin cools, prepare your pasta dough. Place the flour on a clean surface, make a well in the center, and crack the eggs into it. Knead gently until the dough becomes elastic and smooth, about 8-10 minutes. Wrap in plastic and let rest for 15 minutes.
- Divide the rested dough into two portions. Roll out each portion with a rolling pin or pasta machine into thin sheets, dusting lightly with flour to prevent sticking. Aim for about 1/16 inch thickness for tender ravioli.
- Spoon small dollops of pumpkin filling onto one sheet of pasta, spacing them about 1.5 inches apart. Cover with the second sheet and gently press around each mound to seal, removing excess air. Cut into individual ravioli using a knife or ravioli cutter.
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking for about 2-3 minutes until they float and the pasta looks tender. Use a slotted spoon to gently lift them out.
- While the ravioli cooks, melt the butter in a skillet over medium heat. Add the sage leaves and cook until crispy and fragrant, about 2 minutes. Remove from heat once the butter turns golden and releases a nutty aroma.
- Toss the drained ravioli into the sage butter, spooning the fragrant sauce over them. Warm gently for a minute, allowing the flavors to meld and the ravioli to become glossy.
- Serve the ravioli hot, sprinkled with freshly grated Parmesan and an extra drizzle of sage butter if desired. Finish with a fresh squeeze of lemon for a bright, zesty contrast.
Notes
For extra flavor, add a splash of balsamic vinegar to the sage butter or sprinkle with chopped toasted walnuts for added texture.
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