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 homemade ravioli filled with sweet, smoky roasted pumpkin, showcasing a simple yet flavorful combination. The pasta is tender and delicate, while the pumpkin filling is rich and velvety, finished with a fragrant sage butter sauce for an autumnal touch.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the halved pumpkin on a baking sheet lined with parchment and roast for about 45 minutes until the flesh is soft and caramelized at the edges.
- While the pumpkin roasts, combine the flour and eggs in a bowl or on a clean surface, kneading until you form a smooth, elastic dough. Wrap in plastic and let rest for 15 minutes to relax.
- Once the pumpkin is cool enough to handle, scoop out the flesh and mash it thoroughly until smooth. Season with salt, pepper, nutmeg or cinnamon if using, and lemon zest for brightness. Set aside.
- Divide the rested dough into four portions. Roll out each portion into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
- Place small spoonfuls of pumpkin filling about an inch apart on one sheet. Cover with a second sheet of dough and gently press around each mound to seal, ensuring no air pockets. Cut into individual ravioli using a knife or pasta cutter.
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking for 2-3 minutes until they float and are tender.
- Meanwhile, 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.
- Use a slotted spoon to lift the cooked ravioli from the water and add them to the sage butter. Toss gently to coat, allowing the flavors to meld for about a minute.
- Serve the ravioli hot, sprinkled with grated Parmesan cheese if desired, and drizzled with the sage butter. Enjoy the warm, tender pasta with the rich pumpkin filling and fragrant sauce.
Notes
Make sure to seal the edges tightly to prevent filling from escaping during boiling. For a richer flavor, add a splash of balsamic vinegar to the sage butter. Leftover roasted pumpkin can be stored and used for other dishes.
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