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. The pasta is tender and silky, while the filling offers a caramelized depth of flavor, all finished with fragrant sage butter. The result is a warm, comforting pasta with a beautiful golden hue and melt-in-your-mouth texture.
Ingredients
Equipment
Method
- 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 parchment-lined baking sheet. Roast for about 45 minutes until the flesh is very soft and caramelized around the edges. Let it cool slightly.
- Scoop the roasted pumpkin flesh into a bowl and mash it with a fork until smooth. Season with a pinch of salt, pepper, and optional nutmeg or cinnamon for warmth. Set aside.
- In a large mixing bowl, mound the flour and create a well in the center. Crack the eggs into the well and add a tablespoon of olive oil if using. Mix gently with a fork, gradually incorporating the flour until a shaggy dough forms, then knead until smooth and elastic. Cover and let rest for 15 minutes.
- Divide the rested dough into four parts. Roll out each piece on a floured surface with a rolling pin or use a pasta machine to thinly roll into sheets about 1/16 inch thick. Keep the sheets covered with a damp cloth to prevent drying out.
- Using a small spoon or piping bag, place teaspoon-sized dollops of the pumpkin filling about 1 inch apart on one sheet of pasta. Cover with a second sheet and gently press around each mound to seal, ensuring no air pockets remain. Cut between the mounds to form individual ravioli.
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water in batches. Cook for about 2-3 minutes, or until they float to the surface and look tender. Use a slotted spoon to lift them out gently.
- Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until crispy and fragrant, about 1-2 minutes. Pour the sage butter over the cooked ravioli and gently toss to coat.
- Plate the ravioli and sprinkle with grated Parmesan and lemon zest if desired. Drizzle with the sage butter and serve immediately, enjoying the tender pasta coated in aromatic, smoky pumpkin filling.
Notes
Ensure the pumpkin is soft enough to mash easily and seal the ravioli well to prevent filling from escaping during cooking. The sage butter adds a fragrant, savory finish that complements the sweetness of the pumpkin.
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