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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small pumpkin preferably sugar pumpkin or butternut squash
  • 2 cups all-purpose flour plus extra for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter for sage butter
  • to taste salt and pepper
  • 1/4 cup Parmesan optional, for finishing
  • pinch nutmeg or cinnamon optional, enhances warmth
  • zest of 1 lemon optional, for brightness

Equipment

  • Baking sheet
  • Rolling pin or pasta machine
  • Small spoon or piping bag
  • Large pot
  • Slotted spoon

Method
 

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