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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small pumpkin preferably sugar pumpkin or butternut squash
  • 2 cups all-purpose flour plus extra for rolling
  • 2 large eggs for pasta dough
  • 2 tablespoons olive oil optional, for dough
  • 3 tablespoons unsalted butter for sage butter
  • 8 fresh sage leaves sage leaves for butter
  • to taste salt and pepper for seasoning
  • 1/4 cup Parmesan for finishing, optional
  • pinch nutmeg or cinnamon optional, enhances warmth
  • zest of 1 lemon optional, brightens filling

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin or pasta machine
  • Knife
  • Large pot
  • Slotted spoon

Method
 

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