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.