Roasted pumpkin ravioli turns humble squash into a luxurious, flaky pasta pocket. It’s a dish that feels like a small celebration, perfect for when you want something seasonal but comforting. The roasting process intensifies the pumpkin’s sweetness and adds a smoky depth that can’t be achieved any other way.
Why I Keep Coming Back to This Recipe
Every fall, I find myself craving this dish. It’s nostalgic, reminding me of harvest festivals and cozy kitchens. The process is calming, and the end result feels like a warm hug—an honest, satisfying celebration of seasonality.
Ingredients That Make or Break the Dish
- Pumpkin: I love a sugar pumpkin because of its sweet, dense flesh. Swap with butternut squash if you like a milder taste.: The roasting brings out a sweet, smoky aroma that’s essential for depth.
- Fresh sage: Crisp, fragrant leaves add a warm, earthy contrast to the sweet pumpkin.: Fry until shimmering and golden for maximum flavor.
- Pasta dough: Eggs give structure; opt for good quality for a tender bite.: Use semolina flour for a bit of chew—substitute with all-purpose if needed.
- Butter: I use unsalted, preferably European-style, for richness.: Brown it until nutty and shimmering for that deep, toasty flavor.
- Nutmeg: Just a pinch brightens the filling with warm spice.: Use fresh if you can; it’s more vibrant.
Tools of the Trade for Pumpkin Ravioli
- Oven: For roasting the pumpkin evenly and developing deep flavor.
- Rolling pin or pasta machine: To roll the dough thin and even.
- Pasta cutter or sharp knife: To cut the dough into perfect squares.
- Large pot: For boiling the ravioli gently.
- Skillet: To make sage butter and brown it to perfection.
Step-by-step to Pumpkin Ravioli Perfection
Step 1: Preheat your oven to 200°C (390°F). Cut a small sugar pumpkin in half, scrape out seeds, and place cut-side down on a baking sheet lined with parchment.
Step 2: Roast for 45 minutes or until the flesh is soft and caramelized around the edges. Let cool slightly.
Step 3: While pumpkin cools, make the pasta dough: mix 2 cups of flour with 2 beaten eggs, a pinch of salt, and a splash of olive oil. Knead until smooth, wrap, and rest for 30 minutes.
Step 4: Scoop the roasted pumpkin flesh into a bowl. Mash it with a fork, adding a pinch of nutmeg, salt, and a splash of cream or butter for richness.
Step 5: Roll out the pasta dough thinly, about 1 mm (0.04 inches). Cut into squares, about 3 inches across.
Step 6: Place a teaspoon of pumpkin filling in the center of each square. Moisten edges with water, fold into triangles, and press to seal.
Step 7: Bring a large pot of salted water to a boil. Gently drop ravioli in; cook for 3-4 minutes or until they float to the surface.
Step 8: Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until crisp, about 1 minute.
Step 9: Drain ravioli carefully, toss with sage butter, and serve immediately.
Cooking Checkpoints & Tips
- The pumpkin should be deeply caramelized around the edges for maximum flavor.
- Ravioli edges must be sealed tightly—any leaks will cause them to fall apart in boiling water.
- The sage butter should turn a shimmering, golden brown—don’t let it burn, or it’ll taste bitter.
Common Pitfalls & How to Fix Them
- Ravioli falling apart during cooking.? Seal the edges properly to prevent water from seeping in.
- Pumpkin too bland or watery.? Cook the pumpkin until deeply caramelized for richer flavor.
- Sage butter burning or turning bitter.? Keep butter at a steady simmer, not a boil.
- Filling spilling out during sealing.? Don’t overfill the ravioli, or they’ll burst.
Roasted Pumpkin Ravioli with Sage Butter
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Cut the pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down on a parchment-lined baking sheet.
- Roast the pumpkin for about 45 minutes, or until the flesh is soft and caramelized around the edges. Let it cool slightly before handling.
- While the pumpkin cools, make the pasta dough: combine the flour and a pinch of salt in a bowl. Create a well in the center and crack in the eggs, then add olive oil.
- Knead the mixture until it forms a smooth, elastic dough. Wrap it in plastic wrap and let it rest for about 30 minutes to relax the gluten.
- Scoop the roasted pumpkin flesh into a bowl and mash it with a fork. Season with a pinch of nutmeg, salt, and pepper to taste, adding a splash of butter or cream for richness if desired.
- Divide the rested dough into manageable pieces and roll it out thinly on a floured surface, about 1 mm thick. Use a pasta cutter or sharp knife to cut into 3-inch squares.
- Place a teaspoon of pumpkin filling in the center of each square. Moisten the edges with water, then fold over into a triangle or rectangle and press to seal tightly, ensuring no air bubbles remain.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in, cooking for about 3-4 minutes until they float to the surface and are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until they turn crispy and fragrant, about 1 minute. Watch carefully to prevent burning.
- Drain the cooked ravioli carefully and toss them gently in the sage butter, ensuring each piece is coated with the fragrant sauce.
- Serve immediately, garnished with additional crispy sage or a sprinkle of grated cheese if desired. Enjoy the warm, tender pasta with its smoky-sweet filling and aromatic butter sauce.
Notes
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
