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Roasted Pumpkin Ravioli with Sage Butter

This dish features delicate ravioli filled with sweet, caramelized roasted pumpkin, crafted through hand-rolled pasta dough. The pumpkin filling is intensified with roasting, creating a rich and smoky flavor, complemented by crispy sage leaves browned in nutty butter. The final presentation showcases tender pasta pockets coated in fragrant sage butter, offering a comforting, seasonal bite with a luxurious texture.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin preferably a small sugar pumpkin
  • 2 cups flour preferably semolina or all-purpose
  • 2 eggs eggs for pasta dough
  • 1 pinch salt
  • 1 tablespoon olive oil for dough
  • 4 tablespoons unsalted butter preferably European-style
  • 8 sage leaves fresh sage
  • a pinch nutmeg preferably fresh
  • to taste salt and pepper

Equipment

  • Oven
  • Rolling pin or pasta machine
  • Pasta cutter or sharp knife
  • Large pot
  • Skillet

Method
 

  1. 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.
  2. Roast the pumpkin for about 45 minutes, or until the flesh is soft and caramelized around the edges. Let it cool slightly before handling.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Drain the cooked ravioli carefully and toss them gently in the sage butter, ensuring each piece is coated with the fragrant sauce.
  11. 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

For an extra touch, sprinkle with freshly grated Parmesan or Pecorino before serving. To make the process easier, prepare the filling and dough ahead of time. Be sure to seal the ravioli well to prevent leaks during boiling.