I’ve always loved making ravioli, but roasting the pumpkin adds a layer of depth I hadn’t expected. It’s a messy process, yes, but the caramelized sweetness makes every effort worthwhile. This recipe is a reminder that simple ingredients, treated with patience, can turn into something surprisingly special. Plus, the smell—oh, it’s pure autumn in your kitchen.
Why I Keep Coming Back to This Recipe
Roasting pumpkin transforms the flavor into a rich, caramelized sweetness that’s hard to beat. The process feels grounding, especially in autumn, when everything turns cozy and ripe. It’s forgiving—perfect for when I want comfort without fuss. Plus, each bite reminds me that honest, simple food can be surprisingly elegant.
Inside the Ingredients
- Pumpkin flesh: Sweet, tender, slightly smoky after roasting. Use butternut or kabocha for vivid flavor.
- Pasta dough: Simple flour, eggs, a pinch of salt—needs to be firm but flexible.
- Sage leaves: Fresh sage adds fragrant earthiness, especially when browned in butter.
- Butter: Rich and nutty when browned, it’s the finishing touch.
- Nutmeg or cinnamon: A pinch adds warmth and hints of spice, complementing the pumpkin’s sweetness.
- Salt & pepper: Enhance all flavors, but taste as you go.
- Parmesan or Pecorino: Grated on top, adds saltiness and depth.
Tools That Make It Easier
- Baking sheet with parchment: Roasts pumpkin evenly and makes cleanup easier.
- Rolling pin or pasta machine: Rolls out dough to even thickness.
- Small spoon or piping bag: Fills ravioli neatly without drips.
- Large pot: Boils ravioli gently.
- Slotted spoon: Lifts ravioli without breaking.
Crafting the Perfect Roasted Pumpkin Ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the pumpkin in half, scoop out seeds, and place on a baking sheet lined with parchment.
Step 3: Roast the pumpkin for about 40 minutes until the flesh is soft and caramelized at the edges.
Step 4: While pumpkin is roasting, prepare your pasta dough or buy fresh sheets if in a rush.
Cooking Tips & Tricks for Ravioli Success
- Pumpkin should be deeply caramelized, not just soft, for rich flavor.
- Pasta dough should be firm but pliable—if sticky, add a touch more flour.
- Sealed edges must be tight—test with a gentle squeeze to avoid leaks during boiling.
- Keep water at a gentle boil, not a furious one, to prevent ravioli from tearing.
Common Pitfalls & How to Dodge Them
- Ravioli bursting open during boiling.? FORGOT to seal edges tightly? Press firmly around each ravioli to prevent leaks.
- Lumpy filling causing uneven cooking.? DUMPED the pumpkin flesh directly into the dough? Mash it well first, to avoid lumps.
- Burnt, bitter pumpkin.? OVER-TORCHED pumpkin? Reduce roasting time or lower oven temp to avoid bitterness.
- Dough sticking to surface or rolling pin.? NOT enough flour in dough? Add a tablespoon at a time until it’s non-sticky.
Roasted Pumpkin Ravioli
This dish features delicate homemade ravioli filled with sweet, caramelized roasted pumpkin. The pumpkin is roasted until deeply golden, then combined with simple pasta dough, resulting in tender, flavorful pockets. Finished with browned butter and sage, the ravioli offer a comforting, autumnal taste with a luxurious texture.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the halved pumpkin on a parchment-lined baking sheet, cut side up, and roast for about 40 minutes until the flesh is very soft and caramelized at the edges. Once roasted, let it cool slightly before scooping out the flesh into a bowl, mashing until smooth.
- Meanwhile, prepare your pasta dough by placing flour and salt in a mound on a clean surface. Make a well in the center, crack in the eggs, and gently whisk them with a fork. Gradually mix in the flour from the inside of the well until the dough starts to come together, then knead until smooth and elastic, about 8 minutes. Wrap and let rest for 20 minutes.
- Mix the mashed pumpkin with a pinch of nutmeg or cinnamon, salt, and pepper to taste. This will be your filling. Adjust seasoning as needed.
- Divide the rested dough into four portions. Roll out each portion with a rolling pin or pasta machine until very thin, about 1/16 inch thick. Dust with a little flour to prevent sticking.
- Using a small spoon or piping bag, place a teaspoon of pumpkin filling at regular intervals along half of the pasta sheet. Cover with the second sheet and press gently around each mound to seal, ensuring no air pockets. Cut into individual ravioli with a fluted cutter or knife.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in, cooking in batches for about 3-4 minutes until they float and are tender. Use a slotted spoon to transfer them to a plate.
- In a skillet, melt the butter over medium heat. Add the chopped sage leaves and cook until the butter turns golden brown and aromatic, about 2-3 minutes. Remove from heat.
- Gently toss the cooked ravioli in the browned butter and sage mixture until well coated. Serve hot, sprinkled with grated Parmesan or Pecorino cheese.
- Enjoy your cozy, flavorful roasted pumpkin ravioli—perfect for autumn evenings! Garnish with extra cheese or sage if desired.
Notes
Ensure pumpkin is caramelized for maximum flavor. Sealing ravioli tightly prevents leaks during boiling. Use fresh sage for the best aroma and taste.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.