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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.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut or kabocha pumpkin halved and seeded
  • 2 1/2 cups all-purpose flour plus extra for surface
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter for browned butter
  • pinch nutmeg or cinnamon optional, for filling
  • to taste salt & pepper
  • 1/4 cup Grated Parmesan or Pecorino for serving

Equipment

  • Baking sheet with parchment
  • Rolling pin or pasta machine
  • Small spoon or piping bag
  • Large pot
  • Slotted Spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Gently toss the cooked ravioli in the browned butter and sage mixture until well coated. Serve hot, sprinkled with grated Parmesan or Pecorino cheese.
  9. 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.