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Pumpkin Ravioli with Sage Butter

Pumpkin ravioli features delicate, handmade pasta filled with sweet roasted pumpkin, creating a tender, melt-in-your-mouth texture. Topped with fragrant sage butter and Parmesan, the dish combines earthy flavors with crispy sage for a cozy, autumn-inspired meal. The process involves roasting, rolling, filling, boiling, and finishing with a nutty butter sauce, resulting in a visually appealing and comforting plate.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small Pumpkin preferably sugar pumpkin
  • 2 cups All-purpose flour for pasta dough
  • 2 large Eggs for pasta dough
  • 1 tablespoon Olive oil optional, adds elasticity to dough
  • 0.5 teaspoon Nutmeg freshly grated
  • to taste Salt
  • 4 tablespoons Unsalted butter
  • 8 fresh sage leaves Sage
  • 1/4 cup Parmesan grated
  • 1 teaspoon Honey or Balsamic vinegar optional for finishing

Equipment

  • Stand mixer or mixing bowl
  • Rolling pin or pasta machine
  • Sharp knife or pasta cutter
  • Large pot
  • Slotted spoon
  • Skillet
  • Baking sheet

Method
 

  1. Preheat your oven to 200°C (390°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a parchment-lined baking sheet. Roast for about 40 minutes until the flesh is soft and caramelized around the edges.
  2. Once roasted and cooled slightly, scoop out the pumpkin flesh and mash it until smooth. Set aside.
  3. In a large mixing bowl or stand mixer, combine the flour, eggs, olive oil (if using), nutmeg, and a pinch of salt. Knead until a smooth, elastic dough forms, about 8-10 minutes. Wrap in plastic and let rest for 20 minutes.
  4. Divide the rested dough into 4 portions. Roll each out thinly using a rolling pin or pasta machine to about 1mm thickness. Cut each sheet into 4-inch squares.
  5. Place a teaspoon of pumpkin filling in the center of each square. Brush the edges with beaten egg, fold into a triangle or rectangle, and press firmly to seal, ensuring no air pockets remain.
  6. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in batches, cooking for about 3-4 minutes until they float and are tender.
  7. Using a slotted spoon, gently transfer the cooked ravioli to a warm plate. Repeat with remaining batches.
  8. In a skillet over medium heat, melt the butter until it begins to foam and develops a nutty aroma. Add the sage leaves and fry until crispy, about 30 seconds.
  9. Pour the fragrant sage butter over the cooked ravioli, sprinkle with grated Parmesan, and drizzle with honey or balsamic vinegar if desired for a sweet-tangy finish.

Notes

Make sure to roll the dough very thin so the ravioli are tender. Seal edges thoroughly to prevent filling from escaping during boiling. For added flavor, sprinkle extra Parmesan and crispy sage on top before serving.