This dish started as a way to use up a small pumpkin that was sitting lonely on the counter. Roasting really concentrates the flavor, making the filling sweet and rich without added sugar. I love how the process turns something simple into a treasured fall centerpiece.
Why This Dish Calls Me Back
The balance of roasted pumpkin’s sweetness with crispy sage and buttery sauce is irresistible. It’s a reminder that simple ingredients, treated with care, create something truly special. Plus, it sparks a cozy, festive mood that sticks with me long after the last bite.
Breaking Down the Pumpkin and Pasta
- Pumpkin flesh: Sweet, earthy, roasted until tender and silky, perfect for filling.
- Pasta dough: Made with flour and eggs, it should be silky and elastic, not sticky.
- Sage leaves: Fry until crisp, releasing a fragrant, smoky aroma.
- Butter: Becomes nutty and golden, essential for the sauce.
- Parmesan cheese: Adds saltiness and umami, grate fresh for best flavor.
- Olive oil: Use sparingly for brushing or finishing.
- Salt and pepper: Enhance all flavors, season to taste.
Tools of the Trade for Perfect Ravioli
- Rolling pin: To roll out the pasta dough thin and even.
- Ravioli cutter or sharp knife: To cut the pasta into neat, uniform squares.
- Large pot: To boil the ravioli efficiently.
- Skillet: To make sage butter and finish the dish.
- Slotted spoon: To lift out the delicate ravioli without breaking them.
Steps to a Cozy Autumnal Dish
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small pumpkin (about 1 kg) in half, scoop out seeds, and roast cut-side down on a baking sheet lined with parchment for 40 minutes.
Step 3: Let pumpkin cool slightly, then scoop out the flesh, mash until smooth, and set aside.
Step 4: Roll out your pasta dough thin, about 1 mm, on a floured surface.
Step 5: Place teaspoons of pumpkin filling about 2 inches apart on one sheet of pasta.
Step 6: Cover with another sheet, press around filling, and cut into individual ravioli using a ravioli cutter or a sharp knife.
Step 7: Boil a large pot of salted water; cook ravioli in batches for 3-4 minutes until they float.
Step 8: Meanwhile, melt butter in a skillet over medium heat, add sage leaves, and cook until fragrant and crispy.
Step 9: Remove cooked ravioli with a slotted spoon, toss gently in sage butter, and serve with a sprinkle of Parmesan.
Cooking Checks and Tips for Perfect Ravioli
- The pumpkin filling should be smooth and slightly sweet, not watery.
- Pasta sheets need to be thin but not tearing. Fold gently and handle with care.
- Ravioli float when done; don’t overcook or they turn mushy.
- Butter should turn golden and smell nutty, signaling it’s ready to toss with ravioli.
Common Mistakes and How to Fix Them
- Dough tearing while rolling.? Use a clean, damp cloth to prevent pasta from sticking.
- Filling oozing out during sealing.? Ensure pumpkin is mashed smooth and drained if too watery.
- Overcooking leading to mush.? Cook ravioli until they float, then give them an extra 30 seconds.
- Burnt butter.? Add a few drops of water if butter browns too quickly.
Roasted Pumpkin Ravioli with Sage Butter
Equipment
- Oven
- Baking sheet
- Mixing bowls
- Rolling pin
- Ravioli cutter or sharp knife
- Large pot
- Skillet
- Slotted spoon
Ingredients
- 1 kg small pumpkin preferably sugar or pie pumpkin
- 2 cups all-purpose flour for pasta dough
- 2 eggs eggs
- 2 tablespoons olive oil for brushing or finishing
- 4 tablespoons unsalted butter for sage butter
- 8 sage leaves fresh sage leaves
- 0.5 cup Parmesan cheese freshly grated
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 200°C (390°F). Cut the pumpkin in half, scoop out the seeds, and place cut-side down on a parchment-lined baking sheet. Roast for about 40 minutes until the flesh is tender and easily pierced with a fork.
- Once roasted, let the pumpkin cool slightly. Scoop out the flesh and mash it until smooth and silky. Set aside to cool completely.
- Make the pasta dough by mixing flour and eggs in a bowl, then kneading until the dough is smooth, elastic, and just not sticky. Cover and let rest for 15 minutes to relax the gluten.
- Divide the rested dough into small portions and roll out each one thin, about 1 mm, on a floured surface using a rolling pin. Keep the dough dusted to prevent sticking.
- Drop small teaspoons of the pumpkin filling about 2 inches apart on one sheet of pasta. Cover with another sheet and press around each mound to seal, then cut into individual ravioli using a ravioli cutter or a sharp knife.
- Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, cooking for 3 to 4 minutes until they float to the surface and are tender.
- While the ravioli cook, melt butter in a skillet over medium heat. Add the sage leaves and cook until fragrant and crispy, about 2 minutes, until the butter turns golden and nutty-smelling.
- Use a slotted spoon to lift the cooked ravioli from the boiling water. Gently toss them in the sage butter until coated and heated through.
- Serve the ravioli hot, sprinkled generously with freshly grated Parmesan cheese and seasoned with salt and pepper to taste. Enjoy the cozy, fall-inspired flavors!
