Roasted Pumpkin Ravioli with Sage Butter
This dish features tender pasta filled with sweet, roasted pumpkin flesh, showcasing a simple yet flavorful preparation. The ravioli are boiled until just tender and then tossed in nutty, crispy sage butter, resulting in a rich, autumnal dish with a delicate, silky texture and golden appearance.
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!
Notes
Ensure pumpkin filling is smooth and not watery to prevent soggy ravioli. Handle pasta gently to keep it from tearing. Cook until ravioli float for perfect texture. Use fresh sage for optimal flavor.