Roasted Pumpkin Ravioli
This roasted pumpkin ravioli combines tender pasta with a velvety, sweet pumpkin filling, showcasing simple ingredients transformed through roasting and careful folding. The dish features delicate, square-shaped ravioli with a charming, rustic appearance, finished with optional sage butter for added aroma and richness. It’s perfect for a cozy fall dinner that balances comforting textures with a touch of elegance.
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Calories: 350kcal
Servings: 4
Equipment
- Baking tray
- Rolling pin or pasta machine
- Piping bag or teaspoon
- Sharp knife or ravioli cutter
Ingredients
- 1 medium pumpkin preferably sugar pumpkin or butternut squash
- 2 cups all-purpose flour or gluten-free flour blend
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg optional, for warmth
- 2 tablespoons butter for optional sage butter
- 4 sage leaves fresh sage for butter sauce
- 1 teaspoon lemon zest brightens the filling
- 1/2 cup parmesan cheese grated, optional
- to taste salt and pepper
Instructions
- 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 tray. Roast for about 40 minutes until the flesh is tender and easily mashed, filling your kitchen with a sweet, roasted aroma.
- Once roasted, let the pumpkin cool slightly, then scoop out the flesh into a bowl and mash until smooth. Stir in lemon zest, a pinch of salt, pepper, and nutmeg for warmth and depth. Mix in grated parmesan if using, and set aside.
- Meanwhile, prepare your pasta dough by placing flour on a clean work surface, creating a well in the center, and cracking in the eggs. Add a pinch of salt and gently mix with a fork until the dough begins to come together. Knead for about 8 minutes until smooth and elastic, then wrap in plastic and let rest for 20 minutes.
- Divide the rested dough into four portions. Using a rolling pin or pasta machine, roll each portion into a thin sheet about 1mm thick. Dust lightly with flour to prevent sticking.
- Place a sheet of pasta on a floured surface. Using a teaspoon or piping bag, dollop small spoonfuls of pumpkin filling onto half of the sheet, spacing them evenly. Cover with the other half of the sheet.
- Gently press around each mound of filling to remove air, then cut between the dollops with a sharp knife or ravioli cutter to form individual squares. Seal the edges well with your fingers or a little water to prevent leaks during boiling.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in, working in batches if needed. Cook for 3-4 minutes until the ravioli float to the surface and are tender.
- While the ravioli cook, melt the butter in a skillet over medium heat. Add sage leaves and cook until the butter is golden and fragrant, about 2 minutes. Remove from heat and prepare to serve.
- Drain the cooked ravioli carefully, then transfer them to a serving platter or bowl. Drizzle with the sage butter and sprinkle with additional parmesan if desired. Finish with a squeeze of lemon if you like a fresh zing.
- Serve immediately, enjoying the tender pasta, sweet pumpkin filling, and aromatic sage butter. The combination offers a cozy, seasonal flavor with delicate textures that are sure to impress.
Notes
For an extra touch, add a drizzle of honey or a splash of cream to the sage butter before serving. Make sure not to overfill the ravioli to prevent tearing during boiling. Resting the dough helps it relax, making it easier to roll thin and seal well.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 500mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg