There’s something special about roasting pumpkin for pasta. The process intensifies its sweetness and adds a smoky depth that boiling or steaming can’t match. It’s a bit of a messy, slow process, but the flavor payoff makes it worth every minute. Plus, I love how the oven turns into a cozy corner of the kitchen—crackling pumpkin skins and roasting spices fill the air with a warm, inviting aroma.
Why I keep coming back to this dish.
It’s the perfect blend of earthy, sweet, and smoky flavors. Each bite reminds me of crisp autumn days and cozy nights. It’s forgiving enough for a casual dinner but special enough for guests. The process is calming, almost meditative, turning simple ingredients into something memorable.
Breaking down the ingredients.
- Pumpkin: My go-to is sugar pumpkin for sweetness and ease of roasting. Feel free to swap with butternut squash for a milder, nutty flavor.: Rich, sweet flesh that roasts to a smoky softness, perfect for a smooth filling.
- Fresh pasta sheets: Homemade or store-bought, but thin and pliable is key. Thicker pasta will be chewy and dull the delicate filling.: Thin, tender, and capable of holding the pumpkin without tearing.
- Sage: I love crisped sage in browned butter, it adds an earthy aroma and a slight crunch. Thyme or rosemary can work in a pinch.: Aromatic herb that turns fragrant and crispy when fried.
- Butter: Use unsalted for control; I prefer a pat of high-quality European butter for richness.: Melts into a fragrant, nutty sauce that coats each ravioli.
- Parmesan: Freshly grated, it adds a salty, umami punch. Skip if dairy-free.: Sharp, salty, and melts into the sauce, balancing the sweet pumpkin.
- Nutmeg: Just a hint, freshly grated, to enhance the pumpkin’s natural warmth.: A warm, spicy note that deepens the flavor.
Tools of the trade for pumpkin and pasta.
- Baking sheet with parchment paper: Roast pumpkin evenly and avoid sticking.
- Rolling pin or pasta machine: Roll out dough thinly and evenly.
- Sharp knife or pastry cutter: Cut pasta sheets into squares.
- Large pot: Cook ravioli in boiling water.
- Skillet or frying pan: Finish ravioli in butter and sage.
Step-by-step to pumpkin perfection.
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small pumpkin in half, scoop out seeds, and place cut-side down on a baking sheet lined with parchment.
Step 3: Roast for about 45 minutes until the flesh is soft and slightly charred around the edges.
Step 4: Meanwhile, make your pasta dough or grab store-bought sheets. Roll out thin and cut into squares.
Step 5: Once pumpkin is cool enough to handle, scoop out the flesh and mash until smooth. Season with salt, pepper, and a pinch of nutmeg.
Step 6: Place a teaspoon of pumpkin filling onto each pasta square. Brush edges with water and fold over, sealing well.
Step 7: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches, about 3-4 minutes, until they float and are tender.
Step 8: While pasta cooks, melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant and crisp.
Step 9: Drain ravioli gently and add to the butter-sage pan. Toss lightly to coat, then serve with a sprinkle of Parmesan.
Cooking checkpoints to nail it every time.
- Pumpkin flesh should be soft and easily mashable after roasting.
- Pasta edges need to be sealed tightly to prevent filling leaks during boiling.
- Ravioli float to the surface when cooked through, about 3-4 minutes.
- Butter should be golden and fragrant, not burnt, with sage leaves crisp and aromatic.
Troubleshooting your pumpkin ravioli.
- Pumpkin flesh is watery after roasting.? Use a sharp knife to cut pumpkin; dull blades crush flesh, making it watery.
- Ravioli burst open during cooking.? Seal pasta tightly with water-brushed edges; leaks will ruin the filling.
- Ravioli stick or fall apart in boiling water.? Cook ravioli in gently boiling water, not a rolling boil; vigorous bubbles break delicate pasta.
- Butter turns dark and bitter.? Don’t burn butter; keep heat moderate, and add sage once butter is golden.
Roasted Pumpkin Ravioli with Sage Butter
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the pumpkin halves cut-side down on a parchment-lined baking sheet and roast for about 45 minutes until the flesh is soft and slightly charred around the edges.
- While the pumpkin roasts, roll out your pasta sheets on a floured surface or with a pasta machine until thin and pliable. Cut the sheets into squares about 2-3 inches wide.
- Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth. Season with salt, pepper, and a pinch of freshly grated nutmeg to enhance its warm, sweet flavor.
- Place a teaspoon of the pumpkin filling onto the center of each pasta square. Brush the edges lightly with water, then fold over to form a triangle or square, sealing the edges well to prevent filling from escaping during cooking.
- Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, cooking for about 3-4 minutes until they float to the surface and are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns golden and fragrant, and the sage is crispy.
- Using a slotted spoon, gently transfer the cooked ravioli from the boiling water into the skillet. Toss carefully to coat each piece in the sage butter, allowing the flavors to meld.
- Sprinkle the ravioli with freshly grated Parmesan and serve immediately, garnished with additional sage if desired. Enjoy the warm, smoky sweetness with the rich butter sauce.
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