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Roasted Pumpkin Ravioli with Sage Butter

This dish features tender homemade or store-bought pasta filled with sweet, smoky roasted pumpkin. The ravioli are cooked until tender, then finished in a fragrant sage-infused butter sauce, resulting in a warm, comforting dish with a beautiful golden hue and melt-in-your-mouth texture.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin preferably a small sugar pumpkin for sweetness
  • 200 g fresh pasta sheets store-bought or homemade, thin and pliable
  • 4 leaves sage for frying in butter
  • 3 tbsp unsalted butter preferably high-quality European butter
  • 1/4 cup Parmesan freshly grated
  • 1/4 tsp nutmeg freshly grated
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet with parchment paper
  • Rolling pin or pasta machine
  • Sharp knife or pastry cutter
  • Large pot
  • Skillet or frying pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

Roasting pumpkin enhances its sweetness and smoky depth, making for a flavorful filling. Be sure to seal the ravioli edges well to prevent leakage during boiling. Finish with a quick fry in sage butter for aromatic crispness.