Go Back

Roasted Pumpkin Ravioli

This dish features tender homemade ravioli filled with sweet, caramelized roasted pumpkin and fresh sage. The pasta is rolled thin and filled with a creamy mixture, then boiled until tender, resulting in delicate, flavorful parcels with crispy edges and a silky interior. It’s a cozy, seasonal celebration of fall flavors and comforting textures.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash or pumpkin peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil good quality extra virgin
  • 8 fresh sage leaves sage roughly chopped
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pasta dough homemade or store-bought pasta dough
  • 3 tablespoons unsalted butter for browning
  • 8 fresh sage leaves extra sage leaves for frying and garnish
  • additional Parmesan cheese for serving

Equipment

  • Large mixing bowl
  • Rolling pin or pasta machine
  • Baking sheet
  • Small spoon & pastry cutter
  • Large pot

Method
 

  1. Preheat your oven to 200°C (390°F). Spread the pumpkin or butternut squash chunks on a lined baking sheet, toss with 1 tablespoon of olive oil, and roast for about 25–30 minutes until caramelized and soft, with slightly browned edges. Allow to cool slightly.
  2. While the pumpkin roasts, prepare the pasta dough if homemade, or keep it ready if using store-bought. Roll the dough out on a floured surface until very thin, about 1 mm, and cut into squares or circles for your ravioli.
  3. Puree the cooled roasted pumpkin until smooth. In a mixing bowl, combine the pumpkin with ricotta, chopped sage, grated Parmesan, salt, and pepper. Mix until well blended, tasting and adjusting seasoning as needed.
  4. Place a small spoonful of the filling in the center of each pasta square or circle. Carefully fold the dough over and press around the filling to seal, ensuring no air pockets. Use a pastry cutter or small knife to trim edges if necessary.
  5. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3–4 minutes, or until they float to the surface and are tender. Use a slotted spoon to remove and drain.
  6. In a skillet, melt the butter over medium heat until it begins to brown slightly, releasing a nutty aroma. Add the extra sage leaves and cook until crispy, about 1–2 minutes.
  7. Gently toss the cooked ravioli in the browned butter and crispy sage until well coated. Transfer to serving plates.
  8. Finish with a generous sprinkle of grated Parmesan and a few extra sage leaves for garnish. Serve immediately while hot and fragrant.

Notes

You can prepare the pumpkin filling a day ahead and keep it refrigerated. Use high-quality pasta dough for best texture. Be gentle when handling the ravioli to prevent tearing.