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Roasted Pumpkin Ravioli

This dish features homemade pasta filled with a smoky, caramelized pumpkin mixture. The pumpkin is roasted to deepen its flavor, then combined with cheese and herbs before being encased in tender pasta sheets. The final ravioli are tender, slightly crispy at the edges, and oozy in the center, offering a cozy fall flavor with a rustic charm.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sugar pumpkin peeled, seeded, and chopped
  • 2 tablespoons olive oil good quality extra virgin
  • 8 fresh sage leaves sage chopped
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 1 egg beaten
  • 2 cups all-purpose flour plus extra for dusting
  • Salt to taste
  • 4 tablespoons unsalted butter for serving

Equipment

  • Roasting pan
  • Mixing bowls
  • Pasta roller or rolling pin
  • Ravioli cutter or sharp knife
  • Large pot
  • Slotted spoon

Method
 

  1. Preheat your oven to 200°C (400°F). Arrange the pumpkin chunks on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until caramelized and fragrant, filling your kitchen with warm, sweet aromas.
  2. While the pumpkin cools slightly, chop the fresh sage leaves and prepare your cheese mixture by combining ricotta, Parmesan, chopped sage, and beaten egg in a mixing bowl. Mix until smooth and season with a pinch of salt.
  3. Once the roasted pumpkin is cool enough to handle, mash it with a fork or blend until smooth—its caramelized edges will be slightly charred but add amazing depth to the filling.
  4. Fold the mashed pumpkin into the cheese mixture, tasting and adjusting seasoning as needed to balance smoky sweetness with savory richness.
  5. Make your pasta dough by combining the flour with a pinch of salt on a clean surface. Create a well in the center, pour in the beaten egg, and knead until the dough is smooth, elastic, and slightly tacky—about 8 minutes.
  6. Divide the dough into manageable pieces and roll each out into thin sheets, about 1mm thick, using a pasta roller or rolling pin. Lightly dust with flour to prevent sticking.
  7. Cut the sheets into squares roughly 3 inches wide. Place a teaspoon of filling in the center of each square, then fold over to form a triangle or rectangle, sealing the edges with a dab of water and pressing firmly to prevent leaks.
  8. Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate.
  9. In a small pan, melt the butter over medium heat and add the sage leaves, cooking until fragrant and slightly crispy, about 1-2 minutes. Drizzle this sage butter over the cooked ravioli, then serve immediately with extra Parmesan.
  10. Enjoy your warm, tender pumpkin ravioli with crispy edges and a smoky, sweet flavor—perfect for a cozy fall dinner.

Notes

Roasting the pumpkin enhances its sweetness and depth, making this dish truly special. Be gentle when sealing the ravioli to prevent filling leaks, and don't rush boiling—wait until they float for perfect texture.