Pumpkin ravioli is not just a seasonal treat; it’s a reminder of how simple ingredients can shine when treated with care. Roasting the pumpkin intensifies its natural sweetness, making every bite rich and comforting. I love how this dish balances the earthiness of pumpkin with the fragrant, crispy sage butter.
Why This Dish Keeps Calling Me Back
The slow process of roasting pumpkin, rolling out dough, and filling each ravioli makes me slow down. It’s imperfect, messy, but deeply satisfying. Plus, the warm, fragrant sage butter makes every bite feel like a cozy autumn night.
Key Ingredients & Their Role in the Dish
- Pumpkin: Sweet, earthy flesh that becomes silky when roasted. Swap with butternut squash if needed.
- Pasta dough: Provides the silky, tender wrapper. Use egg pasta for richness, or gluten-free if preferred.
- Sage: Adds aromatic crunch and a savory note. Fresh is best but dried can work in a pinch.
- Butter: Creates a nutty, golden sauce that coats the ravioli beautifully.
- Parmesan: Offers sharp saltiness; grate fresh for the best flavor.
- Nutmeg & salt: Enhance the pumpkin’s natural sweetness and balance the flavors.
- Honey or balsamic vinegar: Optional finishing touch for a sweet or tangy contrast.
Tools & Equipment for Pumpkin Ravioli
- Stand mixer or mixing bowl: Kneading and mixing pasta dough.
- Rolling pin or pasta machine: Rolling out the dough thinly and evenly.
- Sharp knife or pasta cutter: Cutting dough into squares.
- Large pot: Boiling the ravioli.
- Slotted spoon: Removing cooked ravioli from water.
- Skillet: Frying sage in butter.
- Baking sheet: Roasting pumpkin.
The Art of Crafting Pumpkin Ravioli from Scratch
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 40 minutes, until the flesh is tender and caramelized around the edges.
Step 4: While pumpkin roasts, prepare your pasta dough or buy fresh sheets.
Step 5: Once pumpkin is cool enough to handle, scoop out the flesh and mash thoroughly.
Step 6: Mix the mashed pumpkin with a pinch of nutmeg, salt, and a splash of maple syrup for a hint of sweetness.
Step 7: Roll out your pasta dough thin enough to see your hand through, about 1mm.
Step 8: Cut into squares, about 4 inches each, ready to be filled.
Step 9: Place a teaspoon of pumpkin filling in the center of each square.
Step 10: Brush edges with beaten egg, fold into a triangle or rectangle, and seal tightly.
Step 11: Bring a large pot of salted water to a gentle boil, about 3 liters of water with 1 tbsp salt.
Step 12: Cook ravioli in batches, about 3–4 minutes, until they float and are tender.
Step 13: Using a slotted spoon, transfer to a warm plate.
Step 14: In a skillet, melt butter over medium heat until it begins to foam and smells nutty.
Step 15: Add sage leaves, fry until crispy, about 30 seconds.
Step 16: Spoon the sage butter over the ravioli, sprinkle with grated Parmesan.
Step 17: Serve immediately, with a drizzle of honey or balsamic vinegar for contrast.
Cooking Checkpoints & Tips for Perfect Ravioli
- Ensure the pasta dough is thin enough to see your hand through.
- Seal edges well to prevent filling from escaping during boiling.
- Cook until ravioli float, indicating they are done — don’t overcook.
- Brown the butter with sage to deepen flavor and add crunch.
Common Mistakes & How to Fix Them
- Using raw pumpkin filling that’s too watery.? Overcooked pumpkin becomes mushy. Fix: Roast until just tender, then mash.
- Rolling too thick.? Dough tears when rolling. Fix: Rest dough wrapped in plastic for 20 minutes.
- Not sealing properly.? Ravioli sticks together or breaks apart. Fix: Seal edges thoroughly and dust with flour before boiling.
- Burnt butter ruining the flavor.? Butter burns quickly. Fix: Watch carefully and add sage once butter turns golden.
Pumpkin Ravioli with Sage Butter
Ingredients
Equipment
Method
- 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 sheet. Roast for about 40 minutes until the flesh is soft and caramelized around the edges.
- Once roasted and cooled slightly, scoop out the pumpkin flesh and mash it until smooth. Set aside.
- In a large mixing bowl or stand mixer, combine the flour, eggs, olive oil (if using), nutmeg, and a pinch of salt. Knead until a smooth, elastic dough forms, about 8-10 minutes. Wrap in plastic and let rest for 20 minutes.
- Divide the rested dough into 4 portions. Roll each out thinly using a rolling pin or pasta machine to about 1mm thickness. Cut each sheet into 4-inch squares.
- Place a teaspoon of pumpkin filling in the center of each square. Brush the edges with beaten egg, fold into a triangle or rectangle, and press firmly to seal, ensuring no air pockets remain.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in batches, cooking for about 3-4 minutes until they float and are tender.
- Using a slotted spoon, gently transfer the cooked ravioli to a warm plate. Repeat with remaining batches.
- In a skillet over medium heat, melt the butter until it begins to foam and develops a nutty aroma. Add the sage leaves and fry until crispy, about 30 seconds.
- Pour the fragrant sage butter over the cooked ravioli, sprinkle with grated Parmesan, and drizzle with honey or balsamic vinegar if desired for a sweet-tangy finish.
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
