Roasted pumpkin ravioli is more than just a seasonal dish; it’s a reminder that simplicity often yields the most memorable flavors. I love the process of roasting the pumpkin until its sugars deepen, creating a naturally sweet filling that needs little more than a dash of spice. It’s a dish that feels like a warm hug on chilly days, inviting you to slow down and savor each bite.
Why I keep coming back to this dish
This recipe reminds me of quiet family dinners, of the joy in simple things. The process of roasting and shaping feels grounding, almost meditative. Plus, it’s a dish I can tweak endlessly—adding a splash of vinegar, a handful of toasted nuts, or a drizzle of honey. It’s honest, satisfying, and always makes me feel a little more connected to the season.
Breaking down the ingredients
- Pumpkin: Sweet, earthy, and tender after roasting, it’s the star. Swap with butternut squash if needed.
- Fresh pasta dough: Silky and thin, it wraps the filling snugly. Use store-bought if pressed for time.
- Sage leaves: Fragrant and slightly peppery; fresh is best for that crackle and aroma.
- Butter: Creamy and rich, it’s the canvas for the sage. Olive oil can replace for a lighter touch.
- Parmesan cheese: Sharp and salty, it finishes the dish with a punch. Pecorino is a good alternative.
- Nutmeg: A pinch adds warmth and depth to the pumpkin filling.
- Salt and pepper: Basic but essential for seasoning, enhance the pumpkin’s sweetness.
Tools of the trade for a smooth session
- Baking sheet with parchment paper: Roasting pumpkin evenly and easy cleanup.
- Rolling pin or pasta machine: Getting thin, even pasta sheets.
- Small circle cutter or knife: Cutting out perfect ravioli shapes.
- Large pot with lid: Boiling ravioli gently and efficiently.
- Skillet or frying pan: Making sage butter and finishing the dish.
Step-by-step to perfect roasted pumpkin ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice the pumpkin in half, scoop out seeds, and lay cut-side down on a baking sheet lined with parchment.
Step 3: Roast for about 40 minutes, until the flesh is soft and caramelized at the edges.
Step 4: While the pumpkin cools, roll out your pasta dough thin on a floured surface.
Step 5: Cut into squares or circles, depending on your preference.
Step 6: For the filling, mash the roasted pumpkin with a pinch of salt, a splash of olive oil, and a sprinkle of nutmeg.
Step 7: Spoon a small amount onto each pasta square, then fold and seal the edges.
Step 8: Cook the ravioli in boiling salted water for 3-4 minutes, until they float to the surface.
Step 9: Meanwhile, prepare a simple sage butter: melt butter, add fresh sage leaves, and cook until fragrant.
Step 10: Toss the cooked ravioli in the sage butter, then serve immediately, topped with grated Parmesan.
Cooking checkpoints and tips for success
- Pumpkin should be deeply caramelized, not just soft, for maximum flavor.
- Pasta edges must be sealed tightly to prevent filling from escaping when boiling.
- Ravioli should float within 3-4 minutes of boiling—timing is key.
- Sage butter should be golden and fragrant, not burnt, to add depth without bitterness.
Common mistakes and how to fix them
- Ravioli falling apart during boiling.? USE a sharp sealant around edges to prevent escaping filling.
- Pumpkin filling too bland or runny.? Ensure pumpkin is fully roasted until caramelized for maximum sweetness.
- Overcooked or undercooked pasta.? Cook pasta in plenty of salted water until just al dente.
- Sauce or butter burning or sticking.? Maintain a gentle simmer when boiling ravioli to avoid bursting.
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 baking sheet lined with parchment paper. Roast for about 40 minutes, until the flesh is soft and caramelized at the edges with a sweet aroma wafting through the kitchen.
- Allow the pumpkin to cool slightly, then scoop out the flesh and transfer it to a bowl. Mash with a fork until smooth, and stir in a pinch of salt, a dash of olive oil, and a sprinkle of nutmeg for warmth.
- While the pumpkin cools, roll out your pasta dough on a floured surface until very thin—about 1-2 mm thick. Use a small circle cutter or knife to cut out uniform shapes, about 3 inches in diameter.
- Spoon a small dollop of pumpkin filling onto the center of each pasta circle. Fold the dough over to create a half-moon shape, then press and seal around the edges, ensuring no air pockets remain and the edges are tightly pinched shut.
- Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes, until they float to the surface, indicating they’re perfectly al dente.
- Meanwhile, melt butter in a skillet over medium heat. Add fresh sage leaves and cook until fragrant and crispy, about 2 minutes, watching carefully to prevent burning.
- Use a slotted spoon to transfer the cooked ravioli directly into the sage butter. Gently toss to coat each piece evenly, allowing the pasta to absorb the fragrant butter and sage aroma.
- Serve the ravioli hot, sprinkled generously with grated Parmesan cheese. Finish with an extra crack of black pepper and enjoy the warm, tender pasta with its rich, buttery sauce.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
