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
Ensure pumpkin is deeply caramelized for maximum sweetness and flavor. Seal ravioli edges well to prevent filling from escaping during boiling. Adjust seasoning in the filling and sauce to taste for personalized flavor.