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Roasted Pumpkin Ravioli

This dish features delicate ravioli filled with silky roasted pumpkin and creamy ricotta, wrapped in tender pasta dough. The ravioli are gently boiled until tender, then served with crispy sage and a sprinkle of Parmesan for a comforting, elegant fall-inspired meal. The golden pillows have a soft, luscious interior contrasted by a slightly chewy exterior.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small small sugar pumpkin halved and seeded
  • 2 cups all-purpose flour for pasta dough
  • 2 large eggs for pasta dough
  • 1 cup ricotta cheese creamy and mild
  • 1/2 cup Parmesan cheese grated
  • 8 leaves sage for frying and garnish
  • 1/4 teaspoon nutmeg or cinnamon a pinch
  • 1 large egg yolk acts as a binder
  • Salt and pepper to taste
  • 2 tablespoons olive oil for frying sage

Equipment

  • Baking sheet
  • Food processor or masher
  • Rolling pin or pasta machine
  • Piercing tool or fork
  • Large pot

Method
 

  1. Preheat your oven to 200°C (390°F). Place the pumpkin halves cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes until the flesh is soft and caramelized. Let cool slightly.
  2. Scoop the roasted pumpkin flesh into a food processor or mash it thoroughly until smooth and silky, then transfer to a bowl. Stir in the ricotta, Parmesan, a pinch of nutmeg or cinnamon, salt, and pepper, adjusting seasoning to taste. Mix in the egg yolk to help the filling hold together.
  3. Make your pasta dough by placing the flour on a clean surface, creating a well in the center. Crack the eggs into the well and gently mix with a fork, gradually incorporating the flour until a dough forms. Knead until smooth and elastic, then cover and let rest for 30 minutes.
  4. Divide the dough into smaller portions and roll out each piece with a rolling pin or pasta machine until thin, about 1/16 inch thick. Lightly dust with flour if sticking occurs.
  5. Place small spoonfuls of pumpkin filling about 1 inch apart on one sheet of pasta. Brush around the filling with a little water or beaten egg to help seal.
  6. Carefully lay a second sheet of pasta over the filling, pressing gently around each mound to remove air and seal the edges. Use a piercing tool or fork to crimp the edges securely.
  7. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water, cooking in batches if necessary. Boil for about 3-4 minutes until they float to the surface and are tender.
  8. Meanwhile, heat olive oil in a skillet over medium heat. Add sage leaves and fry until crispy and fragrant, about 1-2 minutes. Remove with a slotted spoon and set aside.
  9. Using a slotted spoon, lift the cooked ravioli out of the water and transfer to a serving plate. Top with the crispy sage leaves and a sprinkle of Parmesan cheese.
  10. Serve immediately, enjoying the warm, tender ravioli with fragrant fried sage and a touch of cheese. Savor the comforting flavors and the perfect balance of textures.

Notes

Ensure the edges are well sealed to prevent filling from leaking during boiling. If the pumpkin is watery, drain excess moisture before filling the ravioli. Use gentle heat when boiling to keep delicate pasta intact.