Roasted Pumpkin Ravioli with brown butter, sage, and pine nuts. A delicious filling made of roasted pumpkin, ricotta, nutmeg, and Parmigiano, enveloped in a smooth, light, homemade pasta dough. Cooked in a brown butter, sage and pine nut sauce. Italian Sunday lunch at its best!
Fresh homemade pasta, like Ravioli, are usually made and enjoyed for the Sunday lunch on an Italian table. They are a treat to be savored at the end of the week, when you can spend some time making them and then enjoying them with your family. All the Sunday lunches I had at my nonna's, or at my mamma's house, included some homemade pasta: fettuccine with tomato sauce, gnocchi, lasagna or spinach ricotta ravioli. Every time, a delectable experience.
Roasted Pumpkin Ravioli
As usual, it was our project together, Loreto and mine. We took our time, on a Sunday, making the pasta dough and the filling. Then, we enjoyed the ravioli for dinner. Immensely. But let's go slowly and follow some steps.
Once you've mastered the homemade dough, you can make any kind of pasta you like. If you have the right tools, even better. The ingredients for the dough are simple: flour and eggs (and a touch of water, in case you feel the dough is too dry to work). The ratio is: 100 grams of flour for 1 egg. Usually, 1 egg of dough feeds 2 people. We used 2 eggs, 200 grams of flour (type 00 is the best for a smooth, light dough) and a drop of water.
Making homemade Roasted Pumpkin Ravioli is not as hard as you might think
I like kneading the dough, it reminds me of when I was a child and I used to watch my great grandma and my grandma make fettuccine. I would be standing on a chair, close to them. I'd have my spot on one side of the wood board and my little piece of dough to play with. They did everything by hand, kneading up to 10 eggs of dough, then hand stretching the dough with confident gestures and a rolling pin, to an unbelievable thinness. Finally, hand cutting the fettuccine with such precision, each ribbon the exact same size. Arm work and love.
By hand or in a food processor
Of course, you can choose to make the dough by hand on a work surface, or use a food processor to start and then finish kneading the dough on a lightly floured surface. The dough needs to be kneaded for 5 to 10 minutes, or until smooth and elastic. With practice you will "feel" when the dough is ready, velvety under your touch. Shape the dough into a "ball" (the same as when making homemade pizza). Then, the dough needs to rest for 30 minutes, wrapped in plastic, or covered with an upside-down bowl.
The pumpkin filling
We had roasted the pumpkin in the morning, with some herbs, garlic, e.v.o. oil, salt and pepper. Then, scooped the pulp and set it in a bowl to cool. For the filling, we added ricotta, Parmigiano, a couple of pinches of ground nutmeg, salt and pepper. Optional, a grating of lemon zest for some brightness.
Making the pasta sheets
To roll the dough you can use a hand crank pasta machine, or the Kitchen Aid with the pasta attachment.
That's how it works: slice a quarter of the dough and keep the rest wrapped in plastic. Sprinkle with some flour, then roll that slice of dough turning the knob each time and starting from the lowest number, and wider aperture. We like to roll the dough thin, up to number 6. Do not let your sheets dry out or they won't seal properly. Make two sheets at a time, one to use at the bottom and one on top of the filling.
The "ravioli mold"
When we were in Rome, last summer, and visiting with my parents, we went shopping to a great Outlet mall, called Castel Romano Designer Outlet. It is located just outside of Rome and close to the cost (you can already smell the sea air from there). There, we found this wonderful ravioli mold in a kitchen store and it had to come with us.
How to use a ravioli mold
The use of this mold is quite easy: dust it with some flour, place your dough sheet on the mold making sure it goes over the edge a bit on each side. With your finger gently press down the dough in each pocket. Then, with a small spoon, scoop some of the pumpkin filling and place it in the dough pocket. Make sure to not put too much, as it will cause the filling to go out the sides of the ravioli, and when you place the dough sheet over, it will not seal properly. When your top dough sheet is on, take the rolling pin that comes with the ravioli maker, and gently roll over the edges until you see the metal cutting through the pasta dough. This ensures that the ravioli is sealed and also cuts them in perfect squares. Gently peel the ravioli from the mold and place on a floured baking sheet and sprinkle some more flour on top. Let rest a bit and these beautiful pouches of pumpkin goodness are ready to cook. TIP: Sometimes the ravioli won't separate completely. Use a fluted pastry cutter wheel to separate them.
Time to cook the ravioli
Cooking is easy, have a pot of salted water on boil on medium heat. Just taste the water to see if it is seasoned enough, it should taste "like the sea". In goes the ravioli and when they come to the surface, wait a minute, then they are ready to be taken out. I use a slotted spoon and I put them straight into the saute pan with the browned butter, sage and pine nuts. Toss them gently, coating them well with this amazing sauce. A little shaved Parmigiano on top. Optional, crispy pancetta strips. Now the best part, time to eat.
Best part, let's eat!
These Roasted Pumpkin Ravioli are light and delicate. The pasta is tender, flavorful, and velvety to the tongue. The pumpkin is sweet and savory, wonderfully smooth in that pasta pocket, and so creamy with the ricotta binding all the flavors together. That bit of nutmeg dancing with your tastebuds, and the brown butter sauce infused with the fried sage, spicy and so deliciously fragrant. Then, to add even more excitement to the textures, a bit of toothiness from the pine nuts. To end things off on a high note, the pungent acidity from the shaved Parmigiano with its distinct edginess on the tongue leaves us fulfilled and comforted.
Take your time to make these amazing Roasted Pumpkin Ravioli with Brown Butter, Sage and Pine Nuts and they can become the star of the show of your next Sunday meal.
- 2 eggs
- 200 g flour type 00
- a few drops of water, if needed
- semolina flour for rolling
- 1 small pumpkin, halved
- 1 Tbsp e.v.o. oil
- 1 clove garlic
- a couple sage and thyme leaves
- 2 pinches nutmeg
- ½ cup ricotta
- 2 Tbsp grated Parmigiano
- salt and pepper
- some lemon zest, optional
- 1 teaspoon olive oil
- ⅓ cup salted butter
- 6-8 fresh sage leaves
- 1 tablespoon pine nuts
- shaved Parmigiano for the topping
- In a food processor toss in flour and eggs. Blend till dough starts to form. If needed, add a bit of water.
- Take dough out of processor and place on a lightly floured work surface.
- Knead dough folding dough over onto itself and turning and repeating using some good force to get that dough nice and soft. The texture should be soft and velvety to the touch, and elastic. Shape it into a dough ball. Let dough rest for about 30 minutes.
- Pre-heat oven to 390° F.
- Cut pumpkin in half long ways. Reserve half pumpkin for later use.
- Scoop out seeds and pulp.
- Drizzle with olive oil.
- Sprinkle with salt and pepper. Add garlic and some dried sage, and thyme leaves.
- Place flesh side down on a parchment lined baking sheet and place in the oven.
- Bake for about 25-30 minutes or until a pointed knife can go smoothly in through the skin and into the flesh.
- Take out of oven and let cool.
- Scoop flesh from pumpkin and place in a bowl.
- Add in ricotta, nutmeg, Parmigiano, some salt and pepper, and maybe lemon zest. Mix well and set aside.
- Take dough and cut rounds about ¼ inch thick.
- Roll dough rounds in a pasta machine starting from the lowest number and repeating one number at a time till you get to number 6, and dusting with flour if necessary. Lay sheets on a floured surface. Make two sheets at a time so they do not dry out. One sheet for the bottom, one for the top of the ravioli. You can check the size by testing on the ravioli mold.
- Dust ravioli mold with some flour.
- Place pasta sheet on top making sure it goes over the edges a bit.
- Gently press dough into pockets.
- Scoop some pumpkin filling into dough pockets making sure not to fill it too much. It should be leveled with the top surface of the ravioli mold.
- Place another dough sheet on top and with a rolling pin, roll the dough, pressing the edges to make sure the dough has been cut forming the squares of ravioli.
- Peel out ravioli and dust with flour, placing them on a floured baking sheet. Set aside. TIP: Sometimes the ravioli won't separate completely. Use a fluted pasta/pastry cutter wheel (or pizza cutter) to separate them.
- In a sautee pan heat olive oil.
- Place in butter and sautee till it melts.
- Throw in sage leaves and pine nuts and cook till sauce turns a nice light golden brown. Take off heat.
- In a large pot of salted boiling water, place ravioli in delicately.
- Cook till ravioli come to the surface about 5 minutes.
- Take out of water using a slotted spoon and place in saute pan with butter sauce.
- Heat a touch making sure ravioli are well coated.
- Pace ravioli onto a plate and shave some Parmigiano on top.
- Ready to serve!
Roast only half of the pumpkin. Reserve the other half for a later use.
If you do not have a pasta machine you can use a rolling pin to make the sheets.
Instead of the ravioli mold you can cut the pasta sheets into 2 inch squares and place a small dollop of filling in the square and place another dough square on top. Then press the edges, finishing by pressing a fork into the edges all round the perimeter.
For the butter sauce, you can omit the pine nuts and add crispy pancetta and/or walnuts.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian
- Serving Size: 4 servings
Keywords: homemade pasta, ravioli, pumpkin, ricotta, italian, pasta, delicious, fall
If you want to cut the time and buy store bought Ravioli, we have a recipe for you:
I love baking and kneading dough because it takes me to a happy place in my soul.