Pasta, Pizza, Risotto

Roasted Pumpkin Ravioli with brown butter, sage, and pine nuts

Nicoletta November 18, 2016

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Roasted Pumpkin Ravioli, a delicious filling made of roasted pumpkin, ricotta and breadcrumbs, enveloped in a smooth, light, homemade pasta dough. Cooked in a brown butter, sage and pine nut sauce. Italian Sunday lunch at its best!

Roasted Pumpkin Ravioli

Fresh homemade pasta, like this 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 or lasagna, in my nonna’s case; gnocchi, lasagna or ravioli, in my mom’s case. Every time, a delectable experience.



We actually made the Roasted Pumpkin Ravioli on a Sunday. As usual, it was our project together, Loreto and mine. We took our time, starting in the early afternoon, making the homemade dough and the filling, and we enjoyed them for dinner. Immensely. But let’s go slowly and follow some steps.

Making homemade Roasted Pumpkin Ravioli is not as hard as you might think.

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 hard, or a touch more flour if the dough is too sticky). My mother taught me that: 100 grams of flour every egg you use, and 1 egg every 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.

I like kneading the dough, it reminds me of when I was a child and I used to watch my great grandma or my grandma make fettuccine, their specialty, and 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.

Of course things changed a lot from then. We usually use a food processor to start the dough; it is easy, fast, and the eggs/flour mixture blend so well together. We then turn it on a lightly floured wood board and I start the kneading process. The dough needs to be kneaded attentively and firmly for 5 to 10 minutes, it needs to become smooth and elastic, with practice you will “feel” when the dough is ready, velvety under your touch. You will always end up with a dough “ball” (the same as when making homemade pizza). The dough needs to rest at this point, about 30 minutes, so you can start making the filling.

Roasted Pumpkin Ravioli

We had roasted the pumpkin in the morning, with some herbs, e.v.o. oil, salt and pepper, then scooped the pulp and set it in a bowl. When we were ready for the filling, we added ricotta, bread crumbs, more e.v.o. oil, a pinch of nutmeg, salt and pepper. We tasted it and it was so good! Then the fun part began, the rolling of the dough. We used a pasta machine that retired after that use. We now have a brand new Kitchen Aid attachment 🙂 . Anyway, usually those pasta machines are pretty good (except for ours), and that’s how they work: you need to cut the dough “ball” in slices, sprinkle with some flour, then roll that slice of dough turning the knob each time and starting from the lowest number. At 6 or 7 the dough is pretty thin. The long sheets of dough you obtain are sprinkled with more flour and set to rest for few minutes, not too much or they’ll dry out. And do not overlap them, or they’ll stick to one another, unless you use a lot of flour in between.

Roasted Pumpkin RavioliRoasted Pumpkin Ravioli

When we were in Rome, last summer, and visiting with my parents, we went shopping to a great Outlet, called Castell Romano Designer Outlet, just outside of Rome and close to the cost (you can already smell the sea air from there).  We found this wonderful ravioli mold in a kitchen store and it had to come with us. We love shopping in Castel Romano, there are so many great stores, including designer brands, at some reasonable prices. When Loreto saw this ravioli maker he was excited, and with a bit of a struggle about who was going to buy it, as my father wanted to pay, but we held our own and purchased it. You have to understand, Italian parents want to do everything for their kids, and yes, for them I am still their “kid” and now this “kid” lives far away from them, so if they could they would get me the moon. Anyway, when we are with them it is very hard to pay for things. But occasionally a battle is won.

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 and separations of ravioli 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.

Cooking is easy, a pot of boiling water, salted of course, just taste the water to see if it is seasoned enough. In goes the ravioli and when they come to the surface they are ready to be taken out. I use a slotted spoon and I put them 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. Now the best part, time to eat.

Roasted Pumpkin Ravioli

The pasta so tender, flavorful, soft and velvety to your tongue. The pumpkin sweet and savory, wonderfully smooth consistency steamed in that pasta pocket, and so creamy with that ricotta binding all the flavors together. That little bit of nutmeg dancing with your taste buds, 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 comfortable, as these  Roasted Pumpkin Ravioli with Brown Butter, Sage and Pine Nuts, are light and delicate.

Take your time to make these amazing Roasted Pumpkin Ravioli and they can become the star of the show of your next Sunday meal.

Buon Appetito!

Song of the day: “Time (Clock of the Heart)” by Culture Club, my teenage years idol band. Tomorrow they will be in Edmonton for a concert. Of course, we’re going to be there! 🙂

Roasted Pumpkin Ravioli

Roasted Pumpkin Ravioli with brown butter, sage, and pine nuts

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 5 minutes



  • 2 eggs
  • 200 g flour type 00
  • drop of water, if needed
  • more flour for kneading


  • 1 small pumpkin
  • 1 Tbsp e.v.o. oil
  • 2 pinches nutmeg
  • 1/3 cup ricotta
  • 2 Tbsp bread crumbs
  • salt and pepper

Butter sauce:

  • 1 teaspoon olive oil
  • 1/3 cup salted butter
  • 68 fresh sage leaves
  • 1 tablespoon pine nuts
  • shaved Parmigiano for the topping


Pasta Dough:

  1. In a food processor toss in flour and eggs. Blend till dough starts to form. If needed add a bit of water.
  2. Take dough out of processor and place on a floured work surface.
  3. Knead dough folding dough over onto itself and turning and repeating using some good force to get that dough nice and soft.
  4. The texture should be soft and velvety to the touch, and elastic, now shape it into a dough ball.
  5. Let dough rest for about 30 minutes.


  1. Pre-heat oven to 375 ° F.
  2. Cut pumpkin in half long ways.
  3. Scoop out seeds and pulp.
  4. Drizzle with olive oil.
  5. Sprinkle with salt, pepper, and some dried sage, and thyme.
  6. Place flesh side down on a parchment lined baking sheet and place in oven.
  7. Bake for about 25 minutes or until a fork can go smoothly in through the skin and into the flesh.
  8. Take out of oven and let cool.
  9. Scoop flesh from pumpkin and place in a bowl.
  10. Mix in ricotta, nutmeg, bread crumbs, e.v.o.o oil, some salt and pepper. Set aside.

Pasta sheets:

  1. Take dough and cut rounds about 1/4 inch thick.
  2. Roll dough rounds in a pasta machine starting from the lowest number and repeating one number at a time till you get to 7, and dusting with flour if necessary, lay sheets on a floured surface.
  3. You can check the size by testing on the ravioli mold.
  4. Dust tops with some flour.

Ravioli making:

  1. Dust ravioli mold with some flour.
  2. Place pasta sheet on top making sure it goes over the edges a bit.
  3. Gently press dough into pockets.
  4. Scoop some pumpkin filling into dough pockets making sure not to fill it to high. it should be level with the top surface of the ravioli mold.
  5. Place another dough sheet on top and with a rolling pin, roll dough, pressing edges to make sure the dough has been cut forming the squares of ravioli.
  6. Peel out ravioli and dust with flour, placing them on a floured baking sheet. Set aside.

Butter Sauce:

  1. In a sautee pan heat olive oil.
  2. Place in butter and sautee till it melts.
  3. Throw in sage leaves and pine nuts and cook till sauce turns a nice light golden brown. Take off heat.


  1. In a large pot of salted boiling water, place ravioli in delicately.
  2. Cook till ravioli come to the surface about 5 minutes.
  3. Take out of water using a slotted spoon and place in saute pan with butter sauce.
  4. Heat a touch making sure ravioli are well coated.
  5. Pace ravioli onto a plate and shave some Parmigiano on top.
  6. Ready to serve!


You will end with some leftover pumpkin ricotta filling. We made a tart with that.
If you do not have a pasta machine you can use a rolling pin to make the sheets.
If you do not have 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.


  • Serving Size: 4 servings
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Roasted Pumpkin Ravioli

If you want to cut the time and buy store bought Ravioli, we have a recipe for you:


Smoked Ravioli with brown butter sage walnut sauce

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  • Avatar
    Reply SARAH November 18, 2016 at 10:19 am

    pumpkin ravioli, brown butter … sounds like heaven! So much yum

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:11 am

      Thank you Sarah, they were so yummy!

  • Avatar
    Reply Aimee @ Simple Bites November 18, 2016 at 11:43 am

    Your ravioli looks absolutely flawless. What a labor of love! I’m coming over for dinner. 🙂

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:13 am

      Oh, Aimee, coming from you means so much to us! Thank you! They are definitely a labor of love, not the fastest meal to make but so worth every minute!

  • Avatar
    Reply Meaghan November 18, 2016 at 12:47 pm

    If this Sunday lunch I am coming over! Your ravioli look fantastic. I have to admit I have not mastered the art of homemade dough yet… Perhaps I shall make it my 2017 goal 😉

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:19 am

      Sunday lunches are a loved tradition in Italy. We try to keep it, switching it to Sunday dinner if not possible 😉. Would love to have you over, Meaghan 😊. Thanks for your comment!

  • Avatar
    Reply Diane Galambos November 18, 2016 at 4:57 pm

    I have everything I need for this recipe, right now, on hand – including the ravioli mold (from Nardini’s – my local Italian shop). No excuse for not making this a project this week. Good tips – especially about the pasta making – have not used my machine in so long…

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:22 am

      Yay Diane! Would love for you to try! You even have the ravioli mold, perfect! Hope you love them as much as we did and you find our instructions helpful. Thank You!

  • Avatar
    Reply Justine @ November 18, 2016 at 6:00 pm

    Guys, this ravioli looks amazing! I love, love, love the combo of elegant flavours here. I’m going to pass this along to my friend Kelsey — she always makes her family recipe (she’s also Italian!). 🙂 Have a great weekend!

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:23 am

      Thanks so much Justine, hope your friend makes them and invite you over 😉. Have a great weekend too!

  • Avatar
    Reply Marie @ Yay! For Food November 18, 2016 at 7:09 pm

    What a wonderful combination of flavours! So delicious.

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:24 am

      Thanks Marie, the combination of flavors is indeed delicious! 😊

  • Avatar
    Reply Shareba November 18, 2016 at 8:46 pm

    This is my favourite ravioli, but I’ve never tried to make it myself! Thanks for the recipe 😀

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:25 am

      They are our favorite too! You can try, it is a bit lengthy but rewarding! Thanks for stopping by!

  • Avatar
    Reply Coley | Coley Cooks November 19, 2016 at 6:47 am

    Gorgeous, gorgeous, gorgeous!! These are too perfect for words. Nice job, lady!

    • Nicoletta
      Reply Nicoletta November 19, 2016 at 11:28 am

      Oh thank you Coley! 😊 They were pretty and delicious, and I must thank my husband for his help 😍.

  • Avatar
    Reply Sean November 20, 2016 at 1:23 pm

    We just got a pasta machine (hand-cranked). This looks like a good place to get started! Seriously though, ravioli is NEVER as good as when it’s home-made… I think we need to jump in, make a few batches, and get ourselves thoroughly addicted. Thanks for the fantastic recipe!

    • Nicoletta
      Reply Nicoletta November 21, 2016 at 3:51 pm

      Seriously Sean, homemade ravioli are the best! No comparison is possible. Good, so now you have a pasta machine, you can have fun making homemade! Thanks for yourcomment!

  • Avatar
    Reply Kathy @ Beyond the Chicken Coop November 21, 2016 at 6:20 am

    Pumpkin raviolis are one of our favorites, but we’ve never made them ourselves. This would be a great project for a long weekend! My kids would be great helpers 🙂

    • Nicoletta
      Reply Nicoletta November 21, 2016 at 3:56 pm

      Yes, Kathy, it would really be a fun project for you and the kids. And so worth it! If you have some help it’s better, they are quite lengthy and more hands the better 😉. Thanks for stopping by!

  • Avatar
    Reply Aleta October 3, 2018 at 10:43 pm

    Wow what an excellent recipe and post! I NEED one of these ravioli kits in my kitchen for sure, thanks so much for posting this!

    • Loreto
      Reply Loreto October 4, 2018 at 1:22 am

      Your welcome Aleta, love making ravioli so much fun and super delicious!
      Happy cooking!

  • Avatar
    Reply Courtney October 4, 2018 at 5:45 pm

    Beautiful recipe. This is the perfect fall pasta!

    • Nicoletta
      Reply Nicoletta October 5, 2018 at 6:01 am

      Thank you! It has such lovely flavors, and it is not too difficult to make.

  • Avatar
    Reply Anne Lawton October 8, 2018 at 8:21 pm

    THis recipe has fall written all over it, and it looks delicious too!

    • Loreto
      Reply Loreto October 9, 2018 at 2:30 pm

      One of my favorites thing to make ravioli, and these were stupendous. Love the brown butter sage sauce it just accentuates the flavors in this pasta. Thank you for checking these out.

  • Avatar
    Reply Mary October 7, 2019 at 11:38 am

    I made this recipe yesterday. Since I was going to serve 12 people, I tripled the recipe. It says that this recipe covers for 4 servings. Well let me tell you, buy the time I was done, I had made 196 Ravioli, that’s 16 dozen. I don’t know about your house, but with Turkey, Ham and all the sides, there is no way we are going to consume all 196 pieces. Here’s to being a success come Thanks Giving, October 12th, 2019

    • Loreto
      Reply Loreto October 7, 2019 at 2:14 pm

      Wow, Mary, that is a massive amount of ravioli. We got 36 ravioli and some scraps for the two egg recipe that we have on this post using the mold. In Italy, the rule is 1 egg per 100 grams of flour per 2 people. Either way, you can freeze what you don’t use making sure to separate the layers with parchment. Double freezer bag them and use them up within three weeks. Sounds like a lovely meal though. Just wondering how did they taste and did you enjoy them after all that work?
      Looking forward to hearing back!
      Happy cooking!

  • Avatar
    Reply Maria Darnell February 4, 2020 at 9:11 am

    I introduced this dish to my Culturally mixed family – mostly Italian during Thanks Giving two years ago. It is now a dish that is “On Demand” each time we have a family gathering. The recipe is easy to follow and delivers amazing taste, texture and satisfaction

    • Nicoletta
      Reply Nicoletta February 4, 2020 at 12:41 pm

      So happy to hear that! We love these ravioli and have been making them for our cooking classes with great success. Thank you for the feedback.

  • Avatar
    Reply Maria Darnell February 4, 2020 at 9:15 am

    What is the calorie count per serving for this dish?

    • Nicoletta
      Reply Nicoletta February 4, 2020 at 12:42 pm

      We don’t know yet, but we’ll soon add a nutrifox label with the calorie counting, so stay tuned.

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