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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
  • 6-8 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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