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

Roasted Pumpkin Ravioli with brown butter, sage, and pine nuts-feature-closeup plate

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5 from 4 reviews

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!




  • 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
  • 1/2 cup ricotta
  • 2 Tbsp grated Parmigiano
  • salt and pepper
  • some lemon zest, optional

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 lightly 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. 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.


  1. Pre-heat oven to 390° F.
  2. Cut pumpkin in half long ways. Reserve half pumpkin for later use.
  3. Scoop out seeds and pulp.
  4. Drizzle with olive oil.
  5. Sprinkle with salt and pepper. Add garlic and some dried sage, and thyme leaves.
  6. Place flesh side down on a parchment lined baking sheet and place in the oven.
  7. Bake for about 25-30 minutes or until a pointed knife 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. Add in ricotta, nutmeg, Parmigiano, some salt and pepper, and maybe lemon zest. Mix well and 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 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. 

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 too much. It should be leveled with the top surface of the ravioli mold.
  5. 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.
  6. 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.

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!


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.


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