This roasted pumpkin ravioli is one of those recipes I come back to when I want something comforting but still feel like I cooked properly.
I usually make it on quiet evenings when I have time to roast the pumpkin, roll the dough, and enjoy the process instead of rushing through dinner.
The sage brown butter is simple, but it pulls everything together in a way that feels cozy and familiar, especially during cooler months.
Behind the Recipe
I first made this after buying a small sugar pumpkin on impulse and not really knowing what to do with it. Soup felt too predictable, and pasta felt more satisfying. After a few tries, I realized roasting the pumpkin first made all the difference. It concentrates the flavor and gives the filling a soft, almost creamy texture without adding anything extra.
Recipe Origin or Trivia
- Italian influence: Filled pasta like ravioli was traditionally used to stretch seasonal ingredients
- Pumpkin fillings: Common in Northern Italy, especially paired with butter-based sauces
- Sage and butter: A classic pairing used to complement sweet fillings without overpowering
Why I Love This Recipe (And You Will Too)
- Seasonal comfort: Ideal for fall and winter meals
- Straightforward ingredients: Nothing complicated or unnecessary
- Homemade but doable: Pasta from scratch without stress
- Balanced flavors: Sweet, savory, and nutty notes work together
- Light sauce: Rich without feeling heavy
- Versatile filling: Works with pumpkin or squash
- Feels special: Great for a quiet dinner or small gathering
Chef’s Pro Tips for Perfect Results
- Let pumpkin cool fully: Excess steam creates watery filling
- Roll pasta thin: Thick sheets overpower the filling
- Remove air pockets: Prevents ravioli from bursting
- Simmer gently: Avoid aggressive boiling
- Watch butter closely: Browned is good, burnt is not
Ingredients in This Recipe
- Small pumpkin (sugar pumpkin or butternut squash): Roasted to bring out natural sweetness
- All-purpose flour: Forms the structure of the pasta dough
- Large eggs: Bind the dough and add richness
- Olive oil (optional): Improves dough elasticity
- Unsalted butter: Creates a nutty, flavorful sauce
- Fresh sage leaves: Add earthy aroma to the butter
- Parmesan cheese: Adds salt and depth to filling and garnish
- Salt and pepper: Balance sweetness and richness
- Nutmeg (optional): Adds subtle warmth
Kitchen Tools You’ll Need
- Oven: For roasting the pumpkin evenly
- Pasta machine or rolling pin: To roll dough thin
- Small spoon or piping bag: For filling the ravioli cleanly
- Large pot: For cooking ravioli
- Wide skillet: For browning butter and finishing the dish
Instructions for Making This Recipe
- Roast the pumpkin: Preheat oven to 200°C. Roast cut-side down for about 40 minutes until soft
- Prepare dough: Mix flour, eggs, and oil, knead until smooth, then rest covered
- Make filling: Mash pumpkin and mix with Parmesan, seasoning, and nutmeg
- Roll pasta: Divide dough and roll into thin sheets (about 1mm)
- Fill ravioli: Add filling, fold, seal, and cut carefully
- Cook ravioli: Simmer in salted water for 2–3 minutes until floating
- Brown butter: Melt butter with sage until lightly browned
- Finish: Toss ravioli gently in sage butter and serve
Ingredient Substitutions
- Pumpkin: Use butternut squash if unavailable
- Parmesan: Pecorino Romano for a sharper flavor
- Butter: Plant-based butter works with close attention
- Sage: Thyme or rosemary can be substituted
Ingredient Spotlight
- Pumpkin: Roasting removes moisture and concentrates flavor
- Sage: Adds fragrance that balances the richness of butter
Roasted Pumpkin Ravioli with Sage Brown Butter
This dish features tender homemade ravioli filled with sweet roasted pumpkin, showcasing a rich and velvety filling. The pasta is rolled thin and filled carefully, then cooked gently until al dente, finished with fragrant sage browned in nutty butter for a luxurious final touch. The result is a beautifully rustic, fall-inspired dish with a delicate, melt-in-your-mouth texture and vibrant flavors.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Cut the pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment. Roast for about 40 minutes until the flesh is soft and easily mashable. The pumpkin should be tender and fragrant, with caramelized edges.
- While the pumpkin roasts, prepare your pasta dough. Place the flour on a clean surface and create a well in the center. Crack the eggs into the well, add olive oil if using, and gently mix with a fork, gradually incorporating the flour until a dough forms. Knead the dough until smooth, about 8–10 minutes, then cover with a damp cloth and let rest.
- Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth. Mix in grated Parmesan, salt, pepper, and a pinch of nutmeg if using, to create a flavorful filling. Ensure the mixture is not too wet, as excess moisture can make sealing difficult.
- Divide the rested pasta dough into four equal pieces. Roll each piece through a pasta machine or with a rolling pin until very thin, about 1mm thickness. Dust with a little flour to prevent sticking. Keep the sheets covered to prevent drying out.
- Lay one sheet of pasta flat on a floured surface. Using a small spoon or piping bag, place teaspoon-sized dollops of pumpkin filling evenly spaced across one half of the sheet. Leave enough space between each dollop to allow for sealing.
- Gently fold the other half of the pasta sheet over the filling, pressing around each mound to seal tightly and squeeze out any air. Cut between the filling mounds with a knife or cutter to form individual ravioli, pressing the edges to ensure they are well sealed.
- Bring a large pot of salted water to a gentle simmer. Carefully drop the ravioli in and cook for about 2–3 minutes, or until they float to the surface and are tender. Use a slotted spoon to remove and set aside.
- While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is bubbling and begins to brown slightly, releasing a fragrant aroma. This process takes about 2–3 minutes.
- Transfer the cooked ravioli to the skillet with the browned sage butter. Gently toss to coat each piece, letting the edges absorb the rich, nutty flavor. Cook for another minute until heated through and fragrant.
- Serve the ravioli hot, sprinkled with extra Parmesan cheese and a few sage leaves if desired. Pour the remaining browned butter over the top for a final luxurious touch. Enjoy the tender pasta with its sweet pumpkin filling and aromatic sauce.
Notes
Ensure the pumpkin is well-drained to prevent soggy ravioli. Seal edges carefully to prevent filling leaks. Use gentle simmering when boiling to keep delicate pasta intact.
Texture & Flavor Secrets
- Roasted pumpkin: Prevents watery filling
- Thin pasta sheets: Keep texture balanced
- Brown butter: Adds nutty depth
- Fresh herbs: Provide aroma without heaviness
What to Avoid
- Overfilling ravioli: Leads to tearing
- Fast boiling: Can break pasta
- Burning butter: Turns bitter quickly
- Skipping dough rest: Results in tough pasta
Nutrition Facts (Approximate, per serving)
- Calories: 520 kcal
- Protein: 18 g
- Carbohydrates: 58 g
- Fat: 24 g
- Fiber: 5 g
- Sodium: 420 mg
Make-Ahead and Storage Tips
- Freeze uncooked ravioli: Up to 2 months
- Refrigerate cooked ravioli: Up to 2 days
- Reheat gently: In butter on the stovetop
How to Serve This Dish
- With extra Parmesan: Simple and classic
- Alongside a salad: Bitter greens work well
- As a starter: Smaller portions are ideal
Creative Leftover Transformations
- Pan-fried ravioli: Crisp edges in butter
- Ravioli bake: Layer with cheese and bake
- Soup addition: Add to light vegetable broth
Variations to Try
- Pumpkin and ricotta filling: Lighter texture
- Garlic brown butter: Extra depth
- Whole wheat pasta dough: Earthy flavor
- Walnut brown butter: Added crunch
- Vegan version: Egg-free dough and dairy-free butter
FAQ’s
- Can I use store-bought pasta sheets?: Yes, roll them thin before filling
- Is nutmeg required?: No, it’s optional
- Can I roll pasta without a machine?: Yes, with a rolling pin and patience
- Why is my filling watery?: Pumpkin wasn’t roasted long enough
- How thin should pasta be?: About 1mm
- Can I freeze cooked ravioli?: Not recommended
- Best pumpkin to use?: Sugar pumpkin or butternut squash
- Can I add cream to the sauce?: Yes, but it changes the balance
- How do I know butter is browned?: Nutty aroma and amber color
- Is this kid-friendly?: Yes, especially without nutmeg
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
