Roasted pumpkin ravioli isn’t just comfort food; it’s a way to embrace the season’s bounty with a bit of hands-on joy. I love how the oven’s heat transforms the pumpkin into a smoky, oozy treasure that pairs perfectly with delicate pasta. It’s a dish that feels like a warm hug on crisp autumn evenings, yet it’s simple enough to make even on busy weeknights.
Why I Keep Coming Back to This Dish
Its warmth and seasonal charm make it a go-to comfort. The process of roasting and assembling feels grounding, a reminder of home. Plus, it’s endlessly adaptable—swap pumpkin for sweet potato or add toasted walnuts for crunch.
Ingredient Breakdown & Tips
- Pumpkin: Sweet, smoky, perfect for roasting. Use butternut or sugar pumpkin for best flavor.
- Pasta dough: Simple flour and eggs, knead enough to develop gluten but don’t overwork.
- Salted butter: For browning and richness. Use good quality or make your own browned butter.
- Sage leaves: Fresh and fragrant, add just before serving for aroma and flavor.
- Nutmeg and cinnamon: A pinch enhances the pumpkin’s natural sweetness, but don’t overdo.
- Egg wash: Acts as glue to seal ravioli; whisked egg with a splash of water.
Tools of the Trade for Perfect Ravioli
- Rolling pin: To roll out the pasta dough evenly.
- Pastry cutter or knife: To cut and seal the ravioli edges.
- Large pot: For boiling the ravioli.
- Silicone brush: To brush edges with water or egg wash for sealing.
- Baking sheet: To roast the pumpkin evenly.
Crafting the Perfect Roasted Pumpkin Ravioli
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the pumpkin in half, scoop out seeds, and place on a baking sheet lined with parchment.
Step 3: Roast for 40-45 minutes until the flesh is tender and edges are caramelized.
Step 4: Let cool slightly, then scoop out the flesh into a bowl.
Cooking Checkpoints & Tips
- Pumpkin should be deeply caramelized and soft enough to mash easily.
- Pasta dough should be supple but not sticky, ready for rolling.
- Seal ravioli edges thoroughly to prevent filling leaks during boiling.
- Ravioli should float to the surface in boiling water, signaling they’re done.
Common Mistakes & How to Fix Them
- Pumpkin spilling out during roasting.? Use a sharp knife to cut pumpkin, avoiding mushy pieces.
- Dough sticking to surface or rolling pin.? Ensure dough is well-floured, not sticky, during rolling.
- Filling leaking out while boiling.? Seal edges thoroughly with water or egg wash.
- Ravioli falling apart in water.? Boil ravioli gently, not vigorously.
Roasted Pumpkin Ravioli
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Place the pumpkin halves cut side down on the sheet and roast for 40-45 minutes until the flesh is tender and caramelized. Remove from oven and let cool slightly.
- Scoop the roasted pumpkin flesh into a bowl, mashing it until smooth. Stir in a pinch of nutmeg for warmth and set aside.
- On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and gently mix with a fork, gradually incorporating the flour to form a supple, non-sticky dough. Knead for about 8 minutes until smooth, then cover and let rest for 20 minutes.
- Divide the rested dough into four portions. Using a rolling pin, roll each portion into thin sheets, about 1/16 inch thick, dusting with flour to prevent sticking.
- Place small spoonfuls of pumpkin filling (about 1 teaspoon each) about 1 inch apart on half of each pasta sheet. Brush around the filling with egg wash to act as glue.
- Fold the pasta sheet over the filling and press around each mound to seal, then cut between to form individual ravioli using a pastry cutter or knife. Press the edges firmly to ensure they are sealed tightly.
- Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface, indicating they are done. Use a slotted spoon to remove and set aside.
- While the ravioli cook, melt the butter in a skillet over medium heat until it begins to brown and smell nutty. Add sage leaves and cook until crispy, about 1-2 minutes.
- Gently toss the cooked ravioli in the sage-infused browned butter, coating them evenly and warming through. Serve immediately, garnished with extra sage leaves if desired.
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
