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
Feel free to add toasted walnuts or a drizzle of honey for extra flavor. Ensure ravioli are sealed well to prevent filling from leaking during boiling.