I’m very much in the mood for love and a bowl of buttery comfort food like this roasted pumpkin ravioli with sage.

I have a confession to make – I developed and shot this recipe earlier on in the year but just haven’t had the time to post it. While I love a good pasta dish as much as the next person, ravioli holds a particularly special place in my heart (stomach?) – especially when I can fill the pockets with delicious seasonal produce. Now firmly ensconced in summer here in the Southern Hemisphere, pumpkins may not be seasonal but I reckon that what with Halloween taking place this Thursday, a pumpkin recipe is in order.

The ravioli is also delectable when made with butternut squash.

Roasted Pumpkin Ravioli with Sage

Prep time: 1.5 hours incl. roasting time /Cook time: 15 mins /Serves: 4

  • 1 medium pumpkin (1-1.5kg)
  • Olive oil
  • Salt and pepper
  • 250g fresh ricotta
  • 30g sage, finely chopped plus extra whole leaves for the sauce
  • 125g butter
  • 3 cloves of garlic, crushed
  • 4 eggs, beaten
  • 400g Italian “00” flour, plus extra for dusting
  • Parmesan, grated

Preheat the oven to 200°C. Slice the pumpkin into sections, removing the peel and seeds. Arrange the slices on a lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast the pumpkin for 30 to 40 minutes or until soft. Leave to cool slightly, transfer to a bowl and use a fork to roughly mash the pumpkin. Set aside while you make the pasta.

Sift the “00” flour and add a good grind of salt. On a flat surface, turn out the flour and make a well in the centre. Pour in the eggs and, using a fork, work into the flour, eventually making a sticky dough. Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour. Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8cm wide.

Add the chopped sage and ricotta to the cooled mashed pumpkin and stir to combine. Season to taste if required. Spoon the pumpkin mixture along the pasta sheet, working in 10ml dollops spaced equidistantly to allow for an edge. Roll out the remaining pasta and gently drape over the pumpkin dollops, cupping your hand around each pocket to press out any air. Seal the edges of the ravioli pockets with a brush of water.

For the browned butter sauce, simply melt the butter over medium heat, add in the garlic to gently brown and finally add the whole sage leaves to crisp up. Keep the sauce warm until needed, taking care not to burn the garlic.

Set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Drain the ravioli. Plate the pasta in hot bowls, spoon over the sauce and add a grating of Parmesan and a final drizzle of olive oil.

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

ROASTED PUMPKIN RAVIOLI WITH SAGE

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