Roasted Pumpkin Ravioli with Sage

11 INGREDIENTS • 13 STEPS • 2HRS 15MINS

Roasted Pumpkin Ravioli with Sage

Recipe

4.0

1 rating

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.

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.

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

2HRS 15MINS

Total Time

$9.19

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Medium Pumpkin

2-3 lbs (1-1.5kg)

or Butternut Squash

as needed

to taste

to taste

Ground Black Pepper

250 g

Ricotta Cheese

30 g

Fresh Sage, finely chopped

plus extra whole leaves for the sauce

125 g

3 cloves

Garlic, crushed

4

Eggs, beaten

400 g

Type 00 Flour

plus extra for dusting

to taste

Parmesan Cheese, grated

Nutrition Per Serving

VIEW ALL

Calories

964

Fat

40.5 g

Protein

29.2 g

Carbs

133.8 g

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Cooking Instructions

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step 1

Preheat the oven to 390 degrees F (200 degrees C).

step 2

Slice the Pumpkin (1) into sections, removing the peel and seeds. Arrange the slices on a lined baking sheet, drizzle with Olive Oil (as needed), and season with Salt (to taste) and Ground Black Pepper (to taste).

step 3

Roast the pumpkin in the preheated oven for 30 to 40 minutes or until soft.

step 3 Roast the pumpkin in the preheated oven for 30 to 40 minutes or until soft.

step 4

Leave to cool slightly, transfer to a bowl and use a fork to roughly mash the pumpkin. Set aside while you make the pasta.

step 5

Sift the Type 00 Flour (400 g) and add a pinch of Salt. On a flat surface, turn out the flour and make a well in the center. Pour in the Eggs (4) and, using a fork, work into the flour, eventually making a sticky dough

step 5 Sift the Type 00 Flour (400 g) and add a pinch of Salt. On a flat surface, turn out the flour and make a well in the center. Pour in the Eggs (4) and, using a fork, work into the flour, eventually making a sticky dough

step 6

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.

step 6 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.

step 7

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.

step 7 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.

step 8

Add the Fresh Sage (30 g) and Ricotta Cheese (250 g) to the cooled mashed pumpkin and stir to combine. Season to taste if required.

step 9

Spoon the pumpkin mixture along the pasta sheet, working in 10ml (2 tsp) dollops spaced equidistantly to allow for an edge.

step 10

Roll out the remaining pasta and gently drape over the pumpkin dollops, cupping your hand around each pocket to press out any air. Press down on the edges and cut around the filling, then seal the edges of the ravioli pockets with a brush of water.

step 10 Roll out the remaining pasta and gently drape over the pumpkin dollops, cupping your hand around each pocket to press out any air. Press down on the edges and cut around the filling, then seal the edges of the ravioli pockets with a brush of water.

step 11

For the browned butter sauce, simply melt the Butter (125 g) over medium heat, add in the Garlic (3 cloves) to gently brown and finally add the extra fresh sage to crisp up. Keep the sauce warm until needed, taking care not to burn the garlic.

step 11 For the browned butter sauce, simply melt the Butter (125 g) over medium heat, add in the Garlic (3 cloves) to gently brown and finally add the extra fresh sage to crisp up. Keep the sauce warm until needed, taking care not to burn the garlic.

step 12

Set a pot filled with salted water to boil. Once boiling, add a glug of Olive Oil (to taste) and cook the ravioli in batches until al dente, 2-3 minutes.

step 13

Drain the ravioli. Plate the pasta in hot bowls, spoon over the sauce and add Parmesan Cheese (to taste) and a final drizzle of olive oil.

step 13 Drain the ravioli. Plate the pasta in hot bowls, spoon over the sauce and add Parmesan Cheese (to taste) and a final drizzle of olive oil.

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