Pumpkin ravioli is a decadent dish that pairs well with aromatic sage-brown butter sauce. Make the filling ahead and refrigerate it until ready to use.
Preparation Time
45 mins
Cooking Time
40 mins
Total Time
1 hr 25 mins
Calories
374 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Step 2
Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
Step 3
For the pasta, combine flour, eggs, and salt in the bowl of a food processor. Pulse until dough holds together. Transfer to a clean work surface and knead until smooth and elastic, about 10 minutes. If dough feels too dry, add water a little at a time and continue kneading. Wrap dough in plastic and refrigerate for at least 30 minutes.
Step 4
For the filling, slice pumpkin into 8 pieces. Discard seeds. Transfer to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
Step 5
Heat oil in a small skillet over medium heat. Add onion and sage. Cook, stirring until onion is soft and translucent, about 5 minutes. Remove from heat.
Step 6
Scoop pumpkin flesh from skin and transfer to a stand mixer fitted with the paddle attachment. Add onion mixture and cream. Beat until well combined. Add egg, salt, and pepper to taste. Beat until well combined. Set aside.
Step 7
Assemble the ravioli by lightly flouring a work surface. Remove dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller according to manufacturer's instructions until it reaches the desired thickness; you should have 8 long sheets of pasta. Lightly dust each sheet with flour.
Step 8
Place one sheet of pasta on a work surface. Drop tablespoonfuls of filling evenly down the length of sheet leaving enough room to seal dough around filling. Lay a second sheet of pasta on top. Use your fingers to press down and seal pasta around filling. Cut ravioli with a pasta cutter or round glass. Repeat with remaining sheets of pasta and filling.
Step 9
Bring a large pot of lightly salted water to a boil. Cook ravioli in batches until tender yet firm to the bite, 3 to 5 minutes per batch.
Step 10
Meanwhile, to make sauce, heat butter and sage in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is light brown and fragrant, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper to taste. Add cooked ravioli to sauce and sprinkle with Parmesan cheese.
