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This recipe combines the creamy sweetness of pumpkin with the richness of ricotta and Parmesan, all wrapped in delicate homemade pasta. The brown butter sauce with crispy sage leaves adds a nutty aroma, while toasted pumpkin seeds provide a delightful crunch. Perfectly balanced with a hint of nutmeg, this dish is a celebration of autumn flavors.
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Add eggs to flour and mix with a fork.
Lightly oil your hands and knead for 10–15 minutes until the dough is smooth.
Wrap the dough in plastic wrap and let it rest for 1 hour.
Bake the pumpkin at 180°C until soft, approximately 50 minutes. Cooking time will depend on the size of your pumpkin.
Scoop the flesh into a mixing bowl and add ricotta, Parmesan, and a pinch of nutmeg.
Season with salt and pepper to taste.
Roll the pasta dough progressively thinner using a pasta roller, aiming for the thinnest possible sheet.
Cut the pasta sheet in two vertically and lay one sheet onto a lightly floured surface.
Add the filling in 1 tsp scoops, leaving approximately 4 cm between each scoop.
Place the second sheet on top and gently press down on the empty areas between the filling to shape the ravioli.
Seal the edges and use a cookie cutter to cut into individual ravioli.
Boil the ravioli for 2–3 minutes until the pasta becomes whiter in color and floats.
Clean the pumpkin seeds as well as possible and boil them for approximately 7 minutes.
Dry the seeds and toast them in a frying pan until golden and popping.
Add a pinch of salt and set aside for topping.
Add butter to a pan and cook on medium heat for 2–3 minutes.
Add sage leaves and continue cooking until the butter turns brown.
Turn off the heat and remove the sage leaves. Add a small squeeze of lemon to stop the cooking process.
Plate the cooked ravioli and top with brown butter, toasted seeds, sage leaves, and freshly grated Parmesan.
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Use type 00 flour for a smoother pasta texture.
Add a small squeeze of lemon to the butter sauce to prevent overcooking.
Ensure the pasta dough is rolled as thin as possible for delicate ravioli.
Can I use a different type of squash?
Yes, you can use any squash of your choice, such as butternut or acorn squash.
How do I prevent the ravioli from bursting while boiling?
Ensure the edges are sealed tightly and avoid overfilling the ravioli.
Can I make the pasta dough in advance?
Yes, you can prepare the dough a day ahead and store it wrapped in plastic wrap in the refrigerator.
What can I use instead of a pasta roller?
You can use a rolling pin, but ensure the dough is rolled evenly and thinly.
Can I freeze the ravioli?
Yes, you can freeze the uncooked ravioli on a tray and transfer them to a freezer bag once solid.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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