Pumpkin Ravioli with Sage Butter
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Category
Main Course
Cuisine
Italian
Author:
Spice Zen
Servings
4
Prep Time
40 minutes
Cook Time
35 minutes
Total Time
1 hour 15 Minutes
Dietary Information
Nut-Free, Gluten-Free Adaptable
Handmade ravioli filled with roasted pumpkin, soft creamy cheese and gently seasoned with nutmeg, finished with fragrant sage butter. Soft, comforting and balanced, this Italian-style dish highlights the natural sweetness of pumpkin with savoury richness, making it ideal for relaxed entertaining or a special home-cooked meal.
Ingredients
Pumpkin Filling
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800 g pumpkin, peeled, deseeded and cut into chunks
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1 tsp olive oil
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100 g mozzarella cheese, finely chopped
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100 g goat’s cheese, crumbled
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¼ tsp Spice Zen Ground Nutmeg
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Spice Zen Stoneground Fine Black Pepper, to taste
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Salt, to taste
Pasta Dough
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1¾ cups (220 g) all-purpose (plain) flour
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2 eggs
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Pinch of salt
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Sage Butter
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80 g unsalted butter
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2–3 tbsp fresh sage leaves (or 8–10 whole leaves)
To Serve
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Freshly grated parmesan cheese
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Spice Zen Stoneground Cracked Black Pepper
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Spice Zen Red Chilli Flakes (optional)
Directions
Preheat the oven to 180 °C. Toss pumpkin with olive oil and roast for about 30 minutes until tender. Cool slightly, remove skin and purée until smooth.
Combine pumpkin purée with mozzarella, goat’s cheese, nutmeg, salt and black pepper. Mix well and set aside.
Place flour and salt in a bowl and make a well in the centre. Add eggs and mix until a dough forms. Knead briefly, then cover and rest in the fridge for 10 minutes.
Divide dough into two portions and roll into thin sheets. Spoon teaspoons of filling about 5 cm apart on one sheet, top with the second sheet, press gently around filling and cut into ravioli. Seal edges well.
Cook ravioli in a large pot of boiling salted water for 2–4 minutes until al dente.
Melt butter in a pan until foaming. Add sage and cook briefly until fragrant and lightly crisp. Remove from heat.
Drain ravioli and serve immediately, spooning over sage butter. Finish with parmesan, cracked black pepper and optional chilli flakes.
Chef’s Notes
Seal ravioli edges firmly to prevent filling from escaping during cooking.
Cook sage gently to avoid bitterness.
Recipe Note
Gluten free Option: To make gluten-free ravioli, replace the flour with a gluten-free plain flour blend and add 1 tsp psyllium husk powder or xanthan gum. Roll the dough gently between baking paper and handle with care.
For a simpler filling: Replace the mozzarella and goat’s cheese with 200 g fresh ricotta cheese.
For a quicker option: use fresh wonton wrappers in place of homemade pasta sheets. Spoon filling onto wrappers, seal well, and cook for 2–3 minutes until tender.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
