Homemade Pumpkin & Sage Ravioli with Brown Butter

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    469
based on 1 ratings

Ravioli are easier to make than you'd think! Try your hand at this delicate and delicious pumpkin and sage filled pasta with a simple butter sauce. Elegant and delicious.

recipe updated Mar 2, 2022

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh sage icon
    Fresh sage
    2 tablespoons
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Fine wheat semolina icon
    Fine wheat semolina
    50 g
  • Italian 00 flour icon
    Italian 00 flour
    150 g
  • Egg icon
    Egg
    2
  • Pumpkin icon
    Pumpkin
    250 g
  • Fresh sage icon
    Fresh sage
    2 sprigs
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Ricotta cheese icon
    Ricotta cheese
    75 g
  • Butter icon
    Butter
    75 g
  • Lemon juice icon
    Lemon juice
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Work surface
  • kCook icon Medium bowl
  • kCook icon Baking pan - 13 x 9"

Step preview

  1. Pre-heat oven - 205°C
  2. Make a well in the centre of the combined flour in the large mixing bowl and add eggs
  3. Mix in the eggs with your fingers, slowly drawing in the flour as you go
  4. Transfer dough to work surface and knead until smooth for around 4 min
  5. Wrap in clingfilm and chill for at least 30 minutes, or up to 4 hours
  6. Add garlic clove, pumpkin, fresh sage and extra virgin olive oil to a clean baking pan
  7. Season with salt & pepper
  8. Cover loosely with foil
  9. Roast until soft - 20 min, 205°C
  10. Transfer roasted pumpkin to a medium bowl and mash well with potato masher, then let cool
  11. Mix in ricotta cheese to the medium bowl
  12. Take out the dough and roll it thinly on a floured surface
  13. Cut the dough into 8 cm (3 inch) squares
  14. Place a spoonful of the filling in the centre of each dough square then gently but firmly push down between the filling, ensuring there is no air
  15. Brush edges with water then fold the dough over the filling to make triangles
  16. Add a little bit of flour to the baking sheet and transfer ravioli
  17. Cook the pasta in a large saucepan of salted boiling water ~ 3min
  18. Drain and set aside
  19. Add butter and fresh sage to the saucepan
  20. Heat the sauce until it turns a nutty brown colour
  21. Serve the pasta bathed in sage butter garnished with lemon juice and grated parmesan
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