Roasted Pumpkin & Sage Ravioli

By Shaima I  |  20th Jun 2016  |  
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  • Photo of Roasted Pumpkin & Sage Ravioli by Shaima I at BetterButter
Roasted Pumpkin & Sage Ravioliby Shaima I
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Video for key ingredients

    About Roasted Pumpkin & Sage Ravioli Recipe

    Pumpkin. Fresh Cream, Fresh Sage & Olive Oil are one of the favourite ingredients of my besties.

    Roasted Pumpkin & Sage Ravioli is a delicious and yummilicious dish which is one of the popular dish of Fusion. Roasted Pumpkin & Sage Ravioli is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Roasted Pumpkin & Sage Ravioli is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 35 minute and it takes 45 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Roasted Pumpkin & Sage Ravioli. It is an amazing dish which is perfectly appropriate for any occasion. Roasted Pumpkin & Sage Ravioli is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Roasted Pumpkin & Sage Ravioli is an art and while preparing this dish you can feel the aroma of this delicious Roasted Pumpkin & Sage Ravioli. Surprise your family and friends by preparing this hotel style Roasted Pumpkin & Sage Ravioli at your home.

    Roasted Pumpkin & Sage Ravioli

    Ingredients to make Roasted Pumpkin & Sage Ravioli

    • Unsalted Butter - 6 Tbsp
    • shallots (Chopped) - 2
    • Fresh pumpkin (Peeled & Cut In 1 inch cubes) - 450 Grams
    • Heavy cream - 450ML
    • chicken Stock - 2 Cups
    • bay leaf - 1/2
    • Minced Fresh Sage - 1 To 2 Tbsp
    • Fresh Thyme Leaves - 2 Tsp
    • eggs (Beaten) - 2
    • pepper
    • Pasta (Cut Into 7.5×7.5cm Squares)
    • egg - 1 (For egg Wash)
    • Toast Pine Nuts - 4 Tbsp (Chopped)
    • For Pasta Dough
    • All-Purpose Flour - 225 Grams
    • egg Yolk - 110 Grams
    • Sea salt - 1 Tsp
    • Extra Virgin olive Oil - 1 Tsp
    • Tepid water

    How to make Roasted Pumpkin & Sage Ravioli

    1. For The Filling Heat a skillet over low heat & add 4 tbsp of butter. When butter is foamy, add pumpkins, shallots and cook stirring often, until it softens. Transfer buttery pumpkin to a medium saucepan, add half of the cream, stock.
    2. Add half of the herbs and cook over low heat for 20 to 30 minutes or until puree is thickened and the liquid has evaporated.
    3. Stir occasionally.
    4. Crush any remaining lumps with a fork. Remove from heat and beat in an additional 2 tbsp of butter.
    5. Whisk in the beaten eggs.
    6. Season to taste with pepper and salt.
    7. For The Pasta Dough Mix flour, Egg Yolks, salt and olive oil in a mixing bowl at speed 2 and allow to mix for 15 minutes.
    8. Add water to that mixture as necessary, if dough is too dry.
    9. Remove from mixer and knead by hand until smooth.
    10. Cover with cling film, place in a refrigerator and allow to rest for 15 minutes.
    11. Divide dough into four & flatten by hand.
    12. Lightly flour the surface of a table.
    13. Continue rolling out the dough from all sides until pasta is 1.5 mm thick.
    14. Cut pasta into 7.5cm×7.5 cm squares, and place a small amount of filling into each square; do an egg wash, place an additional square on top and gentle press to remove excess air.
    15. Using a ring mould, press down firmly to remove exterior dough. Place it in salted boiling water for 1 to 2 minutes, then remove, drizzle with olive oil and garnish with toasted pine nuts.

    My Tip:

    The amazingly delicious fresh cream and egg.

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