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Home / Recipes / Roasted Pumpkin & Sage Ravioli

Photo of Roasted Pumpkin & Sage Ravioli by Shaima I at BetterButter

Roasted Pumpkin & Sage Ravioli

Shaima I
35 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Roasted Pumpkin & Sage Ravioli RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Fusion
  • Whisking
  • Appetizers
  • High Fibre

Ingredients Serving: 4

  1. Unsalted butter - 6 Tbsp
  2. shallots (Chopped) - 2
  3. Fresh pumpkin (Peeled & Cut In 1 inch cubes) - 450 Grams
  4. Heavy cream - 450ML
  5. chicken Stock - 2 Cups
  6. Bay Leaf - 1/2
  7. Minced Fresh Sage - 1 To 2 Tbsp
  8. Fresh Thyme Leaves - 2 Tsp
  9. eggs (Beaten) - 2
  10. pepper
  11. Pasta (Cut Into 7.5×7.5cm Squares)
  12. egg - 1 (For egg Wash)
  13. Toast Pine Nuts - 4 Tbsp (Chopped)
  14. For Pasta Dough
  15. All-Purpose Flour - 225 Grams
  16. egg Yolk - 110 Grams
  17. Sea salt - 1 Tsp
  18. Extra Virgin olive Oil - 1 Tsp
  19. Tepid water


  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.

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