Description
Delicate homemade ravioli filled with sweet pumpkin, Parmigiano Reggiano, amaretti cookies, and nutmeg, served in a silky brown butter sage sauce. A traditional Northern Italian dish that beautifully balances sweet and savory flavors.
Ingredients
For the Pumpkin Filling:
600g pumpkin, peeled, sliced, and baked
150g Parmigiano Reggiano, freshly grated
150g crushed amaretti cookies (hard variety)
1 egg, beaten
50g sweet and sour preserved apples or Italian mostarda, finely chopped
A pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper, to taste
For the Fresh Pasta:
400g “00” flour or all-purpose flour
4 extra-large eggs
A pinch of sea salt
For the Butter and Sage Sauce:
1 stick unsalted butter
4 fresh sage leaves
A pinch of nutmeg
1 cup pasta water, reserved
Instructions
- Prepare the Pasta: Form a mound of flour on a work surface and create a well. Add salt and eggs, mixing gradually until dough forms. Knead 5 minutes until smooth, cover, and rest 30 minutes.
- Divide dough into portions and roll into thin sheets using a pasta machine or rolling pin. Dust lightly with flour and set aside.
- Make the Filling: Bake pumpkin at 200°C (400°F) for 30–40 minutes until soft. Mash until smooth. Add chopped mostarda, crushed amaretti, nutmeg, Parmesan, and season with salt and pepper. Mix in beaten egg gradually until creamy but firm.
- Assemble the Ravioli: Place small spoonfuls of filling spaced 3 inches apart on a pasta sheet. Brush water around filling, fold dough over, press to seal, and remove air pockets. Cut into ravioli and seal edges well.
- Transfer ravioli to a floured or parchment-lined tray and cover with a towel.
- Cook the Ravioli: Boil salted water. Add ravioli and cook about 3 minutes until they float.
- Make the Sauce: Melt butter in a skillet over medium heat. Add sage leaves and cook until butter browns slightly and becomes aromatic. Add a few tablespoons of pasta water, nutmeg, salt, and pepper.
- Add cooked ravioli directly to the pan and toss gently to coat. Serve immediately with extra Parmigiano.
Notes
Add ricotta to the filling for extra creaminess.
Skip amaretti for a more savory filling and replace with caramelized onions or extra Parmesan.
Butternut squash works well in place of pumpkin.
Freeze uncooked ravioli on a tray before storing in bags to prevent sticking.
Top with crushed hazelnuts or walnuts for a crunchy finish.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil and Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 170mg
