Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the pumpkin halves on a baking sheet and roast until soft and deeply caramelized, about 40 minutes. The aroma should be sweet and smoky.
- Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth, revealing a vibrant, silky orange puree with a slightly smoky aroma.
- In a mixing bowl, combine the mashed pumpkin with chopped sage and grated Parmesan, stirring until well blended. Set aside as your filling.
- In a large bowl, mix the flour and eggs, then add olive oil. Knead gently until the dough is elastic, slightly tacky, but not sticky. Cover and let rest for 15 minutes.
- Divide the rested dough into four parts. Using a rolling pin, roll each portion into a thin sheet, about 1/16 inch thick, dusting lightly with flour to prevent sticking.
- Cut the pasta sheets into evenly spaced rectangles or circles using a pastry cutter or knife, creating individual ravioli shapes.
- Place a small spoonful of pumpkin filling onto the center of one pasta shape. Brush the edges with water using a silicone brush, then carefully fold over to seal, pressing out any air and ensuring a tight seal.
- Repeat with remaining pasta and filling, arranging the finished ravioli on a floured tray, ready to cook.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in and cook until they float and are tender, about 4 minutes.
- While the ravioli cook, toast the pumpkin seeds in a dry skillet over medium heat until golden and crispy, about 3-4 minutes. Set aside.
- Drain the cooked ravioli and serve hot, topped with toasted pumpkin seeds and a few fresh sage leaves for garnish. Drizzle with a little olive oil if desired.
Notes
Ensure the pumpkin is caramelized enough for a rich flavor. Seal the ravioli edges thoroughly to prevent filling from leaking during cooking. Handling the dough gently will keep it tender and elastic.