Tuesday, October 5

Pasta of the Month: Pumpkin Stuffed Ravioli with Butter & Sage

Crisp cool nights with the fireplace ablaze in an old stone farmhouse, leaves colored red & burnt orange, fresh pressed olive oil & hearty vegetables from the garden - Autumn in Italy!
Pumpkin, nutmeg & sage - this dish incorporates it all!

Pumpkin Stuffed Ravioli with Butter & Sage

Ingredients for Pumpkin Ravioli Filling
1 hard squash -we grow ugly or turkish squash (see photo below). You can also use butternut, sweet pumpkin, etc.
olive oil
parmesan cheese
salt & pepper

Cut pumpkin into chunks & drizzle with olive oil.
Sprinkle with salt.
Roast at 350 degrees until pumpkin is soft. Allow to cool.
Scoop pumpkin out of its shell into a bowl.
Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like you can add ground cloves or ginger - any spice you like to give it that fall feel.)
Mix it all up - use to stuff cappelletti, tortellini or ravioli.
Can also be served as a side dish without the pasta.
Once pasta is filled, throw into salted boiling water until they float to the top.
Freezes well: place in a single layer on a sheet pan, then transfer into zip lock bag.

Make your own pasta using our "Down & Dirty Pasta Dough from Scratch Recipe" - Click here! or buy fresh sheets of pasta.

To stuff your ravioli ~

  • Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.
  • Evenly space out small mounds of filling.
  • Lay another sheet of pasta over the top.
  • With your fingers gently smooth out any air bubbles.
  • Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed.

Circles or squares you make the choice! We do both - but I've gotta say there is something about the circles I love.

Ravioli with Butter & Sage
  • In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1 - 2 minutes.
  • Raise the heat, toss in your cooked pasta with a bit of pasta water.
  • Season with salt & pepper & serve.
We use 'ugly squash' for our pumpkin ravioli filling & it comes out so creamy with a bright orange color!


  1. Thanks for reminding me how much I love this dish-this weekend I'll be making these!

  2. YUM. i've not made fresh pasta yet (gasp!)...this is impetus enough!

  3. Mmmmm, yes, we thoroughly enjoyed making these during our visit. Ours were not nearly as precise as the above photos, tho. ;)

  4. Oh boy - we make this every year for Thanksgiving and it is the BEST dish of the entire meal. Yum, yum, yum!

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  6. Stop it! Pumpkin ravioli is my favorite pasta... and with sage and butter... OMG! Makes me want to be there right now. Now if I could talk my "in house chef" into doing these... hmmmm. Maybe she should come visit you!

  7. I LOVE pumpkin ravioli. I had it once in Parma about seven years ago and have been craving it ever since.


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