Roasted Pumpkin Ravioli with Brown Butter and Sage
Served in an irresistible brown butter and sage sauce, this roasted pumpkin ravioli recipe is a dish that’s sure to impress. Give it a go this weekend.
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Roasted Pumpkin Ravioli with Brown Butter and Sage Serves 4 Prep 1 hour (+ cooling & 30 mins resting time) Cooking 35 mins
1. To make pumpkin filling, preheat oven to 200°C and line a baking tray with baking paper. Toss the pumpkin and oil in a bowl and arrange on lined tray. Bake for 30 mins or until golden brown and tender. Transfer the pumpkin to a bowl to cool. Mash until smooth. Stir in biscuit, parmesan and lemon rind. Season. 2. Roll out the pasta dough. Place 8 heaped teaspoons of pumpkin filling on the pasta sheet 2cm from the long edge closest to you, spaced about 4-5cm apart. Loosely fold the pasta sheet over the filling and press around the filling to remove any air. Use a pasta cutting wheel, sharp knife or round pastry cutter to cut ravioli into even shapes. 3. Add the butter to a large deep frying pan over medium heat. Cook for 2 mins or until the butter melts and begins to foam. Add the sage leaves and cook for 1-2 mins or until crisp. Add the garlic and stir to combine. 4. Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente. 5. Use a slotted spoon to transfer the ravioli to the butter mixture and gently toss to coat. Divide among serving plates. Season with pepper to serve.
Serve with: toasted pine nuts
*Basic pasta dough:
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How to Make Pumpkin Ravioli or Cappellacci di Zucca | Pasta Grannies
Cappellacci are a kind of ravioli - these ones are filled with pumpkin and Parmigiano cheese and are totally delicious. Fab 85 year old Vanda Soncini shows us how they're made. And if you want to try them, then hurry along to the family restaurant, La Capanna di Eraclio, where her daughter, Maria Grazia and granddaughter Elettra are chefs. Subscribe and see you every Thursday for a helping of Pasta Grannies!
Roasted Butternut Squash Ravioli Recipe
Making a roasted butternut squash ravioli recipe. In this recipe video, we'll show you how to make ravioli with butternut squash. The perfect thanksgiving recipe, try this butternut squash ravioli recipe! ➡️ SUBSCRIBE to Dished!
Homemade Butternut Squash Ravioli, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven. Roasted Butternut Squash Ravioli, it's like fall perfection on a plate. In fact, it's one of the best Thanksgiving pasta recipes you can make!
If you love this how to make roasted butternut squash ravioli recipe, let us know what you think in the comments below! #dished #ravioli #thanksgiving
Ingredients for making easy roasted butternut squash ravioli: Pasta 2 1/2-3 cups flour (plus more for surface) 1/2 tsp kosher salt 1 tsp sugar 4 eggs
Filling 1 can butternut squash puree 1/2 cup ricotta 1 cup freshly grated parmesan 1 tbsp packed brown sugar
Sauce 1 tbsp Butter 1 tsp garlic 1/2 tsp thyme 1/2 tsp sage Freshly ground black pepper Grated nutmeg 2 more tbsp of butter
Instructions for making homemade ravioli with roasted butternut squash: - First in a large bowl add your large portion of flour - Then add in your kosher salt - Now add in your sugar - Followed by adding your eggs - Mix everything together with your hands - Then add your smaller portion of flour - Line some saran wrap with flour - Add your pasta dough in and wrap it - Let the pasta dough rest for 30 minutes - Now for making the filling - In a smaller bowl add your butternut squash puree - Then add in your ricotta cheese - And also add your freshly grated parmesan - Followed by your packed brown sugar - Now mix everything together with a spoon - Now take your pasta dough and cut it into 4 pieces - Roll out one piece and started adding your filling on top - Roll out another piece of the dough and add that on top - Now cut out your ravioli squares preferably with a pasta cutter - Now drop the raviolis into water at a light boil - Don't overcook them and pouch them out of the water - Now for making the sauce - In a frying pan add your butter - Followed by adding your garlic - Then you can add in your thyme - And also add in your sage - Add in some freshly ground black pepper - Now grate in your nutmeg - Then add in the rest of your butter - Now add your raviolis to the pan and cook further - Your roasted butternut squash ravioli is now ready to serve
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HOW TO MAKE BUTTERNUT SQUASH RAVIOLI
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.
FULL RECIPE HERE:
Down Home Rockin Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0
Butternut Squash Ravioli
See the recipe here!
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