Dinner ideas

Pumpkin ravioli with sage butter

This soft, light butternut pumpkin ravioli with cheese and the earthy herb flavour of sage is truly satisfying.
Pumpkin ravioli with sage butterAustralian Women's Weekly
1H 35M


Pumpkin cheese filing
Sage butter


1.To make pumpkin cheese filling, preheat the oven to moderately hot (200°C/180°C fan-forced). Place pumpkin on a lightly oiled tray; roast for about 30 minutes or until tender. Cool. Process pumpkin until smooth; add remaining ingredients, process until smooth.
2.Roll dough to the thinnest setting on a pasta machine. As soon as the dough is rolled into sheets, prepare the ravioli – don’t allow the pasta to dry out. Roll two sheets at a time and keep the remaining dough wrapped in plastic. Place the pasta sheet on a semolina-dusted surface.
3.Place rounded teaspoons of pumpkin cheese filling about 5cm apart in 2 rows, 2cm from the edges. Brush around the filling with a little water. Place another freshly rolled pasta sheet on top.
4.Press around each piece of filling to exclude the air. Cut into squares or rounds using a knife or cutter. Place ravioli on a tray dusted with a little semolina. Repeat with remaining pasta sheets, filling and water
5.Add ravioli, in batches, to a large pan of boiling salted water; simmer, uncovered, until pasta is just tender. After about 3 minutes; remove from pan with a slotted spoon.
6.Meanwhile, to make the sage butter, melt the butter in a frying pan; add garlic and sage leaves, heat until butter is just beginning to colour.
7.Serve ravioli with sage butter and parmesan flakes, if desired.

As ravioli is time-consuming to prepare, you might like to make this large batch and freeze half for another meal. Or, halve the recipe, if you prefer. Open-freeze the ravioli on trays in a single layer until solid, then pack into airtight containers or freezer bags.


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