Homemade ravioli filled with roasted pumpkin and ricotta, served with a vibrant sage arugula pesto that perfectly balances the sweetness of the pumpkin. An elegant and cozy fall dinner that feels restaurant-worthy yet easy enough to make at home.
Why this recipe works
This ravioli is a perfect balance of flavors and textures. The roasted pumpkin creates a naturally sweet, silky filling that blends beautifully with creamy ricotta.
The sage arugula pesto brings a bright herbal note that cuts through the richness, while pumpkin seeds add a satisfying crunch.
It looks impressive, tastes incredible and delivers a cozy fall meal that feels special without complicated steps.
Pro tips
- Choose a dense pumpkin like butternut or kabocha for the smoothest filling.
- Roast the pumpkin until lightly caramelized, this deepens the flavor.
- Do not overfill the ravioli. A small spoonful helps them seal easily.
- Press out all air pockets before boiling to prevent bursting.
- For perfect texture, boil in gently simmering water, not a hard rolling boil.
Serving Tips
- Serve warm with extra pesto spooned generously over the top.
- Add freshly shaved Parmesan for richness.
- Pair with a leafy arugula salad.
Storing
- Uncooked ravioli: Arrange on a floured tray, freeze until solid, then store in an airtight container for up to 2 months. Boil from frozen, adding an extra 1–2 minutes.
- Cooked ravioli: Leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet with a tablespoon of butter or olive oil and extra pesto.
- Pesto: Stores in the fridge for 3–4 days.
More easy ravioli recipes
- Store-bought ravioli with creamy pesto ricotta sauce
- Easy French onion ravioli
- Ravioli in a creamy mushroom chorizo sauce
Roasted Pumpkin Ravioli
Homemade ravioli stuffed with a creamy roasted pumpkin and ricotta filling, served with a fragrant sage arugula pesto and topped with toasted pumpkin seeds. A comforting, flavorful fall pasta perfect for weeknights or special dinners.
Ingredients
Dough
- 3 cups four - type 500 or semola rimacinata
- 4 eggs - large
- 4 tbsp olive oil
- 4 tbsp water
- ¼ tsp salt
Filling
- 3 cups pumpkin - deseeded and diced
- ½ cup ricotta
- 4 tbsp olive oil
- 2 sprigs thyme
- 2 garlic cloves - roughly chopped
- 1 shallot - roughly chopped
- ½ tsp grated nutmeg
- 1 tsp salt
- 1 tsp coarsely ground black pepper
Sage pesto
- 1 cup arugula - packed
- ⅓ cup sage leaves
- 2 garlic cloves
- ⅓ cup olive oil
- ⅓ cup grated Parmesan
- ¼ cup toasted sunflower seeds - or pinenuts
- 1 tbsp lemon juice
- salt - to taste
- coarsely ground black pepper - to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pumpkin on a baking sheet and toss with thyme, garlic, shallot, olive oil, salt, pepper and nutmeg. Roast for about 20 minutes, or until tender.
- Meanwhile, place the flour, eggs, olive oil, water and salt in a food processor. Mix for about 5 minutes until a dough forms. Transfer to a work surface, knead for 2 minutes, cover and set aside to rest.
- Mash the roasted pumpkin into a smooth puree. Stir in the ricotta and season with salt and black pepper. Set aside.
- Divide the dough into 4 pieces. Flatten one piece and dust with flour. Roll out into a thin sheet using a rolling pin or pasta machine. Repeat with the remaining dough.
- Place small scoops of pumpkin filling onto one sheet of pasta. Brush the dough lightly with water around the filling. Lay a second sheet over the top, pressing gently to remove any air pockets. Cut out ravioli using a round cutter or glass. Seal the edges with a fork.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli for 3 to 5 minutes, until they float. Remove using a slotted spoon.
- To make the pesto, place all ingredients in a food processor and blend until smooth.
- Serve the ravioli with sage pesto and sprinkle with toasted pumpkin seeds. Enjoy.
Nutrition
Calories: 594kcalCarbohydrates: 11gProtein: 13gFat: 57gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 37gTrans Fat: 0.02gCholesterol: 187mgSodium: 966mgPotassium: 468mgFiber: 1gSugar: 3gVitamin A: 7997IUVitamin C: 12mgCalcium: 207mgIron: 2mg
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