Pumpkin & Pine Nut Ravioli with Sage Butter Sauce

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Ever since I made my first batch of home-made pasta using my newly purchased pasta machine, I’ve been longing to try out other pasta recipes.

This Pumpkin & Pine Nut Ravioli with Sage Butter Sauce is a lovely recipe from Michelle Southan at Taste.com.au. I used the pasta recipe from a previous Daring Kitchen challenge and it worked a treat.

I found making the sheets a bit fiddly and I can’t say I made the most elegant job of putting it all together, but it was tasty none-the-less. And, it has to be said, the browned butter sauce with crisp sage was the best bit of all!



Experience the taste of autumn with this delectable Pumpkin & Pine Nut Ravioli! Delicate pasta pillows filled with sweet roasted pumpkin, earthy pine nuts, and a hint of cumin are perfectly complemented by a fragrant sage browned-butter sauce. An elegant vegetarian dish that's perfect for entertaining.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 6 Servings
Calories 353 kcal


  • 500 g pumpkin, peeled, deseeded, coarsely chopped
  • 1 tbsp olive oil
  • 1/3 cup pine nuts
  • 1 garlic clove, crushed
  • 2 tsp ground cumin
  • 1/4 cup shredded parmesan
  • 1 x quantity fresh pasta sheets or make your own – see my pasta recipe

Sage-butter sauce:

  • 200 g butter, chopped
  • 1/4 cup small fresh sage leaves
  • 2 tbsp fresh lemon juice


  • Cook the pumpkin in a steamer basket over a saucepan of simmering water for 10 minutes or until tender (alternatively, you can roast the pumpkin in the oven as I did for a richer, more caramelised taste). Transfer to a medium bowl. Use a fork to mash until smooth.
  • Meanwhile, heat the oil in a small saucepan over medium heat. Add the pine nuts and cook, stirring, for 4-5 minutes or until lightly toasted. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
  • Add the pine nut mixture and parmesan to the pumpkin and stir until combined. Season with salt and pepper.
  • Place 1 pasta sheet on a lightly floured surface. Place heaped teaspoonfuls of pumpkin mixture, in 2 rows, at 5cm intervals on the pastry sheet, leaving a 2cm border around the edges. Use a pastry brush to brush the pasta around the pumpkin mixture with water. Top with another pasta sheet and press the edges together to seal. Use a ravioli wheel or knife to cut between the pumpkin mixture to make squares. Repeat with the remaining pasta sheets and filling.
  • To make the sage-butter sauce, melt the butter in a small frying pan over medium heat. Add the sage and cook, stirring occasionally, for 4-5 minutes or until the sage is crisp and the butter is light golden. Remove from heat and stir in the lemon juice.
  • Cook half the ravioli in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce. Serve.


Calories: 353kcalCarbohydrates: 8gProtein: 4gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 289mgPotassium: 361mgFiber: 1gSugar: 3gVitamin A: 7974IUVitamin C: 10mgCalcium: 70mgIron: 2mg
Keyword Pumpkin Pine Nut Ravioli, Sage Butter Sauce
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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