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PUMPKIN & PINE NUT RAVIOLI WITH SAGE BUTTER SAUCE

PUMPKIN & PINE NUT RAVIOLI WITH SAGE BUTTER SAUCE

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

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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