Pumpkin and Pine Nut Ravioli with Burnt Sage Butter Sauce
Prep time
Cook time
Total time
This is a delightful appetizer or light meal. Full of flavor and topped with wonderful burnt sage butter.
Recipe type: Appetizer
Serves: 6
  • 600g 00 flour
  • 3 large whole eggs
  • 6 egg yolks from 6 large eggs (you can use the 1 egg per 100g of flour ratio as well)
  • 500g pumpkin, peeled, deseeded and roughly chopped (can use any pumpkin or winter squash)
  • ⅓ cup pine nuts
  • 1 or 2 cloves garlic minced
  • 1 tbsp parsley chopped
  • 1 shallot (not a spring onion) finely chopped
  • ¼ cup parmesan cheese shredded or shaved
  • salt and pepper to taste
Burnt Sage Butter Sauce
  • 240g butter
  • ¼ cup fresh sage leaves
  • 1 tbsp lemon juice (use more or less to your taste)
  1. Place flour in a bowl and make a well in the center
  2. Beat eggs in a measuring cup til combined and pour into the flour well.
  3. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until combined.
  4. Knead together and continue to knead until the dough comes together into a ball.
  5. Transfer to a board and continue to knead and work the dough with your hands to develop the gluten in the flour. This prevents the pasta from taking on too much water during cooking.
  6. Continue to knead until the dough feels smooth and silky as opposed to rough and floury.
  7. Wrap in cling film and refrigerate for 30 minutes.
  8. Cut into pieces the size of an orange - larger pieces are too difficult to roll out thinly.
  9. Dust the work surface with 00 flour and take a piece of dough and flatten it with your fingers.
  10. Roll til thin enough to see through
  11. Cut into shapes quickly as dough will dry out.
  1. Cook pumpkin (or squash) til soft and then place in a bowl and mash.
  2. Season with salt and pepper
  3. Heat a skillet until medium high and place pine nuts and swirl around until they begin to turn brown. Remove, chop and add to the pumpkin.
  4. Add oil to the pan and add the garlic and shallots and cook on medium-low heat until the shallots are translucent. Add to the pumpkin.
  5. Add parmesan and parsley and combine well. Taste to correct seasoning.
  6. Make ravioli and cook for 3-5 minutes in a large pot of boiling salted water. Drain
Burnt Sage Butter Sauce
  1. Melt butter in a measuring cup and pour off the clarified butter into a skillet and heat to medium high.
  2. Add sage leaves and cook til crispy
  3. *Carefully* add lemon juice (it will splatter)
  4. Plate ravioli and drizzle with burnt sage butter sauce
Recipe by Orgasmic Chef at https://orgasmicchef.com/pasta/pumpkin-and-pine-nut-ravioli-with-burnt-sage-butter/