with Sage Butter Sauce

Jess and Emma's Pumpkin and Pine Nut Ravioli

Prep time: 1 hour 30 mins
Cook time: 1 hour
Serves: 4-6


1 egg, lightly beaten, for brushing

Toasted pine nuts and grated parmesan, to garnish


400g pumpkin, cut into large pieces, skin on

1 small red onion, halved

4 cloves garlic, in their skin

60ml olive oil

60g ricotta

¼ tsp freshly grated nutmeg


300g 00 flour

1 tsp salt

3 eggs

Butter Sage Sauce

200g butter

2 cloves garlic, sliced

1 cup fresh sage leaves

60ml lemon juice


1. Preheat oven to 200C.

To make filling, place pumpkin, onion, garlic and oil in a roasting dish. Toss to combine. Season well. 

2. Roast for about 40 minutes or until vegetables are tender and lightly caramelised. 

3. When cool enough to handle, scoop pumpkin away from skin and into a bowl. Squeeze garlic out of their skins and into bowl. Scoop onion out of its skin, finely chop then add to bowl. Coarsely mash or process mixture to form a chunky puree. Stir in ricotta and nutmeg. Season. Cool.

4. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and using your hands, gradually incorporate flour into centre, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it (add a little water if necessary).

5. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Wrap in cling film and stand, covered, for 20 minutes to rest. 

6. Divide dough into four equal portions and keep covered. 

Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. 

7. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time, as you pass the dough through, until you reach the thinnest setting. Repeat with remaining dough. 

8. Place one pasta sheet on the bench. Place tablespoons of filling down one long edge of the sheet, 2cm in from edge and 7cm apart.  

9. Brush around filling with beaten egg (this will help seal the ravioli). Fold dough in half lengthways. Press firmly around each pile of filling with your fingers to push out any trapped air and seal in the filling.

Trim edges, then cut between rows with a sharp knife or a fluted pasta wheel to make ravioli. Repeat with remaining dough and filling. 

10. Bring a large saucepan of salted water to the boil. 

11. To make sage butter sauce, melt 100g of the butter in a large frying pan over low heat. Stir in garlic.

12. Cook ravioli, in batches, in a large saucepan of boiling salted water until just tender. Remove with a slotted spoon and add to pan with garlic butter. Cook, tossing, until lightly caramelized. Remove ravioli and transfer to warm serving dishes. 

13. Add sage leaves and remaining butter to same frying. Season well. Cook until butter is foaming and dark golden brown. Stir in lemon juice. Pour over ravioli in serving bowls. Garnish with pine nuts and parmesan.