Pumpkin Ravioli Recipe

Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, stirring once halfway through, until very tender and lightly caramelized. Let cool slightly.

Transfer roasted squash to a food processor and pulse until mostly smooth but slightly textured (you want a bit of body). Add ricotta, 1 tablespoon grated Parmesan, 1 egg yolk, 1 teaspoon ground nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse or fold together until thoroughly combined and smooth enough to pipe or spoon. Taste and adjust seasoning. Chill filling in refrigerator for 15–30 minutes to firm up slightly if needed.

If making fresh pasta: On a clean surface, mound the flours and make a well. Beat the 2 eggs and 1 egg yolk with 1 teaspoon olive oil and 1/2 teaspoon salt; pour into well. Gradually incorporate flour into eggs with a fork until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.

Divide dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to thin sheets about 1–2 mm thick. Keep sheets covered with a cloth while working.

If using store-bought pasta sheets: unroll and lay out sheets on lightly floured surface, trimming edges as needed.

To assemble ravioli: place a sheet on a lightly floured surface. Spoon or pipe small mounds (about 1 tablespoon) of filling spaced 1½–2 inches apart. Brush a little water or beaten egg along the edges and between mounds. Lay a second sheet over the top and press around each mound to seal, expelling air. Use a ravioli cutter or knife to cut individual ravioli; crimp edges with a fork to ensure seal. Place finished ravioli on a lightly floured tray until ready to cook.

Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they begin to pop and are fragrant, about 3–4 minutes. Remove and cool.

In a food processor, combine toasted pumpkin seeds, basil leaves, 2 garlic cloves, 1/2 cup grated Parmesan and 1 tablespoon fresh lemon juice. Pulse to a coarse paste.

With the processor running, stream in 1/2 cup olive oil until emulsified to a loose, spreadable pesto. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust lemon, salt, or oil to reach desired consistency. If too thick, add 1–2 teaspoons warm water.

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Gently drop ravioli (in batches if necessary) into boiling water. Fresh ravioli will cook quickly—about 2–4 minutes—until they float and the pasta is tender. Use a slotted spoon to transfer to a warm plate or a skillet.

While ravioli cook, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add sage leaves and cook until butter foams and turns lightly golden and fragrant, about 2 minutes. Remove sage to a paper towel if you prefer crispy garnish, or leave in skillet.

Add cooked ravioli to the butter/skillet gently, tossing to coat for about 30–60 seconds to warm through and pick up flavor. Add 2–3 tablespoons of the basil & pumpkin seed pesto to the skillet and gently toss with ravioli; add a splash of pasta water if needed to thin the sauce and help it cling.

Plate ravioli, finish with an extra dollop or drizzle of pesto, sprinkle with additional toasted pumpkin seeds and 1/4 cup grated Parmesan. Top with crispy sage leaves if desired and a crack of black pepper.