Autumn-Spiced Pumpkin Raviolis with Sage Brown Butter

Autumn-Spiced Pumpkin Raviolis with Sage Brown Butter Thumbnail



Preheat oven to 400°. Coat all sides of the pumpkin and garlic cloves with the olive oil, and sprinkle generously with sea salt and pepper. Place the pumpkin halves, cut side down, on a parchment-lined baking sheet. Place two garlic cloves under each half. Transfer to the oven, and roast until tender, about 40-45 minutes. Remove from the oven and let cool.

While the pumpkin cooks, mix the semolina flour and the all-purpose flour in a large mixing bowl. Add the aquafaba and the water, and mix well with your hands, until you obtain a soft and uniform ball of dough. If the dough is too wet, add a little flour. If it is too dry, add a little water, one teaspoon at a time. Place the ball of dough in a plastic wrap and place in the fridge to rest for 40 minutes.

While the dough rests, scoop out 1 cup of flesh from the roasted pumpkin. Keep the rest for another use, like in a soup, or in a sauce. Transfer the flesh to a food processor. Peel the garlic cloves and add to the food processor. Add the toasted pecans, the cinnamon, the cloves, the nutmeg, 1 tablespoon of the butter, the maple syrup, and 1/4 teaspoon sea salt. Process until smooth. Set aside.

After resting time, remove the dough from the fridge and from the plastic wrap. On a lightly flour-dusted surface, roll out the dough, using a rolling pin, until smooth and very thin. Using a 2-in cookie cutter, or any other round cup similar in diameter, cut dough into circles. Make a ball with the unused dough, and roll out again until smooth and thin. Cut out more circles, until you use all the dough.

Scoop out a very scant teaspoon of pumpkin mixture in the center of half the circles (the “bottoms”). Using your fingers, spread a small amount of water around the inside perimeter of the dough “tops”. Place them on top of the filled dough bottoms and press around the edges to seal properly. You should have approximately 40 raviolis.

Heat the remaining 8 tablespoons butter in a small saucepan, over medium-high heat. Add the sage leaves and cook until they are crispy and the butter is golden brown, approximately 5-10 minutes, adjusting the heat to make sure not to burn the butter.

While the butter cooks, cook the raviolis. Place them, without overcrowding, in a large pot of salted boiling water, for 4-5 minutes. I did mine in two batches.

Place some raviolis in a plate, spoon some of the sage butter on top, along with the crispy sage, and garnish with toasted pecans. Bon appétit!


I like cutting up the leftover pumpkin and roasting while I make the raviolis. Simply cut into small cubes, season with olive oil, sea salt and pepper. Place in a 425˚ oven for 15-20 minutes. Serve with the raviolis along with the sage brown butter, the crispy sage, and the toasted pecans.

Keywords: pumpkin, ravioli, pecan

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