Pumpkin Mascarpone Ravioli With Sage Butter Sauce

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1hr 30mins

Ingredients Nutrition


  1. Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor.
  2. Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
  3. Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
  4. Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
  5. Once pumpkin has completely cooled, use food proccessor to puree.
  6. Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
  7. Roll out thin even sheet of pasta dough onto well floured surface.
  8. Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis.
  9. Brush water in between filling to seal edges.
  10. Fold over other side of pasta sheet to form top layer.
  11. Cut raviolis along seals with pizza cutter or ravioli cutter.
  12. Drop into salted boiling water for 5-7 minutes.
  13. Drain and pour out onto serving platter.
  14. In saute pan melt butter using low heat.
  15. When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
  16. Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!

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