Pumpkin Ravioli

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  • 1 small sugar pie pumpkin
  • 1 egg yolk
  • 1 tablespoon minced fresh sage
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1/4 teaspoon nutmeg
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 batch Basic Egg Pasta, rolled into sheets
  • Or, 4 to 5 sheets PCC fresh pasta dough


Preheat oven to 350° F.

Wash pumpkin and cut it in half crosswise. Place it on a baking sheet, cut side down, and roast for 1 hour or more, depending on size, until it is tender and pliant to the touch. Remove seeds and scrape the pulp from the shell. Mash pulp with a fork or put it through a ricer, food processor or blender.

Spoon mashed pulp onto a baking sheet, spreading it out into an even layer, and place it in the oven for about 10 minutes to dry out slightly. It should be the consistency of stiff mashed potatoes.

Transfer the mixture into a mixing bowl and allow to cool. (You may do this step a day ahead.) Fold in egg yolk, sage, Romano cheese, nutmeg, balsamic vinegar and salt. Season with freshly ground pepper.

Lay pasta sheets out on a lightly floured work surface. Using a pasta cutter or biscuit cutter, cut pasta into either squares or rounds, any size you like.

Place a mound of filling in the center of half of your pasta shapes and brush the edges lightly with water. Top each with another cut shape of pasta and seal the edges well.

Cook ravioli in boiling salted water for 5 to 7 minutes or until al dente. Remove from the pan and serve immediately with your favorite sauce. (This recipe was served with Pumpkin Ravioli with Hazelnut Sage Butter and Roasted Autumnal Vegetables on the show.)

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