This stunning entree includes a homemade pasta dough recipe.


  • For the filling

  • 1kg pumpkin

  • 100ml vegetable oil

  • Salt and pepper

  • 30ml Amaretto

  • A clean tea towel or muslin

  • For the pasta dough

  • A pasta machine

  • 440g pasta flour

  • A pinch of salt

  • 9 egg yolks

  • 2 whole eggs

  • 1 egg white

  • To cook and finish

  • 100g butter

  • 24 sage leaves

  • 50g pine nuts

  • Shaved parmesan for garnish (optional)


  • Filling:

  • 1.

    The day before, pre-heat the oven to 180ºC.

  • 2.

    Peel and chop the pumpkin into 2cm cubes, toss in olive oil with salt and pepper and roast in the oven until very soft and starting to brown on the edges. Cool.

  • 3.

    Wrap the cooled pumpkin in muslin or a tea towel and hang to drain overnight in the fridge with a bowl underneath. Discard the juice.

  • Pasta:

  • 1.

    Pile the flour and salt on the bench, making a well in the centre and place eggs (minus one egg white) in the well. Mix the egg into the flour with a fork, working from the centre out and being careful that the egg does not run out of the well. The mixture will become dough. If you press your finger into the dough and it’s sticky, add a little more flour.

  • 2.

    Sprinkle a little flour on the bench; knead the dough for five minutes until it is smooth and elastic. Kneading will give your pasta a fine, firm texture.

  • 3.

    Wrap the dough in plastic wrap and set aside for 15 minutes, which will make the pasta pliable and easier to roll out.

  • 4.

    Roll the pasta into a rectangle at the widest setting of the pasta machine and continue rolling and folding, narrowing the width of the rollers until you have long rectangles of pasta dough, which are approximately 1mm thick.

  • 5.

    Using a cookie cutter, cut circles of pasta 8cm wide, place a dessertspoonful of filling on top, lightly brush around the outside of the circle with egg white and place another circle on top. Lightly push the raviolo closed with your fingers, and then for a professional look, use the non-cutting side of a cookie cutter to mark a ring around the filling. Dust with flour so that the ravioli doesn’t stick together and wrap and refrigerate until ready to use.

  • To serve:

  • 1.

    Bring a large pot of water and half a teaspoon of salt to the boil; poach the ravioli for three minutes and drain.

  • 2.

    Chop the butter roughly into a large frying pan over medium heat. When melted, add sage leaves and cook together, swirling the pan around on heat until the sage leaves are crisp and butter has turned a dark golden brown colour. This will take about five minutes.

  • 3.

    Immediately add the pine nuts and then cooked raviolo to stop the butter cooking, season to taste with salt and pepper and toss in the pan.

  • 4.

    Divide the ravioli between 6 plates, spooning over butter and sage that is in the frying pan.

  • 5.

    Sprinkle with parmesan and enjoy!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 756kj
  • Fat Total 43g
  • Saturated Fat 12g
  • Protein 16g
  • Carbohydrate 75g
  • Sugar 7g
  • Sodium 776mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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