Pumpkin Ravioli with Brown Butter, Chestnut, & Sage

Delicious homemade pumpkin ravioli paired with a fragrant brown butter chestnut and sage sauce. Perfect for an autumn evening, this dish brings together the sweetness of pumpkin, the nuttiness of chestnuts, and the aromatic lift of fresh sage.

Cook time: 90 minutes

Servings: 6

Ingredients

• 1 pound pumpkin small; 450 grams
• 0 extra-virgin olive oil for drizzling
• 0 fine sea salt to taste
• 0 fresh rosemary few sprigs
• 60 grams grated Parmesan cheese plus more for serving
• 0.5 teaspoon nutmeg
• 75 grams plain dried bread crumbs
• 0 freshly ground black pepper to taste
• 0 rice flour for dusting
• 0 fine sea salt to taste
• 150 grams salted butter cut into cubes
• 15 fresh sage leaves
• 15 chestnuts cooked, peeled, and coarsely chopped
• 0 grated Parmesan cheese for serving

Instructions

1. Preheat the oven to 400°F / 200°C.
2. With a sharp chef's knife, cut the pumpkin into vertical slices 1 inch / 2.5 cm thick. Using a large metal spoon, scoop out the seeds and insides of the pumpkin and discard them.
3. Arrange the pumpkin slices on a baking sheet. Drizzle with olive oil and rub on both sides of the pumpkin. Season all over with salt, toss with rosemary sprigs, and drizzle with more olive oil. Roast until fork-tender, about 20 minutes. When cool enough to handle, scoop the flesh of the pumpkin into a large bowl (discard the skins and rosemary sprigs).
4. Add the grated Parmesan, nutmeg, bread crumbs, and salt and pepper to taste. Stir well to combine. Set the filling aside.
5. Prepare the pasta dough according to your preferred recipe. Divide into two pieces and roll into two long sheets. Scatter rice flour over a work surface. Place the pasta sheets on the surface. On one sheet, carefully scoop 1 teaspoon filling every 3 to 4 inches / 8 to 10 cm. Drape the second sheet of pasta over the first one, gently pushing around each filling mound with your fingers to seal and remove any air bubbles. Trim each ravioli parcel with a sharp knife or a pasta stamp of your choice to form a neat shape, whether square, oval, or round.
6. Line a baking sheet with wax paper and scatter a good amount of rice flour on top. Transfer the ravioli to the baking sheet. Cover loosely with a kitchen towel and set aside in a cool place until ready to cook.
7. Bring a large pot of salted water to a boil over medium-high heat. Drop the ravioli into the boiling water and stir gently. Cook until they float to the surface, 1 to 2 minutes.
8. In a 12- to 14-inch / 30 to 35 cm sauté pan, melt the butter over medium heat until it foams. Add the sage leaves and cook until crispy, about 1 minute. Add the chopped chestnuts and toss in the pan so they get coated with the butter. Add 2 tablespoons of the pasta water and shake the pan vigorously to thicken the sauce.
9. Scoop out the ravioli with a slotted spoon and transfer to the butter and sage mixture. Toss gently over medium heat to coat the pasta with the sauce. Transfer to plates and grate additional Parmesan on top before serving.