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Recipe pumpkin ravioli with sage

Roasted Butternut Squash Ravioli with Sage Cream Sauce (April 2019).


The creamy filling melts on the tongue, sage butter sets a fine accent. Our recipe for pumpkin ravioli with sage.

For 4 servings

For the dough

  • 550 g of flour (type 550)
  • 1 tsp salt
  • 1 tbsp olive oil

For the filling

  • 500 g Hokkaido pumpkin (diced)
  • 3 tbsp olive oil
  • 1/2 bunch of spring onions (rings)
  • 40 g of grated Parmesan cheese
  • 200 g Taleggio (small diced)
  • grated peel of about 3 small organic oranges
  • Salt pepper


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  • 60 g of butter
  • 16 sage leaves
  • 7 tablespoons broth


Knead 1 dough with about 1/4 l of water to the solid dough. Form to ball, wrap in cling film, leave to rest for about 1 hour.

2 Sauté the pumpkin in the hot oil, fry the spring onions. Mix in the cheese, puree everything. Stir in orange peel, season with salt and pepper.

Roll out 3 500 g of dough with a rolling pin or machine into very thin sheets, lightly dust with flour. Place about 1 tsp of filling (as a ball) on each half of the lanes at intervals. Brush interstices with egg yolk. Cover with remaining dough sheets. Cut out about 40 circles (8 cm Ø) with a glass or ravioli cutter. Press on the edges.

Cook 4 ravioli in boiling salted water for 3-4 minutes. In the meantime, froth the butter in a pan, fry the sage in it, add the broth, let it cook for a short time. When the ravioli rise to the surface, lift it out with a foam trowel and pan in it. Arrange with fried mushrooms and pumpkin strips as desired.

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