WEEKDAYS 1e|12c|p

Pumpkin Ravioli with Sage and Amaretti Cookies

Mario Batali
Servings: 8
1 to 2 hr
Part 1 of 2

Get a savory taste of the fall with Mario's easy-to-make ravioli recipe!

  • Ingredients
  • step-by-step directions
Pumpkin Ravioli with Sage and Amaretti Cookies
  • 1 small pumpkin, about 1-2 pounds
  • 2 tablespoons Extra-Virgin olive oil
  • 1/2 cup Parmigiano-Reggiano, freshly grated, plus more
  • 1/2 teaspoon nutmeg, freshly grated
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh pasta sheets
  • 8 tablespoons unsalted butter
  • 8 leaves fresh sage
  • Amaretti cookies (to garnish)
  • Preheat the oven to 350 degrees F.
  • Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the pumpkin halves flesh-side down on a baking sheet lined with parchment paper. Roast for 25 to 35 minutes, or until the pumpkin is very soft. Remove from the oven, let cool, then scoop the flesh from the skin.
  • In a large bowl, combine the cooled pumpkin, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.
  • Using a biscuit cutter or a water glass, cut 2-inch circles out of the pasta sheets. Pipe or carefully spoon a rounded tablespoon of filling onto the center of half of the rounds and cover the filling with a second pasta round. Press the edges together firmly to seal.
  • Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the ravioli in the boiling water and cook for 2 minutes. While the pasta cooks, melt the butter in a large saute pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water to the butter and whisk to emulsify. Drain the pasta and add it to the butter. Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the ravioli among four warmed plates, grate the Parmigiano-Reggiano and amaretti cookie over each plate and serve immediately.
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