Pumpkin Mascarpone Ravioli With Sage Butter Sauce

READY IN: 1hr 30mins
Recipe by Mommy2FourSuperKidz

The perfect autumn comfort food. Adding the mascarpone makes this dish smooth, creamy and rich. Well worth the time and effort. Enjoy!

Top Review by Dee514

Since I just recommended this recipe, and noticed I hadn't posted a review (embarrassed), I thought I'd best post the review now. I made the ravioli and sauce about a month or so ago. I used about 2 cups of pureed pumpkin for this recipe (amount of pureed pumpkin was very vague/not specified). Next time I think I will cut the amount of pumpkin puree back to 1 cup. Filling was tasty. There was no mention of when to add the Parmesan cheese to the sauce, so I added it just after the sage and nutmeg, whisking until well blended. Next time I will leave the cheese out of the sauce, instead we will pass it to use as a garnish/topping at the table. I cannot comment on the ravioli dough, as I used my own recipe for that. I also prefer to let the ravioli dry for about 45-60 minutes before boiling, there seems to be less "leakage" that way. All in all I will make this (filling and sauce) again, but the recipe just needs a bit of tweaking (imho).

Ingredients Nutrition


  1. Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor.
  2. Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
  3. Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
  4. Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
  5. Once pumpkin has completely cooled, use food proccessor to puree.
  6. Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
  7. Roll out thin even sheet of pasta dough onto well floured surface.
  8. Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis.
  9. Brush water in between filling to seal edges.
  10. Fold over other side of pasta sheet to form top layer.
  11. Cut raviolis along seals with pizza cutter or ravioli cutter.
  12. Drop into salted boiling water for 5-7 minutes.
  13. Drain and pour out onto serving platter.
  14. In saute pan melt butter using low heat.
  15. When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
  16. Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!

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