Savoury Ravioli

Winter in Sydney is mild, yet wet. There’s a chill from the damp air that creeps through your body straight to the bones.  I tend to crave different foods this time of year, which is not uncommon. The experts suggest consuming foods that are in season, and the body responds better to eating this way.  I had been craving winter ingredients such as pumpkin, pasta, and sage which brought me to my latest creation, homemade pumpkin, spinach, and ricotta ravioli’s in a burnt butter sage sauce.

What I love about making ravioli’s is the diversity in the fillings you can choose.  I could have chosen a lamb and mint filling, beef and mushroom, traditional spinach and ricotta, or any other great flavour combination.  Some ravioli’s taste better with a garlic and white wine sauce, tomato and basil sauce, or a burnt butter sauce.  It really comes down to complimenting flavours.  Making ravioli’s can be creative and fun!  Just make sure not to stray away from complimenting flavour combinations and you’ll have a tasty, warming, winter pasta dish!

With that said, I have to admit, creating ravioli pasta from scratch has its challenges and can take a bit of time out of your day, so I recommend starting this one when you have a few extra hours on your hands.  I assure you, the result of making your own pasta wins every time over store bought.  Furthermore, I encourage you to give it a try.  This recipe will show you how to make homemade pasta without a pasta roller.  All you need is a rolling pin!

Pumpkin, Spinach, and Ricotta Ravioli with Burnt Butter Sage Sauce

Serves 4



2 Cups of ‘OO’ Flour (pasta flour)

4 Egg Yolks

2 Eggs

500g Spinach

1 1/2 Diced Roasted Pumpkin

500g Ricotta

1/2 Cup Toasted Pine nuts

250g Butter

1 Lemon Wedge

3/4 Cup White Wine

1 Cup Chopped Sage

Cracked Sea Salt

Cracked Pepper

Olive Oil


Prepare the pasta!

Pour your flower into a mixing bowl and add a pinch of salt.  Spread the flour to the outside of the bowl leaving an lowered indent in the middle.

Take your 4 egg yolks and 2 eggs and pour them into the middle of the flour.  Add a glug of olive oil.

Next you will need to knead the flour and egg together until you get a smooth ball of dough.  The dough should not be dry – if it is you may add a bit of the leftover egg white.

Wrap your ball of pasta dough in cling wrap and place in the fridge for a minimum of 20 minutes.

Make a filling! 


While you are waiting on your pasta to prep, it’s time to make the filing.

You should have already roasted your pumpkin and toasted your pine nuts.  Next you will need to sautee your spinach in a bit of olive oil, a splash of white wine, salt and pepper.

In a big bowl, add your roasted pumpkin, toasted pine nuts, sauteed spinach, and ricotta.  Mix together and add salt and pepper to taste.

Rolling out the ravioli! 


I like to roll out the dough in sections.  Pull apart a golf ball size of dough and roll out evenly using a rolling pin.  You will be using a circular cup or egg ring to cut out the dough so making a round shape works best.  Make sure to roll out the dough as thin as possible- less than 1mm.

Use the round shape cutter, top of cup, or egg ring to cut out pieces of the dough.  Try to cut them pretty close together as not to waste too much dough.  Set the pieces aside and repeat the process until all of the dough has been rolled and cut.

Fill the Ravioli!


Firstly, make sure your bench space (counter top) is dusted with dough.  This will ensure your ravioli dough does not stick to the surface.

Take one circular piece of dough and place a chunk of filling into the middle of the ravioli.  You will now need to base the edges of the dough with egg yolk or water.  Next, place the other circular piece of dough over the top and connect the ends of each dough to each other.  Using a fork, press all the way around the dough pieces to bind, making your ravioli complete.

Repeat this process until you are out of ravioli dough or filling mix.

Lets Cook! 


The raviolis and your sauce will only take about 6-8 minutes to cook so feel free make both at the same time.

Heat your water to a boil in a pot and your saucepan to high as well.  Once both are at temperature, place the raviolis into the salted water to cook.  At the same time take your butter and place it in the pan.

Cook the butter for about 3-4 minutes on high.  Next, squeeze your lemon wedge and pour the wine into the butter.  The butter should start steaming and bubbling- this is normal.  At this stage, your butter should look brown.  Lastly, place your sage into the pan and cook for another 2-3 minutes.  Set aside.

Strain your raviolis and place onto a plate.  Pour your burnt butter sage sauce over the pasta and top with some Parmesan cheese and salt and pepper to taste.  Serve and enjoy!

I love this dish, and I hope you will too! 




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