Pumpkin Ravioli with Sage and Hazelnut Pesto
These pumpkin ravioli with sage and hazelnut pesto are HERE FOR YOU, especially when you need to use up that last bit of pumpkin purée!
So…I love a good pumpkin pie. Even a pumpkin bread that’s actually just a cake. But I DO NOT LOVE the random amount of purée left at the end of any pumpkin-related project. Luckily, pumpkin and pasta are good friends, so I mixed what I had with some roasted kabocha squash for sweetness and made these little ravioli. Then topped them with an herby-nutty-wintery pesto, and I was definitely in the festive mood!
Here are some recipe notes if you’re looking for a pasta project this weekend, or find yourself with leftover pumpkin during the holiday season.
Pumpkin Ravioli with Sage and Hazelnut Pesto
Ingredients
For the filling (pulse it all in a food processor until creamy):
- 1 cup pumpkin puree or whatever you have
- 1 cup kabocha or other sweet squash, roasted
- 2 tablespoons mascarpone cheese
- a handful grated pecorino
- a generous grating nutmeg
- salt to taste
- pepper to taste
For the pesto:
- 1/2 cup hazelnuts toasted and roughly chopped
- 1/4 cup sage chopped
- 2 garlic cloves sliced
- 1/4 cup pecorino
- a generous grating of Parmigiano Reggiano
- 1 teaspoon honey
- extra-virgin olive oil to taste
- salt to taste
- pepper to taste
Instructions
- Warm a few tablespoons of olive oil over low heat.
- Add garlic and sage and cook until fragrant.
- Combine everything in a food processor and pulse into a coarse mix—it’ll be more nutty than a traditional pesto.
- Drizzle with more olive oil. (PS: this is a pretty floral & sage-forward mixture so if you’re not into that, definitely skip this one or use other greens!)
Notes
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