Ingredients
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For the filling (pulse it all in a food processor until creamy):
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1 cup pumpkin puree(or whatever you have)
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1 cup kabochaor other sweet squash, roasted
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2 tablespoons mascarpone cheese
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A handful grated pecorino
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A generous grating nutmeg
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Salt and pepperto taste
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For the pesto:
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1/2 cup hazelnutstoasted and roughly chopped
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1/4 cup sagechopped
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2 garlic clovessliced
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1/4 cup pecorino
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A generous grating Parmigiano Reggiano
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1ish teaspoon honey
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extra-virgin olive oil to taste
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Salt and pepperto taste
Directions
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:
How to Make Pumpkin Ravioli with Sage and Hazelnut Pesto :
- 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!)
