Roast pumpkin & mascarpone ravioli with burnt sage butter

Does anyone have a good recipe for the above?


Thank you very much in advance.

This is from a River Café cookbook...


For the filling

2 kg ripe deep yellow pumpkin (whole or 1 large slice skin on)

2 tablespoons olive oil

sea salt and freshly ground black pepper

50g butter

1 large red onion peeled and finely chopped

2 garlic cloves peeled and chopped

1 dried chilli crumbled

1 bunch fresh marjoram

1/2 nutmeg freshly grated

500g mascarpone

150g parmesan freshly grated


For the sage butter:

225g unsalted butter

1 bunch fresh sage leaves separated from the stalks


1. Preheat the oven to 220C.

2. Remove the seeds and fibre from the centre of the pumpkin and cut it into large chunks. Place on a baking tray brushed with olive oil and season generously with salt and pepper. Bake until soft, about 50 minutes – the pumpkin is ready when it has shrivelled and begun to brown at the edges.

3. Remove from the oven and allow the pumpkin to cool; then scrape the flesh from the skins.

4. Heat the butter in a heavy pan and gently fry the onion until soft and beginning to colour. Add the garlic, chilli and marjoram and fry just to blend the flavours with the onion.

5. Add the pumpkin pulp; stir and cook for a few minutes longer to combine and if the pumpkin is wet to reduce any liquid. Season generously with salt, pepper and nutmeg.

6. Place the mixture in a large bowl and put it in the refrigerator to cool. When absolutely cold, fold in the mascarpone and Parmesan.

7. Roll out the pasta into long sheets, wide enough to fold into parcels.

8. Put teaspoons of filling about 6cm apart on the sheet of the half nearest you so that you can fold the other half over to make a parcel.

9. Brush around the fillings with a pastry brush dipped in water before folding so that the envelopes you are making will seal properly. Make ensure you get the air out without breaking the pasta. Using a pasta cutter seal, each envelope by cutting on three sides (the fourth is the fold).

10. Dust a large plate or tray with semolina flour and carefully place the ravioli on it making sure that they do not touch. (BTW, this makes about 50)

11. Bring a large pan of salted water to the boil and put in the ravioli.

12. Lower heat to simmer; the ravioli will pop up to the surface of the water after 30 seconds but according to how thin the pasta is they will take up to 2 minutes to cook. Test on the join of the envelope where the pasta is thickest.

13. Serve the ravioli on warm plates with sage butter and Parmesan.




There are different ways to make the sage butter. Here are two methods; others include lemon juice. See what you like.


(a) Heat the butter gently so that it separates. Pour out the clarified butter and return the pan to the heat and, when very hot add, the sage for a second or two. Remove from the heat and allow to cool.



(b) Gently melt a little of the butter in a saucepan, add the sage leaves and fry until almost crisp. Remove the leaves and drain on kitchen paper. Discard the butter and wipe out the pan. Gently melt the remaining butter and mix in the sage leaves.

That's wonderful Claire - thank you so very much