Creamy Pumpkin Sauce for Ravioli or Tortellini

Ingredients

• 907 gpumpkin, peeled and cut into 2.5 cm cubes
• 3 tbspolive oil
• 1/2 tspsalt
• 1/2 tspblack pepper
• 567 gravioli or tortellini
• 2 tbspbutter
• 20 leavessage
• 4 clovesgarlic, minced
• 180 mlsingle cream
• 75 gParmesan
• 1/2 tspnutmeg
• 480 mlpasta water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Season the pumpkin

   In a large baking dish, toss the pumpkin with the olive oil, salt and black pepper until evenly coated.

3. 3

   Roast until tender

   Roast for about 20–25 minutes, until the pumpkin is fork-tender and lightly caramelised.

4. 4

   Blend the pumpkin

   Purée the roasted pumpkin with the cream using a stick blender or countertop blender.

5. 5

   Cook the pasta

   Cook the pasta in a large pot of salted boiling water according to the packet instructions. Before draining, reserve about 240 ml of the cooking water.

6. 6

   Melt the butter

   Melt the butter in a large frying pan over a medium heat.

7. 7

   Crisp the sage

   When the butter starts to brown, add the sage leaves and cook until crisp. Take them out of the pan and set aside.

8. 8

   Cook the garlic

   Add the minced garlic and sauté for about 1 minute, until fragrant.

9. 9

   Add the sauce

   Turn the heat to low. Add the puréed pumpkin, cream, Parmesan and nutmeg to the pan, then stir well.

10. 10

    Adjust the texture

    Add pasta water a little at a time until the sauce reaches your preferred consistency.

11. 11

    Toss with pasta

    Stir the cooked pasta into the sauce, adding a little more pasta water if needed.

12. 12

    Serve with sage

    Serve straight away, topped with the crispy sage leaves.

What is pumpkin pasta sauce?

This American-style sauce pairs roasted pumpkin with cream and Parmesan, then coats ravioli or tortellini. Pumpkin’s use in cooking has roots in the Americas, while the filled pasta gives this version an Italian-inspired feel.

Roasting brings out the pumpkin’s sweetness, and browned butter with sage adds a savoury, fragrant finish. A little pasta water helps the sauce cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 913 calories, 32g protein, 80g carbs, 53g fat.

The pasta and pumpkin provide most of the carbohydrates, while the cream, butter and olive oil contribute much of the fat. Ravioli or tortellini, Parmesan and cream provide protein; add a green salad or vegetables to balance the meal with something fresh.

Choosing the pumpkin

Pumpkin: Choose a firm pumpkin with dense flesh, and cut it into evenly sized cubes so they cook at a similar rate. Removing the peel before roasting makes the finished purée smoother.

Pasta: Use ravioli or tortellini that can stand up to a creamy sauce. Follow the packet timing, as cooking times vary between fresh and dried pasta.

Getting the roasting right

Even coating: Toss the pumpkin thoroughly with the oil, salt and pepper so the pieces roast rather than dry out. Spread them in a single layer in the baking dish.

Doneness: The pumpkin is ready when a fork slides in easily and the edges have started to caramelise. If the cubes are still firm after 25 minutes, roast them a little longer.

Blending a smooth sauce

Purée: Blend the roasted pumpkin with the cream until smooth, taking care with hot ingredients if using a countertop blender. A stick blender lets you work directly in a suitable container.

Consistency: Stir pasta water into the sauce gradually. The starchy water loosens the purée while helping it coat the pasta.

Browning the butter and sage

Butter: Watch it closely as it melts; it can go from browned to burnt quickly. Add the sage when the butter starts to turn brown, as directed.

Sage: Cook the leaves until crisp, then lift them out before adding the garlic. Set them aside to keep their texture for the topping.

Serving the pasta

Finish: Toss the cooked pasta with the sauce while both are hot, and add a splash more pasta water if the mixture seems too thick. Serve straight away with the crisp sage on top.

On the side: A green salad or simply steamed vegetables can bring freshness alongside the rich sauce. Crusty bread is another option for catching any sauce left on the plate.

Recipe notes & tips

• Cut the pumpkin into similarly sized cubes for more even roasting.
• Reserve pasta water before draining, since it is difficult to recover once poured away.
• Keep the pan on a medium heat while browning the butter and watch it carefully.
• Add pasta water gradually so the sauce does not become too thin.
• Serve as soon as the pasta is coated to enjoy the sage while it is crisp.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic for a little heat.
• Use another hard cheese: Swap in a similarly aged, finely grated cheese if you do not have Parmesan.
• Add greens: Fold in baby spinach at the end and stir until just wilted.
• Try roasted squash: Use peeled squash in place of pumpkin and roast until fork-tender.
• Make it herby: Add a little chopped thyme with the garlic for another savoury note.

Common mistakes to avoid

• Uneven cubes: Large pieces take longer to cook; cut the pumpkin into even 2.5 cm cubes.
• Crowded pumpkin: Overlapping pieces can steam; arrange them in a single layer in the baking dish.
• Burnt butter: Browned butter turns bitter if left too long; add the sage as soon as it starts to brown.
• Overcooked garlic: Garlic can become bitter if it browns; sauté it for about 1 minute until fragrant.
• Too-thick sauce: Add reserved pasta water a little at a time until it coats the pasta.
• Soggy sage: Set the fried leaves aside and add them only when serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan, stirring in a splash of water to loosen the sauce; the sage is best added fresh if available.

Frequently asked questions