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Black Garlic and Pumpkin Ravioli


  For the pasta:

  • 400g 00' flour

  • 4 eggs

  • 4 tsp olive oil

  For the filling:

  • 900g butternut pumpkin 

  • 2 tbsp red miso 

  • 1 tbsp olive oil

  • 1 sprig of rosemary 

  • 2-3 sprigs of thyme 

  • 1 head of garlic 

  • 4 cloves of Black Garlic, chopped into small chunks

  For the butter sauce:

  • 100g salted butter

  • 20 sage leaves 




  • Preheat oven to 180 degrees.

  • Bring a large saucepan of salted water to the boil then remove from the heat.

  • For the pasta, place flour, eggs, olive oil and a pinch of salt into the bowl of a stand mixer fitted with a paddle attachment. Mix on low-medium speed and add a little water, if needed, until mixture comes together into a ball. Remove paddle and fit dough hook to mixer and knead for 1-2 minutes. Turn out onto a floured surface and knead until smooth. Wrap dough tightly in cling film and set aside in the fridge.

  • For the filling, peel and chop the pumpkin into small cubes and place onto a lined baking tray. Add miso, olive oil, rosemary, thyme and pepper and mix well by hand to ensure pumpkin is coated. Add the head of garlic then bake until pumpkin and garlic are golden and tender, about 30 minutes. Remove from the oven and set aside to cool. 

  • Transfer pumpkin and herbs to the canister of a stick blender. Squeeze out the cooked garlic and add to the canister. Process until smooth. Season with salt and transfer to a piping bag. Set aside in the fridge.

  • To assemble the ravioli, pass the pasta dough through the thickest setting on your pasta machine. Then fold the dough and put it through again. Continue this process, lowering the settings between each roll until your dough is transparent enough to see your hand through. Lay sheets across a lightly floured bench. Pipe the puree along the length of the sheet, 8cm apart. Sprinkle your Black Garlic Chunks on top of the puree and lightly press them in. Lightly wet around the filling and place another sheet of pasta sheet over the top. Press to seal around the filling, expelling air as you go. Using an 8cm diameter round cookie cutter, cut out ravioli rounds. Firmly press down the sides to seal.

  • Return the water to the boil. Add the ravioli and cook for 4 minutes, or until they start to float. Transfer to serving bowls using a slotted spoon.

  • For the Burnt Butter and Sage Sauce, add the butter to a saucepan and gently melt over medium heat until very light brown. Add the sage, and cook for a couple more minutes, then remove pan from the heat.

  • To serve, spoon Burnt Butter and Sage Sauce over the ravioli. Enjoy!

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