Serious Eats: Recipes

Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

[Photographs: Joshua Bousel]

20091029-grilling-pumpkins.jpgI hadn't carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to those offering fruit (or worse, pennies).

That was, until last year, when I was invited to two pumpkin carving operations, where a large squash reminded me of these joys. This year I'm not missing any opportunity to carve, cook, and even grill this fall treat.

In the same vein as roasting butternut squash on the grill for soup, I decided to roast small pumpkin halves until completely soft, then mix the innards with shallots, ricotta, nutmeg, cayenne, salt, and pepper to make one kickin' ravioli filling.

Assembled in fresh pasta, they were quickly boiled, then added to a browned butter and sage sauce. The meal had complex flavors ranging from the sweet and creamy pumpkin filling to the nutty and earthy sauce, all finished off with a batch of roasted spicy pumpkin seeds to round out this season's pumpkin experience.

Grilled Pumpkin Ravioli with Brown Butter and Sage Sauce

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here—even when it seems like grilling season is over.

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