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Thanksgiving Pumpkin Ravioli in Sage Butter – Video & Recipe 🎃🦃

This beautiful stuffed pasta makes a wonderful side dish for Thanksgiving!

One of my favorite fall meals is pumpkin ravioli or cappellacci di zucca! Cappellacci is a type of filled pasta, sort of like a dumpling, typical of Ferrara, Italy. The pasta is filled with Parmigiano and roasted pumpkin and cooked in sage butter. It’s a great side dish to serve for Thanksgiving!

In this video, 85-year-old Nonna Vanda Soncini shows us how they’re made! The recipe below is a rough estimate and you can adjust it based on your needs. The key is 1 egg for every 100 g of flour and mixing both 00 flour and semolina together for texture. 


  • 100 g 00 flour and semolina flour
  • 1 egg
  • 1 large pumpkin or butternut squash, cleaned out with seeds removed
  • Grated Parmigiano as needed
  • Unsalted butter as needed
  • Fresh grated nutmeg to taste
  • Fresh sage leaves as needed
  • Kosher salt to taste


  1. Preheat oven to 400 F.
  2. Combine the flour and egg in a bowl and mix with your hands. Knead until a smooth dough forms. Cover with a towel or plastic wrap and let rest for 30 minutes.
  3. In a large tray lined with salt, place the squash skin side down and roast for 30 minutes or until tender.
  4. Scrape out the flesh of the squash into a bowl and add Parmigiano, freshly grated nutmeg and salt to taste. This will be the filling. Set aside.
  5. Roll out the dough until it’s thin enough to see your hands through (about 1/8 inch thick). Slice into squares.
  6. Place a teaspoon of filling on top of each square and fold as shown on the video.
  7. In a pot of salted, boiling water, cook the ravioli until al dente then transfer to a pan with melted butter and sage. 
  8. Toss the ravioli in the butter and sage and serve with Pinot Grigio!

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