• 1 medium onion

  • grossly chopped

  • 5 crushed cloves of garlic

  • with the skin, cut into small pieces

  • a drizzle of olive oil

  • a pinch of salt

  • Sage


  • 200 g wheat flour

  • 2 eggs

  • a drizzle of olive oil

  • a pinch of salt



1. Place all the ingredients in an oven dish and mix well. Bake for 60 minutes, mix well in the middle cooking time.

2. Combine all ingredients in a food processor until evenly mixed. Season with salt and pepper.


1. In a bowl, mix the flour and salt together, make a well in the center and add the eggs and a drizzle of olive oil. Using a fork, beat the eggs. Once they’re smooth, slowly incorporate the flour into the eggs. Use your hands to help bring the dough together. The dough will take some time before it turns smooth. Form the dough into a ball.

2. Begin kneading it for 10 minutes. The dough is ready when you press into it and it springs back. Wrap the dough with plastic wrap and let it sit for 30 minutes.

3. Divide the dough in two and stretch it into long strips with a rolling pin. In one of these strips, place a teaspoon of the roasted pumpkin filling 2 cm apart, brush the edges with water. Cover the filled ravioli with dough, press it and with a cutter, make the ravioli squares.

4. Place a large pot of water with salt over medium heat. Once boiling, cook the ravioli for 3-4 minutes. You’ll know how long to cook fresh ravioli to perfection because they’ll float to the top.

5. Meanwhile, heat the olive oil, 2 cloves of garlic and sage in a large skillet over medium heat. Cook until the sage is crisp, approx. 3 minutes. Remove the sage leaves and set aside. Then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat. Serve the ravioli with the crispy sage, ricotta cheese, arugula, basil leaves and fresh sage.

Photographer - @caminhointegral