These pumpkin ravioli are little pockets of autumn goodness! Filled with sweet pumpkin and spices, they are dressed in a rich brown butter and sage sauce—simple and comforting.
Trust me, the smell of the butter and sage cooking will have everyone rushing to the table! I love serving this dish with some grated cheese on top. It’s like a warm hug on a plate! 🧡
Key Ingredients & Substitutions
All-purpose flour: This is essential for the pasta dough. If you want a slightly healthier option, you can use whole wheat flour, but the texture will be different. Using a 50/50 mix of both works well too.
Pumpkin puree: Canned pumpkin puree is a time-saver, but you can roast fresh pumpkin for a more intense flavor. Just cut it, roast until soft, and mash it. It adds a lovely homemade touch!
Ricotta cheese: If you don’t have ricotta, cottage cheese blended until smooth or mascarpone can work as substitutes. They both add creaminess to the filling.
Sage leaves: Fresh sage gives the best flavor, but dried sage can be used in a pinch. Just remember that dried herbs are more concentrated; use about 1 teaspoon instead.
Pine nuts: If pine nuts are hard to find or too pricey, try using toasted walnuts or pecans instead. They add a nice crunch!
What’s the Best Way to Roll Out Pasta for Ravioli?
Rolling out pasta may seem tricky, but it’s quite simple with patience. The goal is thin sheets that are still strong enough to hold filling. Here’s how:
- Divide the dough into two pieces to manage it better.
- Start rolling from the center and work outward, always moving in one direction.
- Dust with flour as needed to prevent sticking. A little goes a long way!
- Check the thickness; you want it thin enough to see your hand through, but not tearing.
Using a pasta machine? Start on the widest setting and gradually work your way to thinner settings, ensuring it doesn’t tear!
How to Make Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Pumpkin Ravioli Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1/2 teaspoon salt
For the Pumpkin Filling:
- 1 cup canned pumpkin puree (or roasted fresh pumpkin, mashed)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
For the Brown Butter Sage Sauce:
- 6 tablespoons unsalted butter
- 12-15 fresh sage leaves
- 1/4 cup toasted pine nuts
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This delightful pumpkin ravioli recipe takes about 1 hour to prepare. The dough needs a 30-minute rest, but the actual cooking and assembly will only take about 30 minutes. Give yourself a bit of extra time if you’re new to making pasta!
Step-by-Step Instructions:
1. Make the Pasta Dough:
Start by making your pasta dough! On a clean surface, pile the flour and salt into a mound, creating a well in the center. Crack the eggs into this well. Using a fork, whisk the eggs gently, pulling in flour from the edges until it forms a shaggy dough. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This helps the gluten relax, making it easier to roll out later!
2. Prepare the Filling:
While the dough is resting, mix up your filling! In a bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, cinnamon, salt, and pepper. Stir until everything is blended smoothly. Give it a little taste and adjust seasoning as needed. Set this aside while you roll out the pasta.
3. Roll Out the Pasta:
Divide the rested dough into two portions to make it easier to handle. On a well-floured surface, take one piece of dough and roll it out to about 1/16 inch thick. If you have a pasta machine, feel free to use it—just roll your dough through the machine, starting at the widest setting and working your way to thinner sheets. Dust with flour as necessary to prevent sticking!
4. Form the Ravioli:
Now it’s time to fill those ravioli! Lay one sheet of pasta flat on your work surface, and use a spoon to place small mounds of filling (about 1 teaspoon each) about 1 inch apart. Moisten the edges of the pasta around the filling with a bit of water. Then, carefully lay your second sheet of pasta on top and gently press down around each mound to seal. Use a ravioli cutter or a knife to cut them into squares or desired shapes. Make sure to press the edges well to prevent any filling from leaking during cooking!
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Gently drop your ravioli in batches (don’t crowd the pot!) and cook for about 3-4 minutes, or until they float to the surface. This means they’re done! Use a slotted spoon to remove them from the water and set them aside on a plate.
6. Make the Brown Butter Sage Sauce:
In a large skillet, melt the unsalted butter over medium heat. Allow it to cook while swirling the pan often until it turns a golden brown and begins to smell nutty, around 3-5 minutes. Add the fresh sage leaves and toasted pine nuts, cooking for an additional 1-2 minutes until the sage becomes crispy. Remove from heat and enjoy the amazing aroma!
7. Toss and Serve:
Gently add the cooked ravioli to the skillet with the brown butter sage sauce. Carefully toss the ravioli to coat them in the sauce. Serve immediately, finishing it with a generous sprinkle of freshly grated Parmesan cheese on top. Enjoy the cozy flavors of this delightful autumn dish!
Bon appétit! 🧡
Can I Use Store-Bought Ravioli Instead?
Absolutely! If you’re short on time, using store-bought pumpkin ravioli is a great alternative. Just follow the cooking instructions on the package and toss them in the brown butter sage sauce for a quick meal.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta on hand, cottage cheese blended until smooth or even mascarpone cheese works well. They both will provide a creamy texture to the filling!
How Long Can Leftover Ravioli Be Stored?
Leftover ravioli can be stored in an airtight container in the fridge for up to 3 days. If you have extra brown butter sage sauce, keep it separately to maintain the best texture when reheating.
Can I Freeze the Ravioli?
Yes, you can freeze uncooked ravioli! Place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer bag or container. They can be cooked straight from frozen; just add an extra minute or two to the cooking time.
