This pumpkin ravioli is a warm hug on a plate! Stuffed with creamy pumpkin and tossed in rich brown butter with crispy sage, it’s full of cozy flavors that brighten up any meal.
I love how easy it is to whip up this dish for friends. Plus, who can resist that nutty butter sauce? It just makes me smile—let’s be real, it’s the best part! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for creating the dough. If you’re looking for alternatives, you might try whole wheat flour or gluten-free flour blends, but the texture may differ slightly.
Pumpkin Puree: Canned pure pumpkin works great if you’re short on time! If you have fresh pumpkin, roasting it first enhances the flavor. You could also use butternut squash puree as a tasty swap.
Ricotta Cheese: This adds creaminess to the filling. If you’re dairy-free, try using plant-based ricotta or blended silken tofu for a similar texture.
Sage Leaves: Fresh sage gives a unique flavor, but if you can’t find it, dried sage works in a pinch—just use less, as it’s more concentrated.
Pine Nuts: They add a nice crunch, but you can substitute with walnuts or pecans if you prefer. Or, leave them out entirely for a nut-free version!
What’s the Best Way to Roll and Cut Ravioli Dough?
Rolling and cutting ravioli can be tricky, but here are a few tips to make it easier:
- Keep the dough lightly floured to prevent sticking. Work on a clean, floured surface.
- Roll out the dough to about 1/16 inch thick; think of it as thin to allow the filling to shine.
- Using a pasta machine? Start at the widest setting and gradually move to a thinner one.
- For cutting, a ravioli cutter is great, but a sharp knife or pizza cutter can work too. Just keep the shapes uniform for even cooking.
- After cutting, make sure to seal the edges well. A little water helps with this—just run your finger along the edges before sealing.
With these tips, you’ll have beautifully shaped ravioli every time, ready to be filled with that delicious pumpkin mixture!
How to Make Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Ravioli Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1/2 teaspoon salt
For the Pumpkin Filling:
- 1 cup pumpkin puree (fresh roasted or canned)
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 small shallot, finely minced (optional)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Brown Butter Sage Sauce:
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/4 cup pine nuts (optional, for garnish)
- Freshly grated Parmesan cheese, for serving
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful recipe will take you about 1 hour of active preparation time, plus 30 minutes for the dough to rest. You’ll have perfectly cooked ravioli ready to enjoy in about 1.5 hours total, including cooking the pasta and making the sauce!
Step-by-Step Instructions:
1. Make the Ravioli Dough:
Start by creating the dough. On a clean surface, pile the flour into a mountain and create a small well in the center. Crack the eggs into this well and add the salt. With a fork, gently whisk the eggs, pulling in flour from the edges until a dough starts to form. Knead this dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Prepare the Pumpkin Filling:
In a medium bowl, mix together the pumpkin puree, grated Parmesan, ricotta, minced shallot (if you’re using it), nutmeg, and a pinch of salt and pepper. Stir until everything is well combined and smooth. Taste and adjust the seasoning as needed.
3. Roll Out the Dough:
After the dough has rested, divide it into two equal pieces. Lightly flour your work surface and roll out each piece into a thin sheet (aim for about 1/16 inch thick). If you have a pasta machine, it makes this step even easier!
4. Assemble the Ravioli:
On one sheet of rolled dough, place small spoonfuls (about 1 teaspoon) of the pumpkin filling spaced evenly apart. Moisten the edges and spaces between the filling with a little water to help seal the ravioli. Carefully lay the second sheet of dough over the first. Press down around each filling to release any air bubbles and seal the edges. Use a ravioli cutter or a knife to cut the ravioli into squares. Make sure the edges are sealed tight.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Once boiling, gently drop in the ravioli and cook until they float to the surface—usually about 3-4 minutes. When they’re ready, remove them with a slotted spoon and set aside.
6. Prepare the Brown Butter Sage Sauce:
In a large skillet, melt the butter over medium heat. Keep an eye on it as it cooks, swirling the pan occasionally. You’re looking for the butter to turn golden brown and smell nutty, which should take about 3-5 minutes. Once it reaches that beautiful color, add the sage leaves and optional pine nuts, frying them until crispy (around 1-2 minutes). Take the skillet off the heat when they’re done.
7. Serve:
Carefully toss the cooked ravioli in the brown butter sage sauce until they are well coated. Plate the ravioli and garnish them with additional sage leaves, toasted pine nuts, and a generous sprinkle of freshly grated Parmesan. Serve warm and enjoy every bite!
This recipe will give you delicious and pillowy ravioli filled with a rich, savory pumpkin mixture, enhanced by the nutty flavor of brown butter and the crispiness of sage. It’s perfect as a cozy dinner, especially in the fall! Enjoy!🍂✨
Can I Use Store-Bought Ravioli Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought pumpkin ravioli is a great option. Just cook them according to package instructions and then toss them in the brown butter sage sauce for an easy meal.
How Can I Store Leftover Ravioli?
Store any leftover cooked ravioli in an airtight container in the fridge for up to 3 days. You can also freeze uncooked ravioli; just arrange them on a baking sheet in a single layer to freeze first, then transfer to a freezer bag for longer storage.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs in the ravioli dough with a flax egg or water mixed with flour, and use a plant-based ricotta alternative along with vegan Parmesan for the filling. For the sauce, substitute the butter with vegan butter or olive oil, and skip the cheese garnish.
What Should I Serve with Pumpkin Ravioli?
This dish is delicious on its own, but you could serve it alongside a fresh green salad or some roasted vegetables for a complete meal. A sprinkle of toasted walnuts or a drizzle of balsamic reduction can add an extra touch!
