This pumpkin ravioli is a cozy dish perfect for fall! The ravioli is stuffed with creamy pumpkin and paired with nutty brown butter and fresh sage, making it super flavorful.
Every bite feels like a warm hug! I love how easy it is to whip up, and the smell of sage frying in butter is simply irresistible. Perfect for a dinner party or just a night in!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation for the pasta dough. If you want a gluten-free option, try using a gluten-free all-purpose flour blend. However, the texture may vary a bit.
Eggs: Eggs bind the dough together and provide richness. If you’re looking for a vegan alternative, you can use flaxseed meal or chia seeds mixed with water, but the texture might differ slightly.
Pumpkin puree: Canned pumpkin works well for convenience. If you prefer fresh, roast your own pumpkin and mash it. It adds a lovely flavor to the filling!
Ricotta cheese: This adds creaminess to the filling. You can substitute it with mascarpone for a richer option, or even tofu blended until smooth for a vegan choice.
Sage: Fresh sage has a unique flavor that pairs beautifully with brown butter. If you can’t find fresh sage, dried sage can be used, but reduce the quantity as dried herbs are more potent.
How Do You Get Perfectly Sealed Ravioli?
Sealing ravioli correctly is key to prevent filling from escaping while cooking. Start by making sure your surfaces and hands are lightly dusted with flour to prevent sticking during assembly.
- After placing the filling on the dough, use a small brush or your finger to lightly moisten the area around the filling with water or egg wash.
- Carefully place the second sheet of pasta on top, pressing gently to remove any air pockets.
- Use a ravioli cutter or knife to cut them out and ensure the edges are well pressed together to create a good seal.
These steps help in getting a tidy appearance and keep the filling right where it belongs. Happy cooking! Enjoy showing off your homemade ravioli skills!
Pumpkin Ravioli with Brown Butter Sage
Ingredients:
For the pasta 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
- 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 toasted pumpkin seeds (pepitas), optional
- Grated Parmesan cheese, for serving
Optional garnish:
- A pinch of freshly grated nutmeg or black pepper
Time Needed:
This delicious dish will take about 1 hour to prepare, including 30 minutes of resting time for the dough and about 15 to 20 minutes for cooking and assembling. It’s perfect for a cozy dinner or gathering with friends!
Instructions:
1. Prepare the pasta dough:
On a clean surface, pile the flour and create a well in the center. Crack the eggs into the well and sprinkle in the salt. Using a fork, gently beat the eggs, slowly bringing in the flour from the edges until a rough dough forms. Knead the dough with your hands for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Make the pumpkin filling:
In a bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, and nutmeg. Season with salt and pepper to taste, mixing well until the filling is smooth and creamy. Set aside for later.
3. Roll out the pasta:
Divide the rested dough into two equal portions. On a lightly floured surface, roll out one piece of dough into a thin sheet, about 1/16 inch thick. If you have a pasta roller, you can use that instead to make it easier!
4. Assemble the ravioli:
Place teaspoon-sized mounds of the pumpkin filling about 1.5 inches apart on the sheet of pasta. Lightly brush the area around the filling with water or egg wash to help seal. Carefully place the second sheet of pasta on top and gently press around the mounds to seal the filling inside. Cut out individual ravioli using a ravioli cutter, knife, or pizza cutter, making sure to press the edges firmly to seal tightly. Set the ravioli on a lightly floured tray.
5. Cook the ravioli:
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook them for 3-4 minutes, or until they float to the surface and are tender. Use a slotted spoon to carefully remove the ravioli and drain them well.
6. Prepare the brown butter sage sauce:
In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and emits a nutty aroma, about 3-4 minutes. Add the sage leaves and fry until they become crisp, about 1-2 minutes. If you’re using toasted pumpkin seeds, add them now and stir briefly.
7. Serve:
Gently toss the cooked ravioli in the brown butter sage sauce to coat them well. Plate the ravioli and spoon extra butter and crispy sage leaves over the top. Finish with a sprinkle of freshly grated Parmesan cheese and a pinch of nutmeg or black pepper if desired.
Enjoy your homemade Pumpkin Ravioli with Brown Butter Sage, an absolute delight for your taste buds this autumn!
Can I Use Store-Bought Ravioli Instead?
Absolutely! If you’re short on time, you can use store-bought pumpkin ravioli. Just follow the cooking instructions on the package and toss them in the brown butter sage sauce as directed.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian! The filling is made with pumpkin, ricotta, and Parmesan cheese, making it deliciously creamy without any meat. Just be sure to check your cheese labels for any animal rennet if you want to keep it completely vegetarian.
What’s the Best Way to Store Leftover Ravioli?
Store any leftover ravioli in an airtight container in the fridge for up to 3 days. You can also freeze uncooked ravioli by placing them on a tray in a single layer, then transferring them to a freezer-safe bag once firm. They will keep for up to 3 months. Cook from frozen, adding an extra minute to the boiling time!
Can I Make the Filling in Advance?
Yes! You can prepare the pumpkin filling up to 2 days ahead of time. Just store it in an airtight container in the fridge. Bring it to room temperature before using it to assemble your ravioli.
