This delicious pumpkin ravioli is a cozy dish that combines sweet pumpkin filling with soft pasta. Topped with brown butter and crispy sage, it’s pure comfort on a plate!
Honestly, brown butter is like a magic touch—it adds a nutty flavor that makes everything better! I love serving this dish with a sprinkle of cheese for that extra yum factor.
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your pasta dough. You can use “00” flour for a finer texture, or whole wheat flour for a healthier twist. Just note that whole wheat may change the dough’s elasticity.
Pumpkin puree: Canned pumpkin puree is super convenient! If you’re feeling ambitious, you can roast fresh pumpkin and puree it. Make sure it’s not pie filling—stick to plain pumpkin.
Ricotta cheese: Ricotta adds creaminess to the filling. If you’re lactose intolerant, try tofu blended with a bit of lemon juice for a similar consistency.
Sage leaves: Fresh sage gives a lovely flavor. If unavailable, dried sage works, but use it sparingly—dried herbs are stronger! Thyme is a great alternative too.
Pine nuts: These add crunch and richness, but feel free to skip them or substitute with toasted walnuts or almonds. Sunflower seeds can also work for a nut-free option!
How Do You Achieve the Perfect Pasta Dough?
Creating pasta dough might seem intimidating, but it’s quite straightforward. Here’s what to focus on:
- Start with room temperature eggs. This makes mixing easier.
- When forming the well with flour, be gentle to avoid collapsing it too soon.
- Knead the dough until it’s smooth and elastic—this can take about 8-10 minutes. Don’t rush it!
- Let the dough rest for at least 30 minutes. This relaxes the gluten, making rolling easier.
Remember, practice makes perfect—your dough will get better with each attempt!
How to Make Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Pumpkin Filling:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter
- 10-12 fresh sage leaves
- 1/4 cup pine nuts (optional)
To Serve:
- Freshly grated Parmesan cheese
- Crushed red pepper flakes (optional)
How Much Time Will You Need?
This delicious dish will take about 1 hour of your time: around 30 minutes for preparation and 30 minutes for cooking and assembling. It’s a great way to impress family or friends without spending all day in the kitchen!
Step-by-Step Instructions:
1. Making the Pasta Dough:
Start by mounding the flour on a clean surface, then create a well in the center. Crack the eggs into the well and add olive oil and salt. Using a fork, slowly incorporate the flour into the eggs until a dough starts to form. Now it’s time to knead! Work the dough with your hands 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 to relax.
2. Preparing the Filling:
In a mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, ground nutmeg, salt, and pepper. Mix everything together until it’s smooth and well-combined. It should be deliciously creamy!
3. Rolling Out the Dough:
Once your dough has rested, divide it into two portions. Using a pasta machine or a rolling pin, roll each portion out into thin sheets, about 1/16 inch thick. Dust with flour as needed to prevent sticking, and make sure to keep the surface clean!
4. Forming the Ravioli:
On one sheet of pasta, place small spoonfuls (around 1 teaspoon) of the pumpkin filling, making sure to space them evenly. Brush lightly around the filling with water to help seal it later. Lay the second pasta sheet over the top and gently press down around each mound to seal, ensuring there are no air pockets. Use a ravioli cutter or knife to cut between the mounds, creating individual ravioli. Press the edges firmly to make sure they are sealed well.
5. Cooking the Ravioli:
Bring a large pot of salted water to a boil. Carefully add the ravioli to the pot and cook for about 3-4 minutes, or until they float to the surface and are tender. Once cooked, drain the ravioli and set them aside.
6. Preparing the Brown Butter Sage Sauce:
In a large skillet, melt the unsalted butter over medium heat. Keep an eye on it and swirl the pan occasionally. Cook until the butter turns golden brown and develops a nutty aroma, which should take about 3-5 minutes. Add the fresh sage leaves and pine nuts (if using), cooking until the sage becomes crispy and the pine nuts are toasted, about 1-2 minutes.
7. Combining and Serving:
Now, gently add the cooked ravioli to the skillet with the brown butter sage sauce. Toss everything together gently to coat the ravioli in the delightful sauce. Plate your ravioli, spooning extra sauce over the top. Finish off by sprinkling with freshly grated Parmesan cheese and crushed red pepper flakes if you’d like a little kick!
Enjoy your homemade Pumpkin Ravioli with Brown Butter Sage — it’s a true fall favorite!
Can I Use Store-Bought Ravioli Instead of Making My Own?
Absolutely! If you’re short on time, feel free to use store-bought pumpkin ravioli. Just follow the package instructions for cooking, and you can still make the brown butter sage sauce to pair with it!
How Can I Store Leftover Ravioli?
Leftover ravioli can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet with a little extra butter or in the microwave, stirring occasionally for even heating.
Can I Freeze Uncooked Ravioli?
Yes! After forming the ravioli, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag for storage. They can be cooked straight from frozen; just add an extra minute to the cooking time.
What’s a Good Alternative to Sage in This Recipe?
If you don’t have sage, you can substitute with fresh thyme or rosemary for a slightly different flavor. Dried herbs work too, but remember to use less, as they are more concentrated!