This pumpkin ravioli is a cozy dish filled with sweet pumpkin and spices, all wrapped up in tender pasta. The brown butter sage sauce adds a nutty flavor that’s just perfect!
Cooking this dish makes the kitchen smell amazing! I like to sprinkle a bit of cheese on top for extra yumminess. It’s like a warm hug on a plate! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This flour is key to a good pasta dough. If you’re gluten-free, you can use a gluten-free flour blend. Just make sure it’s one meant for pasta to help with texture.
Pumpkin Puree: Fresh pumpkin is great if you have it! Canned pumpkin puree is a perfect alternative. Just avoid pumpkin pie filling as it has added sugar and spices.
Ricotta Cheese: For a creamier filling, you can switch out ricotta for mascarpone cheese. Cottage cheese can also work; just be sure to blend it smooth beforehand.
Fresh Sage: If fresh sage isn’t available, dried sage can be used in a pinch! Use less since dried herbs are more potent (about 1 teaspoon should do).
How Do You Make Perfect Pasta Dough?
Making pasta dough can feel tricky, but it’s easier than it looks! Here’s how to get it right:
- Begin with a clean surface and make a mound with the flour.
- Create a well in the center, and add the eggs, olive oil, and salt.
- Use a fork to beat the eggs gently, slowly pulling flour into the mix from the edges until the dough starts to form.
- Knead the dough for about 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest. This helps relax the gluten and makes rolling easier!
Remember to keep your workspace dusted with flour to prevent sticking. Happy cooking!
How to Make Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Pumpkin Filling:
- 1 cup pumpkin puree (preferably fresh or canned pure pumpkin)
- 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
- 10-12 fresh sage leaves
- 1/4 cup chopped toasted walnuts or pecans (optional)
To Serve:
- Freshly grated Parmesan cheese
- Salt to taste
How Much Time Will You Need?
This recipe takes about 1 hour of active time, plus 30 minutes for the dough to rest. Cooking the ravioli takes about 10 minutes, so you can have a delicious homemade meal ready in about 1 hour and 40 minutes!
Step-by-Step Instructions:
1. Make the Pasta Dough:
Start by placing the flour onto a clean surface and create a well in the center. Crack the eggs into the well, then add the olive oil and salt. Using a fork, gently beat the eggs, and slowly mix in the flour from the edges until the dough begins to form. 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. This resting time helps make the dough easier to roll out.
2. Prepare the Pumpkin Filling:
In a bowl, mix together the pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, and cinnamon. Season the mixture with salt and pepper according to your taste. Stir until everything is well combined and smooth. Set this filling aside while you prepare the pasta.
3. Roll Out the Pasta:
Once your dough has rested, divide it into two equal parts. Roll each piece out into a thin sheet using a pasta machine or rolling pin. Make sure to sprinkle a little flour as needed to prevent sticking.
4. Assemble the Ravioli:
On one sheet of pasta, place small spoonfuls (about 1 teaspoon) of the pumpkin filling, spaced evenly apart. Use a brush or your finger to add a little water around each mound to help seal the pasta. Carefully lay the second sheet of pasta over the top, pressing down around each mound to seal and remove any air pockets. Cut out the ravioli using a ravioli cutter or knife, and press the edges with a fork to ensure they’re sealed well.
5. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, cooking for about 3-4 minutes or until they float to the top and the pasta is tender. Use a slotted spoon to remove them from the water and keep them warm while you prepare the sauce.
6. Make the Brown Butter Sage Sauce:
In a large skillet over medium heat, melt the butter. Continue to cook it until it turns golden brown and gives off a nutty aroma, which takes about 4-5 minutes. Add the fresh sage leaves and cook for about 1 minute, until they’re crispy. If using, stir in the toasted walnuts or pecans for added crunch.
7. Combine and Serve:
Toss the warm ravioli gently in the brown butter sage sauce to coat them well. Plate the ravioli and finish with a sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy the comforting flavors of your homemade pumpkin ravioli!
Enjoy every bite of this delightful Pumpkin Ravioli with Brown Butter Sage sauce!
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 cook them according to the package instructions, then toss them in the brown butter sage sauce for a quick and delicious meal!
How Do I Store Leftover Ravioli?
To store leftovers, place the ravioli in an airtight container and refrigerate for up to 3 days. For the best flavor, it’s best to store the pasta and sauce separately. Reheat gently on the stove or in the microwave.
Can I Freeze Uncooked Ravioli?
Yes, you can! Once you’ve assembled the ravioli, spread them out on a baking sheet in a single layer and freeze until solid. Then transfer them to a zip-top bag and freeze for up to 2 months. Cook from frozen, adding a couple of extra minutes to the cooking time.
What Can I Use Instead of Sage?
If you don’t have sage on hand, you can use other herbs like thyme or rosemary for a different flavor profile. Use them sparingly, as they can be more potent than sage!