This pumpkin ravioli is a cozy meal, filled with smooth pumpkin and spices, all wrapped in tender pasta. Topped with nutty brown butter and fragrant sage, it’s like a warm hug on a plate!
Making it is almost like magic! Just boil the pasta and drizzle the brown butter sauce on top. I like to enjoy it with a sprinkle of parmesan—because who doesn’t love a little cheese?
Key Ingredients & Substitutions
Pumpkin puree: You can use canned pumpkin puree for convenience or make your own by roasting fresh pumpkin. Just scoop the flesh out after roasting and mash it!
Ricotta cheese: If you’re looking for a lighter option, try cottage cheese. Blend it until smooth for a similar texture. Cream cheese also works if you want something richer.
Sage leaves: Fresh sage adds great flavor, but if you can’t find it, use dried sage. Just use about 1 teaspoon since dried herbs are more concentrated.
Pasta flour: All-purpose flour is fine, but if you want a slightly better texture, use “00” flour, which is great for pasta. You can also use whole wheat flour for a healthier choice.
How Do You Ensure Your Ravioli Stay Sealed?
Sealing ravioli properly is key to preventing the filling from leaking out. Here are some tips:
- Use a little water around the edges of the dough to help it stick.
- Press firmly to seal each ravioli, ensuring there are no air pockets inside.
- Trim any excess dough around the edges to avoid thick edges that might not cook evenly.
Taking these steps will help you achieve perfectly sealed ravioli every time!
What’s the Best Way to Cook Ravioli?
Cooking ravioli may seem tricky, but it’s quite simple! Follow these steps for best results:
- Always use a big pot of boiling salted water; this helps the ravioli cook evenly.
- Gently add the ravioli so they don’t stick together. Stirring lightly can prevent any sticking.
- Watch for them to float to the top—this usually takes about 3-4 minutes.
- Use a slotted spoon to remove them carefully without breaking.
This method ensures your ravioli will come out tender and delicious, ready to be sauced and served!
How to Make Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 cup pumpkin puree (canned or roasted fresh pumpkin)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Salt and freshly ground black pepper to taste
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter
- 10–12 fresh sage leaves
- 2 tbsp toasted pine nuts
- Salt and pepper to taste
To Serve:
- Freshly grated Parmesan cheese
How Much Time Will You Need?
This delightful pumpkin ravioli takes about 20 minutes to prepare and an additional 15 minutes for cooking. After that, once everything is combined and plated, you’ll be ready to enjoy your meal in about 40 minutes total.
Step-by-Step Instructions:
1. Make the Pasta Dough:
Start by preparing your pasta dough. On a clean countertop, mound the flour and create a well in the center. Crack the eggs into the well, and add the salt and olive oil. Gradually mix the flour into the eggs using a fork, kneading until you have a smooth, elastic dough—this will take about 8-10 minutes. Once smooth, wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
While the dough is resting, it’s time to whip up the filling. In a mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, ground nutmeg, ground cinnamon, salt, and pepper. Stir well to blend everything together and set it aside for later.
3. Roll Out the Dough:
Divide the rested dough into two portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets, about 1/16 of an inch thick. Don’t forget to dust with flour to prevent sticking!
4. Assemble the Ravioli:
Take one sheet of pasta and lay it flat. Spoon small mounds (about 1 teaspoon) of the pumpkin filling spaced 1 inch apart on the sheet. Lightly brush water around each mound to help seal the ravioli. Carefully place the second sheet of pasta on top, pressing down around each mound to seal and remove any air pockets. Cut into squares using a ravioli cutter or a knife, and press the edges once more to ensure they are sealed tightly.
5. Cook the Ravioli:
Bring a large pot of salted water to boil. Gently add the ravioli to the boiling water, and cook until they float to the surface, which usually takes about 3-4 minutes. Use a slotted spoon to carefully remove them and let them drain.
6. Make the Brown Butter Sage Sauce:
In a large skillet over medium heat, melt the butter. Keep cooking until the butter turns golden brown and develops a nutty aroma. Add in the fresh sage leaves and toasted pine nuts, cooking for an additional 1-2 minutes, until the sage becomes slightly crispy. Remove it from heat.
7. Serve:
Add the cooked ravioli to the skillet with the brown butter sage sauce, gently tossing to coat each piece. Plate the ravioli, adding any remaining sauce on top. Finish with freshly grated Parmesan cheese and a sprinkle of cracked black pepper.
Enjoy your delightful, comforting Pumpkin Ravioli with Brown Butter Sage! It’s perfect for a cozy dinner or special occasion.
Can I Use Store-Bought Ravioli Instead of Making My Own?
Absolutely! If you’re short on time, store-bought pumpkin ravioli can be a great alternative. Just cook according to the package instructions and proceed with the brown butter sage sauce for a quick and delicious meal.
How to Store Leftover Ravioli?
Store any leftover ravioli in an airtight container in the fridge for up to 3 days. You can either keep them in the sauce or separately. To reheat, gently warm in a skillet over low heat or in the microwave until heated through.
Can I Freeze Uncooked Ravioli?
Yes, you can freeze uncooked ravioli! Lay them out in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag. They can be stored for up to 3 months. Cook from frozen, adding a couple of extra minutes to the cooking time.
What Can I Substitute for Brown Butter?
If you’re looking for a lighter option, use olive oil or regular butter instead of brown butter. While it won’t have the same nutty flavor, it will still create a delicious sauce. Just keep an eye on the heat to avoid burning the butter.
