This pumpkin ravioli is a cozy dish filled with creamy pumpkin and spices, all wrapped in tender pasta. The brown butter sage sauce adds a rich nutty flavor that makes it extra special!
Honestly, the smell of butter sizzling with sage is enough to make anyone smile. I love serving it with a sprinkle of parmesan—so comforting and delicious, it feels like a warm hug!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your pasta dough. If you need a gluten-free option, consider using a gluten-free all-purpose flour blend. It may change the texture slightly, but it should still work fine!
Pumpkin Puree: Canned pumpkin puree makes it easy and convenient. If you want a fresher flavor, roast your own pumpkin! Just make sure it’s well mashed and smooth for filling.
Ricotta Cheese: This adds creaminess to the filling. You can substitute it with cottage cheese for a lighter option, or mascarpone for more richness.
Sage: Fresh sage is ideal for the brown butter sauce, giving that wonderful flavor. If fresh isn’t available, you can use dried sage, but use only half as much since it’s more concentrated.
Pine Nuts: These add crunch and a lovely flavor, but feel free to swap for toasted walnuts, pecans, or even sunflower seeds if you’re looking for a nut-free alternative.
How Do I Make Perfect Pasta for Ravioli?
Learning to make pasta dough can be intimidating, but it’s really just about patience and practice! Here’s a breakdown of important steps:
- Start by creating a well in the flour and adding the eggs. This helps contain the mix and keeps it easier to work with.
- Knead the dough for about 8-10 minutes. It should be smooth and elastic when done. If it’s sticky, you can add a bit more flour as you knead.
- Letting the dough rest is crucial! This relaxes the gluten, making it easier to roll out and resulting in a tender pasta.
- When rolling out, don’t rush! Aim for a thin sheet, about 1/16 inch thick, so the ravioli cooks evenly. Use flour to prevent sticking.
With practice, you’ll find your rhythm in making pasta from scratch. It’s a fun and rewarding process!
Pumpkin Ravioli with Brown Butter Sage
Ingredients:
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Pumpkin Filling:
- 1 cup canned pumpkin puree (or fresh roasted pumpkin, mashed)
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Freshly ground black pepper, to taste
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter
- 12 fresh sage leaves
- 1/4 cup toasted pine nuts or toasted chopped nuts (like walnuts or pecans)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Shaved Parmesan cheese
Time Needed:
This delightful dish takes about 1 hour to prepare, with an additional time of about 4 minutes for cooking the ravioli. To give your dough time to rest, set aside 30 minutes first. Total time: about 1 hour 30 minutes to enjoy your delicious pumpkin ravioli!
Instructions:
1. Make the Pasta Dough:
On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and steadily incorporate the flour until the dough begins to come together. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and allow it to rest for at least 30 minutes.
2. Prepare the Pumpkin Filling:
In a medium bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, cinnamon, salt, and pepper. Mix until the filling is well blended. Set it aside for later use.
3. Roll Out the Pasta Dough:
Divide the rested dough into two portions for easier handling. On a floured surface, roll out one portion of the dough as thin as possible, about 1/16 inch. If you have a pasta machine, you can use that for a more uniform thickness.
4. Assemble the Ravioli:
Take the rolled-out pasta and place small teaspoons of pumpkin filling about 1 inch apart on one sheet. Lightly brush the edges with water to help seal the ravioli. Carefully lay a second sheet of pasta over the top and press down around each mound of filling to seal it well. Use a ravioli cutter or a knife to cut them into squares, ensuring the edges are firmly pressed together to avoid leakage while cooking.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the top. Once they’re done, carefully remove them with a slotted spoon and set aside.
6. Make the Brown Butter Sage Sauce:
While the ravioli are cooking, melt the unsalted butter in a large skillet over medium heat. Swirl the pan occasionally until the butter turns golden brown and gives off a nutty aroma (this should take about 4-5 minutes, so be sure to keep an eye on it). Add the sage leaves and toasted nuts, cooking until the sage becomes crisp, which should take about 1 minute. Season the mixture with salt and pepper to enhance the flavors.
7. Combine and Serve:
Once the ravioli are cooked, add them to the skillet with the brown butter sauce. Gently toss the ravioli to coat them evenly with the sauce. Serve right away, garnished with shaved Parmesan cheese for a delightful finish!
Enjoy your comforting plate of Pumpkin Ravioli with Brown Butter Sage! It’s rich, creamy, and sure to impress your friends and family!
Can I Use Store-Bought Ravioli Instead of Making My Own?
Absolutely! If you’re short on time, store-bought pumpkin ravioli works perfectly. Just follow the package instructions for cooking and then toss them with the brown butter sage sauce as you would with homemade ravioli.
How Can I Make This Recipe Vegan-Friendly?
To make it vegan, swap out the pasta with egg-free noodles, replace the ricotta with a vegan alternative like cashew cream or tofu blended until smooth, and use dairy-free butter for the sauce. For the cheese, nutritional yeast can provide a cheesy flavor without the dairy!
What Should I Do If I Have Leftover Ravioli?
To store leftover ravioli, place them in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove in a little water or sauce until heated through. Avoid microwaving to keep them from becoming mushy!
Can I Prepare the Filling Ahead of Time?
Yes, the pumpkin filling can be made up to 2 days in advance! Store it in an airtight container in the fridge. Just give it a good stir before using it to ensure everything is well combined.
