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Brown Butter Sage Pumpkin Ravioli

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A cozy fall dinner recipe featuring homemade ravioli filled with a silky pumpkin mixture and finished with a nutty brown butter sage sauce. Perfect for chilly evenings and impressing guests with seasonal flavors.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup (245g) pumpkin puree (fresh or canned)
  • 1/4 cup (60g) ricotta cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of cayenne pepper
  • 6 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • Salt, to taste
  • Freshly grated Parmesan, for serving

Instructions

  1. Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually mix the eggs into the flour until a rough dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  2. Prepare the filling: In a bowl, combine pumpkin puree, ricotta, Parmesan, sage, nutmeg, salt, pepper, and cayenne if using. Mix until smooth and well incorporated. Set aside.
  3. Roll out the dough: Divide dough into two equal portions. Roll each portion out on a floured surface as thin as you can (about 1/16 inch or 1.5 mm). If using a pasta maker, start at the thickest setting and work down to the thinnest.
  4. Assemble ravioli: Place teaspoon-sized dollops of filling spaced about 2 inches apart on one sheet of dough. Lightly brush around the filling with water to help seal. Lay the second dough sheet on top, gently pressing around the filling to remove air pockets. Cut ravioli with a sharp knife or cutter and crimp edges with a fork.
  5. Cook ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
  6. Make brown butter sage sauce: In a skillet, melt butter over medium heat. Continue cooking until it turns golden brown and smells nutty (about 3-5 minutes). Add sage leaves and cook until crisp, about 1 minute. Season with a pinch of salt.
  7. Toss and serve: Add cooked ravioli to the pan, gently tossing to coat with brown butter sage sauce. Serve immediately with extra Parmesan sprinkled on top.

Notes

Resting the dough is key for elasticity and ease of rolling. Roll dough thinly (about 1/16 inch) to avoid tough pasta. Use just enough flour to prevent sticking without drying out dough. Seal ravioli edges with water to prevent leakage. Watch butter carefully when browning to avoid burning; add sage leaves once nutty aroma develops. Cook ravioli in gently boiling water until they float. Leftovers keep well refrigerated for 2 days and can be frozen uncooked on a tray before transferring to a freezer bag.

Nutrition

Keywords: pumpkin ravioli, brown butter sage sauce, homemade pasta, fall dinner, cozy meal, pumpkin recipe, ravioli from scratch

Find it online: https://sparklespoon.com/brown-butter-sage-pumpkin-ravioli-recipe-easy-homemade-cozy-fall-dinner-from-scratch/