If you’re looking to impress your friends or simply indulge in a cozy, fall-inspired treat, this Homemade Pumpkin Ravioli with Garlic Brown Butter Recipe is an absolute must-try. It marries the silky richness of pumpkin and ricotta filling inside tender, fresh pasta pockets, all embraced by a nutty, fragrant garlic brown butter sauce. The flavors are perfectly balanced—earthy pumpkin, warm nutmeg, savory Parmesan, and fresh sage come together beautifully in every bite. Making this dish from scratch elevates it beyond any store-bought alternative and transforms your kitchen into an Italian trattoria full of warmth and hospitality.
Ingredients You’ll Need
Don’t be intimidated by the list; these ingredients are simple but essential to achieve the mouthwatering flavor and texture this recipe deserves. Each element plays a crucial role, from the elastic pasta dough to the creamy, fragrant filling, right down to the aromatic finish of the garlic brown butter sauce.
- 2 cups all-purpose flour: The foundation of our pasta dough, providing structure and chewiness.
- 3 large eggs: These bind the dough and add richness, making it tender and smooth.
- 1/2 teaspoon salt: Seasons both dough and filling, bringing out the natural flavors.
- 1 tablespoon olive oil: Keeps the dough supple and easy to roll out.
- 1 cup pumpkin puree: The star of the filling, creamy and slightly sweet, perfect for autumn vibes.
- 1/2 cup ricotta cheese: Adds light creaminess and balances the pumpkin’s earthiness.
- 1/4 cup grated Parmesan cheese: Brings a sharp, salty note that enhances everything.
- 1/2 teaspoon ground nutmeg: Offers a warm spice accent that complements pumpkin flawlessly.
- 3 cloves garlic, minced: Infuses the butter sauce with irresistible aroma and flavor.
- 1/2 cup unsalted butter: The base for our luscious brown butter sauce, nutty and rich.
- Fresh sage leaves (about 8-10): Adds an herby brightness making the sauce truly special.
- Salt and pepper to taste: For seasoning at every step to ensure balanced flavors.
- Additional grated Parmesan cheese: To sprinkle on top for an elegant finish.
How to Make Homemade Pumpkin Ravioli with Garlic Brown Butter Recipe
Step 1: Prepare the Pasta Dough
Starting with fresh pasta dough is key for perfect homemade ravioli. On a clean surface, mound your flour and make a well in the center where you’ll crack in the eggs, add salt, and olive oil. Using a fork, gently beat the eggs and gradually fold in the flour from the edges until the dough starts to come together. Then get your hands involved to knead the dough until smooth and elastic—usually about 8-10 minutes. Wrapping the dough in plastic and letting it rest is essential; it relaxes the gluten, making rolling out the dough so much easier.
Step 2: Mix the Pumpkin Filling
While the dough rests, whisk together your pumpkin puree, ricotta, Parmesan, nutmeg, and season lightly with salt and pepper. This blend is creamy but holds together well enough to scoop, so your ravioli won’t burst while boiling. The nutmeg is a subtle but magic touch that enhances the pumpkin without overpowering it.
Step 3: Roll and Cut the Dough
Divide the rested dough into quarters to manage it easily and roll each piece out to about 1/16-inch thickness with a rolling pin or pasta machine. Cutting rounds about three inches wide is perfect—just the right size to encase a teaspoon of filling without overwhelming your palate.
Step 4: Fill and Seal the Ravioli
Spoon a teaspoon of filling onto half of your pasta circles. To seal, brush the edges with a little water, then place the remaining pasta circles on top and press firmly around each mound to trap the filling. You want to avoid any air pockets that could cause the ravioli to burst when cooked. If you like, use a fork to crimp the edges for a fun decorative touch that also helps seal them tight.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Drop your ravioli in carefully and cook for 4-5 minutes until they float to the surface, signaling tenderness. Keep a gentle stir initially to prevent sticking, but once they float, they’re ready to be lifted out.
Step 6: Make the Garlic Brown Butter Sauce
While the pasta cooks, melt your unsalted butter in a skillet over medium heat. Add minced garlic and fresh sage leaves, cooking until the butter turns a golden brown and releases a nutty aroma. Be attentive here, because browned butter can quickly go from heavenly to burnt. The sage crisps up and adds an earthy punch that elevates the sauce from simple to sublime.
Step 7: Combine and Serve
Gently transfer the cooked ravioli with a slotted spoon into your skillet with the brown butter sauce. Toss carefully to coat every bite and let them soak up that buttery, garlicky goodness. Serve immediately with extra grated Parmesan and a pinch of salt and pepper to taste. Trust me, this is where all the magic happens.
How to Serve Homemade Pumpkin Ravioli with Garlic Brown Butter Recipe
Garnishes
A sprinkle of freshly grated Parmesan is a no-brainer, adding an extra savory layer. You can also add toasted pine nuts or a few crispy sage leaves for texture contrasts that delight the senses. A light dusting of cracked black pepper enhances the overall flavor without overwhelming the dish.
Side Dishes
This dish shines as the star on the plate, but it pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to brighten the meal. Roasted vegetables like Brussels sprouts or a rustic bread to mop up the garlic brown butter sauce round out the experience perfectly.
Creative Ways to Present
For an elegant dinner, arrange the ravioli in a shallow bowl with sauce spooned artfully and garnish with microgreens or edible flowers. Alternatively, serve them family-style on a big platter with fresh sage scattered on top to give a warm, inviting vibe. Personalized touches like handmade pasta shapes or small patches of colorful edible flowers can impress guests even more.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra ravioli, store them in an airtight container in the refrigerator for up to two days. Keep the ravioli separate from the sauce and only combine when reheating to maintain the fresh texture and flavor.
Freezing
You can freeze uncooked ravioli by placing them on a baking sheet lined with parchment paper in a single layer. Once frozen solid, transfer the ravioli to a freezer-safe bag or container for up to a month. This way, you’ll have a delicious homemade meal ready whenever you need it.
Reheating
To reheat frozen or refrigerated ravioli, cook them directly from frozen in boiling salted water until they float, which may take a minute or two longer than fresh ravioli. Reheat the garlic brown butter sauce gently on the stove and toss the ravioli in just before serving for best taste and texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Roasting fresh pumpkin and mashing it into a smooth puree adds a lovely depth of flavor. Just make sure to cook it well and drain excess moisture to prevent soggy filling.
Is it necessary to make homemade pasta dough?
While you can use store-bought fresh pasta sheets for convenience, making your own dough greatly enhances the texture and taste of the ravioli. Plus, it’s a rewarding process that connects you to traditional cooking.
Can I substitute ricotta in the filling?
Ricotta provides creaminess that balances the pumpkin, but you can try using mascarpone or cottage cheese as alternatives. Just ensure the cheese is well-drained and smooth.
What if I don’t have fresh sage for the brown butter sauce?
Fresh sage adds that distinctive aroma, but you can use dried sage sparingly or experiment with other herbs like thyme or rosemary to create a unique variation.
How do I know when the ravioli are cooked perfectly?
Ravioli are done when they float to the surface in boiling water and are tender yet still hold their shape. Usually, this takes 4-5 minutes, but always test one to be sure.
Final Thoughts
Making this Homemade Pumpkin Ravioli with Garlic Brown Butter Recipe is such a fulfilling way to celebrate seasonal ingredients and embrace comforting, homemade Italian fare. The process is fun, the flavors are stunning, and the whole experience fills your home with delicious aromas and happy vibes. I encourage you to gather your ingredients, roll up your sleeves, and dive into this recipe—you’ll be amazed at the magic you create from scratch.
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Homemade Pumpkin Ravioli with Garlic Brown Butter Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 15m
- Total Time: 0h 45m
- Yield: 4 servings (about 20-24 ravioli)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This homemade pumpkin ravioli recipe features tender pasta filled with a creamy pumpkin and ricotta mixture, served with a luscious garlic brown butter and sage sauce. Perfect for a cozy autumn meal, these delicate ravioli combine comforting flavors and a rich, nutty sauce that’s easy to prepare from scratch.
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Pumpkin Filling:
- 1 cup canned pumpkin puree (or freshly roasted pumpkin)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
For the Garlic Brown Butter Sauce:
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- Fresh sage leaves (about 8-10)
- Additional grated Parmesan cheese for serving
- Salt and pepper to taste
Instructions
- Make the pasta dough: On a clean, flat surface, mound the flour and create a well in the center. Add the eggs, salt, and olive oil into the well.
- Combine ingredients: Using a fork, beat the eggs gently and gradually incorporate the flour from the edges until the dough starts to form and becomes too stiff for the fork.
- Knead the dough: Knead the dough with your hands for 8-10 minutes until smooth and elastic. Add flour if sticky. Wrap in plastic wrap and rest for at least 30 minutes.
- Prepare the pumpkin filling: In a bowl, mix pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper until smooth and combined; set aside.
- Roll out the dough: Divide dough into quarters, keep covered. Roll out each portion with a pasta machine or rolling pin to about 1/16-inch thickness.
- Cut pasta circles: Use a round cutter or knife to cut 3-inch circles. Place about 1 teaspoon of pumpkin filling on half the circles.
- Seal the ravioli: Brush edges of filled circles with water, top with remaining circles, press firmly to seal with no air pockets. Crimp edges with a fork if desired.
- Cook ravioli: Boil salted water in a large pot, drop ravioli in and cook 4-5 minutes until they float and are tender.
- Make garlic brown butter sauce: In a skillet, melt butter over medium heat. Add minced garlic and sage leaves, cook 3-4 minutes until butter is golden brown and aromatic—avoid burning.
- Toss ravioli in sauce: Transfer cooked ravioli with a slotted spoon to the skillet and coat gently with the brown butter sauce.
- Serve: Plate the ravioli, garnish with additional grated Parmesan cheese, and season with salt and pepper to taste. Serve immediately.
Notes
- Use freshly roasted pumpkin if possible for a more vibrant flavor.
- Rolling the pasta dough very thin ensures delicate ravioli texture.
- Be careful not to burn the brown butter; remove from heat as soon as it turns golden.
- Ravioli can be frozen before cooking; freeze in a single layer on a tray, then transfer to a bag.
- Make sure to seal the edges well to prevent filling leakage during cooking.
