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
Scale
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.
