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Pumpkin Ravioli with Brown Butter Sauce

Pumpkin Ravioli with Brown Butter Sauce
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★★★★★

4.8 from 31 reviews

Delight in homemade pumpkin ravioli filled with a creamy pumpkin and cheese mixture, perfectly paired with a nutty brown butter and crispy sage sauce. This seasonal dish offers a comforting blend of sweet and savory flavors, ideal for fall dinners or special occasions.

Ingredients

Scale

For the Ravioli Filling:

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup ricotta or mascarpone cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste

For the Pasta Dough (if making homemade ravioli):

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 tsp salt

For the Brown Butter Sauce:

  • 1/2 cup unsalted butter
  • 8–10 fresh sage leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Grated Parmesan for garnish

Instructions

  1. Make the Ravioli Dough (Optional): On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add the salt. Using a fork, slowly incorporate the flour into the eggs until a dough begins to form. Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
  2. Prepare the Ravioli Filling: In a medium mixing bowl, combine the pumpkin puree, ricotta or mascarpone, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.
  3. Roll Out the Dough (if making homemade ravioli): Divide the dough into two equal parts. Roll out one half into a thin sheet on a floured surface, about 1/8 inch thick. Place small spoonfuls of the pumpkin filling (about 1 tsp) along the center of the dough, leaving space between each. Lay the second sheet of dough over the top. Press down around each filling mound to seal, then use a pastry cutter or knife to cut out individual ravioli.
  4. Cook the Ravioli: Boil the ravioli in salted water for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
  5. Make the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Once melted, reduce the heat to low and continue to cook the butter until it turns golden brown and develops a nutty aroma, about 3-4 minutes. Add the sage leaves and cook for another 1-2 minutes until they become crispy. Season with salt and pepper.
  6. Combine and Serve: Add the cooked ravioli to the brown butter sauce and gently toss to coat. Plate the ravioli and drizzle with the brown butter sauce. Garnish with freshly grated Parmesan cheese and extra crispy sage leaves.

Notes

  • You can use store-bought fresh pasta sheets to save time on making the dough.
  • Make sure not to overfill the ravioli to prevent them from bursting while cooking.
  • The brown butter sauce can be prepared in advance and gently reheated before serving.
  • Fresh sage leaves add a fragrant highlight, but dried sage can be used in a pinch.
  • This dish pairs beautifully with a light salad or roasted autumn vegetables.

Nutrition

Keywords: Pumpkin ravioli, homemade ravioli, brown butter sauce, fall recipes, Italian appetizer, pumpkin pasta

Find it online: https://ellaeatsdaily.com/pumpkin-ravioli-with-brown-butter-sauce/