Sage Butter Pumpkin Cheese Ravioli Recipe
This Sage Butter Pumpkin Cheese Ravioli recipe features fresh homemade pumpkin-filled ravioli served in a nutty, browned butter sauce with crispy sage leaves and a touch of sharp manchego cheese. The dish blends autumnal flavors with creamy cheeses and aromatic sage for a comforting gourmet pasta meal perfect for fall.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Ravioli Dough
- 1 can (15 ounce) pumpkin puree
- 2 eggs
- 5 cups all purpose flour
- 2 teaspoons kosher salt
Pumpkin Cheese Filling
- 1 cup pumpkin puree
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded gouda cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 teaspoons honey
- 1 egg yolk
- kosher salt and black pepper to taste
Sauce and Garnish
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 1/4 cup roughly chopped walnuts
- 16 fresh sage leaves
- 1/2 cup apple cider or white wine (such as Pinot Grigio)
- 1 tablespoon apple cider vinegar
- Kosher salt and black pepper to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 pound pumpkin cheese ravioli (cooked)
- 1/3 cup shaved manchego cheese
Instructions
- Prepare the pasta dough: In the bowl of a stand mixer, combine the pumpkin puree, eggs, flour, and kosher salt. Using the dough hook attachment, knead the dough until it forms a cohesive ball, adding more flour if needed. Cover the dough and let it rest for 10-15 minutes.
- Make the filling: In a food processor, combine pumpkin puree, ricotta, shredded gouda, parmesan, blue cheese (if using), honey, egg yolk, kosher salt, and black pepper. Process until smooth and fully incorporated. Adjust seasoning as needed.
- Form the ravioli: On a floured surface, divide the rested dough into quarters. Roll each portion into thin sheets resembling lasagna noodles. Place small spoonfuls (about 2 teaspoons) of filling spaced 1 inch apart over half of the pasta sheets. Lightly brush the exposed pasta around the filling with water, then fold the other half over the filling. Press gently around each mound to seal and cut into individual squares. Keep ravioli covered to prevent drying. Arrange on a parchment-lined baking sheet. Refrigerate if not cooking immediately.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until al dente. Drain carefully and set aside.
- Make the sage butter sauce: In a large skillet over medium heat, melt the butter along with smashed garlic cloves, chopped walnuts, and sage leaves. Cook, stirring occasionally, until the butter begins to brown and the sage leaves become crispy, about 4-5 minutes. Remove the sage leaves from the skillet and set aside for garnish.
- Finish the sauce: Lower the heat to low and add apple cider (or white wine), apple cider vinegar, fresh nutmeg, salt, and black pepper to the browned butter mixture. Simmer for 1 minute to combine flavors.
- Toss ravioli in sauce: Gently add the cooked ravioli to the sauce and carefully toss to coat evenly. Remove from heat.
- Serve: Plate the ravioli and drizzle with the remaining sauce. Garnish with the crispy sage leaves and a generous sprinkle of shaved manchego cheese. Serve immediately and enjoy!
Notes
- You can substitute white wine for the apple cider in the sauce if preferred.
- If blue cheese is too strong, omit it from the filling for a milder flavor.
- Keep ravioli covered during assembly to prevent drying out before cooking.
- Homemade ravioli can be refrigerated up to 4 hours before cooking or frozen for longer storage.
- Use fresh sage leaves for best flavor and texture in the sauce.
- Adjust seasoning of the filling and sauce according to taste.
Keywords: pumpkin ravioli, sage butter sauce, homemade ravioli, autumn pasta recipe, pumpkin cheese filling, brown butter sauce, sage garnish
