Ah, autumn! The air turns crisp, leaves paint the landscape in hues of gold and crimson, and our kitchens beckon with the promise of warmth and comfort. What better way to embrace the season than with a dish that embodies all its cozy charm: Homemade Pumpkin Ravioli with Brown Butter Sage Sauce? This isn’t just a meal; it’s an experience, a culinary hug that transports you straight to a rustic Italian trattoria, even if you’re just in your own dining room. The sweetness of roasted pumpkin, encased in tender, handmade pasta, perfectly complemented by a nutty, aromatic brown butter sauce infused with fragrant sage – it’s pure magic on a plate. Every forkful of this dish feels like a celebration of fall, a moment to savor the simple yet profound pleasures of good food made with love.
Making pasta from scratch might sound intimidating, but I promise you, it’s one of the most rewarding culinary adventures you can embark on. There’s something incredibly therapeutic about mixing flour and eggs, kneading the dough until it’s silken smooth, and then rolling it out until it’s almost translucent. If you’ve ever dreamed of making your own perfect pasta dough from scratch, this recipe is your gentle nudge to dive in! The effort put into crafting each delicate ravioli parcel pays off in every single bite, creating a texture and freshness that store-bought simply cannot replicate. Imagine the golden sheets of pasta, thin and yielding, cradling a rich, vibrant filling – it’s a labor of love that truly elevates the final result.
The star of our show, beyond the pasta, is the velvety pumpkin filling. Roasting the pumpkin beforehand intensifies its natural sweetness and depth, creating a rich, earthy base that’s subtly spiced with nutmeg and a hint of Parmesan. This filling is a versatile companion, reminiscent of the comforting flavors found in many fall soup recipes, making it a true taste of autumn. The subtle interplay of sweet pumpkin and savory cheese provides a delightful balance that perfectly marries with the richness of the sauce to come.
And then, the sauce! Oh, the brown butter sage sauce. It’s deceptively simple yet utterly transformative. Watching butter melt and gently sizzle, transforming from pale yellow to a beautiful golden brown with a distinct nutty aroma, is a true kitchen delight. The addition of fresh sage leaves, which crisp up beautifully in the hot butter, adds an earthy, fragrant counterpoint to the sweet pumpkin. This elegant sauce elevates the humble ravioli into a gourmet masterpiece, making it special enough for any holiday table, perhaps even as a standout dish in your Thanksgiving dinner spread.
This recipe is more than just a list of steps; it’s an invitation to slow down, enjoy the process, and connect with your food. The aroma of sage and browning butter filling your kitchen, the satisfaction of creating something beautiful from scratch, and the sheer delight of tasting those first perfectly cooked ravioli – these are the moments that make cooking so special. Get ready to impress your family and friends, or simply treat yourself to an unforgettable meal. Let’s make some magic!
Ingredients
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2 cups all-purpose flour (plus more for dusting)
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3 large eggs (at room temperature)
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1 teaspoon olive oil
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1/2 teaspoon salt
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2 cups roasted pumpkin puree (from about 1 small pumpkin or 1 can (15 oz))
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1/2 cup ricotta cheese (whole milk)
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1/4 cup Parmesan cheese (freshly grated)
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1/4 teaspoon nutmeg (freshly grated)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup (1 stick) unsalted butter
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15-20 fresh sage leaves
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1/4 teaspoon salt
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Pinch of black pepper
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Freshly grated Parmesan cheese (for garnish)
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Extra fresh sage leaves (for garnish)
Instructions
Prepare the Pasta Dough: On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Use a fork to gently whisk the eggs, gradually incorporating flour from the inner edge of the well.
💡 Tip: Don’t rush this step! Keep the flour wall strong to prevent egg runoff.
Once a shaggy dough forms, use your hands to knead it for 8-10 minutes until it's smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes (or up to an hour). This resting period is crucial for relaxing the gluten.
Make the Pumpkin Filling: In a medium bowl, combine the roasted pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix until well combined and smooth. Taste and adjust seasoning if needed. Set aside.
Assemble the Ravioli: Divide the pasta dough into 2-4 portions. Working with one portion at a time (keep others covered), flatten it slightly with your hands or a rolling pin. Pass it through a pasta machine, starting at the widest setting and gradually decreasing the setting until you reach your desired thinness (usually setting 5 or 6 on most machines). You want the pasta sheet to be thin enough to see through, but not so thin that it tears easily.
💡 Tip: If the dough becomes sticky, lightly dust with flour. If it’s too dry, lightly mist with water.
Lay a pasta sheet on a lightly floured surface. Place small spoonfuls (about 1 teaspoon each) of the pumpkin filling about 1 inch apart along one half of the pasta sheet. Moisten the edges of the pasta around the filling with a little water using your finger or a pastry brush.
Gently fold the other half of the pasta sheet over the filling. Press down firmly around each mound of filling to seal, pushing out any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli. You can also use a fork to crimp the edges for an extra seal.
💡 Tip: Removing air is key to prevent ravioli from bursting during cooking.
Place the finished ravioli on a lightly floured baking sheet. Repeat with remaining dough and filling. You can cover them loosely with a clean kitchen towel until ready to cook.
Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the top and the pasta is al dente.
💡 Tip: The cooking time will vary depending on the thickness of your pasta.
Prepare the Brown Butter Sage Sauce: While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown color and smells nutty. Add the fresh sage leaves and cook for 30 seconds to 1 minute, until crispy. Remove from heat and season with salt and pepper.
Combine and Serve: Using a slotted spoon, carefully transfer the cooked ravioli directly into the skillet with the brown butter sage sauce. Gently toss to coat. Serve immediately, garnished with extra grated Parmesan cheese and a few fresh sage leaves.
💡 Tips
- Don't overfill your ravioli; too much filling can make them burst during cooking.
- Achieving a good brown butter (beurre noisette) requires attentive watching. It transitions quickly from perfectly browned to burned, so keep a close eye on it!
- Ensure your pasta dough is rolled thin enough for a delicate bite, but not so thin it tears. Practice makes perfect!
- For the best flavor, use freshly grated Parmesan cheese and fresh sage.
🎨 Variations
- Butternut Squash Filling: Substitute pumpkin puree with roasted butternut squash puree for a similar flavor profile.
- Nutty Crunch: Add toasted chopped walnuts or pecans to the brown butter sauce for extra texture and flavor.
- Creamy Sauce: For a richer sauce, stir in a splash of heavy cream at the very end of the brown butter preparation.
- Spicy Kick: Add a pinch of red pepper flakes to the pumpkin filling or the brown butter sauce for a subtle heat.
- Vegan Version: Use a plant-based pasta dough, vegan ricotta, and vegan butter for a delicious plant-based alternative.
📊 Nutrition
Recipe FAQs
Can I make the ravioli ahead of time?
Yes! You can prepare the ravioli up to one day in advance. Store them on a lightly floured baking sheet, covered loosely with plastic wrap, in the refrigerator. For longer storage, you can freeze them.
How do I freeze homemade ravioli?
To freeze, arrange the uncooked ravioli in a single layer on a floured baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer bag or container. Cook from frozen in boiling salted water, adding an extra 1-2 minutes to the cooking time.
What if I don’t have a pasta machine?
You can absolutely roll out the pasta dough by hand using a rolling pin. It will require more effort and patience to get it thin enough, but it's entirely possible! Aim for a thickness similar to a thin sheet of cardboard.
Can I use canned pumpkin puree?
Absolutely! Just be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
There's something truly special about sharing a meal that's been made with such care and attention. This Homemade Pumpkin Ravioli with Brown Butter Sage Sauce is more than just a recipe; it's an invitation to create lasting memories around your dinner table. Whether it's a quiet family dinner or a festive gathering, this dish is sure to be a showstopper. So, give it a try, savor the flavors of autumn, and let us know how it turned out in the comments below! Happy cooking!
