This pumpkin ravioli is a cozy dish filled with sweet pumpkin and spices, all wrapped up in tender pasta. The brown butter and sage sauce adds a rich, nutty flavor that’s simply yummy!
There’s something magical about that buttery sauce dancing with the sage leaves. I always toss in extra toasted nuts for a crunchy surprise. It’s like a warm hug on a plate! 🥰
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and works great, but if you want a fresher taste, roast your own sugar pumpkin. Just scoop, roast, and blend until smooth. It’s a fun project!
Ricotta Cheese: If you’re lactose intolerant or don’t have ricotta, try using mascarpone or silken tofu for a dairy-free version! Both options will give you that creamy texture.
Sage Leaves: Fresh sage offers an earthy flavor, but if you can’t find it, dried sage works too. Use about 1 teaspoon of dried for every tablespoon of fresh. It will be a bit different, but still tasty!
All-Purpose Flour: For a gluten-free twist, consider using a gluten-free all-purpose blend. Just make sure it includes xanthan gum for better binding!
How Do You Get the Dough Just Right?
The dough for ravioli needs to be smooth and elastic, which requires some kneading. Here’s how to get it perfect:
- Mix flour and eggs gently but efficiently to avoid lumps.
- When kneading, don’t rush! Knead for about 8-10 minutes until smooth.
- Resting the dough is essential—this relaxes the gluten so it rolls out easily.
Keep your dough covered with plastic wrap to avoid drying out. If it feels too sticky, sprinkle a little flour during kneading!
What’s the Best Way to Cook Ravioli?
Cooking ravioli can seem tricky, but it’s simple:
- Ensure your water is at a rolling boil and salted well; this adds flavor!
- Cook the ravioli until they float, usually about 3-4 minutes. Don’t overcrowd the pot—this ensures even cooking.
- Use a slotted spoon to gently remove them and avoid breaking, then drain carefully.
A little tip: drizzle some olive oil over the cooked ravioli to keep them from sticking together before tossing them in sauce!
Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 ½ cups pumpkin puree (canned or fresh roasted)
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Brown Butter Sage Sauce:
- ½ cup unsalted butter (1 stick)
- 10-12 fresh sage leaves
- 2 tablespoons toasted pumpkin seeds (pepitas)
- Salt and pepper, to taste
To Serve:
- Freshly grated Parmesan cheese
How Much Time Will You Need?
This delightful dish will take about 1 hour and 30 minutes in total. Expect around 30 minutes for prep, 30 minutes to cook, and about 30 minutes of rest time for the dough.
Step-by-Step Instructions:
1. Prepare the Pasta Dough:
On a clean surface, heap the flour and create a well in the center. Crack the eggs into the well and add olive oil and salt. Using a fork, slowly incorporate the flour into the eggs until it becomes a shaggy dough. Knead by hand for about 8-10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes on the counter.
2. Make the Pumpkin Filling:
In a bowl, combine the pumpkin puree, ricotta, grated Parmesan, nutmeg, cinnamon, salt, and pepper. Mix well until everything is smooth and creamy. Taste the filling and adjust the seasoning if needed.
3. Roll Out the Dough:
Once the dough has rested, divide it into 2 portions. Take one portion and roll it out using a pasta machine or a rolling pin until it’s about 1/16 inch thick. Keep the other portion covered to prevent it from drying out.
4. Assemble the Ravioli:
On the rolled-out dough, place small mounds of the pumpkin filling, about 1 teaspoon each, evenly spaced. Lightly brush water around the edges of each filling. Roll out the second sheet of dough and gently place it over the first. Press down around the filling to seal, then cut into squares (about 2 inches) with a ravioli cutter or knife. Make sure to press the edges firmly to seal the ravioli.
5. Cook the Ravioli:
Bring a large pot of salted water to a rolling boil. Drop the ravioli in batches to avoid overcrowding the pot. Cook for about 3-4 minutes, or until the ravioli float to the top and are tender. Carefully drain the ravioli in a colander.
6. Make the Brown Butter Sage Sauce:
While the ravioli cook, melt the butter in a large skillet over medium heat. Continue to cook the butter until it turns golden brown and smells nutty, about 4-5 minutes. Add the sage leaves and let them fry in the butter for about 1-2 minutes until they become crispy. Toss in the toasted pumpkin seeds and season with salt and pepper.
7. Combine and Serve:
Gently toss the cooked ravioli in the brown butter sage sauce to coat them evenly. Plate them up and garnish with additional grated Parmesan cheese and a sprinkle of toasted pumpkin seeds for extra crunch and flavor.
Enjoy this warm, comforting dish full of autumn flavors with your friends and family! 🍂✨
Can I Use Store-Bought Ravioli Instead?
Absolutely! If you’re short on time, store-bought pumpkin ravioli can be a great shortcut. Just follow the cooking instructions on the package and prepare the brown butter sage sauce separately for a quick yet delicious meal.
How to Store Leftover Ravioli?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat with a little bit of water or sauce to keep them moist.
Can I Freeze Uncooked Ravioli?
Yes, you can freeze uncooked ravioli! Simply place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag. They can be cooked straight from frozen; just add an extra minute or two to the cooking time!
What Can I Substitute for Sage?
If you don’t have sage, consider using fresh thyme or basil as alternatives, though the flavor will differ. For dried herbs, 1 teaspoon of dried thyme or basil can be used in place of fresh. Just keep in mind that dried herbs are more concentrated, so adjust according to your taste!