There is something truly magical about the way a perfectly homemade ravioli melts in your mouth, and when filled with luscious pumpkin and draped in nutty brown butter, it transforms into a fall-inspired delight you will crave time and again. This Brown Butter Pumpkin Ravioli Recipe is all about indulgence wrapped in simplicity. The tender pasta gently encases a creamy pumpkin and ricotta filling, hugged by the fragrant warmth of sage-infused brown butter that elevates every bite. Whether you’re sharing with loved ones or treating yourself, this dish promises comfort, elegance, and a celebration of seasonal flavors that feel both familiar and exciting.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet thoughtfully selected to create the richest, most satisfying Brown Butter Pumpkin Ravioli Recipe. Each adds a unique layer of flavor and texture, from the silky filling to the fragrant sauce that ties it all together.
- 2 cups all-purpose flour: The foundation for the tender pasta dough, giving structure and the perfect bite.
- 1 large egg: Adds moisture and richness, helping the dough come together beautifully.
- 1/2 cup pumpkin puree: Brings that seasonal sweetness and vibrant orange hue to the filling.
- 1/2 cup ricotta cheese: Creamy texture that balances the pumpkin’s earthiness perfectly.
- 1/2 cup freshly grated Parmesan cheese: Adds a sharp, salty depth that brightens the filling.
- 1/4 teaspoon nutmeg: A warming spice that subtly enhances the pumpkin’s natural sweetness.
- Salt to taste: Essential for seasoning the filling and pasta, ensuring every component sings.
- 4 tablespoons unsalted butter: The secret to that irresistible brown butter sauce, nutty and aromatic without overpowering.
- 8 fresh sage leaves: Infuse the browned butter with earthy, herbal notes that perfectly complement the pumpkin.
How to Make Brown Butter Pumpkin Ravioli Recipe
Step 1: Prepare the Filling and Dough
Start by mixing the pumpkin puree, ricotta, Parmesan, and nutmeg in a bowl until smooth. Add salt to enhance the flavors just right. Then, create the pasta dough by combining the flour with the egg, kneading it until you achieve a soft, smooth, and elastic consistency—this usually takes about 8 minutes. After kneading, cover the dough and let it rest for 30 minutes; this resting step is crucial as it relaxes the gluten, making the dough easier to roll out later.
Step 2: Roll and Cut the Dough
Once rested, roll the dough out thinly on a floured surface. Thinner dough ensures the ravioli will be delicate and tender without being too heavy. Cut the rolled dough into 3-inch squares, the perfect size to hold enough filling while still cooking evenly and quickly.
Step 3: Fill and Seal the Ravioli
Place a small spoonful of the pumpkin filling right in the center of each dough square. Moisten the edges lightly with water to help the pasta stick, then carefully fold and seal each ravioli—pressing out any air bubbles to prevent bursting during cooking. Work efficiently to keep the pasta from drying out as you assemble.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a boil and gently drop in the ravioli. They’ll cook quickly, about 3-4 minutes, and you’ll know they’re done when they float to the surface. Be careful not to overcook, as that will make the pasta too soft and the filling too runny.
Step 5: Brown the Butter with Sage
While the ravioli cooks, melt the butter in a skillet over medium heat. Let it brown gently until it smells nutty and turns golden—about 5 minutes—then add the sage leaves, letting them crisp up and infuse the butter with their herbal aromatics. This sauce is what transforms simple ravioli into a gourmet treat.
Step 6: Toss and Serve
Drain the ravioli carefully and transfer them to the pan with the browned butter and sage. Toss gently to coat every morsel in that glorious sauce, then plate immediately to enjoy while warm and fresh.
How to Serve Brown Butter Pumpkin Ravioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan and a few cracked black peppercorns are all you need to finish this dish beautifully. You might also add a few toasted pine nuts or a dusting of finely chopped fresh parsley to introduce a delightful crunch and pop of color. These simple touches elevate the presentation and add an extra layer of flavor.
Side Dishes
This ravioli goes wonderfully with a crisp, green salad dressed lightly with lemon vinaigrette to contrast the rich, buttery sauce. Roasted Brussels sprouts or garlic sautéed spinach also complement the earthy pumpkin flavors nicely, rounding out the meal without overpowering the delicate pasta.
Creative Ways to Present
For a special occasion, try serving individual ravioli portions in shallow bowls with a drizzle of brown butter sauce artfully poured over. Garnish with fried sage leaves as edible decorations for a touch of elegance. Alternatively, arrange the ravioli on a large platter with some roasted butternut squash cubes and toasted pumpkin seeds for a rustic, autumn-inspired feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate. It’s best to consume within 1-2 days to enjoy the fresh texture and flavors, as ravioli tend to soften as they sit.
Freezing
To freeze homemade brown butter pumpkin ravioli, first arrange them in a single layer on a baking sheet to freeze individually. Once firm, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months and cooked directly from frozen—just add an extra minute or two to the boiling time.
Reheating
Gently reheat leftover ravioli in a skillet with a bit of butter or olive oil over low heat to preserve their texture. Avoid microwaving if possible, as it can make the pasta rubbery. Alternatively, steam them briefly until warmed through.
FAQs
Can I use store-bought pasta dough for this Brown Butter Pumpkin Ravioli Recipe?
Absolutely! If you’re short on time, pre-made fresh pasta sheets work well. Just make sure to seal the ravioli edges tightly to prevent filling from leaking during cooking.
What can I substitute for pumpkin puree?
Butternut squash puree makes a great substitute, offering a similar sweet, creamy base that pairs perfectly with the nutmeg and cheese in this recipe.
Is it okay to use dried sage instead of fresh?
Fresh sage is ideal because it crisps nicely in brown butter, adding texture and aroma. If you only have dried sage, add it directly to the brown butter, but do so sparingly as the flavor is more concentrated and lacks the crispy element.
How do I prevent the ravioli from sticking together?
Lightly dust the ravioli with flour or semolina as you work and place them on a floured tray, ensuring they don’t touch each other. Also, avoid stacking them if possible.
Can I prepare the filling in advance?
Yes! The filling can be made a day ahead and stored in the refrigerator. This makes assembling the ravioli quicker and more stress-free when you’re ready to cook.
Final Thoughts
If you’re searching for a recipe that combines the warmth of fall flavors with the comforting touch of homemade pasta, you will absolutely love making and sharing this Brown Butter Pumpkin Ravioli Recipe. It’s a beautiful way to impress guests or simply savor a cozy evening meal. Dive in, have fun in the kitchen, and get ready for those delicious compliments to roll in!
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Brown Butter Pumpkin Ravioli Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Brown Butter Pumpkin Ravioli recipe is a delightful fall-inspired dish that combines tender homemade pasta with a creamy pumpkin and ricotta filling, finished with a fragrant sage-infused brown butter sauce. Easy to prepare, it offers a comforting and elegant meal perfect for seasonal dinners.
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 1 large egg
For the Filling
- 1/2 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt to taste
For the Sauce
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- Prepare the Filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, freshly grated Parmesan cheese, and nutmeg. Mix until smooth and creamy. Season to taste with salt and set aside.
- Make the Pasta Dough: Place the all-purpose flour in a clean surface or bowl, create a well in the center and add the large egg. Gradually mix the egg into the flour using your fingers or a fork until a rough dough forms. Knead the dough by hand for about 8 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes to relax the gluten.
- Roll and Cut the Dough: After resting, roll the pasta dough thinly using a rolling pin or pasta machine. Cut the rolled dough into 3-inch squares.
- Assemble the Ravioli: Place a small spoonful of the pumpkin filling in the center of each dough square. Moisten the edges of the dough with water, then carefully fold and seal the ravioli edges, ensuring to remove any air bubbles to prevent bursting during cooking. Work efficiently to keep the dough from drying out.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook until they float to the surface, approximately 3 to 4 minutes. Avoid overcooking to prevent a mushy texture.
- Prepare Brown Butter Sage Sauce: While the ravioli cook, melt the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook the butter until it turns golden brown and develops a nutty aroma, about 5 minutes. Watch closely to avoid burning.
- Toss and Serve: Drain the cooked ravioli gently to avoid tearing. Toss them carefully in the brown butter sage sauce until evenly coated. Serve immediately for the best texture and flavor.
Notes
- Ensure the pasta dough is rested for at least 30 minutes to make it easier to roll and shape.
- Use fresh sage leaves for a more fragrant and authentic brown butter sauce.
- Rolling pasta dough thinly is crucial to avoid thick, doughy ravioli.
- Handle cooked ravioli gently to prevent rupture.
- For a vegetarian option, confirm that the Parmesan used is free of animal rennet.
