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Perfect Brown Butter Pumpkin Ravioli

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Homemade pumpkin ravioli with a nutty brown butter and crispy sage sauce. This fall-inspired recipe is surprisingly simple to make and delivers deep, complex flavor with minimal effort.

Ingredients

Scale
  • 2 cups all-purpose flour (plus more for dusting)
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup ricotta cheese (whole milk)
  • ½ cup grated Parmesan cheese (freshly grated)
  • 1 egg yolk
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste
  • ½ cup unsalted butter
  • 15–20 fresh sage leaves
  • Extra Parmesan for serving

Instructions

  1. Make the pasta dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently beat the eggs, slowly incorporating the flour from the edges. Once it forms a shaggy dough, use your hands to bring it together. Knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
  2. Prepare the filling: While the dough rests, combine the pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, cinnamon, salt, and pepper in a bowl. Mix until smooth. Taste and adjust seasoning if needed. The filling should be thick and spoonable, not runny. If it seems wet, add another tablespoon of Parmesan.
  3. Roll out the dough: Divide the rested dough into four pieces. Keep the pieces you’re not working with covered. On a lightly floured surface, roll one piece into a thin sheet, about 1/16-inch thickness. If using a pasta machine, start at the widest setting and work down to the thinnest.
  4. Assemble the ravioli: Lay the pasta sheet on a floured surface. Place heaping teaspoonfuls of filling about 2 inches apart. Brush a little water around each mound, then lay a second sheet of pasta on top. Press gently around each mound to seal, pushing out any air bubbles. Cut the ravioli apart with a knife or pastry cutter, then crimp the edges with a fork. Place on a parchment-lined baking sheet. Repeat with remaining dough and filling.
  5. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches and cook for 3-4 minutes, until they float to the surface. Use a slotted spoon to transfer to a plate. Reserve about a cup of pasta water before draining.
  6. Make the brown butter sauce: While the ravioli cook, melt the butter in a large skillet over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and golden brown specks will form at the bottom. As soon as it turns a warm amber color and smells nutty (about 3-4 minutes), add the sage leaves. They’ll crisp up in about 30 seconds. Remove the pan from the heat immediately.
  7. Combine and serve: Add the cooked ravioli to the skillet with the brown butter and sage. Gently toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Serve immediately, topped with extra Parmesan and a crack of black pepper.

Notes

Don’t skip the dough rest—it makes rolling much easier. Keep your work surface lightly floured. Use room temperature eggs. Watch the brown butter closely; it goes from perfect to burnt in seconds. Make extra sage leaves as they shrink when cooked. If ravioli burst during cooking, serve as ‘deconstructed ravioli.’ Assemble ravioli a few hours ahead and keep in the fridge on a parchment-lined baking sheet, covered loosely with plastic wrap.

Nutrition

Keywords: pumpkin ravioli, brown butter, sage, homemade pasta, fall recipe, vegetarian pasta

Find it online: https://zoeplate.com/try-this-perfect-brown-butter-pumpkin-ravioli-easy-recipe/