As the leaves change and the air becomes crisp, there’s no better way to embrace the flavors of the season than with a comforting plate of homemade pumpkin ravioli. This simple yet delightful recipe brings together the essence of autumn in a dish that’s perfect for both cozy dinners and festive gatherings. Whether you’re a seasoned chef or a culinary novice, this easy pumpkin ravioli recipe is sure to impress and satisfy your autumn cravings.
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Every year at Halloween I have a cheesy scary movie night. There’s just something about the classic ones that pull on my childhood heart strings. If you grew up in the 70’s and were a fan of Chiller Theater on Saturday nights, you know exactly what I’m talking about. I love searching for those oldies but they seem to be harder to find. My favorite Halloween cheesers are Halloween, Psycho, and Night of the Living Dead.
Pumpkin ravioli is the perfect fall dish
My Halloween movie night also consists of making homemade pumpkin ravioli with brown butter sage sauce. This dish is perfect for cozying up to the TV with a blanket and your favorite cocktail. But don’t let the ease of this dish fool you! Homemade pumpkin ravioli is also the perfect dish to serve at a dinner party along with my yummy kale salad.
Homemade pasta dough vs wonton wrappers
To make homemade pumpkin ravioli super simple, just purchase a package of wonton wrappers from you grocery store and fill each wrapper with your favorite filling. However, homemade pasta is really not difficult to make and if you have the time, give it a try! I personally have used both and both are delicious.
Ingredients needed to make homemade pumpkin ravioli
It all starts with the dough: Flour, eggs, olive oil, and salt. Simple ingredients make a flavorful dough that you will use again and again. Then let’s add some filling: Pumpkin puree, nutmeg, parmesan cheese, and brown sugar. I have tried a few different combinations for the filling and think this one is the most flavorful. Now let’s add the sauce: Brown butter, fresh sage leaves, garlic, and toasted pumpkin seeds.
What is brown butter sauce?
Brown butter is simply butter that is heated over medium heat until the milk solids in the butter begin to brown. As the butter cooks, the milk solids caramelize, giving the butter a rich, nutty flavor and a deep golden-brown color. It is a simple yet transformative cooking technique that adds a distinct and complex flavor to this dish.
How to make homemade pumpkin ravioli in brown butter sage sauce
This recipe makes about 24 ravioli; about 6 ravioli per person.
Make the dough
On a clean nonporous surface, sift 1 cup of flour and 1 tsp salt. Make a well in the center of the flour and add 1 whole egg, 2 egg yolks, and 1/2 tsp olive oil. Using a fork, mix the wet ingredients in the center of the well and gradually incorporate the flour until you can no longer mix with the fork. Using your hands, continue to mix the ingredients and knead for about 10 minutes until a firm, pliable dough forms. You can use more flour if needed. Form the dough into a ball, wrap in plastic wrap and let sit for 30 minutes.
Make the filling
Combine 1 1/2 cups pumpkin puree (NOT pumpkin pie filling), 2/1/2 tbsp brown sugar, 1/3 cup grated parmesan cheese, 1/2 tsp salt, and 1 tsp nutmeg. Mix thoroughly and set aside.
Assembling the ravioli
Using a pasta machine (this is the one I use), run half of the pasta dough through, starting at the lowest level and increase until you have a dough sheet that is slightly transparent.
Keep the dough floured and place on a floured surface. Repeat with the second half of dough. Place a teaspoon of the filling onto the dough sheets toward the bottom of the sheet so that you can cover the filling when folding the dough sheet in half. Space accordingly to allow dough to be pressed to form a seam. Using water or egg white/water combination, brush a seam along the bottom and between the balls of filling.
Fold the dough over and press to seal the dough around each ball. Cut in between ravioli and press with a fork to ensure the seal.
Bring a large pot of water to a boil and add ravioli, one at a time. Cook until the ravioli floats or about 4-5 minutes.
Make the brown butter sage sauce
In a medium sauce pan, heat 1 stick of butter over medium heat. When the butter starts to get bubbly, grate 1 clove of garlic and finely chopped fresh sage leaves into the butter. Stir the butter constantly and continue to cook until the butter becomes light brown in color and has a rich nutty aroma. Season to taste with salt and pepper.
A Note about brown butter sauce
Butter can burn easily, so it is very important to stir constantly and give the sauce your undivided attention. Walking away for even a second can result in a burnt sauce, and no one wants that! Once the butter turns color and smells nutty, immediately remove from heat and pour into a separate container to prevent further residual cooking.
Putting it all together
Remove ravioli with a slotted spoon and place into a shallow dish. I place about 6 per serving dish. Spoon brown butter sauce over the ravioli. Top with freshly grated cheese and toasted pumpkin seeds.
- As I mentioned earlier, simply replace the fresh pasta dough with wonton wrappers. Proceed with the rest of the recipe as directed.
- Don’t like pumpkin seeds? Toasted walnuts or pecans work beautifully with this dish.
- Make your sauce creamy by adding 1/2 cup cream or half and half to the butter after browned. Cook over low heat until heated through and slightly thickened.
- Instead of boiling the ravioli, try pan frying them in a little butter/olive oil until lightly browned and crispy!
What to serve with pumpkin ravioli
A beautiful fall-inspired kale salad is my favorite pairing with pumpkin ravioli and makes a complete meal. Add some rotisserie chicken to your ravioli to up the protein content. Pumpkin ravioli can also be served as a side dish to meats like lamb chops, roast beef, and veal.
A crisp chardonnay or sauvignon blanc pairs nicely with this dish!
Storing homemade pumpkin ravioli
Pumpkin ravioli keeps in the refrigerator for up to 5 days. Simply heat in the microwave on a low setting until heated through. Pumpkin ravioli also freezes well! After assembling the ravioli, place each on a parchment lined sheet pan and place in the freezer for 30 minutes. Remove and place the frozen ravioli into a freezer bag. Frozen ravioli keeps for several months.
With its delectable blend of pumpkin, Parmesan, and aromatic sage, this easy pumpkin ravioli recipe is a true celebration of autumn’s rich flavors. Perfect for a cozy night in or a festive gathering with loved ones, this dish is guaranteed to leave everyone at the table craving more. Treat your taste buds to the essence of the season with this simple yet irresistible homemade delight.
Homemade pumpkin ravioli with brown butter sage sauce and pumpkin seeds
- 1 large pot of salted water
- 1 medium sauce pan
- 1 pasta machine if making dough from scratch
- measuring cups/spoons
- grater for cheese and garlic
For the dough
- 1 cup flour
- 1 tsp salt
- 1 large egg, room temperature
- 2 egg yolks, room temperature
- 1/2 tsp extra virgin olive oil
For the filling
- 1 1/2 cups pumpkin puree Not pumpkin pie filling
- 2 1/2 tbsp brown sugar
- 1/3 cup freshly grated parmesan cheese
- 1 tsp nutmeg
- 1/2 tsp salt
For the sauce
- 1 stick salted butter
- 1 clove garlic
- 10 fresh sage leaves, finely sliced
- pepper to taste
- toasted pumpkin seeds, for garnish
- freshly grated parmesan cheese, for garnish
To make the pasta dough
- Sift flour and salt onto a clean, nonporous surface to make a mound
- Make a well in the center of the flour mound, add eggs and olive oil
- Mix the eggs and oil in the center using a fork. Gradually incorporate flour until no longer able to mix with the fork.
- Combine all of the flour and knead on a floured surface for about 10 minutes or until the dough is firm and pliable. Use more flour as needed to get this consistency.
- Form the dough into a ball and wrap in plastic wrap. Leave sit for about 30 minutes.
- Cut the in half and press out with your hands. Keep dough floured generously. Run the dough through a pasta machine starting at the lowest level and working until the dough sheet is semi-transparent. Place dough sheet onto a floured surface. Repeat with second half.
- Meanwhile, bring a large pot of salted water to a boil.
To make the filling
- Combine the pumpkin puree, sugar, salt, nutmeg, and cheese in a bowl until well mixed.
- Drop by teaspoonful onto dough sheets toward the bottom of the sheet. Allow enough room to press dough in between filling.
- Brush the bottom and in between the filling balls with water or egg white/water mixture. Fold dough over and seal the bottom and in between the filling balls.
- Cut ravioli and again ensure seal of dough around the filling
- Place the ravioli into the pot of boiling water and cook until they float, or about 4-5 minutes.
To make brown butter sage sauce
- In a medium sauce pan, add butter and cook over medium heat until the butter starts to bubble.
- Grate one clove of garlic into the butter and add chopped sage leaves.
- Continue to cook, stirring constantly until the butter turns light brown and has a nutty aroma.
- Remove from heat immediately and transfer to a bowl.
Assemble the dish
- Using a slotted spoon, remove ravioli from pot and place into shallow bowls (about 6 per serving)
- Spoon brown butter sauce over ravioli. Top with freshly grated parmesan cheese and toasted pumpkin seeds.