Homemade pumpkin ravioli with brown butter sage sauce and pumpkin seeds
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.
Print Recipe
Equipment
- 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
Ingredients
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
Instructions
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.
Notes
Skip the pasta dough and use wonton wrappers for a super quick version.
Instead of boiling the ravioli, try pan frying them in a little butter/olive oil until lightly browned and crispy!
Instead of pumpkin seeds, add toasted walnuts or pecans.
Add 1/2 cup cream or half and half to the brown butter sauce. Heat on low until warm and slightly thickened.
Add rotisserie chicken to the dish for a complete meal.
Servings: 4 people
Calories: 295kcal
