These delicious pumpkin ravioli are filled with creamy pumpkin and spices, making them warm and cozy. Topped with rich brown butter and crispy sage, they are a real treat!
Cooking them is a fun adventure, and the smell is simply heavenly! Plus, who doesn’t love a dish that looks fancy but is surprisingly easy to make at home? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your ravioli dough. You can use whole wheat flour for a nuttier flavor and added nutrition, or 00 flour, which is finer and gives a silkier texture. I prefer all-purpose for its versatility!
Pumpkin Puree: Canned pumpkin is easy and convenient, but fresh roasted pumpkin will give a deeper flavor. If you’re in a pinch, you could substitute butternut squash or sweet potato puree for a different twist.
Ricotta Cheese: This adds a creamy texture to the filling. If you’re looking for a light alternative, try cottage cheese that’s been pureed for smoothness or even cream cheese for a richer flavor.
Fresh Sage Leaves: Sage really elevates this dish with its aromatic flavor. If you can’t find fresh sage, dried sage works too, but use it sparingly as it’s more potent.
Pine Nuts: These add a lovely crunch and nuttiness. You can substitute with walnuts or omit them entirely if nuts are not your thing or if you have allergies.
How Do You Make Perfect Ravioli?
Making ravioli can seem tricky, but it’s all about practice! Ensuring the dough and filling are seasoned just right makes a world of difference.
- When forming the dough, knead it until it’s smooth and elastic. This helps with the texture. Be patient—it’s worth it!
- Roll the pasta thin enough. About 1/16 inch is ideal. Thin dough cooks quickly and embraces the filling beautifully.
- When sealing the ravioli, make sure to press out as much air as possible around the filling; air pockets can burst during cooking!
- Don’t overcrowd the pot when cooking. This ensures even cooking and prevents them from sticking together.
With these tips, you’re on your way to impressing everyone with your homemade pumpkin ravioli!
How to Make Pumpkin Ravioli with Brown Butter Sage
Ingredients You’ll Need:
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Pumpkin Filling:
- 1 cup pumpkin puree (preferably fresh roasted or canned pure pumpkin)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
For the Brown Butter Sage Sauce:
- 6 tbsp unsalted butter
- 12 fresh sage leaves
- 2 tbsp pine nuts (optional)
- Salt, to taste
To Finish:
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This delicious dish will take about 1 hour to prepare and cook. The ravioli dough needs some resting time, but the actual hands-on work doesn’t take too long. Perfect for a cozy dinner at home!
Step-by-Step Instructions:
1. Prepare the Ravioli Dough:
On a clean, flat surface, mound the flour and create a well in the center. Crack the eggs into the well, then add the olive oil and salt. Using a fork, begin to slowly incorporate the flour into the eggs, mixing until the mixture starts forming a dough. Knead the dough with your hands for about 8-10 minutes until it feels smooth and elastic. Once ready, wrap it in cling film and let it rest for 30 minutes.
2. Make the Pumpkin Filling:
In a mixing bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, cinnamon, and a pinch of salt and pepper. Mix everything together until you have a smooth and creamy filling. Taste and adjust the seasoning if needed.
3. Roll Out the Dough:
After the dough has rested, divide it into equal portions. Using a pasta machine or a rolling pin, roll out each portion into thin sheets, about 1/16 inch thick. Don’t worry if your sheets aren’t perfectly shaped; the ravioli will still taste delicious!
4. Assemble the Ravioli:
Take one sheet of pasta and spoon small dollops (about 1 teaspoon) of pumpkin filling spaced about 1-2 inches apart. Lightly brush around each filling with water to help seal the ravioli. Carefully place another sheet of pasta over the top and gently press around each filling to seal and push out any air. Cut the filled pasta into squares using a ravioli cutter or knife, then press the edges with a fork to ensure they’re sealed tight.
5. Cook the Ravioli:
In a large pot, bring salted water to a rolling boil. Drop the ravioli in batches into the pot and cook for about 3 to 4 minutes, or until they float to the surface. When done, remove them with a slotted spoon and let them drain.
6. Prepare the Brown Butter Sage Sauce:
In a large skillet over medium heat, melt the unsalted butter. Cook it until it turns golden brown and releases a nutty aroma. Toss in the pine nuts (if using) and let them cook for 1-2 minutes until they’re toasted. Add the sage leaves and cook until they become crispy, then remove the skillet from the heat.
7. Toss the Ravioli in the Sauce:
Gently toss the cooked ravioli in the brown butter sage sauce, ensuring they’re well-coated and flavorful.
8. Serve and Enjoy:
Plating time! Serve the ravioli hot on warm plates, garnished with extra grated Parmesan cheese and some crispy sage leaves. Enjoy your delicious homemade pumpkin ravioli—it’s the perfect comfort food!
Enjoy your delightful homemade pumpkin ravioli with luscious brown butter sage sauce! 😍
Can I Use Store-Bought Ravioli Instead?
Absolutely! If you’re short on time, store-bought pumpkin or other kinds of ravioli can be a great shortcut. Just cook them according to package directions and toss them in the brown butter sage sauce for a quick, delicious meal.
How Do I Store Leftover Ravioli?
Store any leftover cooked ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a bit of olive oil or butter, stirring carefully to avoid breaking them.
Can I Freeze the Ravioli?
Yes! You can freeze uncooked ravioli. Just lay them in a single layer on a parchment-lined baking sheet until frozen solid, then transfer them to a zip-top bag or airtight container. Cook from frozen, adding a couple of extra minutes to the cooking time.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cream cheese blended until smooth works well for a richer filling. Cottage cheese can also be used, but make sure to drain excess liquid for better texture. For a dairy-free option, try silken tofu blended with a bit of nutritional yeast for a cheesy flavor!
