Pumpkin Ravioli with Brown Butter Sauce

Pumpkin Ravioli with Brown Butter Sauce is a perfect fall dish that combines the sweetness of pumpkin with the savory richness of brown butter. The tender ravioli, filled with a creamy pumpkin mixture, is coated in a deliciously nutty and aromatic brown butter sauce with crispy sage. It’s an easy yet elegant dish that brings comfort and sophistication to your dinner table.

Kitchen Equipment Needed

• Large mixing bowl
• Rolling pin (if making ravioli from scratch)
• Pastry cutter or knife
• Large pot
• Skillet
• Slotted spoon
• Grater for cheese
• Serving plates

Ingredients Overview

• Pumpkin Puree: Adds a smooth, earthy flavor to the ravioli filling.
• Ricotta or Mascarpone: These cheeses contribute a creamy texture and a mild taste to balance the pumpkin.
• Nutmeg and Parmesan: Nutmeg enhances the pumpkin’s sweetness, and Parmesan adds a savory depth.
• Brown Butter: Brings a nutty, caramelized flavor to the sauce, making the dish irresistible.
• Sage Leaves: Impart a fragrant, earthy note to the brown butter sauce.

Ingredients

For the Ravioli Filling:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup ricotta or mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

For the Pasta Dough (if making homemade ravioli):

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt

For the Brown Butter Sauce:

• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• Grated Parmesan for garnish

Step-by-Step Instructions

Make the Ravioli Dough (Optional):

1. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add the salt.
2. Using a fork, slowly incorporate the flour into the eggs until a dough begins to form.
3. Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Prepare the Ravioli Filling:

1. In a medium mixing bowl, combine the pumpkin puree, ricotta or mascarpone, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.

Roll Out the Dough (if making homemade ravioli):

1. Divide the dough into two equal parts. Roll out one half into a thin sheet on a floured surface, about 1/8 inch thick.
2. Place small spoonfuls of the pumpkin filling (about 1 tsp) along the center of the dough, leaving space between each.
3. Lay the second sheet of dough over the top. Press down around each filling mound to seal, then use a pastry cutter or knife to cut out individual ravioli.
4. Boil the ravioli in salted water for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Brown Butter Sauce:

1. In a large skillet, melt the butter over medium heat. Once melted, reduce the heat to low and continue to cook the butter until it turns golden brown and develops a nutty aroma, about 3-4 minutes.
2. Add the sage leaves and cook for another 1-2 minutes until they become crispy. Season with salt and pepper.

Combine and Serve:

1. Add the cooked ravioli to the brown butter sauce and gently toss to coat.
2. Plate the ravioli and drizzle with the brown butter sauce. Garnish with freshly grated Parmesan cheese and extra crispy sage leaves.

Recipe Tips

• For Homemade Ravioli: If you don’t have a pasta machine, use a rolling pin to roll the dough thin enough for ravioli.
• Store-Bought Ravioli: For a quicker option, use store-bought pumpkin ravioli and follow the same brown butter sauce preparation.
• Cheese Alternatives: Swap ricotta with mascarpone for an even creamier filling or use goat cheese for a tangier taste.
• Herb Variations: Try substituting sage with thyme or rosemary for a different herbal flavor in the brown butter sauce.

What to Serve With This Recipe

• Salads: A light green salad with a vinaigrette would complement the rich flavors of the ravioli.
• Garlic Bread: Crispy garlic bread would be perfect for sopping up the brown butter sauce.
• Wine: Pair this dish with a light white wine, like a Chardonnay or Pinot Grigio, to balance the richness.

Frequently Asked Questions

Can I make the ravioli ahead of time?
Yes, you can make the ravioli a day or two ahead. Keep them covered in the fridge or freeze them for up to a month. When ready to cook, boil them directly from the freezer.

Can I use frozen pumpkin ravioli?
Absolutely! Frozen pumpkin ravioli is a convenient option and will work perfectly with the brown butter sauce.

How can I store leftovers?
Store any leftover ravioli and brown butter sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove.

Pumpkin Ravioli with Brown Butter Sauce

Pumpkin Ravioli with Brown Butter Sauce is a perfect fall dish that combines the sweetness of pumpkin with the savory richness of brown butter.

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Equipment

• Large mixing bowl
• Rolling pin (if making ravioli from scratch)
• Pastry cutter or knife
• Large pot
• Skillet
• Slotted spoon
• Grater (for cheese)
• Serving plates

Ingredients

  

• For the Ravioli Filling:
• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup ricotta or mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• For the Pasta Dough if making homemade ravioli:
• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• For the Brown Butter Sauce:
• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• Grated Parmesan for garnish

Instructions

 

• Make the Ravioli Dough (Optional):
• On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add the salt.
• Using a fork, slowly incorporate the flour into the eggs until a dough begins to form.
• Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
• Prepare the Ravioli Filling:
• In a medium mixing bowl, combine the pumpkin puree, ricotta or mascarpone, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.
• Roll Out the Dough (if making homemade ravioli):
• Divide the dough into two equal parts. Roll out one half into a thin sheet on a floured surface, about 1/8 inch thick.
• Place small spoonfuls of the pumpkin filling (about 1 tsp) along the center of the dough, leaving space between each.
• Lay the second sheet of dough over the top. Press down around each filling mound to seal, then use a pastry cutter or knife to cut out individual ravioli.
• Boil the ravioli in salted water for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
• Make the Brown Butter Sauce:
• In a large skillet, melt the butter over medium heat. Once melted, reduce the heat to low and continue to cook the butter until it turns golden brown and develops a nutty aroma, about 3-4 minutes.
• Add the sage leaves and cook for another 1-2 minutes until they become crispy. Season with salt and pepper.
• Combine and Serve:
• Add the cooked ravioli to the brown butter sauce and gently toss to coat.
• Plate the ravioli and drizzle with the brown butter sauce. Garnish with freshly grated Parmesan cheese and extra crispy sage leaves.