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):
- 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.
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.
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.
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