Name: Pumpkin Ravioli with Sage Brown Butter Sauce Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 cup (125 g) all-purpose flour; 1 teaspoon kosher salt; 1 large egg (room temperature); 2 large egg yolks (room temperature); ½ teaspoon olive oil; water (in a spray bottle); ½ cup (123 g) ricotta cheese; ¼ cup (28 g) mozzarella cheese, grated; ¼ cup (25 g) parmesan cheese, grated, plus more for garnish; 1 cup (245 g) pure pumpkin; 1 teaspoon garlic, minced; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon nutmeg; ⅓ cup unsalted butter; ½ teaspoon garlic, minced; 1 teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon fresh sage, finely diced

If you’ve ever dreamed of a pasta dish that feels both comforting and elegantly special, then the Pumpkin Ravioli with Sage Brown Butter Sauce Recipe is your new best friend in the kitchen. This recipe wraps tender, homemade ravioli filled with creamy pumpkin and cheese inside delicate pasta sheets, all enhanced by the rich, nutty warmth of sage-infused brown butter. It’s a celebration of autumn flavors and the kind of meal that sparks smiles around the table, perfect for cozy dinners or impressing guests without a fuss.

Ingredients You’ll Need

A white scalloped bowl sits on a white marbled surface, filled with a thick layer of white flour surrounding a single raw egg yolk and clear egg white in the center. A woman's hand holds a metal whisk above the bowl, poised to mix the ingredients. The flour is fine and powdery, forming a ring around the smooth, shiny yolk which has a bright yellow-orange color, and the egg white spreads slightly into the flour. The scene is lit softly, highlighting the textures of the flour and the glossy egg yolk. photo taken with an iphone --ar 4:5 --v 7

Simple, high-quality ingredients are the heart of this Pumpkin Ravioli with Sage Brown Butter Sauce Recipe. Each one plays a crucial role in building layers of texture, flavor, and color—from the silky smooth pumpkin filling to the fragrant, golden brown butter sauce infused with earthy sage.

All-purpose flour (1 cup / 125 g): This forms the base of our fresh pasta dough, providing structure and a tender bite.
Kosher salt (1 teaspoon + additional amounts): Essential for seasoning both dough and filling, enhancing every flavor.
Large egg (1) and egg yolks (2, room temperature): These enrich the dough, giving it elasticity and a beautiful golden hue.
Olive oil (½ teaspoon): Adds subtle richness and helps create a supple dough.
Water (spray bottle): Used to lightly moisten the pasta sheets for easy sealing of ravioli pockets.
Ricotta cheese (½ cup / 123 g): Offers creamy softness that balances the pumpkin’s sweetness.
Mozzarella cheese (¼ cup / 28 g, grated): Brings a gentle melt and mild flavor to the filling.
Parmesan cheese (¼ cup / 25 g, grated + extra for garnish): Adds depth with its salty, nutty notes.
Pure pumpkin (1 cup / 245 g): The star ingredient that gives the filling its signature autumnal warmth and color.
Garlic (1 teaspoon minced for filling, ½ teaspoon minced for sauce): Infuses both filling and sauce with subtle aromatic bite.
Black pepper (¼ teaspoon in filling and sauce): Provides gentle heat and grounds the flavor profile.
Nutmeg (¼ teaspoon): Delivers a hint of warm spice that complements pumpkin perfectly.
Unsalted butter (⅓ cup): For browning into a luscious sauce that coats each ravioli beautifully.
Fresh sage (¼ teaspoon, finely diced): The herby highlight that ties everything together with wonderful fragrance.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pumpkin Ravioli with Sage Brown Butter Sauce Recipe

Step 1: Prepare the Dough

Start by sifting the all-purpose flour and salt onto a clean work surface. Make a well in the center and crack in the whole egg, egg yolks, and olive oil. Gently whisk the wet ingredients using a fork, gradually drawing flour from the edges into the center until a shaggy dough starts to form.

Step 2: Knead the Dough

When the dough becomes too stiff to mix with the fork, use a bench scraper to gather it all together. Knead by hand for 7 to 10 minutes until the texture is smooth and elastic. If it feels sticky, sprinkle a tiny bit more flour to keep it manageable. Wrap the dough in plastic and let it rest at room temperature for 30 minutes—this step is key for tenderness.

Step 3: Roll Out the Dough

Roll your rested dough into a ¼-inch thick rectangle with a rolling pin, then feed it through a pasta machine, gradually narrowing the settings until the sheets are thin enough to almost see through. This thinness ensures delicate, melt-in-your-mouth ravioli.

Step 4: Make the Filling

In a bowl, combine ricotta, mozzarella, parmesan, pumpkin puree, minced garlic, salt, pepper, and a pinch of nutmeg. Mix until creamy and well blended—this filling will bring luscious texture and a subtle blend of sweet, savory, and spiced flavors to each bite.

Step 5: Prepare Brown Butter Sauce

Melt unsalted butter in a saucepan over medium heat until it begins to brown, releasing a nutty aroma. Stir in the minced garlic and cook for an additional minute, then season with salt, pepper, and finely diced fresh sage. Remove from heat to preserve the fragrant herbs.

Step 6: Assemble Ravioli

Lay one pasta sheet flat, lightly spray with water, and spoon 2 teaspoons of filling at 1-inch intervals. Gently fold the dough over, pressing to seal around each mound and removing any air pockets. Use a knife or pasta cutter to separate individual ravioli. Each pocket is a little bundle of autumn joy.

Step 7: Cook Ravioli

Bring a large pot of salted water to a boil and cook your ravioli in batches, carefully stirring to prevent sticking. They’re ready when they float to the surface, about 3 to 4 minutes. Use a slotted spoon to transfer them to plates—delicacy demands gentleness!

Step 8: Serve

Drizzle those pillows of pumpkin goodness generously with your fragrant sage brown butter sauce. Top with extra grated parmesan and fresh parsley for a vibrant finish, then serve immediately to wow your family or friends.

How to Serve Pumpkin Ravioli with Sage Brown Butter Sauce Recipe

Garnishes

Brighten your dish with freshly grated parmesan cheese and a sprinkle of chopped parsley. If you want to elevate the aroma, add a few crisped sage leaves right on top—these give a delightful texture contrast and an herby note that feels extra special.

Side Dishes

Pair this Pumpkin Ravioli with Sage Brown Butter Sauce Recipe alongside a crisp green salad tossed in a light vinaigrette or roasted seasonal vegetables. A glass of lightly chilled white wine, such as Pinot Grigio or Chardonnay, harmonizes beautifully with the buttery richness and autumn spices.

Creative Ways to Present

For a stunning presentation, serve your ravioli on a rustic wooden board with small bowls of parmesan and brown butter sauce on the side to invite sharing. Alternatively, plate the ravioli on large shallow bowls, swirling the sauce around the edges for an artistic touch that feels both homey and gourmet.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days. To prevent sticking, toss them gently with a little olive oil before storing.

Freezing

Freeze uncooked ravioli on a parchment-lined tray in a single layer until solid, then transfer to a freezer-safe bag or container. They can be stored frozen for up to 1 month and cooked directly from frozen when you’re ready to indulge.

Reheating

For reheating cooked ravioli, gently warm them in a pan with a splash of water or broth covered, or briefly immerse in simmering salted water until heated. Finish with a quick drizzle of warmed brown butter sauce to revive all those comforting flavors.

FAQs

Can I use canned pumpkin in this recipe?

Absolutely! Using canned pure pumpkin works wonderfully and saves time without sacrificing flavor. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling with added spices or sugar.

Is it okay to substitute the cheeses?

Yes, you can swap mozzarella for fontina or gruyère for a different flavor twist. Parmesan is best kept in the mix or as a garnish since it adds essential salty depth.

Do I need a pasta machine to make this ravioli?

Nope! While a pasta machine helps roll the dough thinner and more evenly, a rolling pin works just fine if you take your time to get the dough thin enough for delicate ravioli.

What’s the best way to prevent ravioli from sticking?

Lightly dust the pasta sheets with flour before assembling, and spray or brush with water to help the dough seal properly. When cooking, stir gently and cook in batches with plenty of water for best results.

Can I make the filling in advance?

Definitely! The pumpkin and cheese filling can be prepared a day ahead and kept covered in the refrigerator. Bring it back to room temperature before assembling to make the process easier.

Final Thoughts

There’s nothing quite like the warmth and comfort of homemade pasta, and this Pumpkin Ravioli with Sage Brown Butter Sauce Recipe truly brings that experience to your table. It’s a dish that impresses, satisfies, and feels personal—perfect to become a beloved classic in your kitchen. Give yourself the joy of making this gorgeous, flavorful pumpkin ravioli soon. You’ll be glad you did!