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Pumpkin Ravioli with Sage Brown Butter Sauce Recipe

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This homemade Pumpkin Ravioli recipe features delicate pasta pockets filled with a creamy mixture of pumpkin and cheeses, seasoned with garlic and warm spices. Served with a flavorful brown butter sage sauce, these ravioli bring comforting fall flavors to your table, making it a perfect dish for seasonal dinners or special occasions.

Ingredients

Pasta Dough

  • 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)

Filling

  • 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

Brown Butter Sage Sauce

  • ⅓ cup unsalted butter
  • ½ teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon fresh sage, finely diced

Instructions

  1. Prepare the dough: Sift the all-purpose flour and kosher salt onto a clean surface. Make a well in the center and add the egg, egg yolks, and olive oil. Using a fork or your fingers, gently whisk the wet ingredients together while gradually incorporating the flour until a dough starts to form.
  2. Knead the dough: When the mixture becomes too stiff to mix with a fork, use a bench scraper to bring all the pieces together. Knead the dough by hand for 7 to 10 minutes until it is smooth and elastic. If the dough is sticky, add a little more flour as needed. Once kneaded, cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes to relax the gluten.
  3. Roll out the dough: Roll the rested dough into a rectangle about ¼-inch thick using a rolling pin. Then, pass the dough through a pasta roller, starting with a thicker setting and gradually decreasing the thickness until the sheets are thin enough to be slightly translucent.
  4. Make the filling: In a mixing bowl, combine the ricotta cheese, grated mozzarella, grated parmesan, pure pumpkin, minced garlic, kosher salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are evenly incorporated. Set aside.
  5. Prepare the brown butter sage sauce: Melt the unsalted butter in a small saucepan over medium heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the kosher salt, black pepper, and finely diced fresh sage leaves. Remove from heat and keep warm.
  6. Assemble the ravioli: Lay out one sheet of pasta dough on a floured surface. Lightly spray the surface with water to help seal. Place teaspoons of the pumpkin filling spaced approximately 1 inch apart on the pasta sheet. Fold another pasta sheet over the filling, pressing gently around each mound to seal the edges and remove any air pockets. Use a knife or a ravioli cutter to cut into individual ravioli squares or rounds.
  7. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches so they don’t stick together. Cook for 3 to 4 minutes until they float to the surface and are tender but still hold their shape. Use a slotted spoon to remove the ravioli from the water and drain well.
  8. Serve: Plate the cooked ravioli and drizzle generously with the warm brown butter sage sauce. Sprinkle additional grated parmesan cheese and a garnish of fresh parsley if desired. Serve immediately for the best texture and flavor.

Notes

  • Ensure eggs are at room temperature to help the dough come together smoothly.
  • Resting the dough is crucial to make rolling easier and prevent shrinkage during cooking.
  • Use a fine mist of water to help seal the ravioli without making the dough soggy.
  • You can substitute fresh sage with dried sage if fresh is not available, but reduce the amount as dried herbs are more potent.
  • For a sweeter filling, add a little maple syrup or brown sugar to the pumpkin mixture.
  • If you don’t have a pasta roller, roll the dough as thinly as possible by hand.
  • Leftover ravioli can be frozen uncooked; separate layers with parchment paper and cook from frozen, adding an extra minute to cooking time.

Find it online: https://bitezly.com/pumpkin-ravioli-with-sage-brown-butter-sauce-recipe/