Go Back
Creamy Pumpkin Ravioli

Creamy Pumpkin Ravioli with Sage Brown Butter Sauce

Homemade pumpkin ravioli filled with a creamy ricotta and pumpkin mixture, tossed in a rich sage brown butter sauce. A delightful fall pasta dish!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Dough
  • 2 cups All-purpose flour
  • 3 Large eggs
  • 1 teaspoon Olive oil
  • 1/4 teaspoon Salt
Pumpkin Filling
  • 1 (15 ounce) can Pumpkin puree
  • 1/2 cup Ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon Nutmeg
  • to taste Salt and pepper
Sage Brown Butter Sauce
  • 1/2 cup Butter
  • 10-12 Fresh sage leaves chopped
  • 1/2 cup Heavy Cream

Equipment

  • Pasta Machine or Rolling Pin
  • Large Mixing Bowls
  • Large Pot
  • Skillet
  • Cookie Cutter or Knife

Method
 

Instructions
  1. Make the pasta dough: Combine flour, eggs, olive oil, and salt. Knead until smooth and elastic. Rest for at least 30 minutes.
  2. Make the pumpkin filling: In a bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well.
  3. Assemble the ravioli: Roll out the dough thinly. Cut into circles. Place filling in the center, fold over, and crimp the edges.
  4. Make the sage brown butter sauce: Melt butter in a skillet over medium heat. Cook until golden brown and nutty. Add sage and cook for 1 minute.
  5. Stir in heavy cream and simmer until slightly thickened. Season with salt and pepper to taste.
  6. Cook the ravioli: Bring salted water to a boil. Add ravioli and cook until they float to the surface (about 3-4 minutes).
  7. Toss the cooked ravioli in the sage brown butter sauce. Serve immediately, garnished with extra Parmesan cheese.

Notes

For a richer flavor, use whole wheat flour in the pasta dough. You can also add a pinch of cinnamon to the pumpkin filling. Leftovers can be stored in the refrigerator for up to 3 days.