Go Back
Print

Pumpkin Ravioli with Brown Butter Sauce

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
Delight in homemade pumpkin ravioli topped with a nutty brown butter and sage sauce for a cozy, flavorful meal.

Ingredients

For the Ravioli Filling

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

For the Pasta Dough

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

For the Brown Butter Sauce

  • 0.5 cup unsalted butter
  • 8-10 leaves fresh sage leaves
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Grated Parmesan for garnish

Instructions 

  • Prepare the pasta dough: Mix flour, eggs, and salt; knead until smooth, then rest for 30 minutes.
  • Make the filling: Combine pumpkin, cheese, nutmeg, salt, and pepper until smooth.
  • Roll out dough, place small spoonfuls of filling, cover with second sheet, seal, and cut into individual ravioli.
  • Cook ravioli in salted boiling water for 3-4 minutes until they float. Drain and set aside.
  • Make the brown butter sauce: Melt butter, cook until golden, add sage leaves, season with salt and pepper.
  • Toss cooked ravioli in the sauce, serve garnished with Parmesan and crispy sage leaves.

Notes

Use fresh sage for the best flavor and consider making the pasta from scratch for optimal texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: pumpkin