Pumpkin Ravioli made from scratch

Pumpkin Ravioli made from scratch
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Pumpkin Ravioli made from scratch topped with sage infused brown butter and roasted pine nuts. Some of the best fall flavors in your favorite pasta! This recipe is the perfect twist on your classic ravioli fillings and will make you want to prepare your homemade pasta over and over again.

This recipe might look super complicated as it has so many steps. Trust me tough, it is super easy to make and once you get a little practice you will make your ravioli in no time.

What makes this pumpkin ravioli recipe so good

  • Homemamde pasta: Fresh homemade pasta is just so much better then the packaged store-bought one. Plus you can use your favorite filling and make it your own!
  • Satisfaction: Kneading the pasta dough is so therapeutic and satisfying. Plus you feel super proud on the end that you made this with your own hands.
  • Finger-liking good filling: The pumpkin filling in this recipe is just so good you will end up eating it straight out of the bowl.
  • The sauce: This recipe uses a super simple brown butter sauce! Butter just makes everything better!

Ingredients for this pumpkin ravioli recipe

For the dough:

  • Flour
  • Egg
  • Salt (optional)

For the Filling:

  • Pumpkin Puree
  • Parmesan
  • Salt & Pepper
  • Nutmeg
  • Egg yolk

The sauce and toppings:

  • Butter
  • Sage
  • Pine nuts

How to make those pumpkin ravioli

This recipe might seem intimidating at first. There are many many steps to make these homemade raviolis. This recipe will need some time to make but is not as hard as it might look. When it comes to making pasta practice is the key. The more often you make them the easier it will be and the quicker you will be able to make them.

Let us dive into the details:

Make the pasta dough

First thing to prepare is your pasta dough as this one needs a chill time of at least 30 minutes.

On a clean surface put your flour. With your hand or a spoon make a big hole in the middle.

Add your eggs into that hole.

Wish a fork start whisking the eggs to combine them. Slowly start taking some flour from the side while whisking. Keep on whisking and adding flour until a dough starts to form.

Next start kneading the dough by hand for around 10 minutes. You want to get a nice and smooth dough that is not sticking anymore. If the dough is to sticky add some flour.

Once you have a nice and smooth soft dough cover it and let it rest for at least half an hour.

Make the filling

Get a medium sized bowl.

Simply add all ingredients of the filling to the bowl and mix till all is well incorporated. Set the bowl aside.

Roll out the dough

Get your dough and cut it into 4 pieces of the same size.

Next roll out your dough into sheets as thin as possible. You can do this using a pasta machine / kitchen aid attachment or a rolling pin.

Pasta machine:

Flaten your dough and shape it into a rectangle. Starting with the lowest thickness setting (usually it is 1) let the dough go through the machine. Fold in the sides and let it go through again. repeat this process till you get a nice rectangle shape as wide as your machine.

Then continue flattening the dough with the machine. Make sure to lightly dust your dough in between each rolling to prevent it from sticking to the rolls and rip. After going through twice with the first thickness go to the next thinner setting. Roll twice with that thickness and go on to the next one till you are at the thickness 6. You can try rolling it thinner. However, at 7 my dough always ripped when making raviolis.

Rolling pin:

Lightly dust your surface with flour.

Flatten your dough into a rectangle dish.

Dust your rolling pin and start flattening the dough with it. The goal is to get the dough as thin as possible. It should be slightly see-trough but should not rip when you move it.

Fill the pumpkin ravioli

Scoop your filling (about 1tbsp) onto a sheet of pasta dough. Make little dollops and leave space in between them of about 2 fingers wide.

Using your fingers or a pastry brush slightly wet the dough surrounding the filling with water.

Lay a second sheet of pasta over the sheet with the scoops of filling.

Using your fingertips press down the dough around the filling to seal the sheets together. Make sure you get rid of any air in between the dough sheets. This will ensure that there are no more air bubbles left which would explode when cooking.

Cut out each individual ravioli using a ravioli stamp, cookie cutter, pizza wheel or simply a knife. If you use a knife, I recommend sealing the sides with a fork by pressing the fork into the dough. All other options usually automatically seal the dough.

Sprinkle the ravioli with flour and let them dry on a baking sheet. That way they won’t stick to each other later.

Repeat the whole process till all your dough and filling is gone.

In case you have some leftover dough simply make noodles or any other shape and cook them with the ravioli later.

Make the sauce and toppings

This recipe suggests to pair the pumpkin filled ravioli with a classic sage infused brown butter sauce and crispy toasted pine nuts.

This is how you make the toasted pine nuts:

Add the pine nuts to a medium sized pan. If you use a light-colored pan you can use the same pan for the brown butter.

Bring the heat to medium heat.

Make sure you move the pine nuts from time to time so they will not burn. After 3-5 minutes the nuts will be nice and toasty and smell amazing.

Add them to a small bowl and set aside.

This is how you make the brown butter:

Before starting set up a heat-proof bowl next to the stove. This whole process will only need 5-10 minutes.

Place the pieces of butter in a medium sized, light-colored pan.

Turn on the heat to medium and start stirring. Make sure to keep the butter moving during the whole process. At some point the butter will begin to foam and sizzle around the edges. Keep on stirring! Once the butter turns golden brown you are getting near the end. The foam will slightly subside and you will start to see the little specks on the bottom which are the milk solids starting to toast.

The butter will start to smell nutty.

Once that happens immediately remove the pan from the heat and pour the buttery mixture into previously prepared heat-proof bowl to stop the cooking process. Make sure you get all the specks out of the pan and into the bowl as they have most of the flavor in them.

Cook and serve the pumpkin ravioli

Get a big pot and fill it with water.

Add a generous amount of salt to the water and bring everything to a boil.

Once the water is boiling turn down the heat to medium and start adding the ravioli. Make sure you do not overfill the pot.

Once the ravioli float to the top and swim on the surface they are cooked and you can remove them from the pot. This will only take a few minutes. Add them to the bowls directly or into a big bowl or dish. If you do not add them to the bowls you eat out off then I recommend adding some butter to the ravioli so they do not stick to eachother.

Top the ravioli off with the brown butter and sage sauce and pine nuts and serve immediately.

Some tips and tricks for making brown butter:

If you have never made brown butter before then here are some tips to help you:

  • Butter: You can use both unsalted and salted butter, it really depends on what you prefer. However, it is important that the butter is at room temperature. If the butter is too cold or even frozen it will splatter a lot and burn much faster. The same can happen when you throw it in in one piece. Take your butter out of the fridge about 30 minutes before you use it and cut it into smaller cubes.
  • Pan: When making brown butter timing is very important! In order to see if the brown butter is ready and not to burn it you will have to look out for the brown specks on the bottom of the pan. It is recommended that you use a light-colored pan in order to see when the butter has browned.
  • Stirring: When making brown butter it is very important to keep on stirring and get that butter moving so it will not burn.
  • Temperature: Keep the temperature on medium. This ensures that the butter does not cook to fast and that way cooks evenly and does not burn.
  • Patience and timing: There are only a few seconds between brown butter and burnt butter. So, keep an eye on the stove at any time and do not stop stirring! Once the brown butter is ready pour it into a heat-proof bowl to stop the cooking process and prevent the butter from burning.

Q&A

Q: Can I make a different sauce for the ravioli?

A: Yes! The brown butter sauce is an absolute classic and easy to make, which is why I added it to this recipe. However, you are welcome to make whatever sauce you like to go with the pumpkin ravioli.

Q: Can I add different toppings?

A: Yes, you absolutely can. Roasted pumpkin seeds for example go really well with the pumpkin ravioli.

Q: Can I substitute the brown butter?

A: Yes, you absolutely can. If you want to save time simply warm up some butter with the sage and take it off the stove once it is warm. It won’t be as flavorful but will be quicker.

Q: Can I make this recipe ahead of time?

A: Yes, you can.

You can make the ravioli ahead of time and keep them in the fridge in a sealed container. Make sure you cover them generously in flour to keep them from sticking. You can also freeze them.

The brown butter can be made ahead of time too. You can keep it in the fridge for up to 5 days or in the freezer for up to 3 months. The butter will solidify. Simply melt the butter in a pan before using.

Storage:

You can store the cooked ravioli for up to 3 days in an air-tight container in the fridge.

However, for the best flavor I recommend to only cook as much as you want to eat. Keep the prepared, uncooked ravioli in the fridge for up to 3 days and cook them once you want to eat them so they are fresh.

Other recipes you might want to try:

Pumpkin Ravioli

Pumpkin Ravioli made from scratch with sage butter and roasted pine nuts

Pumpkin Ravioli made from scratch topped with sage infused brown butter and roasted pine nuts. Some of the best fall flavors in your favorite pasta! This recipe is the perfect twist on your classic ravioli fillings and will make you want to prepare your homemade pasta over and over again.
5 from 10 votes
Prep Time 1 hr 45 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 642 kcal

Equipment

  • Pasta Machine or rolling pin
  • Ravioli stamp (alternatively a knife)
  • Big pot
  • Frying pan

Ingredients
 
 

Pasta Dough

  • 320 g flour
  • 4 eggs medium

Filling

  • 300 g Pumpkin Puree
  • 80 g Parmesan
  • Salt & Pepper
  • 1 pinch Nutmeg
  • 1 egg yolk

Sauce & toppings

  • Butter room temperature
  • Sage
  • Pine nuts Alternative: pumpkin seeds

Instructions
 

Make the pasta dough

  • First thing to prepare is your pasta dough as this one needs a chill time of at least 30 minutes.
  • On a clean surface put your flour. With your hand or a spoon make a big hole in the middle.
  • Add your eggs into that hole.
  • Wish a fork start whisking the eggs to combine them. Slowly start taking some flour from the side while whisking. Keep on whisking and adding flour until a dough starts to form.
  • Next start kneading the dough by hand for around 10 minutes. You want to get a nice and smooth dough that is not sticking anymore. If the dough is to sticky add some flour.
  • Once you have a nice and smooth soft dough cover it and let it rest for at least half an hour.

Make the filling

  • Get a medium sized bowl.
  • Simply add all ingredients of the filling to the bowl and mix till all is well incorporated.

Prepare the pasta

  • Get your dough and cut it into 4 pieces of the same size.
  • Next roll out your dough as thin as possible. You can do this using a pasta machine / kitchen aid attachment or a rolling pin.
    Pasta machine:
    Flaten your dough and shape it into a rectangle.
    Starting with the lowest thickness setting (usually it is 1) let the dough go through the machine. Fold in the sides and let it go through again. repeat this process till you get a nice rectangle shape as wide as your machine.
    Then continue flattening the dough with the machine. Make sure to lightly dust your dough in between each rolling to prevent it from sticking to the rolls and rip. After going through twice with the first thickness go to the next thinner setting. Roll twice with that thickness and go on to the next one till you are at the thickness 6. You can try rolling it thinner. However, at 7 my dough always ripped when making raviolis.
    Rolling pin:
    Lightly dust your surface with flour.
    Flatten your dough into a rectangle dish.
    Dush your rolling pin and start flattening the dough with it. The goal is to get the dough as thin as possible. It should be slightly see-trough but should not rip when you move it.

Fill the pumpkin ravioli

  • Scoop your filling (about 1tbsp) onto a sheet of pasta dough. Make little dollops and leave space in between them of about 2 fingers wide.
    Using your fingers or a pastry brush slightly wet the dough surrounding the filling with water.
    Lay a second sheet of pasta over the sheet with the scoops of filling.
    Using your fingertips press down the dough around the filling to seal the sheets together. Make sure you get rid of any air in between the dough sheets. This will ensure that there are no more air bubbles left which would explode when cooking.
    Cut out each individual ravioli using a ravioli stamp, cookie cutter, pizza wheel or simply a knife. If you use a knife, I recommend sealing the sides with a fork by pressing the fork into the dough. All other options usually automatically seal the dough.
    Sprinkle the ravioli with flour and let them dry on a baking sheet. That way they won't stick to each other later.
  • Repeat the whole process till all your dough and filling is gone.
  • In case you have some leftover dough simply make noodles or any other shape and cook them with the ravioli later.

Make the sauce and toppings

  • First make the pine nuts:
    Add the pine nuts to a medium sized pan. If you use a light-colored pan you can use the same pan for the brown butter.
    Bring the heat to medium heat.
    Make sure you move the pine nuts from time to time so they will not burn. After 3-5 minutes the nuts will be nice and toasty and smell amazing.
    Add them to a small bowl and set aside.
  • Next make the brown butter:
  • Before starting set up a heat-proof bowl next to the stove. This whole process will only need 5-10 minutes.
  • Place the pieces of butter in a medium sized, light-colored pan.
    Turn on the heat to medium and start stirring. Make sure to keep the butter moving during the whole process. At some point the butter will begin to foam and sizzle around the edges. Keep on stirring!
    Once the butter turns golden brown you are getting near the end. The foam will slightly subside and you will start to see the little specks on the bottom which are the milk solids starting to toast.
    The butter will start to smell nutty.
    Once that happens immediately remove the pan from the heat and pour the buttery mixture into previously prepared heat-proof bowl to stop the cooking process. Make sure you get all the specks out of the pan and into the bowl as they have most of the flavor in them.

Cook the ravioli

  • Get a big pot and fill it with water.
  • Add a generous amount of salt to the water and bring everything to a boil.
  • Once the water is boiling turn down the heat to medium and start adding the ravioli. Make sure you do not overfill the pot.
  • Once the ravioli float to the top and swim on the surface they are cooked and you can remove them from the pot. This will only take a few minutes. Add them to the bowls directly or into a big bowl or dish. If you do not add them to the bowls you eat out off then I recommend adding some butter to the ravioli so they do not stick to eachother.

Serve

  • Top the ravioli off with the brown butter and sage sauce and the roasted pine nuts and serve immediately.

Notes

If you have never made brown butter before then you can find some tips and tricks on it above in the post.

Your Notes

Nutrition

Calories: 642kcalCarbohydrates: 71gProtein: 25gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 241mgSodium: 1023mgPotassium: 438mgFiber: 5gSugar: 4gVitamin A: 12314IUVitamin C: 3mgCalcium: 321mgIron: 7mg
Keyword Dinner, Homemade, italian
Did You Try This Recipe?I can’t wait for you to try this recipe. I’d love for you to leave a star rating. You can also share a picture with me by mentioning @ohsweetcultureshock or tag #ohsweetcultureshock!

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