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.
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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.
❤️Why you will love this recipe
- 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!
🥣Equipment
To make your delicious pumpkin ravioli, you'll need a few basic kitchen tools:
- Clean Work Surface: You'll want a clean and spacious area for making the pasta dough.
- Pasta Machine or Rolling Pin: To roll out the pasta dough into thin sheets, you can use either a pasta machine or a rolling pin.
- Ravioli Stamp, Cookie Cutter, Pizza Wheel, or Knife: Choose one of these tools to shape and seal your ravioli. A knife can be used for a more traditional approach.
- Pastry Brush or Fingertips: You'll need these to moisten the dough edges and ensure a proper seal when assembling the ravioli.
- Medium-Sized Bowl: This is for mixing the pumpkin filling ingredients.
- Large Pot: You'll need a big pot for boiling water to cook the ravioli.
- Slotted Spoon: This handy tool will help you scoop out the cooked ravioli from the boiling water.
- Light-Colored Pan: You'll use this for toasting pine nuts and making the flavorful brown butter sauce.
📝The Ingredients
- Flour: Used to make the pasta dough. While All-Purpose flour will suffice, using flour specially designed for making pasta yields even more impressive results.
- Medium-sized Eggs: Essential for binding the pasta dough and giving it a rich texture.
- Pumpkin Puree: The main filling ingredient, providing that delightful pumpkin flavor.
- Parmesan Cheese: Adds a savory and cheesy element to the filling. It is recommended to use freshly grated cheese for the best results.
- Salt, Pepper, and Nutmeg: Seasonings that enhance the flavor of both the pasta and the filling.
- Egg Yolk: Helps bind the filling ingredients together and gives it a creamy texture.
- Butter (at room temperature): Used to create a delectable brown butter sauce for drizzling over the cooked ravioli.
- Sage: Adds a fragrant and earthy flavor to the butter sauce.
- Pine Nuts: These are toasted and used as a crunchy topping for the ravioli, adding texture and flavor. For a fun twist you can also use pumpkin seeds.
These ingredients, when combined, create a scrumptious dish of pumpkin ravioli that's sure to delight your taste buds.
👩🏻🍳How to make pumpkin ravioli
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
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.
- Prepare Pasta Dough: Combine flour and eggs to make pasta dough, then let it rest.
- Make the Filling: Mix pumpkin puree, Parmesan, spices, and egg yolk to create the flavorful filling.
- Roll Out the Dough: Roll the dough into thin sheets using a pasta machine or rolling pin.
- Assemble Ravioli: Place scoops of filling on one sheet of pasta, top with another sheet, and seal them together.
- Cut and Dry: Cut the ravioli and let them dry on a baking sheet to prevent sticking.
- Prepare Sauce: Toast pine nuts and make brown butter with sage in a pan.
- Boil Ravioli: Cook the ravioli in boiling salted water until they float to the surface.
- Serve: Drizzle with brown butter sauce and top with pine nuts (or pumpkin seeds) before serving.
🍴Serving suggestions
While the recipe already includes the rich, nutty brown butter sauce and crunchy pine nuts (or pumpkin seeds), here are some more creative serving ideas to make your meal even more memorable:
- Fresh Herbs: Garnish your pumpkin ravioli with freshly chopped herbs like parsley, chives, or basil for a burst of freshness and color.
- Grated Parmesan: Consider dusting the ravioli with grated Parmesan cheese to enhance the savory profile.
- Citrus Zest: A sprinkle of citrus zest, such as lemon or orange, adds a zesty and aromatic touch to the dish.
- Creamy Sauce: If you're craving an even creamier texture, drizzle a touch of heavy cream or crème fraîche over your ravioli.
- Grilled Vegetables: Serve the ravioli alongside a medley of grilled seasonal vegetables for a delightful contrast in flavors and textures.
🥄Storage
Store any leftover pumpkin ravioli in an airtight container in the refrigerator for up to 3 days.
If you've made extra ravioli that you don't plan to consume right away, consider freezing them in a single layer on a baking sheet until firm, and then transfer them to a freezer-safe container or bag. Frozen ravioli can be stored for up to 2-3 months. When ready to enjoy, cook them directly from the freezer—no need to thaw. This makes for a convenient and satisfying meal option that can be enjoyed even on busy days.
🧈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 too 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.
💭Frequently asked questions
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 make the ravioli in advance and freeze them on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They can be cooked directly from frozen when needed.
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.
Q: How thin should I roll out the pasta dough for the ravioli?
A: Roll the pasta dough as thin as possible without it tearing. It should be slightly translucent, but not so thin that it becomes fragile. Aim for a consistent thickness across the dough sheets.
Q: Can I use store-bought pasta dough instead of making it from scratch?
A: Yes, you can use store-bought pasta dough if you prefer a quicker option. Just make sure to follow the package instructions for rolling it out and shaping your ravioli.
More fall recipes you might like
📖 Recipe
Pumpkin Ravioli made from scratch with sage butter and roasted pine nuts
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
- Pine nuts Alternative: pumpkin seeds
- Butter room temperature
- Sage
Instructions
Make the pasta dough
- Start by preparing your pasta dough. It needs to rest for at least 30 minutes.
- On a clean surface, create a well in the flour using your hand or a spoon.320 g flour
- Crack the eggs into the well.4 eggs
- Using a fork start whisking the eggs to combine them. Slowly start adding some flour from the side while whisking. Keep on whisking and adding flour until a dough forms.
- Knead the dough by hand for around 10 minutes until it's smooth and no longer sticky. If the dough is to sticky add some flour.
- Cover the dough and let it rest for at least half an hour.
Make the filling
- To a medium sized bowl add all filling ingredients and mix until everything is well incorporated,300 g Pumpkin Puree, 80 g Parmesan, Salt & Pepper, 1 pinch Nutmeg, 1 egg yolk
Prepare the pasta
- Once the dough has rested, divide it into 4 equal pieces.
- Roll out each piece into thin sheets. You can use a pasta machine or a rolling pin for this step.Pasta machine:Flatten 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
- Place small scoops of the filling (about 1 tablespoon) onto one sheet of pasta, leaving about 2 fingers' width between each.
- Using your fingertips or a pastry brush, lightly wet the dough around the filling with water.
- Lay a second sheet of pasta over the one with the scoops of filling. Press down gently around the filling to seal the sheets together, making sure there are no air bubbles.
- To create individual ravioli, use a ravioli stamp, cookie cutter, pizza wheel, or a knife. If using a knife, press the edges with a fork to seal.
- Sprinkle the ravioli with a bit of flour to prevent them from sticking to each other, and let them dry on a baking sheet.
- Repeat the whole process till all your dough and filling is gone.
Make the sauce and toppings
- For the pine nuts, add them to a medium-sized pan over medium heat. Toast them, moving them occasionally to prevent burning. It should take about 3-5 minutes until they're toasty and fragrant. Transfer them to a small bowl.Pine nuts
- To make the brown butter sauce, place the butter and sage leaves in a medium-sized, light-colored pan.Butter, Sage
- Heat it over medium heat, stirring continuously. The butter will foam, sizzle, and turn golden brown. You'll notice small specks at the bottom, which are the milk solids toasting and giving the butter a nutty aroma.
- Once it smells nutty, immediately remove the pan from the heat. Pour the browned butter mixture into a heat-proof bowl to stop the cooking process, ensuring you get all those flavorful specks.
Cook the ravioli
- In a large pot, bring water to a boil. Add a generous amount of salt.
- Once boiling, reduce the heat to medium and start adding the ravioli. Be careful not to overcrowd the pot.
- Once boiling, reduce the heat to medium and start adding the ravioli. Be careful not to overcrowd the pot.
- Once boiling, reduce the heat to medium and start adding the ravioli. Be careful not to overcrowd the pot.
Notes
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
Christina's Bread Bakes says
I absolutely love homemade pasta. Your pumpkin ravioli are divine, I even ate two servings. Definitely make the sage & pin nut topping, it's delicious and goes together so well!
Cindy Mom the Lunch Lady says
Homemade pasta is always so delicious! I love that you've stuffed it with pumpkin and parmesan cheese.
nancy says
love the patiences of making pasta at home from scratch! looks lovely
Zhen says
Love your photography, the pasta looks so good! I love sage but don't have many recipes to use it in, so thank u for sharing this!
Anjali says
I've never made ravioli from scratch before but thanks to your detailed instructions I was able to make this recipe and it turned out perfectly!! My whole family loved it!
Gina says
This was my first time making pumpkin ravioli from scratch and it came out great! Thanks for such a great recipe to follow along to! Can't wait to make again.
Gina says
This was my first time making pumpkin ravioli from scratch and it came out great! Thanks for such a great recipe to follow along to! Can’t wait to make again.
Caroline says
Pumpkin ravioli are one of our favorites - your look delicious, especially with the browned butter and pine nuts.
Hayley Dhanecha says
Nothing beats homemade! Sharing this link with my mum, can't wait to make from scratch with her in our kitchen.
Bianca says
Ah yey what a fun activity to do with your mom! I Hope you are gonna love it as much as we do 😀
Katie says
This pumpkin ravioli is so perfect for fall! It's easy to make for a delicious weeknight dinner!