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.
Equipment
- 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
If you have never made brown butter before then you can find some tips and tricks on it above in the post.
In case you have some leftover dough simply make noodles or any other shape and cook them with the ravioli later.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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