Irresistible Brown Butter Pumpkin Ravioli Recipe for Fall

The scent of nutty brown butter mingled with the warm, earthy aroma of pumpkin filling is enough to make anyone’s taste buds dance. This recipe for brown butter pumpkin ravioli is a love letter to autumn. I remember the first time I made it—it was a crisp October evening, the leaves outside were swirling in shades of gold and crimson, and the smell of freshly roasted pumpkin filled my kitchen. That first bite was pure magic, and I’ve been perfecting this dish ever since.

Whether you’re hosting a cozy fall dinner or just craving something a little extra special to celebrate the season, this brown butter pumpkin ravioli recipe checks all the boxes. It’s rich, comforting, and surprisingly simple to make. Trust me, once you try it, you’ll wonder how you ever celebrated autumn without it. Let’s dive into this ultimate fall comfort food!

Why You’ll Love This Recipe

• Perfect for Fall: With pumpkin as the star ingredient, this dish is a seasonal favorite that feels like autumn in every bite.
• Rich and Indulgent: The nutty brown butter adds an irresistible depth of flavor that complements the creamy pumpkin filling beautifully.
• Impress Your Guests: Whether you’re hosting a dinner party or a romantic evening for two, these homemade ravioli are bound to wow everyone at the table.
• Customizable: You can tweak the filling and toppings to suit your taste—this recipe has endless possibilities!
• Fun to Make: If you enjoy hands-on cooking, shaping and filling ravioli is a relaxing and rewarding process. Get the kids involved for a family cooking experience!

What makes this recipe stand out is the combination of nutty brown butter sauce and delicate pumpkin filling. Unlike store-bought ravioli, this dish bursts with fresh, homemade flavor. Plus, you can tailor it to your liking—add a subtle pinch of cinnamon for extra warmth or sprinkle crispy sage leaves on top for a pop of texture. It’s all about creating a meal that feels like a warm hug on a chilly fall day.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dish that’s full of flavor and comfort. You might already have many of these in your pantry!

For the Ravioli Dough:

• 2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• Water, as needed

For the Pumpkin Filling:

• 1 cup pumpkin puree (fresh or canned)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg (adds a warm, earthy flavor)
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Brown Butter Sauce:

• 1/2 cup unsalted butter
• 10-12 fresh sage leaves
• 1/4 cup chopped walnuts or pecans (optional, for added crunch)

Optional garnishes include freshly grated Parmesan cheese and a sprinkle of fresh cracked black pepper.

Equipment Needed

• Rolling Pin: Ideal for rolling out the dough if you don’t have a pasta maker.
• Pasta Maker (optional): A great tool for achieving a perfectly thin and even dough, but not mandatory.
• Cookie Cutter or Knife: To cut out your ravioli shapes. A round cutter gives a classic look, but feel free to experiment!
• Pastry Brush: Perfect for sealing the edges of your ravioli with water.
• Large Pot: For boiling the ravioli.
• Skillet: Used to make the brown butter sauce.

If you don’t have a pasta maker, don’t worry—it’s absolutely possible to roll out the dough by hand. I’ve done it plenty of times, and it’s a great arm workout, too!

Preparation Method

1. Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and crack in the eggs. Add the olive oil. Gradually mix the flour into the eggs until a dough forms. If the dough is too dry, add a tablespoon of water at a time until it comes together. Knead for 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling: In a medium bowl, mix together the pumpkin puree, Parmesan cheese, nutmeg, cinnamon, salt, and pepper. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
3. Roll Out the Dough: Divide the dough into two equal portions. Roll out each portion into thin sheets using a rolling pin or pasta maker. Aim for a thickness of about 1/16 inch.
4. Form the Ravioli: Place small dollops of pumpkin filling (about 1 teaspoon each) onto one sheet of dough, spacing them evenly. Brush around the filling with water, then carefully lay the second sheet of dough on top. Press around the edges of the filling to seal the ravioli. Use a round cutter or knife to cut out individual ravioli.
5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
6. Make the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Stir frequently until it turns golden brown and smells nutty (about 5 minutes). Add the sage leaves and cook for 1-2 minutes until crispy. If using, stir in the chopped nuts for the last 30 seconds.
7. Toss and Serve: Add the cooked ravioli to the skillet with the brown butter sauce. Gently toss to coat the ravioli evenly. Serve warm, garnished with freshly grated Parmesan cheese and a sprinkle of black pepper.

Cooking Tips & Techniques

Here are some tips to help you master this recipe:

• Perfect Dough Consistency: If your dough feels too sticky, gradually add more flour. If it’s too dry, add water a teaspoon at a time.
• Don’t Skip the Resting Time: Resting the dough allows the gluten to relax, making it easier to roll out.
• Brown Butter Basics: Keep an eye on the butter—it can go from golden brown to burnt in seconds. Stir frequently and don’t rush the process.
• Seal the Ravioli Well: Use enough water to seal the edges to prevent the filling from leaking during cooking.
• Cook in Batches: Overcrowding the pot can cause ravioli to stick together. Cook them in small batches for best results.

Variations & Adaptations

This recipe is wonderfully versatile. Here are some ideas to make it your own:

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend designed for pasta making.
• Dairy-Free: Use plant-based butter and omit the Parmesan cheese in the filling—or try a dairy-free alternative.
• Seasonal Twist: Substitute pumpkin puree with butternut squash or sweet potato for a unique fall variation.
• Extra Spice: Add a pinch of cayenne pepper or smoked paprika to the filling for a hint of heat.
• Alternative Sauces: Pair the ravioli with a creamy Alfredo sauce or a simple marinara if you want to try something different.

Serving & Storage Suggestions

Serve this brown butter pumpkin ravioli warm, straight from the skillet. I love garnishing it with extra Parmesan cheese and a sprinkle of black pepper for a little kick. Pair it with a crisp green salad or roasted vegetables to round out your meal. For drinks, a glass of white wine like Pinot Grigio works beautifully, or opt for sparkling cider for a festive non-alcoholic choice.

Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet with a touch of butter over low heat or microwave them in 30-second intervals, adding a splash of water to prevent drying out. If you want to freeze them, place uncooked ravioli on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Cook directly from frozen, adding an extra minute or two to the cooking time.

Nutritional Information & Benefits

While this recipe is rich and indulgent, it still offers some great nutritional benefits:

• Pumpkin: A fantastic source of vitamin A, which promotes healthy vision and immune function.
• Brown Butter: Though indulgent, it’s a source of healthy fats that add flavor and satisfaction.
• Walnuts (if using): Packed with omega-3 fatty acids and antioxidants.
• Customizable Dietary Options: With gluten-free and dairy-free adaptations, this dish can suit various dietary needs.

Each serving contains approximately 350-400 calories, depending on portion size and optional toppings. Always check specific ingredient labels for allergens if you’re adapting the recipe.

Conclusion

If you’re ready to embrace the flavors of fall, this brown butter pumpkin ravioli recipe is a must-try. It’s rich, comforting, and customizable to suit your taste or dietary needs. I love this recipe because it’s more than just a dish—it’s an experience. Making the ravioli from scratch, savoring the aroma of brown butter, and sharing a meal that feels like pure autumn magic—it’s the kind of recipe that warms your soul.

I’d love to hear how you make this recipe your own! Leave me a comment below and let me know your favorite variations, and don’t forget to share this recipe with your friends and family. Nothing brings people together quite like food—and this dish is sure to be a crowd-pleaser. Happy cooking!

FAQs

Can I use store-bought ravioli for this recipe?

Absolutely! If you’re short on time, you can use plain cheese ravioli and pair it with the pumpkin filling and brown butter sauce for a quick alternative.

How do I know if my butter is browned?

Brown butter has a golden color and smells nutty. Stir constantly to prevent burning—it can turn quickly!

Can I make the ravioli ahead of time?

Yes, you can make and freeze the uncooked ravioli. When ready to serve, cook them directly from frozen.

Do I need a pasta maker to make ravioli?

No, a rolling pin works just fine. Just roll the dough as thin as possible for best results.

What can I substitute for pumpkin puree?

Butternut squash or sweet potato puree works wonderfully as an alternative to pumpkin.

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