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Irresistible Brown Butter Pumpkin Ravioli Recipe for Fall

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A rich and comforting homemade ravioli recipe featuring nutty brown butter sauce and creamy pumpkin filling, perfect for celebrating autumn.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • Water, as needed
  • 1 cup pumpkin puree (fresh or canned)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1/2 cup unsalted butter
  • 10–12 fresh sage leaves
  • 1/4 cup chopped walnuts or pecans (optional)
  • Freshly grated Parmesan cheese (optional)
  • Fresh cracked black pepper (optional)

Instructions

  1. 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. 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. 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. 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. 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. 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. 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.

Notes

[‘If your dough feels too sticky, gradually add more flour. If it’s too dry, add water a teaspoon at a time.’, ‘Resting the dough allows the gluten to relax, making it easier to roll out.’, ‘Keep an eye on the butter—it can go from golden brown to burnt in seconds. Stir frequently and don’t rush the process.’, ‘Use enough water to seal the edges to prevent the filling from leaking during cooking.’, ‘Cook ravioli in small batches to prevent sticking.’]

Nutrition

Keywords: brown butter, pumpkin ravioli, fall recipe, autumn comfort food, homemade pasta, seasonal recipe

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