Pumpkin Ravioli with Brown Butter Sauce

Pumpkin ravioli with brown butter sauce is a fall classic! Try making it at home in just a few easy steps. The brown butter sauce is absolutely amazing.

Pumpkin Ravioli with Brown Butter Sauce ~ Savory Simple

It takes a bit of effort, but making homemade ravioli is so worth the time.  And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering.  You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli.  And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product.  The thinner the pasta, the better.

A photo of flour with an egg in the middle, about to be turned into pasta dough.

A photo of pasta dough, about to be rolled.

A photo of dough being pulled through a pasta machine to create ravioli.

 

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Pumpkin Ravioli with Brown Butter Sauce

5 from 2 votes
Pumpkin ravioli with brown butter sauce is a fall classic! Try making it at home in just a few easy steps. The brown butter sauce is absolutely amazing.
Course Main Course
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 servings
Calories 412
Author Jennifer Farley

Ingredients

Ravioli filling:

  • 1 tablespoon unsalted butter
  • 1 medium shallot, diced
  • 2 cups pumpkin puree
  • 1 cup ricotta cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried sage
  • Fresh grated nutmeg to taste
  • A pinch of cayenne pepper

Fresh pasta:

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 tablespoon extra virgin olive oil
  • Semolina flour (to prevent sticking)

Brown butter sauce:

  • 5 tablespoons unsalted butter
  • 1/4 cup chicken stock (homemade or low sodium)
  • Kosher salt and ground black pepper to taste

Instructions

Make the filling:

  • In a small saucepan set over low heat, cook the shallots in butter until translucent. 
  • Transfer to a medium bowl and combine with the remaining filling ingredients. 

Make the pasta:

  • Make a well with the flour and salt.
  • Beat the eggs and olive oil in the well with a fork and begin slowly incorporating the flour with a swirling motion, eventually switching to a bench scraper (one of my favorite all-purpose kitchen tools). You probably won't need all of the flour (save it). Start forming a ball with your hand and squeeze the dough together with your fingers. You want the dough to be a bit "tacky," as they called it in school. Not quite sticky, but you want resistance. You don't want it too dry.
  • Once the dough is formed, wrap it in plastic and allow it to rest in the refrigerator for at least 30 minutes.
  • If you don't have a pasta machine, you can use a rolling pin, but a machine will make the job easier. I have an Imperia. Either by hand or machine, roll out thin strips of pasta, incorporating the reserved flour as needed. Thinner pasta dough makes better ravioli. If using a machine roll to the thinnest setting.
  • Sprinkle some semolina flour onto a cutting board to prevent the pasta from sticking while assembling the ravioli.

Assemble the ravioli:

  • To assemble the ravioli you need egg wash, more semolina and a round cookie cutter. Egg wash one sheet of pasta and use the large cutter to gently map out a row of ravioli without actually cutting them. Drop about a teaspoon of filling in the center of each ravioli.
  • Bring a second sheet of pasta over the first, slowly pressing the dough around the filling and removing the air.
  • Use the large cookie cutter to cut each ravioli. Hand press the edges, sprinkle both sides with semolina flour and allow to dry for a bit before cooking. This ravioli will cook much faster than the store-bought variety, only a few minutes.

Make the sauce:

  • Melt the butter in a saucepan over medium-low heat. As the butter begins to simmer, begin whisking constantly until the milk solids begin to brown. This will take about 5 minutes.
  • Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit. Season with salt and pepper to taste.
  • Serve the warm brown butter sauce drizzled over the cooked ravioli. 

Nutrition

Calories: 412kcal | Carbohydrates: 63g | Protein: 16g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 987mg | Potassium: 387mg | Fiber: 5g | Sugar: 6g | Vitamin A: 394.5% | Vitamin C: 6.8% | Calcium: 15.8% | Iron: 28.4%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

More Pumpkin Recipes

Savory Simple – Pumpkin Bread Pudding
Savory Simple – Sriracha Maple Pumpkin Seeds
Food52 – Salted Pumpkin Caramels 
Simply Recipes  – Pumpkin Gingerbread

Homemade pasta is easier than you think! You most likely already have the ingredients you need. Pumpkin ravioli with brown butter sauce is the PERFECT fall recipe to get you started!

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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