Pumpkin Ravioli with Brown Butter Sauce

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.


Pumpkin Ravioli with Brown Butter Sauce
Prep time
Cook time
Total time
Serves: 4 servings
Ravioli Filling:
  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cups pumpkin puree
  • 1 cup ricotta
  • ½ teaspoon salt
  • ¼ teaspoon dried sage
  • fresh grated nutmeg
  • pinch of cayenne
Fresh Pasta:
  • 2 cups all purpose or cake flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 tablespoon olive oil
  • semolina flour to prevent sticking
Brown butter sauce:
  • 5 tablespoons unsalted butter
  • ¼ cup chicken stock
  • salt and pepper to taste
Make the filling:
  1. Sweat diced shallot in butter.
  2. Combine all ingredients in a bowl.
Make the pasta:
  1. Make a well with the flour and salt.
  2. 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.
  3. Once the dough is formed, wrap it in plastic and allow it to rest in the refrigerator for at least 30 minutes.
  4. 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.
  5. Sprinkle some semolina flour onto a cutting board to prevent the pasta from sticking while assembling the ravioli.
Assemble the ravioli:
  1. 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.
  2. Bring a second sheet of pasta over the first, slowly pressing the dough around the filling and removing the air.
  3. 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:
  1. In a saucepan over medium-low heat, melt butter and then slowly brown the milk solids. This will take about 5 minutes.
  2. Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit.
  3. Add salt and pepper to taste.

More Pumpkin Recipes

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

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