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.
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
- 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
- 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
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.
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