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
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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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More Pumpkin Recipes
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Amber Shea says
I really admire those who make homemade pasta. I love the round ravioli!
savorysimple says
Thanks! It’s definitely worth the time.
Rachel Raczka says
Totally applauding you for homemade ravioli efforts. What a gorgeous dish!
savorysimple says
Thank you! It’s taken several attempts and a lot of patience to get it right.
thebakingconnoisseur says
Mmmmm….pumpkin AND brown butter?! I might be trying this…
savorysimple says
This is definitely one of my favorite recent recipes. It’s technically challenging if you haven’t made homemade pasta before but it’s so delicious!
Tessa White says
I’ve been wanting to make butternut squash ravioli for a long time, but I need to purchase a pasta roller attachment for my stand mixer. You’ve inspired me to wait no longer!
savorysimple says
It’s worth it!
foodsforthesoul says
I’ve actually been wanting to try making pumpkin ravioli for a few months now, but I couldn’t find a decent recipe. I’m definitely going to give yours a try!
savorysimple says
Let me know what you think!
thelordshousekeeper says
Ooh, and this looks good, too! I made pumpkin ravioli with a friend once, but it was a sweeter recipe. This looks really good!
Savory Simple says
This is one of my favorite recipes from recent posts. It’s worth the effort!
rsquaredcreativ says
Looks devine! I’m gonna have to try this!
anelek says
Looks delicious and oh so pure in flavor!
Arturo Féliz-Camilo says
Homemade raviolis?!! yay!! I love homemade pasta!! can I have some now? LOL! :)
Scottish Country House says
Delicious … I’m subscribing so I don’t miss any recipes!!
wee eats says
I would DIE to have this for dinner, Boyfriend doesn’t like pumpkin so I never get to make it – especially with savory appilcations !!! So jealous!
oceansweet says
ooooh this looks delicious
cookingcarmen says
Such elegant photography. This looks amazing. It makes me want to buy a pasta machine even more!
The PaperCup Kitchen says
Yes, this will have to be on the menu for the weekend :)
Flip's Foodie Files says
I just borrowed a friends pasta maker so I can make this for dinner this weekend. I’ll let you know how it turns out. It looks AMAZING!!
Savory Simple says
I look forward to hearing about it!