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
Recipe Troubleshooting
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More Pumpkin Recipes
Savory Simple – Pumpkin Bread Pudding
Savory Simple – Sriracha Maple Pumpkin Seeds
Food52 – Salted Pumpkin Caramels
Simply Recipes – Pumpkin Gingerbread
alternative eating says
This looks delicious :)
Debi says
Please come to my house and cook for me!
myspork says
Nom! Homemade ravioli… I need to get into making my own pasta. I have made my own ramen noodles (which I need to do again soon as a post for my blog, come to think of it), but that was as far as I got. These look gorgeous and simple, and are low amine, too. It would work really well for people with my particular food allergies… I’ll have to post it to my Low Amine Recipes facebook page! Thanks for sharing this!
– Michelle F
http://aminerecipes.com
http://www.facebook.com/LowAmineRecipes
teacher-chef says
BEAUTIFUL – I made a homemade ravioli tonight (post coming in the next few days or so) but took the cheater way out and used Won-Ton Wrappers, maybe next time I’ll be brave enough to try out my own pasta (I hate rolling things & don’t have a pasta roller), thanks for a great post
Jen Roque says
Gorgeous ravioli! I am a bit jealous of that nifty pasta roller you have, looks like a good investment.
Savory Simple says
It was only $20! Totally worth it.
Jenna says
This sounds (and looks!) lovely. My one experience with ravioli wasn’t completely homemade–I used wonton wrappers, and it was disastrous! I want to redeem that bad experience by going fully homemade. And being the season that it is, pumpkin and sage sound divine.
elaina says
Perfect! I was just looking for a pumpkin ravioli recipe, thank you!! I have no pasta machine, I know you mentioned it was better with one, but how hard is it to do without?
Thanks for sharing, lovely!
Savory Simple says
You can roll out the dough by hand with a rolling pin, but it can be difficult to get it as thin as you get with a pasta machine. You want the dough paper thin, especially with ravioli. You should be able to see through it.
elaina says
Thanks for the advice! I may have to invest in a pasta machine…I plan on trying to make more homemade pasta in the future in any case. Thanks again :)
Savory Simple says
If you think it’s something you’re going to do more than once, I definitely recommend the machine. Check around online, they’re fairly inexpensive!
elaina says
I’ll definitely check it out…can’t wait to have a go at it, thanks!
allythebell says
This looks delicious. I have to try it soon.
Christina says
This is a beautiful dish – well done! We were talking about making ravioli next and your recipe has decided me. Thanks so much for the inspiration!
czechthatout says
Well worth it.
LML // Justine says
I love pumpkin and I love ravioli! Nice photos, you make it look easy! Making ravioli is hard work but so rewarding! Will try this recipe in the future =) Looking forward to following more posts of yours =)
Chef Angelie says
I made pasta last year in my culinary arts class at my high school. I am going to Johnson and Wales University for my culinary training, I am so excited. This pumpkin ravioli dish looks wonderful.
Savory Simple says
How exciting! I’ve followed your blog so I can keep track of your adventure. I’ve been there!
photographypix says
Wow! This dish is so mouth-watering! I hope I can have a taste with it..:)
soul searching vegan says
Beautiful pictures! I’m so inspired to try my hand at homemade pasta! Thank you!