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
Savory Simple – Pumpkin Bread Pudding
Savory Simple – Sriracha Maple Pumpkin Seeds
Food52 – Salted Pumpkin Caramels
Simply Recipes – Pumpkin Gingerbread
Oh. My. Word! This recipe is my version of Heaven! Thanks for posting it. If I get really daring I might try making some :)
Now this sounds like a good way to try cooking with pumpkin! Your site is really nice. I’m loving how clear everything is to follow and the great pics. A new place to come for food inspiration.
This looks delicious! I have a pasta machine and can’t wait to try this! Thanks for sharing.
I definitely just roasted the largest pumpkin I have ever grown. Now that means I have loads of pumpkin to use up. This looks fabulous! :) I love ravioli and pumpkin ravioli is my favorite. :)
Oh my gosh, this looks amazing. I ordered something similar to this at a restaurant recently but yours looks far better. Delish!
looks yummy! I wish I could have a pasta machine at my kitchen…this is my first time to stop in your blog and probably wont be the last…..thanks for the post, i will definitely try this ravioli…
You do such a beautiful job with your food photography!
Oh my gosh does this ever look awesome! I wish I had a pasta machine!
I recently was on a cruise where the chef made a fabulous walnut sauce over spinach and cheese ravioli. I was thinking of making the sauce and purchasing already made ravioli. After seeing your post, I just might make my own. Thanks for sharing!
looks like a fabulous meal for a cold night! Thanks for sharing :)
Beautiful food and delicious photography!
This looks amazing, I’ve noticed you’re a big fan of pumpkin, I love it as well, not only they are a storehouse of vitamins, but they are so versatile, the things you can do with them are endless! Their flavour just goes well with nutmeg, sage and chilli.
So keep an eye here, as I’ve got a few more pumpkin recipes to post soon
you make it look so easy!!! and delicious!
xoxo
Wow, this looks great! Perfect recipe for taking full advantage of all the fall squashes, too. I’m definitely going to point to your blog from mine. Great recipes and great pictures!
These look phenomenal. I don’t know if I’m more wowed by the photo or the recipe. You’ve got skills!