Homemade Pumpkin Ravioli (with Brown Butter Sauce)

Silky pumpkin ravioli tossed in nutty brown butter with crispy pumpkin seeds—an irresistible fall pasta you’ll want to make every year.

Why I love it:

These homemade pumpkin ravioli are everything I crave in a decadent fall pasta.

The filling is silky and ever-so-sweet, with a touch of brown sugar and warm nutmeg. Toss the delicate pasta pockets in nutty brown butter, add a handful of crispy pumpkin seeds, and you’ve got a textural dream: crunchy, tender, velvety.

It’s a dish that feels fancy but comes together with simple ingredients and my go-to egg pasta dough.

When I first made these in the fall, the combination reminded me of enoteca meals in Italy—simple ingredients, layered flavors, and a sense of seasonality that makes the dish unforgettable.

If you want to take them even further, add fried sage leaves (my brown butter sage sauce from this ricotta ravioli recipe is a perfect reference point).

For a full fall spread, I love pairing these with this hearty kale and brussels sprouts salad and a glass of sangiovese.

here's how to make these pumpkin ravioli:

recipe tips:

• Pumpkin: I use canned pumpkin purée here for simplicity—you only need 1 cup—but if you’ve roasted and puréed pumpkin, absolutely use it. The flavor is deeper and sweeter.
• Shaping: I like to cut mine with a fluted square biscuit cutter for that classic look, but any ravioli stamp or mold will work.
• Make-ahead: Ravioli don’t hold up well in the fridge (they stick to the pan and to each other). If you want to prep ahead, freeze them flat on a sheet pan, then transfer to a bag once solid. Cook straight from frozen.
• Pro tip: For the best silky dough, use my egg-rich pasta dough recipe. It’s the same dough I rely on for dishes like pappardelle Bolognese, and it makes all the difference!

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