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.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serve 4
- Category: Pasta
- Method: Homemade
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
pumpkin ravioli
- 1 cup pumpkin puree
- 1 tbsp brown sugar
- 1/4 cup mascarpone
- 1/4 cup freshly grated parmesan
- 1 egg yolk, lightly beaten
- pinch nutmeg
- kosher salt
- freshly ground black pepper
- 1 batch egg pasta dough
- 00 or all-purpose flour, for rolling
- semolina flour, for dusting
brown butter sage sauce
- 1 stick (8 tbsp) unsalted butter, sliced
- 2 tbsp raw pumpkin seeds
- 2 tbsp fresh thyme leaves
- freshly grated parmesan, for serving
- kosher salt
- freshly ground black pepper
Instructions
- Mix together the pumpkin, brown sugar, mascarpone, parmesan, yolk, and nutmeg in a bowl and season to taste with salt and pepper. If desired, transfer filling to a piping bag with a wide circle tip. Otherwise cover and chill until ready.
- Cut the pasta dough into 4 pieces and work with one at a time, keeping the rest covered with plastic wrap to prevent drying.
- On a lightly floured surface, roll the pasta dough into a very thin sheet, about 1/32 inch thick. If using a pasta roller, start on the widest setting and gradually roll it to the second to last setting (setting 7 on the Kitchen Aid attachment).
- Generously dust a work surface and a baking sheet with semolina flour. Lay the sheet of dough on the work surface and cut it in half lengthwise. Spoon or pipe 1 teaspoon-sized dollops of filling onto the dough, spaced 2 inches apart. Place the second sheet of dough over the first, pressing gently around each mound to remove air pockets and seal the edges. Use a 2” cookie cutter to cut out individual ravioli and gently transfer to the prepared sheet pan.
- Repeat rolling dough and shaping ravioli. Cover loosely and refrigerate for up to 6 hours or freeze.
- Bring a large pot of salted water to a boil.
- Meanwhile, in a skillet large enough to hold the ravioli, melt the butter with the pumpkin seeds over medium-low heat. Cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and nutty, 7- 10 minutes. Add thyme and remove pan from heat.
- Add ravioli to the boiling water and cook for about 2 minutes, until just tender. Use a spider to transfer ravioli to the skillet along with ¼ cup pasta water, parmesan, and a pinch of salt and pepper. Cook, stirring and gently tossing the ravioli, until a light and glossy sauce forms and coats the pasta, 1- 2 minutes.
- Divide the ravioli among the bowls and serve warm with extra parmesan.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 661
- Sugar: 5.2g
- Sodium: 156mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11.9g
- Trans Fat: 0.2g
- Carbohydrates: 73g
- Fiber: 2.3g
- Protein: 17g
- Cholesterol: 212mg
Find it online: https://www.withspice.com/blog/pumpkin-ravioli/