Pumpkin Ravioli Pasta with Sage Brown Butter Sauce
Homemade pumpkin ravioli with tender fresh pasta, a creamy pumpkin-Parmesan filling, and a simple sage brown butter sauce—cozy, elegant, and perfect for fall dinners.
Equipment
- Mixing bowls
- Fork or dough whisk
- Clean work surface
- Rolling pin or pasta machine
- Ravioli cutter or fluted pastry wheel
- Pastry brush or small bowl of water
- Large pot
- Slotted spoon
- large skillet
Ingredients
- 2 cups 00 flour (or all-purpose flour) plus more for dusting
- 3 large eggs for pasta dough
- 1 tbsp olive oil for pasta dough
- 1/2 tsp kosher salt for pasta dough
- 1 cup pumpkin puree canned or homemade; drain if watery
- 1/2 cup butternut squash roasted and mashed; optional
- 3/4 cup Parmesan cheese finely grated, plus more for serving
- 1 egg yolk helps bind the filling
- 1/4 tsp ground nutmeg
- 1/2 tsp salt or to taste, for filling
- 1/4 tsp black pepper or to taste
- 6 tbsp unsalted butter for sauce
- 8 fresh sage leaves up to 10 leaves
- 2 cloves garlic minced; optional
- 1/4 cup toasted pecans chopped, for topping (optional)
Instructions
- Make the pasta dough: Mound the flour on a clean work surface and make a well in the center. Add eggs, olive oil, and salt. Whisk with a fork, gradually pulling in flour from the edges, until a shaggy dough forms.
- Knead for 8–10 minutes until smooth and elastic. If sticky, dust with a little flour; if dry and cracking, dampen your hands and continue kneading. Wrap tightly and rest at room temperature for 30 minutes.
- Make the pumpkin filling: In a bowl, mix pumpkin puree, (optional) mashed roasted butternut squash, Parmesan, egg yolk, nutmeg, salt, and pepper until thick and smooth. Cover and refrigerate while you roll the dough.
- Roll the pasta: Divide dough into 4 pieces (keep covered). Roll one piece into a rectangle. Using a pasta machine, pass through gradually thinner settings until the sheet is very thin (you should almost see your hand through it). Dust lightly with flour as needed. Repeat with remaining dough.
- Fill and shape the ravioli: Lay one pasta sheet on a floured surface. Dollop 1–1½ teaspoons filling every 2 inches. Brush a little water around each mound. Lay a second sheet over the top and press around each mound to remove air and seal.
- Cut into squares with a ravioli cutter, fluted wheel, or knife. Press edges firmly (crimp with a fork if you like). Transfer to a floured tray and cover with a towel while you finish shaping.
- Cook the ravioli: Bring a large pot of well-salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes, or until they float and the pasta looks slightly puffy. Remove with a slotted spoon (don’t drain in a colander—fresh ravioli are delicate).
- Make the sage brown butter: While ravioli cook, melt butter in a large skillet over medium heat. (Optional) Add garlic and cook 30–60 seconds. Continue cooking until butter turns golden and smells nutty, then add sage and cook until sage is crisp, 30–60 seconds.
- Toss and serve: Add cooked ravioli to the skillet and toss gently to coat. Serve immediately with extra Parmesan and (optional) toasted pecans on top.
Notes
If using fresh pumpkin, roast first and drain excess liquid so the filling stays thick.
Uncooked ravioli: refrigerate on a floured baking sheet (covered) up to 2 days, or freeze in a single layer then transfer to a freezer bag. Cook from frozen, adding 1–2 minutes.
Avoid a rolling boil—gentle boiling helps prevent bursting.
For extra crunch, top with toasted pumpkin seeds or pecans.
Nutrition
Calories: 600kcal | Protein: 19g | Saturated Fat: 16g | Cholesterol: 200mg | Sodium: 480mg