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Creamy Pumpkin Ravioli with Sage Brown Butter Sauce

Homemade pumpkin ravioli filled with a sweet and savory pumpkin ricotta mixture, tossed in a rich brown butter sage sauce. A delicious and elegant fall pasta dish.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Filling
  • 1 15-ounce can Pumpkin Puree
  • 1/2 cup Ricotta Cheese
  • 1/4 cup Parmesan Cheese Grated
  • 1 Egg Lightly beaten
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cinnamon
Pasta Dough
  • 2 cups All-Purpose Flour Plus more for dusting
  • 3 Eggs Large
  • 1 tablespoon Olive Oil
  • Pinch Salt
Sage Brown Butter Sauce
  • 2 tablespoons Butter
  • 1 Shallot Minced
  • 2 cloves Garlic Minced
  • 1 14.5-ounce can Diced Tomatoes Undrained
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese Grated
  • Few Fresh Sage Leaves Optional, for garnish

Equipment

  • Pasta Machine or Rolling Pin
  • Large pot
  • Saucepan
  • Mixing Bowls
  • Ravioli Cutter or Knife

Method
 

Instructions
  1. Make the Pumpkin Filling: In a medium bowl, combine pumpkin puree, ricotta, Parmesan, egg, nutmeg, cinnamon, salt, and pepper. Mix well.
  2. Make the Pasta Dough: On a floured surface, mound flour, make a well, crack in eggs, add olive oil and salt. Incorporate flour into eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap and rest for at least 30 minutes.
  3. Roll and Cut the Pasta: Divide dough in half. Roll out one half using a pasta machine or rolling pin to your desired thickness. Cut out circles or squares.
  4. Assemble the Ravioli: Place a spoonful of filling in the center of each pasta piece. Fold over to form a half-moon or square, pressing edges to seal.
  5. Cook the Ravioli: Bring salted water to a boil. Gently add ravioli and cook for 3-4 minutes, or until they float to the surface.
  6. Make the Sage Brown Butter Sauce: Melt butter in a saucepan over medium heat. Add shallot and garlic; cook until softened (2-3 minutes). Stir in tomatoes and simmer for 5 minutes. Stir in cream and Parmesan. Season with salt and pepper. Simmer until slightly thickened (2-3 minutes).
  7. Serve: Drain ravioli and add to the sauce. Toss gently to coat. Garnish with fresh sage and serve immediately.

Notes

For a richer flavor, use whole milk ricotta. You can also add a pinch of red pepper flakes to the sauce for a little heat. Leftover ravioli can be stored in the refrigerator for up to 3 days.