Homemade Pumpkin Ravioli in Sage Brown Butter
This pumpkin ravioli with sage brown butter is autumn on a plate.
It’s officially pumpkin season and this is the perfect dish to welcome cooler temps and cozy evenings. Delicate pasta meets creamy pumpkin and fresh ricotta. With Pecorino Romano and a touch of nutmeg, it’s so savory and delicious. Drizzle it with the rich sage brown butter and every bite is bursting with Fall flavor!
Light a candle, turn on Gilmore Girls, and relax with this fun cooking project! It’s an elegant meal to impress yourself (or your guests).
Overview:
1. Mix filling
Mix pumpkin, ricotta, Pecorino, nutmeg, and pepper, then refrigerate the creamy filling until ready.
2. Make the pasta
Make pasta dough by hand or mixer, knead until elastic, then wrap and rest before rolling.
3. Brown butter
Brown butter with sage until nutty and golden, then drizzle over freshly boiled ravioli before serving.
4. Serve with cheese
Top ravioli generously with shaved Pecorino Romano and a fresh sage leaf for garnish.
Knead to Know
Make it ahead!
If you’re making this for company, a date, or even a cozy family dinner, prep the ravioli a day ahead. They freeze beautifully on a sheet pan and taste just as fresh once cooked. That way, you can enjoy the process without feeling rushed. When it’s time to serve, dinner comes together in just minutes! Homemade ravioli is best enjoyed within 3 months of freezing—though chances are you won’t want to wait that long.
Recipe:
Homemade Pumpkin Ravioli in Sage Brown Butter
Yield: 4 servings
Difficulty: Fun cooking project
Time: About 2 hours active time, 2 hours to mouth. Best for making the day before and freezing.
Handmade pasta filled with pumpkin, ricotta, and Pecorino, finished with nutty sage brown butter—an elegant, cozy fall dish perfect for entertaining or savoring.
Ingredients
300g 00 flour (about 2.25 cups, spooned and leveled)
3 eggs
1 (15 oz) can pure pumpkin purée
1 (15 oz) tub whole milk ricotta (check the ingredients—choose one with minimal additives for the best flavor and texture)
½ cup finely grated or shaved Pecorino Romano, plus an additional ½ cup for topping
⅛ tsp grated nutmeg
¼ tsp freshly ground black pepper
1 stick (4 oz) salted butter (grass-fed, like Kerrygold, gives the best flavor)
1 small bunch fresh sage, reserving 6 leaves for garnish
Equipment
Pasta press or rolling pin
Ravioli press
Pizza cutter
Method
Step 1:
Make the Filling. In a bowl, mix together ricotta, pumpkin, Pecorino Romano, nutmeg, and pepper. Cover and refrigerate until ready to use.
Step 2:
Make the Pasta Dough
With a stand mixer:
Add flour to the bowl and make a well in the center. Crack eggs into the well, then whisk together with a fork, gradually pulling in flour. When it comes together into a rough dough, switch to the dough hook and knead on low speed for about 10 minutes.
By hand:
Pour flour onto the counter and make a well in the center. Crack eggs into the well and use your fingers to break up the yolks. Gradually pull in flour until all is incorporated. The dough will feel sticky at first—don’t add extra flour until after you’ve kneaded for at least 5 minutes. If it’s still too sticky, sprinkle in a little flour. The standard ratio is 100 g flour to 1 egg, though humidity can affect this. Knead for about 10 minutes until the dough is smooth and elastic.
For both methods:
When finished, the dough should spring back when pressed with your thumb. Wrap tightly in plastic wrap and let rest for at least 10 minutes (up to 30).
Step 3:
Roll & Fill the Pasta. Roll the dough using a pasta machine until the second-to-last thinnest setting (on mine, that’s a #8, about 0.6 mm). If rolling by hand, aim for about half the thickness of a dime—thin enough to let light through, but not translucent. Lightly flour the dough to prevent sticking.
Cut pasta sheets into matching top and bottom pieces. If using a ravioli press, cut the sheets to fit, leaving a little overhang. If not, spacing by hand works just as well.
On the bottom sheet, place about 1½ teaspoons of filling, spaced 2 inches apart (or according to your press). Brush the top sheet with water, then lay it over the bottom sheet. Press around each mound of filling to seal, or use the press.
Cut into squares with a pizza cutter, being careful not to cut too close to the filling.
Lay the ravioli on a lightly floured sheet pan until ready to cook, or freeze them on the pan until firm, then transfer to a zip-top bag.
Step 4:
Make the Brown Butter. In a saucepan, melt the butter over medium heat. Cook, stirring occasionally, until it turns a deep golden brown with a nutty aroma. Remove from heat and add the sage leaves—they’ll sizzle and infuse the butter.
Step 5:
Cook & Serve. Boil ravioli for about 2 minutes, then lift them out gently with a sieve. Plate the ravioli, drizzle with brown butter, sprinkle with shaved Pecorino Romano, and garnish with a fresh sage leaf.
Enjoy!
Happy pumpkin season!
I hope you love this Pumpkin Ravioli with Sage Brown Butter as much as I do! Tag me on Instagram if you try it—I’d love to see your cozy fall kitchen creations.
