The aroma of nutty brown butter mingling with fresh sage takes me back to those crisp autumn evenings in my grandmother’s kitchen. As golden leaves swirled outside the window, she would roll out pasta dough with practiced hands, creating delicate pockets filled with pumpkin and cheese. That sensory memory is what makes homemade pumpkin ravioli with garlic brown butter one of fall’s most treasured culinary experiences.
Did you know that pumpkin pasta recipes date back to the 14th century in Northern Italy? Historical cookbooks reveal that stuffed pasta with squash fillings became popular during harvest festivals when pumpkins were plentiful and needed to be preserved. Today, homemade pumpkin ravioli with garlic brown butter continues this rich tradition while offering modern home cooks a chance to create restaurant quality pasta right in their own kitchens.
Table of Contents
Why Homemade Pumpkin Ravioli Deserves a Place at Your Table
For those interested in expanding their culinary skills, consider exploring traditional Italian cooking techniques or learning about seasonal autumn vegetables that can enhance any kitchen repertoire , For busy weeknights, Crockpot Ravioli Lasagna Recipe offers a time-saving alternative, and the Cajun Honey Butter Sauce Recipe provides inspiration for creative sauce variations beyond traditional brown butter.
Ingredients
For the Pasta Dough:
| 1 cup (125g) all-purpose flour – provides structure and elasticity 1 teaspoon kosher salt – enhances flavor 1 large egg, room temperature – binds ingredients 2 large egg yolks, room temperature – adds richness and color ½ teaspoon olive oil – prevents dough from drying out Water in a spray bottle – helps seal ravioli edges |
Don’t have a spray bottle? A small bowl of water and a pastry brush works perfectly. The room-temperature eggs make a significant difference in how the dough comes together—cold eggs can result in a tougher pasta texture.
For the Pumpkin Filling:
| ½ cup (123g) ricotta cheese – creates creamy texture ¼ cup (28g) mozzarella cheese, grated – adds stretch and mildness ¼ cup (25g) parmesan cheese, grated – provides savory depth 1 cup (245g) pure pumpkin puree – star ingredient with earthy sweetness 1 teaspoon garlic, minced – adds aromatic warmth ½ teaspoon kosher salt – balances sweetness ¼ teaspoon black pepper – adds subtle heat ¼ teaspoon nutmeg – complements pumpkin with warm spice notes |
The combination of three cheeses creates a complex flavor profile that elevates the humble pumpkin to something truly special. The nutmeg brings out the natural sweetness of the pumpkin while the garlic adds a savory counterpoint.
For the Garlic Brown Butter Sauce:
| ⅓ cup unsalted butter – transforms into nutty brown butter ½ teaspoon garlic, minced – infuses the butter with aromatic flavor 1 teaspoon kosher salt – enhances all flavors ¼ teaspoon black pepper – adds subtle heat ¼ teaspoon fresh sage, finely diced – provides earthy, herbal notes |
The unsalted butter allows you to control the salt level in your homemade pumpkin ravioli with garlic brown butter. Fresh sage is strongly recommended—dried sage simply doesn’t capture the same aromatic quality that makes this sauce extraordinary.
Ingredient Spotlight
Pumpkin Puree
The star of homemade pumpkin ravioli is, of course, the pumpkin puree. Pure pumpkin (not pumpkin pie filling) provides a subtle earthy sweetness that pairs beautifully with the nutty brown butter. For best results, drain your pumpkin puree in a fine-mesh sieve for 30 minutes before using—this removes excess moisture that could make your filling too wet.
Brown Butter
When butter is heated, its milk solids caramelize, creating a complex, nutty flavor that elevates homemade pumpkin ravioli to restaurant quality. The transformation happens quickly, so watch carefully for that golden brown color and toasted aroma—it’s the difference between magnificent brown butter and burned butter.
Timing
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
While this homemade pumpkin ravioli with garlic brown butter might seem time-intensive, much of it is passive resting time. Compared to other scratch-made pasta dishes, this recipe is approximately 25% faster than traditional lasagna while delivering a more impressive presentation.
Instructions
Making the Pasta Dough
Create the flour well
On a clean work surface, sift the flour and salt. Form a wide well in the center, creating a volcano-like shape with steep sides. The well needs to be large enough to hold all the wet ingredients without spilling over.
Add the wet ingredients
Crack the whole egg into the well, then add the egg yolks and olive oil. Using a fork, gently whisk the wet ingredients together within the confines of the flour well. This initial mixing helps create a smooth base before incorporating the flour.
Incorporate the flour
Gradually begin drawing flour from the inner walls of your well into the wet center. Work slowly to prevent the liquid from breaching the walls and creating a messy situation. The mixture will gradually thicken as you incorporate more flour.
Form the dough
When the mixture becomes too thick to stir with a fork, use a bench scraper to cut into the dough, helping break up gluten strands for a more tender result. Use your hands to gather everything into a cohesive mass. Don’t worry if it seems shaggy at this point.
Knead the dough
Knead the dough for 7-10 minutes until smooth and elastic. The transformation is remarkable—what starts as a shaggy mess becomes satiny and cohesive. You’ll know it’s ready when you can press a finger into the dough and it springs back.
Rest the dough
Form the dough into a ball and cover with a damp kitchen towel. Allow it to rest for 30 minutes at room temperature. This crucial step allows the gluten to relax, making the dough much easier to roll out thin without springing back.
Roll out the dough
Roll the rested dough into a ¼-inch thick rectangle. The initial thickness should be uniform enough to feed through a pasta machine at its widest setting. If rolling by hand, aim for about ⅛-inch thickness.
Use the pasta machine
Start with the widest setting on your pasta machine. Pass the dough through once, then fold it in thirds like a letter and repeat. Gradually reduce the settings, passing the dough through once or twice at each level until you reach the desired thinness.
Achieve final thickness
The pasta should be thin enough that you can faintly see your hand through it—what Italian grandmothers call “transparent like a silk veil.” This thinness ensures proper cooking and texture in your homemade pumpkin ravioli.
Cut into sections
Cut your pasta sheets into manageable 24-inch sections. Keep them covered with a damp towel while you prepare the filling to prevent drying out.
Preparing the Pumpkin Filling
Combine ingredients
In a medium bowl, mix together the ricotta, mozzarella, parmesan, pumpkin puree, garlic, salt, pepper, and nutmeg. The combination creates a perfect balance of savory and sweet.
Mix thoroughly
Stir until all ingredients are well incorporated and the mixture is smooth. The filling should hold its shape when scooped but still be soft enough to spread slightly. Set aside while you prepare the brown butter sauce.
Making the Garlic Brown Butter Sauce
Melt the butter
In a medium saucepan, melt butter over medium heat. Use a light-colored pan if possible, as it makes it easier to monitor the color changes in the butter.
Add the garlic
Add the minced garlic and cook for 1 minute, stirring constantly. The garlic should become fragrant but not brown, as it can quickly turn bitter.
Brown the butter
Continue cooking until the butter turns a golden amber color and develops a nutty aroma. This typically takes 2-3 minutes after the garlic is added. You’ll notice small brown bits forming at the bottom—these are caramelized milk solids that give brown butter its distinctive flavor.
Season the sauce
Add salt, pepper, and finely diced sage. Remove from heat immediately to prevent burning. The residual heat will infuse the sage flavor into your homemade pumpkin ravioli with garlic brown butter sauce.
Assembly and Cooking
Prepare your workspace
Lay out each pasta section on a clean, lightly floured surface. Working with one sheet at a time keeps the pasta from drying out while you assemble.
Moisturize the pasta
Lightly spray each sheet with water to help with sealing. This creates the perfect adhesive surface without making the dough too wet.
Add the filling
Starting about an inch from one edge, spoon 2 teaspoons of pumpkin filling, leaving 1 inch of space between portions. This spacing ensures each ravioli has enough dough around it to seal properly.
Fold and seal
Lift the top edge of the pasta sheet and bring it over the filling, aligning it with the bottom edge. Press the dough gently around each mound of filling, working outward to remove air pockets. Air trapped inside can cause ravioli to burst during cooking.
Complete the seal
Press firmly along all edges to ensure a complete seal. Run your fingers along the spaces between each ravioli mound to create defined divisions.
Cut the ravioli
Using a fluted pastry wheel or ravioli cutter, trim the long edge of the pasta. Then cut between each section to create individual ravioli. The fluted edges not only look beautiful but also help seal the pasta.
Cook the ravioli
Bring a large pot of generously salted water to a rolling boil. Add ravioli in batches, giving them plenty of room to move around. Overcrowding can cause them to stick together or cook unevenly.
Test for doneness
Cook for 3-4 minutes or until the ravioli float to the surface. Fresh pasta cooks much faster than dried, so watch carefully. When they float, they’re done!
Serve
Use a slotted spoon to gently transfer the ravioli to serving plates. Drizzle with the warm garlic brown butter sauce, sprinkle with extra parmesan, and garnish with fresh herbs. Serve immediately while hot.
Tips & Tricks for Perfect Homemade Pumpkin Ravioli
Cold Surface, Warm Hands: Work on a cold marble or metal surface if possible—it keeps the dough from getting too warm while you’re working with it. The Bench Scraper Trick: Keep a bench scraper handy to help gather dough and clean your work surface. It’s the unsung hero of pasta making. Visual Doneness Test: When browning butter, look for the color of a hazelnut shell—that’s the perfect shade for maximum flavor without burning. Avoid Overfilling: Less is more when it comes to filling ravioli—about 2 teaspoons per ravioli is perfect. Overfilled ravioli will burst during cooking. Freeze Before Cooking: For perfect shape retention, freeze filled ravioli on a baking sheet for 20 minutes before cooking. This helps them maintain their shape during boiling. |
Recipe Variations & Substitutions
Gluten-Free Homemade Pumpkin Ravioli
Substitute the all-purpose flour with a high-quality gluten-free flour blend plus 1 teaspoon of xanthan gum. The dough will be slightly more delicate to work with but still produces excellent results.
Dairy-Free Version
Replace the cheeses with dairy-free alternatives and use olive oil instead of butter for the sauce. Add nutritional yeast for a cheese-like flavor and toasted walnuts for richness.
Butternut Squash Variation
Swap the pumpkin puree for roasted and mashed butternut squash. The slightly sweeter profile pairs beautifully with the brown butter and creates a variation on the classic homemade pumpkin ravioli.
Herb-Infused Pasta Dough
Add 1 tablespoon of finely chopped fresh herbs (sage, thyme, or parsley) to the pasta dough for a beautiful speckled appearance and enhanced flavor that complements the garlic brown butter.
Behind the Recipe
This homemade pumpkin ravioli with garlic brown butter recipe comes from my grandmother’s collection, perfected over decades of autumn gatherings. She learned the technique from her neighbor, an Italian immigrant who insisted that good pasta required patience and love in equal measure. I’ve adapted it slightly, increasing the garlic and adding the spray bottle technique for easier assembly, but the soul of the recipe remains unchanged—a celebration of fall’s bounty transformed into delicate pasta pillows.
Pairing Ideas
The rich, nutty flavor of homemade pumpkin ravioli with garlic brown butter pairs beautifully with:
- Roasted Brussels Sprouts: The caramelized edges echo the nutty notes in the brown butter.
- Simple Arugula Salad: The peppery bite cuts through the richness of the dish.
- Sparkling Water with Lemon: The brightness and bubbles provide a refreshing contrast.
- Apple Cider: The fruity sweetness complements the earthy pumpkin flavors.
Leftover & Reuse Ideas
- Ravioli Fritti: Pan-fry leftover ravioli until crisp for a delicious appetizer.
- Ravioli Soup: Add to vegetable broth with spinach for a quick soup.
- Deconstructed Ravioli Salad: Chop cold leftover ravioli and toss with greens, cherry tomatoes, and a light vinaigrette.
- Ravioli Bake: Layer leftover ravioli with sauce and cheese, then bake until bubbly.
Nutritional Information
Per Serving (4 servings total):
- Calories: 764
- Carbohydrates: 85g
- Protein: 28g
- Fat: 35g
- Fiber: 6g
- Sodium: 1,250mg
Serving Suggestions
Homemade pumpkin ravioli with garlic brown butter deserves an elegant presentation that showcases your hard work:
- Arrange 5-6 ravioli in a circular pattern on warmed plates
- Drizzle the brown butter sauce in a spiral pattern over and around the pasta
- Garnish with micro greens, fried sage leaves, or a light dusting of freshly grated parmesan
- Add a sprinkle of toasted pumpkin seeds for textural contrast and visual appeal
For family-style serving, place ravioli in a shallow, warmed serving dish and pour sauce over the top just before bringing to the table.
Common Mistakes to Avoid
Overmixing the Filling: Aggressive mixing can make the filling too loose. Fold ingredients gently for best texture. Neglecting the Resting Time: Skipping the dough rest results in tough pasta that’s difficult to roll thin. Too Much Flour During Rolling: Excess flour can make the pasta tough and prevent proper sealing. Burning the Butter: Brown butter turns to burned butter in seconds. Stay attentive and remove from heat immediately when it reaches amber color. Crowding the Pot: Cooking too many ravioli at once lowers the water temperature and can cause them to stick together. |
Storage & Reheating Tips
Uncooked Ravioli:
- Freeze on a parchment-lined baking sheet until solid
- Transfer to freezer bags, removing as much air as possible
- Store for up to 3 months
- Cook directly from frozen, adding 1-2 minutes to cooking time
Cooked Leftovers:
- Refrigerate in an airtight container for up to 2 days
- Reheat gently in simmering water for 1-2 minutes
- Alternatively, reheat in a covered skillet with a splash of water
Make-Ahead Options:
- Prepare pasta dough up to 24 hours ahead and refrigerate wrapped in plastic
- Make filling up to 2 days ahead and store in the refrigerator
- Assemble uncooked ravioli up to 24 hours before cooking and refrigerate on a floured tray
FAQ About Homemade Pumpkin Ravioli with Garlic Brown Butter
Can I make homemade pumpkin ravioli without a pasta machine?
Absolutely! While a pasta machine makes the process easier, you can use a rolling pin to roll the dough to approximately 1/16-inch thickness. The key is patience and even pressure as you roll.
Can homemade pumpkin ravioli with garlic brown butter be made gluten-free?
Yes, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend and add 1 teaspoon of xanthan gum. The dough may be slightly more delicate, but the results are still delicious.
How do I prevent my homemade pumpkin ravioli from bursting during cooking?
Ensure each ravioli is properly sealed by pressing out air pockets and firmly sealing the edges. Don’t overfill, and cook in gently boiling water rather than a vigorous boil.
Can I freeze homemade pumpkin ravioli with garlic brown butter?
Yes! Freeze uncooked ravioli in a single layer on a baking sheet, then transfer to freezer bags once solid. Cook directly from frozen, adding 1-2 minutes to the cooking time.
What’s the best way to reheat leftover homemade pumpkin ravioli?
Gently rewarm in simmering water for 1-2 minutes, then toss with freshly made brown butter sauce. Avoid microwave reheating, which can make the pasta tough.
Conclusion
Homemade pumpkin ravioli with garlic brown butter represents the perfect marriage of technique and seasonal flavor. While it requires some patience and practice, the result is a dish that transforms simple ingredients into something truly special. The contrast between the silky pasta, earthy-sweet filling, and nutty brown butter creates a sensory experience that captures autumn’s essence on a plate.
This recipe honors traditional pasta-making methods while remaining accessible to home cooks willing to dedicate a little extra time to their craft. Whether served for a special occasion or a weekend cooking project, homemade pumpkin ravioli with garlic brown butter rewards your efforts with a memorable meal that showcases the best of seasonal cooking.
Made these homemade pumpkin ravioli with garlic brown butter? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!
Print
Homemade Pumpkin Ravioli with Garlic Brown Butter | Best Autumn Dish
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This restaurant-quality Homemade Pumpkin Ravioli with Garlic Brown Butter combines the earthy sweetness of pumpkin with rich, nutty brown butter for an elegant autumn meal. The silky homemade pasta wraps a creamy pumpkin filling made with ricotta, parmesan, and warm spices, while the garlic brown butter sauce adds sophisticated depth and aroma. Though it requires intermediate pasta-making skills, this impressive dish delivers professional results that make it perfect for special occasions or when you want to create something truly memorable for dinner guests.
Ingredients
- For the Pasta Dough:
- 1 cup (125g) all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- ½ teaspoon olive oil
- Water in spray bottle
- For the Pumpkin Filling:
- ½ cup (123g) ricotta cheese
- ¼ cup (28g) mozzarella cheese, grated
- ¼ cup (25g) parmesan cheese, grated (plus more for garnish)
- 1 cup (245g) pure pumpkin puree
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- For the Garlic Brown Butter Sauce:
- ⅓ cup unsalted butter
- ½ teaspoon garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon fresh sage, finely diced
Instructions
- Make Pasta Dough: Sift flour and salt onto clean work surface, creating wide well in center. Crack egg into well, add yolks and olive oil. Whisk wet ingredients, then slowly fold in flour until too stiff for fork. Use bench scraper and hands to bring mixture together.
- Knead and Rest: Knead dough 7-10 minutes until smooth and elastic, adding flour as needed to prevent sticking. Form into ball, cover with damp towel, and rest 30 minutes at room temperature.
- Roll Pasta: Roll dough into ¼-inch thick rectangle. Using pasta machine, pass through widest setting, then progressively smaller settings until thin enough to be partially see-through but not tearable. Cut into 24-inch sections.
- Prepare Filling: In medium bowl, combine ricotta, mozzarella, parmesan, pumpkin puree, minced garlic, salt, pepper, and nutmeg. Stir until smooth and well incorporated.
- Make Brown Butter: In medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Continue cooking until butter turns golden brown with nutty aroma, 2-3 minutes more. Add salt, pepper, and sage. Remove from heat.
- Assemble Ravioli: Lay pasta sheets on floured surface and spray lightly with water. Spoon 2 teaspoons filling onto sheet, leaving 1 inch between portions. Fold top edge over filling, press out air pockets, and seal edges firmly.
- Cut and Cook: Using fluted pastry wheel, trim edges and cut between portions to create individual ravioli. Boil in large pot of salted water 3-4 minutes until they float to surface.
- Serve: Using slotted spoon, transfer cooked ravioli to plates. Drizzle with warm garlic brown butter sauce and top with extra parmesan and fresh parsley. Serve immediately.
Notes
Pasta Tips: Ensure eggs are room temperature for better incorporation. Don’t add too much flour – dough should be slightly tacky. If dough tears during rolling, it may be too thin or need more resting time. Filling Tips: Use thick pumpkin puree to prevent soggy ravioli. Taste filling and adjust seasonings before assembling. Don’t overfill as ravioli may burst during cooking. Cooking Success: Salt pasta water generously (should taste like seawater). Don’t overcrowd pot when cooking. Fresh ravioli cook much faster than dried pasta. Make-Ahead: Pasta dough can be made 1 day ahead and refrigerated. Filling keeps 2 days. Uncooked assembled ravioli freeze beautifully for up to 3 months. Equipment: Pasta machine recommended but rolling pin works. Bench scraper and fluted pastry wheel helpful but not essential.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pasta Making
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4th of recipe)
- Calories: 764
- Sugar: 8g
- Sodium: 1250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 185mg
Keywords: homemade ravioli, pumpkin ravioli, brown butter sauce, pasta making, autumn pasta