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