Pumpkin Ravioli with a Creamy Sage Browned Butter Sauce is the ultimate Flavors of Fall comfort food. The pasta is soft and delicate, and the sauce is heavy cream, cheese, and butter sauce infused with the flavor of fresh sage ribbons.
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How to Make the Pumpkin Ravioli
Roast the Pumpkin:
Use a pie or sugar pumpkin and roast it. Roasting the pumpkin helps dry out the flesh. A nice thick pumpkin puree is the result. It will hold its shape when you scoop the pumpkin filling onto the pasta to make the ravioli.
If you use canned puree, you will want to drain off as much moisture as possible by putting the puree in a nut milk bag or sieve lined with cheesecloth. Let the puree drain overnight in the fridge. Wring out any additional moisture before using the puree.
Make the Pasta Dough for the Pumpkin Ravioli:
Pasta dough is simple to make if you have a stand mixer and pasta roller. Otherwise, it is a lot of work, and the result is a thicker ravioli. Put all the ingredients in your stand mixer and mix until you have a cohesive dough. Let the dough rest 30 – 60 minutes before rolling out with the pasta roller attachment. This lets the flour fully hydrate. Watch the video for how to roll out the dough.
Make the Filling for the Pumpkin Ravioli.
This pumpkin ravioli filling is quick and easy with one secret ingredient that makes it extra delicious. I grate fresh nutmeg into the filling. Purchase whole nutmeg (they keep for several years) use a Microplane zester to grate the whole nutmeg into the puree. Add cheese, and egg yolk, salt, and pepper to taste.
Make the Ravioli
Roll out the dough into a long rectangle. I use a KitchenAid pasta roller and roll the rectangle to #5 thickness. Add about 2 tsp of filling to the dough. Space the filling 1 inch apart.
Top with the second sheet of pasta and press to seal the edges. Cut the pasta apart with a pasta wheel.
The pasta can be cooked immediately or frozen and cooked at a later time.
Make the Creamy Sage Browned Butter Sauce for the Pumpkin Ravioli:
- Melt the butter and cook until you see browned bits. Add the sage and cook until the sage is crispy. Remove from the heat and let cool for 15 minutes. See video.
- Add the broth and stir to mix in. Then continue to whisk and cook for 2 minutes over medium heat.
- Slowly add the heavy cream and whisk until fully incorporated. Take care not to let the sauce boil as it will break and separate.
- Add the cheese and lemon juice. Keep warm until the pasta is cooked.
To cook the Pumpkin Ravioli:
- Bring a large kettle (4 quarts) of water to boil. Add the ravioli and cook for 5-6 minutes or until al-dente.
- If you are cooking all of the pasta, cook the pasta in 2 or 3 batches.
- Place the drained pasta on a serving platter and pour the warm sage browned butter sauce over the pasta.
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- stand mixer
- pasta roller
Pumpkin Pasta Dough
- 2 cups all-purpose flour (240g)
- 3 eggs large
- ½ tsp salt
- 2 Tbsp pumpkin puree
- 1 cup Grated Romano Cheese
- 2 cup pumpkin puree
- 2 large egg yolks
- 1/4 tsp Fresh ground nutmeg
- salt and pepper to taste
Creamy Sage Browned Butter Sauce
- 12 tbsp butter (1 ½ sticks)
- ¼ cup fresh sage ribbons
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- 1 cup grated parmesan cheese
- ½ tsp lemon juice
- ¼ cup fresh sage ribbons loosely packed
- 1 tbsp butter
Roast a Pie Pumpkin for the Filling
- Preheat Oven to 450 degrees.
- Cut a pie pumpkin in half and scoop out the seeds. (see notes)
- Roast pumpkin for 60 minutes or until soft on a parchment-covered baking sheet.
- Scoop the pumpkin out of the skin and peel off the browned outer layer. You want the soft, dry, inner portion. Mash or blend the pumpkin in a blender until the consistency of a thick puree. Set aside.
Pumpkin Pasta Dough
- Mix all the pasta dough ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a smooth dough. About 2 minutes. Let the dough rest for 60 minutes
- While the dough is resting, mix all the ravioli pumpkin filling ingredients together and set aside.
- At the end of the 60 minute rest period, divide the dough into 6 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness and length are achieved. You can also roll the dough by hand. I use a KitchenAid pasta roller. I start on the #1 setting and stop on the #5 setting.
Make the Ravioli
- Take two of the rolled-out rectangles of pasta. Add the filling to one of the rectangles. Use about 2 tsp of the filling for each ravioli. (see picture) There should be about 1 inch between the scoops of filling.
- Add the 2nd rectangle to the top of the pasta rectangle with the filling. Press the two layers of pasta together all the way around each scoop of filling. This seals the ravioli. Otherwise, the pasta will come apart when you cook the ravioli.
- Cut the ravioli apart with a pasta cutter (click here to purchase) I like to trim the edges of the rectangles. This helps seal the ravioli and also give the same wavy look to all 4 edges of the ravioli. Remember this is a rustic ravioli so don't stress if they aren't all the same size and shape.
- Repeat with the other 4 rectangles. Use the scraps that you cut off to make a few more ravioli.
Creamy Sage Browned Butter Sauce
- Make the sage browned butter with the butter and sage (click here) to learn how to make the sage browned butter. Set aside and let it cool for about 10 minutes.
- Once the butter has cooled, slowly whisk in the broth over medium heat. Whisk in until fully corporated. Then cook for 2 minutes over medium heat.
- Slowly add the heavy cream. Whisk the whole time you are adding the cream. Make sure the cream is fully incorporated. Don't let the mixture boil or the sauce will break apart and separate.
- Whisk in the cheese and lemon juice. Keep the sauce warm on a very low burner. Don't let the sauce simmer or boil while you are keeping it warm or it will break apart and separate.
Fry some Sage Ribbons
- While the ravioli is cooking fry 1/4 cup of sage ribbons in a tbsp. of butter until the ribbons are crispy. Set aside.
Cook the pasta and Serve
- Cook the pasta in 4 quarts of boiling water until the desired doneness. Cook 5 - 6 minutes for fresh pasta or 7 - 8 minutes for frozen pasta.
- Drain into a colander and run under cool water briefly to stop the cooking process.
- This recipe yields about 36 ravioli.