Homemade Pumpkin Ravioli with Garlic Brown Butter is homemade ravioli stuffed with a pumpkin-flavored filling and topped with a brown butter sauce. It all starts with homemade ravioli in this recipe, and yes, it’s easier to make than you think! Then, it’s all about the cheesy, pumpkin-flavored filling that gives you a hint of pumpkin and nutmeg flavor in every bite. To top it all off is a homemade brown butter sauce that is the perfect complement to the pumpkin ravioli. For another pumpkin-flavored pasta, be sure to try my Pumpkin Macaroni and Cheese!
Ingredients & Substitutions
Pasta: Don’t be intimidated by the idea of making homemade pasta. It is SO MUCH fun and easy with a pasta roller attachment. (I will also give you tips on how to make pasta without the attachment.) And, if you look at the ingredients needed for the pasta, you should notice you don’t need a lot of them!
Cheeses: I used ricotta, mozzarella, and parmesan cheese for the filling. Have a little extra parmesan cheese for garnish, too!
Pure Pumpkin: Look for pure pumpkin (also known as pumpkin puree), not pumpkin pie filling. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.
Garlic Browned Butter: Browned Butter is the process of cooking unsalted butter until the water has been cooked out and it has a nutty and toasty taste. In this recipe, I added minced garlic, salt, pepper, and fresh sage for an enhanced flavor.
Fresh Sage: If you don’t have fresh sage, you could use dried sage in a pinch. However, keep in mind that you will need less dried sage, so probably just a pinch or so. Dried sage has a more intense and concentrated flavor, so a little goes a long way.
Can I Make Ravioli Without a Pasta Roller Attachment?
Yes, you can! It takes a little elbow grease when rolling out the dough, but doable. Follow the instructions for making the dough through the resting time of 30 minutes. After the dough has rested:
- Work on a cold hard surface.
- Work on a floured surface.
- Have extra flour handy and don’t be afraid to use it!
- Start in the middle and work your way out evenly.
- Maintain pressure on the rolling pin, but don’t push!
- Continue rolling until you have a thin (almost see-through) sheet of dough. Continue by cutting into 24-inch strips and back to the Homemade Pumpkin Ravioli with Garlic Brown Butter recipe.
What To Serve With Pumpkin Ravioli
Here are some side dish ideas that would pair well with the pumpkin ravioli:
- Wedge Salad
- Roasted Vegetables like Brussels sprouts, carrots, or asparagus
- Creamed Spinach
- Cauliflower Mashed
- Garlic Knots
- Crusty Bread (like a baguette)
Can I Make Ravioli Ahead of Time?
Yes, definitely! It is easy to make ravioli ahead of time and freeze them for up to six months! If you are not planning to boil the pasta right away, place the filled ravioli on a parchment-lined baking sheet and freeze them like this for about 30 minutes. Then, put them all in an airtight container to freeze until you are ready to cook them. When ready to make, simply put the frozen ravioli into a pot of boiling water for about 3 minutes, and they are ready to go!
How To Store Pumpkin Ravioli With Garlic Brown Butter
To store Pumpkin Ravioli with Garlic Brown Butter, first, let it cool to room temperature. Then, if possible, separate the ravioli from the sauce. (Or, store it all together; it will still be delicious!) Both the ravioli and sauce should be stored in an airtight container in the refrigerator. Each will last up to 2-3 days. When ready to enjoy the leftovers, reheat the ravioli by briefly boiling them in water or by microwaving them with a small amount of water to prevent them from drying out. If you’re reheating the brown butter sauce, you can gently warm it on the stovetop over low heat, stirring occasionally.
More Pasta Dishes
Homemade Pumpkin Ravioli with Garlic Brown Butter
Ingredients
Pasta
- 1 cup (125 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- ½ teaspoon olive oil
- water, in a spray bottle
Filling
- ½ cup (123 g) ricotta cheese
- ¼ cup (28 g) mozzarella cheese, grated
- ¼ cup (25 g) parmesan cheese, grated, plus more for garnish
- 1 cup (245 g) pure pumpkin
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
Brown Butter Sauce
- ⅓ cup unsalted butter
- ½ teaspoon garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon fresh sage, finely diced
Instructions
Pasta
- Sift flour and salt onto a work surface.
- Make a wide well in the center of the flour.
- Crack the full egg in the well.
- Add egg yolks and oil and gently whisk the wet mixture together within the well.
- Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
- Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the entire mixture together. Fold it into a single mass.
- Knead the dough with your hands for 7-10 minutes, adding more flour as needed.
- Form a ball with the dough and cover it, allowing it to rest for 30 minutes.
- Roll the dough out into a ¼ inch thick rectangle (thin enough to fit into a pasta roller attachment at its widest setting).
- Move the rollers to the next smallest setting and pass the dough through again. Continuously lower the size settings, passing the dough through once or twice each time.
- Stop rolling with the dough is thin enough to partially see-through.
- Cut the length of dough into 24-inch sections. Set aside as you make the filling and garlic brown butter.
Filling
- In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, pure pumpkin, garlic, salt, pepper, and nutmeg. Set aside.
Brown Butter Sauce
- In a medium saucepan, melt butter.
- Add garlic and cook for 1 minute. Be sure to not overcook the garlic.
- Add salt, pepper, and sage. Remove from heat.
Assembly
- Lay out each section and, working one pasta sheet at a time, lightly spray each sheet with water.
- Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.
- Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.
- Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.
- Press again on the edge to seal it completely.
- Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual ravioli.
- Bring a large pot of salted water to a rolling boil. Add ravioli to hot water, working in batches to not overcrowd the pot.
- Cook for 3-4 minutes. Then, using a slotted spoon, gently scoop out the ravioli, strain out any excess water, and transfer to a plate.
- Drizzle brown butter sauce over ravioli.
- Top with extra grated parmesan cheese and chopped parsley. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
Great recipe, only difference I did was switch out the ricotta for cottage cheese. I feel like it makes it lighter. I also made the brown butter sauce with whole garlic, so it would ad the flavor without the chance of burning. And added whole sage that fried in the butter as it was browning. I love the crispy fried sage as a garnish and it tastes good too.
Thanks for your recipe. Going to make the sauce.
Really easy and rich. The brown butter sauce was just right for finishing.
We added a splash of apple cider vinegar to the sauce and OMG this dish was amazing. We literally couldn’t stop eating it.