Homemade Pumpkin Ravioli with Garlic Brown Butter
Homemade Pumpkin Ravioli with Garlic Brown Butter is homemade ravioli stuffed with a pumpkin-flavored filling and topped with a brown butter sauce.
Servings: 4
Calories: 764kcal
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.
Nutrition
Serving: 1portion | Calories: 764kcal