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 stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals that the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- Once the butter is golden brown, add garlic, salt, pepper, and sage. Cook for 30 seconds, stirring constantly.
- Remove from heat and set aside while you assemble and cook the ravioli. The sauce can be reheated gently if needed before serving.
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