The Best Homemade Pumpkin Ravioli Recipe for Autumn Nights

Autumn whispers culinary magic through this delectable pumpkin ravioli recipe that marries rich seasonal flavors with elegant Italian craftsmanship.

Handcrafted pasta sheets embrace a velvety pumpkin filling that melts softly on your palate with each delicate bite.

Warm spices like nutmeg and sage dance throughout the delightful creation, promising a comforting meal that celebrates fall’s bounty.

Delicate pockets of pasta showcase the earthy sweetness of roasted pumpkin, creating a dish both rustic and refined.

The recipe transforms simple ingredients into an extraordinary dining experience that connects you with traditional Italian cooking techniques.

Skilled home cooks can easily master these ravioli, turning an ordinary dinner into a memorable culinary adventure.

Prepare to savor every luxurious forkful of this seasonal pasta masterpiece.

Why Fresh Pumpkin Brown Butter Pasta Stands Out

• Craft Gourmet Masterpiece: Elevate your cooking skills by creating restaurant-quality ravioli from scratch, impressing family and friends with your culinary expertise.
• Quick Comfort Meal: Prepare a rich, satisfying dish that combines creamy pumpkin, nutty brown butter, and homemade pasta for ultimate fall comfort.
• Versatile Seasonal Delight: Perfect for autumn gatherings, cozy dinner parties, or a special weekend cooking project that celebrates seasonal ingredients.
• Customizable Flavor Adventure: Easily adjust cheese and seasoning levels to match your taste preferences, making this recipe adaptable for different palates.

Ingredients for Pumpkin Brown Butter Pasta Magic

• All-Purpose Flour: A classic base for creating fresh, homemade pasta with a smooth texture.
• Salt: Enhances the overall flavor of the pasta dough.
• Eggs: Provide structure and richness to the pasta dough.
• Olive Oil: Helps to bind the ingredients and add a subtle smoothness.

• Ricotta Cheese: Creates a creamy and light base for the ravioli filling.
• Pumpkin Puree: Adds a sweet and earthy autumn flavor to the filling.
• Parmesan Cheese: Brings a sharp, salty depth to the cheese mixture.
• Garlic: Offers a bold, aromatic flavor to the filling.
• Salt, Black Pepper: Seasonings that balance and enhance the filling's taste.

• Butter: The base for creating a rich, nutty brown butter sauce.
• Fresh Sage: Provides an herbaceous and aromatic element to the sauce.
• Garlic: Adds depth and complexity to the brown butter sauce.
• Salt, Black Pepper: Seasonings to perfect the sauce's flavor.
• Parmesan Cheese: A final garnish that adds a salty, tangy finish.

How to Make Fresh Pumpkin Brown Butter Pasta

Step 1: Prepare Pasta Dough

Mix flour and salt in a large mixing bowl.

Create a central well and add eggs and olive oil.

Knead the dough consistently for 7-10 minutes until it becomes smooth and elastic.

Allow the dough to rest at room temperature for 30 minutes, which helps develop gluten and makes rolling easier.

Step 2: Roll Out Pasta Sheets

Use a pasta machine or rolling pin to transform the dough into thin, delicate sheets.

If using a machine, gradually reduce thickness settings.

Ensure sheets are thin enough to see light through them.

Cut the long sheets into manageable sections for easier handling.

Step 3: Create Pumpkin Cheese Filling

• Ricotta cheese
• Pumpkin puree
• Minced garlic
• Grated parmesan
• Nutmeg
• Salt
• Black pepper

Mix thoroughly until ingredients are well incorporated and smooth.

Step 4: Develop Brown Butter Sauce

Melt butter in a skillet over medium heat.

Watch carefully as butter turns golden brown and develops a nutty aroma.

• Fresh sage leaves
• Minced garlic
• Salt
• Cracked black pepper

Swirl pan to blend flavors and prevent burning.

Step 5: Assemble Ravioli

Place small dollops of pumpkin filling onto pasta sheets.

Fold dough over filling, pressing edges to seal completely.

Use a ravioli cutter or knife to shape individual pieces.

Ensure edges are tightly sealed to prevent filling from leaking during cooking.

Step 6: Cook and Serve

Bring salted water to a gentle boil.

Carefully drop ravioli into water, cooking for 3-4 minutes until they float to the surface.

Remove with slotted spoon.

Plate ravioli and generously drizzle with brown butter sauce.

Garnish with extra parmesan cheese and fresh sage leaves.

Chef’s Advice for Pumpkin Brown Butter Pasta

• Knead thoroughly for a smooth, elastic texture that ensures tender, delicate ravioli with perfect consistency.
• Roll pasta sheets incredibly thin to create delicate, melt-in-your-mouth ravioli that won't become tough or chewy.
• Press ravioli edges firmly to prevent filling from leaking during cooking, using water or egg wash to create a tight seal.
• Watch butter carefully while browning to achieve a nutty, golden color without burning, which adds rich depth to the sauce.
• Use freshly grated cheeses for maximum flavor and smooth texture in the pumpkin filling, avoiding pre-shredded varieties.

Pumpkin Brown Butter Pasta – Tasty New Takes

• Gluten-Free Pumpkin Ravioli: Replace wheat flour with almond or rice flour for a celiac-friendly version. Use gluten-free pasta machine or hand-roll carefully.
• Vegan Autumn Ravioli: Swap cheese with tofu or cashew ricotta. Use plant-based butter alternative and nutritional yeast for sauce. Replace eggs with flaxseed mixture.
• Low-Carb Pumpkin Parcels: Substitute pasta with thinly sliced zucchini or butternut squash sheets. Use lighter cheese options like goat cheese or ricotta.
• Dairy-Free Herbed Pumpkin Pockets: Use coconut cream instead of cheese. Create sauce with olive oil, herbs, and nutritional yeast for rich flavor profile.

Serving Suggestions for Pumpkin Brown Butter Pasta

• Elegant Dinner Party Centerpiece: Create a stunning presentation by arranging ravioli in a circular pattern on a large white platter, drizzling brown butter sauce elegantly across the top and sprinkling fresh parmesan shavings.
• Fall Harvest Feast: Serve alongside roasted seasonal vegetables like Brussels sprouts or butternut squash, complementing the pumpkin's warm flavors and creating a rustic, comforting meal perfect for autumn gatherings.
• Wine Pairing Magic: Match this rich pasta with a crisp white wine like Pinot Grigio or a light-bodied Chardonnay to balance the creamy pumpkin and nutty brown butter sauce, enhancing the overall dining experience.

Storing Fresh Pumpkin Brown Butter Pasta Right

• Store fresh, uncooked ravioli in an airtight container lined with parchment paper. Keep refrigerated for up to 2 days before cooking to maintain optimal texture and flavor.
• Arrange uncooked ravioli on a baking sheet, freeze until solid, then transfer to freezer bags. Frozen ravioli will stay delicious for 4-6 weeks, preventing freezer burn and preserving quality.
• Leftover cooked ravioli can be stored in sealed containers in the refrigerator for 3-4 days. Gently reheat in a skillet with a splash of water to restore moisture and prevent drying out.

FAQs

• How difficult is this recipe?

This fresh pumpkin brown butter ravioli requires intermediate cooking skills. You’ll need pasta-making experience and comfort with techniques like browning butter and working with pasta dough.

• What kitchen tools do I need?

Essential tools include a pasta machine or rolling pin, large mixing bowls, food processor or blender, ravioli cutter or sharp knife, and a large pot for boiling.

• Can I make the pasta dough ahead of time?

Yes, you can prepare pasta dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling and filling.

Pumpkin Ravioli Recipe

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4.9 from 14 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Delightful Pumpkin Ravioli promises a culinary journey through Italian autumn comfort, blending creamy pumpkin filling with delicate pasta parcels. Homemade pasta lovers will savor each rich, hearty bite of this seasonal specialty that brings warmth to your dinner table.

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Ingredients

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Main Ingredients:

• 1 cup (125g/4.4 oz) all-purpose flour
• 1 cup (245g/8.6 oz) pure pumpkin
• 1 large egg
• 2 large egg yolks
• 13 cup (75g/2.6 oz) unsalted butter

Cheese Ingredients:

• 12 cup (123g/4.3 oz) ricotta cheese
• 14 cup (28g/1 oz) mozzarella cheese, grated
• 14 cup (25g/0.9 oz) parmesan cheese, grated

Seasonings and Additional Ingredients:

• 1 teaspoon kosher salt
• 12 teaspoon olive oil
• 112 teaspoons minced garlic, divided
• 14 teaspoon fresh sage, diced
• Salt
• Black pepper
• Nutmeg

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Instructions

1. Create pasta dough by combining flour and salt, forming a central well for eggs and oil. Knead vigorously for 7-10 minutes until achieving a silky, elastic texture. Allow dough to rest at room temperature for 30 minutes, enabling gluten relaxation.
2. Using a pasta machine or rolling pin, stretch dough into translucent, gossamer-thin sheets. Slice dough into manageable sections for easier handling.
3. Prepare ravioli filling by thoroughly blending ricotta, parmesan, roasted pumpkin puree, minced garlic, nutmeg, and black pepper until achieving a harmonious, creamy consistency.
4. Craft brown butter sauce by slowly melting butter in a skillet over medium heat until golden and fragrant, approximately 4-5 minutes. Incorporate fresh sage leaves, allowing them to crisp and infuse the butter with aromatic notes. Season with salt and cracked pepper.
5. Carefully distribute pumpkin cheese mixture onto pasta sheets, leaving adequate space between portions. Fold dough over, pressing edges to seal and eliminate air pockets. Trim into precise ravioli shapes using a pasta cutter or knife.
6. Gently immerse ravioli in rapidly boiling, salted water. Cook for 3-4 minutes until pasta floats and appears translucent. Transfer to serving plates, generously drizzle with sage-infused brown butter sauce, and garnish with freshly grated parmesan cheese.

Notes

• Customize flour choice by using whole wheat or gluten-free alternatives for diverse dietary needs.
• Knead dough thoroughly to develop gluten, ensuring elastic and smooth pasta texture.
• Rest pasta dough at room temperature to relax gluten and prevent tough ravioli.
• Work quickly when filling ravioli to prevent pasta sheets from drying out and cracking.
• Toast sage leaves briefly in brown butter to enhance their nutty, aromatic flavor profile.
• Keep pasta water slightly salted to season ravioli and help sauce adhere better.
• Use fresh pumpkin instead of canned for more vibrant, authentic seasonal taste.
• Drain ravioli gently to maintain delicate pasta structure and prevent tearing.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 410
• Sugar: 3g
• Sodium: 270mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 120mg