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I discovered this Pumpkin Ravioli recipe during a cozy fall cooking session and it's become our family's favorite autumn tradition. Making pasta from scratch might sound intimidating but there's something so therapeutic about rolling out that silky dough and watching those beautiful little pillows of pumpkin goodness come together. The moment that brown butter hits the pan my kitchen fills with the most incredible aroma.
A Taste of Autumn
The magic of this dish lies in how those warm fall flavors come together. That creamy pumpkin filling nestled in tender pasta gets even better when drizzled with garlicky brown butter. My guests always ask for the recipe when they taste that first bite especially when the sage gets all crispy in the butter.
What You'll Need
- Pasta: Made with simple ingredients like flour and eggs, or opt for store-bought fresh pasta sheets for convenience.
- Cheeses: A mix of ricotta, mozzarella, and parmesan for a creamy and flavorful filling.
- Pure Pumpkin: Use pumpkin puree for natural sweetness and smooth texture, not pumpkin pie filling.
- Garlic Brown Butter: Unsalted butter browned with minced garlic, fresh sage, salt, and pepper for a toasty, aromatic sauce.
- Fresh Sage: Provides earthy, herbal notes that complement the pumpkin filling.
Let's Make Ravioli
- Start with Your Pasta
- Mix up that dough and let it rest it makes rolling so much easier.
- Create the Filling
- Blend those cheeses and pumpkin until they're perfectly creamy.
- Roll and Fill
- Get that pasta nice and thin then add just the right amount of filling.
- Seal with Care
- Press those edges firmly no one wants their ravioli opening up in the pot.
- Cook with Love
- Watch for them to float to the top that's when you know they're ready.
- Make That Sauce
- Brown your butter until it smells nutty then add the garlic and sage.
- Bring It Together
- Gently toss those beautiful ravioli in that fragrant sauce.
My Best Tips
Don't skip chilling the dough it makes such a difference in rolling. Keep your work surface well floured and resist the urge to overfill those little pasta pockets. A fork works perfectly for sealing the edges no fancy tools needed.
Plan Ahead
These ravioli freeze beautifully I often make a double batch to have on hand. Just freeze them on a tray before bagging them up they won't stick together that way. The leftovers reheat wonderfully just add a splash of water when warming them up.
Perfect Partners
We love serving these with a simple green salad the light freshness balances the rich pasta perfectly. A glass of crisp white wine and some crusty bread for soaking up that brown butter sauce makes it feel extra special.
Pure Comfort
This pumpkin ravioli has become our go to dish for special autumn dinners. There's something so satisfying about creating these little parcels of fall flavor. The way everyone's eyes light up when that brown butter sauce hits the table makes all the effort worthwhile.
Frequently Asked Questions
- → Can I make the pasta without a pasta roller?
While a pasta roller makes the process easier, you can roll the dough by hand with a rolling pin until very thin. It will take more time and effort.
- → Can I freeze these ravioli?
Yes, freeze uncooked ravioli on a baking sheet until solid, then transfer to freezer bags. Cook directly from frozen, adding 1-2 minutes to cooking time.
- → Why spray the pasta with water?
The light water spray helps seal the pasta edges together, preventing the filling from leaking during cooking.
- → Can I make this ahead of time?
You can make and shape the ravioli up to 24 hours ahead, storing covered in the refrigerator. Make the sauce fresh when ready to serve.
- → What can I substitute for fresh sage?
Dried sage can be used in place of fresh, but use only a small pinch as it's more concentrated. Other herbs like thyme or rosemary also work well.
Conclusion
This from-scratch ravioli combines fresh pasta with a pumpkin-cheese filling and garlic brown butter sauce. While it takes time to prepare, the result is a restaurant-quality fall pasta dish.