Pumpkin Ravioli with Brown Butter Sauce
This delicious Pumpkin Ravioli with Brown Butter Sauce features a creamy pumpkin filling paired with nutty brown butter and crispy sage, making it a perfect comfort dish for any occasion.
Ingredients
For the Ravioli Filling
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup ricotta or mascarpone cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Pasta Dough (if making homemade ravioli)
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
For the Brown Butter Sauce
- 1/2 cup unsalted butter
- 8-10 leaves fresh sage leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
- Grated Parmesan for garnish
Instructions
Make the Ravioli Dough (Optional)
- On a clean surface, mound the flour and create a well in the center.
- Crack the eggs into the well and add the salt.
- Using a fork, slowly incorporate the flour into the eggs until a dough begins to form.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Wrap it in plastic wrap and let it rest for 30 minutes.
Prepare the Ravioli Filling
- In a medium mixing bowl, combine the pumpkin puree, ricotta or mascarpone, Parmesan cheese, nutmeg, salt, and pepper.
- Mix until smooth and well combined.
Roll Out the Dough (if making homemade ravioli)
- Divide the dough into two equal parts.
- Roll out one half into a thin sheet on a floured surface, about 1/8 inch thick.
- Place small spoonfuls of the pumpkin filling (about 1 tsp) along the center of the dough, leaving space between each.
- Lay the second sheet of dough over the top. Press down around each filling mound to seal, then use a pastry cutter or knife to cut out individual ravioli.
Boil the Ravioli
- Boil the ravioli in salted water for about 3-4 minutes, or until they float to the surface.
- Remove with a slotted spoon and set aside.
Make the Brown Butter Sauce
- In a large skillet, melt the butter over medium heat.
- Once melted, reduce the heat to low and continue to cook the butter until it turns golden brown and develops a nutty aroma, about 3-4 minutes.
- Add the sage leaves and cook for another 1-2 minutes until they become crispy. Season with salt and pepper.
Combine and Serve
- Add the cooked ravioli to the brown butter sauce and gently toss to coat.
- Plate the ravioli and drizzle with the brown butter sauce. Garnish with freshly grated Parmesan cheese and extra crispy sage leaves.
Notes
Don’t overfill the ravioli, ensure a good seal around the filling, watch the butter closely while making the sauce, and salt your boiling water well for added flavor.