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Cozy Brown Butter Pumpkin Ravioli: Easy Fall Recipe

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This cozy brown butter pumpkin ravioli is comfort food reimagined—rich and soul-soothing, but made completely from scratch with simple ingredients. It’s the one that makes you close your eyes after the first bite.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 3 large eggs, at room temperature
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) whole milk ricotta cheese, drained if watery
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg yolk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 2–3 fresh sage leaves, plus more for garnish
  • 1/4 cup (25g) grated Parmesan cheese, for serving
  • Pinch of flaky sea salt, like Maldon, for finishing

Instructions

  1. Make the Pasta Dough (15 minutes): On a clean work surface, pile the 2 cups of flour and make a well in the center. Crack the 3 eggs into the well, add the olive oil and salt. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the well. Once a shaggy dough forms, use your hands to bring it together. Knead the dough for 8-10 minutes until it’s smooth and elastic. It should feel like a soft earlobe. Wrap it in plastic wrap and let it rest at room temperature fo…
  2. Prepare the Pumpkin Filling (10 minutes): While the dough rests, make the filling. In a medium bowl, combine the pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, cinnamon, salt, and pepper. Mix until everything is well combined. Taste it—it should be savory with a hint of warm spice. If it seems too wet, add another tablespoon of Parmesan. Set aside.
  3. Roll Out the Pasta (20 minutes): After the dough has rested, divide it into four pieces. Keep the pieces you’re not working with covered under a damp towel. Flatten one piece into a disc, then run it through your pasta machine on the widest setting (usually 1). Fold it in half, and run it through again. Repeat this folding and rolling 3-4 times until the dough is smooth. Then, start narrowing the settings, rolling the dough through each setting once without folding. I usually stop at setting 6 o…
  4. Assemble the Ravioli (15 minutes): Place heaping teaspoonfuls of the pumpkin filling about 2 inches apart along half of the pasta sheet. Dip your finger in water and lightly moisten the edges of the dough around each mound of filling. Fold the other half of the pasta sheet over the filling. Gently press around each mound to seal, pushing out any air bubbles. Use a ravioli cutter or a sharp knife to cut the individual ravioli. Place them on the parchment-lined baking sheet and repeat with the rem…
  5. Cook the Ravioli (3-4 minutes): Bring a large pot of generously salted water to a rolling boil. Gently drop the ravioli into the water, working in batches to avoid overcrowding. Fresh pasta cooks very quickly—in about 3-4 minutes. They’ll float to the top when they’re done. Use a slotted spoon to transfer them directly to the skillet with the brown butter sauce. Reserve about 1/2 cup of the pasta water.
  6. Make the Brown Butter Sauce (5 minutes): While the pasta is cooking, make the sauce. In a large skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see brown specks forming at the bottom. This is the milk solids toasting. When the butter turns a deep amber color and smells nutty (about 3-4 minutes), immediately add the sage leaves. They’ll crackle and become crispy in about 10 seconds. Turn off the heat. Add the cook…
  7. Serve Immediately: Plate the ravioli, spooning any remaining brown butter and sage over the top. Finish with a generous grating of Parmesan cheese and a pinch of flaky sea salt. Serve right away while the sauce is warm and the pasta is tender.

Notes

Don’t overfill the ravioli; a heaping teaspoon is perfect. Seal them tightly to avoid air bubbles. For the brown butter, cook until deep amber (copper penny color) and nutty, then immediately add sage and remove from heat. Salt the pasta water generously. Work in batches to avoid overcrowding. Uncooked ravioli can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin ravioli, brown butter, sage, fall recipe, homemade pasta, vegetarian, comfort food

Find it online: https://dahliadishes.com/cozy-brown-butter-pumpkin-ravioli-easy-fall-recipe/