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Cozy Brown Butter Sage Pumpkin Ravioli

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A comforting homemade fall dinner featuring tender pumpkin-filled ravioli served with a nutty brown butter sage sauce. This recipe combines simple pantry staples to create a cozy and elegant meal perfect for chilly evenings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, plus extra for dusting
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup (245 g) pumpkin puree, canned or homemade
  • ½ cup (125 g) ricotta cheese, whole milk
  • ½ cup (50 g) Parmesan cheese, finely grated
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • Salt and black pepper, to taste
  • 1 tablespoon fresh sage leaves, finely chopped (plus extra for garnish)
  • 6 tablespoons (85 g) unsalted butter
  • 12–15 whole fresh sage leaves
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • Optional: toasted pine nuts or walnuts for garnish

Instructions

  1. Make the Pasta Dough: In a large bowl or on a clean surface, mound 2 cups flour and make a well in the center. Crack in 2 large eggs, add 1 tablespoon olive oil and ½ teaspoon salt. Using a fork, gently whisk the eggs and oil, gradually incorporating flour from the edges. Knead with your hands for about 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Prepare the Filling: While dough rests, mix 1 cup pumpkin puree, ½ cup ricotta, ½ cup grated Parmesan, ¼ teaspoon nutmeg, ⅛ teaspoon cinnamon, salt, pepper, and 1 tablespoon finely chopped sage in a bowl. Taste and adjust seasoning.
  3. Roll Out the Dough: Divide rested dough into 2 equal parts. On a lightly floured surface, roll one portion into a thin sheet about 1/16 inch (1.5 mm) thick. Use a pasta machine if available.
  4. Assemble the Ravioli: Place teaspoon-sized dollops of filling about 1 inch apart on the rolled dough sheet. Lightly brush water around filling to help seal. Lay the second dough sheet over the top and gently press around filling mounds to seal, pushing out air pockets. Cut into squares using a knife or ravioli stamp. Press edges with a fork to seal.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, stirring gently to prevent sticking. Cook for 3–4 minutes or until they float to the surface. Use a slotted spoon to transfer ravioli to a warm plate.
  6. Make the Brown Butter Sage Sauce: In a skillet over medium heat, melt 6 tablespoons unsalted butter. Cook, swirling occasionally, until butter foams and turns golden brown with a nutty aroma (3–4 minutes). Add 12–15 whole sage leaves and fry until crisp (about 1 minute). Season with a pinch of salt and freshly ground black pepper.
  7. Serve: Drizzle brown butter sage sauce over ravioli, garnish with fried sage leaves and optional toasted nuts. Serve immediately.

Notes

If dough feels sticky while rolling, dust lightly but avoid adding too much flour to prevent tough ravioli. Watch brown butter carefully to avoid burning; the nutty aroma signals it’s ready. Let dough rest to relax gluten for easier rolling. Seal edges well to prevent filling leakage. Cook ravioli gently in simmering water to keep intact. For vegan or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: pumpkin ravioli, brown butter sage sauce, fall dinner, homemade pasta, cozy recipe, autumn recipe, pumpkin pasta, easy ravioli

Find it online: https://avabake.com/cozy-brown-butter-sage-pumpkin-ravioli-recipe-easy-homemade-fall-dinner/