Pumpkin Ravioli in Brown Butter
Elevate your pasta night with this luscious Pumpkin Ravioli in Brown Butter, a comforting dish that combines velvety homemade ravioli filled with spiced pumpkin and creamy cheeses, all bathed in an irresistible nutty brown butter sauce. This recipe takes your culinary skills to the next level with a from-scratch pasta dough that's filled with a rich mixture of pumpkin puree, Parmesan, ricotta, and a hint of ground nutmeg. Finished with a fragrant brown butter infused with crispy sage leaves, this indulgent dish is the perfect marriage of fall flavors and elegant presentation. Ideal for a cozy dinner party or a special treat, this ravioli is best served warm, garnished with the fried sage and an extra sprinkle of Parmesan. With just the right balance of savory, creamy, and aromatic, it's a true seasonal favorite for pasta lovers.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 pieces Large eggs
- 1 cup Pumpkin puree
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Ricotta cheese
- 0.25 teaspoon Ground nutmeg
- 0.75 teaspoons Salt
- 6 tablespoons Unsalted butter
- 8 pieces Sage leaves, fresh
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Water
Instructions
In a large bowl, combine the all-purpose flour and 0.5 teaspoon of salt. Create a well in the center and crack two eggs into it. Add the water. Gradually mix the flour into the eggs with a fork until a dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
In a medium bowl, mix the pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, 0.25 teaspoon of salt, and a pinch of black pepper. Stir until the filling is smooth.
Divide the rested dough into 4 portions. Roll each portion out into a thin sheet using a pasta roller or rolling pin, dusting with flour as needed to prevent sticking.
Place small mounds of pumpkin filling (about 1 teaspoon each) spaced about 1 inch apart along one sheet of rolled dough. Brush lightly around the filling with a beaten egg (using the third egg) to help seal the edges. Place a second sheet of dough over the top and press gently around the filling to remove any air bubbles. Cut out ravioli using a knife or ravioli cutter.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and swirl the skillet occasionally. Cook until the butter turns golden brown and develops a nutty aroma, about 3-5 minutes. Remove the sage leaves and set them aside for garnish.
Toss the cooked ravioli in the brown butter sauce, coating them evenly. Season with additional salt and freshly ground black pepper to taste.
Serve immediately, garnished with fried sage leaves and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.6 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 944 mg | 73% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
