Pumpkin Ravioli with Sage Butter Sauce
Indulge in the cozy flavors of fall with this homemade Pumpkin Ravioli with Sage Butter Sauce—an elegant yet comforting dish that's perfect for a special dinner or holiday gathering. This recipe features delicate, hand-rolled pasta pillows filled with a creamy blend of pumpkin purée, ricotta, Parmesan, and warm spices like nutmeg. The ravioli are then tossed in a luscious sage-infused brown butter sauce, highlighting the earthy flavors of the season. With every bite, you'll enjoy the perfect balance of savory and slightly sweet with a nutty, herby finish. Though it takes a little extra time to prepare, this restaurant-quality meal is well worth the effort, creating a truly memorable dining experience at home. Serve with a sprinkle of Parmesan and a side of crusty bread for the ultimate autumn feast.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 cup Pumpkin puree
- 1 cup Parmesan cheese, grated
- 0.5 cup Ricotta cheese
- 0.25 teaspoon Nutmeg, ground
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Unsalted butter
- 10 leaves Fresh sage leaves
- 1 teaspoon Olive oil
- 2 tablespoons Water
- 1 tablespoon Salt for boiling water
Instructions
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack 2 eggs into it. Add the olive oil and 2 tablespoons of water. Mix with a fork until the dough begins to come together, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
In a medium bowl, mix pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, and black pepper. Adjust seasoning to taste. Set the filling aside while the dough rests.
Divide the dough into 4 equal parts and roll each piece out very thinly into rectangular sheets using a pasta machine or rolling pin.
Place small spoonfuls (about 1 teaspoon each) of the pumpkin filling on one sheet of dough, leaving about 2 inches of space between each filling mound.
Brush the edges of the dough and spaces between the filling mounds with a beaten egg to help seal the ravioli. Lay a second sheet of dough on top, pressing gently around the filling to eliminate air pockets. Use a knife or ravioli cutter to cut into individual ravioli squares. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and fragrant (about 2-3 minutes). Remove from heat.
Toss the cooked ravioli gently in the sage butter sauce until coated. Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.3 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 339 mg | 26% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 273 mg | 6% | |
*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.
