Homemade Pumpkin-Ricotta Ravioli with Brown Butter Walnut Sauce

Fall comfort food at its finest! Pumpkin and ricotta filled ravioli tossed in a nutty brown butter sauce is what fall dinners are made for! And the perfect touch is crisp fried sage and a generous helping of grated Parmesan.

Pumpkin Ricotta Filling

This may be, without a doubt one of my favorite pumpkin recipes to date! And it’s all thanks to that savory and creamy pumpkin filling.

Pumpkin Filling: Mix canned pumpkin, ricotta, Parmesan, egg and nutmeg together until creamy and this will be your ravioli filling. You cna also use the same filling for a creamy pastab sauce or as a layer for a fall-flavored lasagna.

The pasta is simple, and you can mix everything in the food processor. What takes time is the rolling out of the dough. Of course if you have a pasta machine, it makes life a tad easier, but you have to roll it our a few times and on different settings to get the right “feel”. You don’t want it too thick or too thin. I can usually tell if I can see my hand print fairly easily.

Brown Butter Sauce

Use a non-stick skillet and add butter, walnuts and sage. Cook butter on low-medium heat until the butter turns a dark brown color. As soon as it darkens, turn off the heat and add whatever ravioli or pasta or use as a garnish like I did with my butternut squash risotto.

How to Make Pumpkin Ravioli with Brown Butter Sauce

1) Place all the pasta dough ingredients in a food processor and pulse until it looks like coarse crumbs. Then while the processor is going, slowly drizzle in water until the dough comes together.

2) Place the dough on a well floured surface and knead it a few times until it gets smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3) When dough is ready, cut into 8 pieces. Each piece will be a layer of ravioli dough. (You’ll be able to fit about 3-4 ravioli after its rolled out).

4) With floured hands, stretch out the dough slightly and flatten it so it looks like a thick disk. Run it through your pasta machine on the largest setting and allow the pasta to pass through twice (or so). Then go to the next smallest setting and do the same thing. I go up to setting 3-4. You want the pasta to not be too sheer but soft enough as well. Continue with the rest of the dough.

5) Place your pasta sheets on a dry surface sprinkled with semolina. You can also cover it with a damp cloth to keep it from drying out. Set aside to make filling

6) Now make the filling. In a bowl, mix together pumpkin, ricotta, egg and spices. Whisk together well so it becomes light/fluffy and incorporated.

7) When ready, lay one sheet of pasta on a dry and floured surface and use a teaspoon to spoon filling, placing them about 1-2 inches apart. Don’t put too much filling, a little goes a long way.

8) Place another sheet of pasta on top, making sure they lay evenly. Use your hands to gently seal the pasta around the filling. Then use a cookie cutter that is larger than your filling and cut out ravioli. Use a fork to crimp the edges. Place ravioli on surface sprinkled with semolina.

9) When ready, cook ravioli in salted boiling water until they begin to float, about 4 minutes.

10) Next, make the brown butter sauce. In a non-stick skillet add butter, walnuts and sage. Allow to cook on medium heat until the butter turns a dark brown color. As soon as it darkens, add in your cooked ravioli and toss gently to coat.

11) Plate the ravioli and sauce and top with fresh grated parmigiana.

Print Recipe

3 from 4 votes

Homemade Pumpkin-Ricotta Ravioli with Brown Butter Walnut Sauce

Pasta dough recipe adapted from Laura in the Kitchen

Author: Samantha Ferraro

Ingredients

Pasta Dough

• 2 3/4 cups flour
• 3 eggs
• 1 Tb olive oil
• 1 tsp salt
• 1/4 cup water may use less

Pumpkin-Ricotta Filling

• 1 can pumpkin puree 15 oz
• 8 oz fresh ricotta
• 1 egg
• Salt and pepper to taste
• Freshly grated nutmeg about 1/2 tsp
• Freshly grated Parmigiana about 1/4 cup

Brown Butter Sauce

• 3-4 Tb butter you want enough to coat the bottom of the pan
• Few fresh sage leaves roughly chopped
• 1/4 cup Walnuts chopped
• Freshly grated Parmigiana

Instructions

• Place all the pasta dough ingredients in a food processor and pulse until it looks like coarse crumbs. Then while the processor is going, slowly drizzle in water until the dough comes together.
• Place the dough on a well floured surface and knead it a few times until it gets smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• When dough is ready, cut into 8 pieces. Each piece will be a layer of ravioli dough. (You’ll be able to fit about 3-4 ravioli after its rolled out).
• With floured hands, stretch out the dough slightly and flatten it so it looks like a thick disk. Run it through your pasta machine on the largest setting and allow the pasta to pass through twice (or so). Then go to the next smallest setting and do the same thing. I go up to setting 3-4. You want the pasta to not be too sheer but soft enough as well. Continue with the rest of the dough.
• Place your pasta sheets on a dry surface sprinkled with semolina. You can also cover it with a damp cloth to keep it from drying out. Set aside to make filling
• Now make the filling. In a bowl, mix together pumpkin, ricotta, egg and spices. Whisk together well so it becomes light/fluffy and incorporated.
• When ready, lay one sheet of pasta on a dry and floured surface and use a teaspoon to spoon filling, placing them about 1-2 inches apart. Don’t put too much filling, a little goes a long way.
• Place another sheet of pasta on top, making sure they lay evenly. Use your hands to gently seal the pasta around the filling. Then use a cookie cutter that is larger than your filling and cut out ravioli. Use a fork to crimp the edges. Place ravioli on surface sprinkled with semolina.
• When ready, cook ravioli in salted boiling water until they begin to float, about 4 minutes.
• Next, make the brown butter sauce. In a non-stick skillet add butter, walnuts and sage. Allow to cook on medium heat until the butter turns a dark brown color. As soon as it darkens, add in your cooked ravioli and toss gently to coat.
• Plate the ravioli and sauce and top with fresh grated parmigiana.

Notes

The filling amount will probably makes more than you need for the ravioli. Save the rest and use it for a pumpkin lasagna or stuffed pasta shells.

The measurements for the brown butter sauce are enough for 1-2 servings. Adjust as needed for more.