Homemade Pumpkin-Ricotta Ravioli with Brown Butter Walnut Sauce

I have been feeling quite ambitious lately. In my personal life as well. As you know, my sprint-triathlon is just a little over a week away and so far I have at least a dozen ocean swims under my belt. Except today was a bit interesting. The tide was low and water was super choppy! I allowed my anxiety to get the best of me and opted out of the swim…which can only make me stronger, right?  It’s ok…I have 10 days to get used to “anything can happen” conditions.

Can someone pour me a double Bloody Mary. Ya..thanks.

But speaking of ambitious, as if making a double crusted apple pie wasn’t enough, the same day I thought it would be awesome to make pumpkin ravioli…from scratch…as in make the pasta from good ole’ fashion flour and egg.

And I’ve made ravioli before, but I remember how incredible time consuming it was. I did it with my niece a few years ago and I think I worked her up too much and she left crying. Not a good combo…Aunt Sam is sorry!

So about this ravioli. I’m sure you have seen this classic combination all over the web, but that’s why…because it’s classic, so therefore I have to make it..and it’s just delicious! 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.

Oh and let’s talk about the sauce…the most amazing sauce in all the land! Which I am surprised to say, given that I always..always opt for tomato sauces. Obviously…because have you seen my obsession with tomatoes?  Actually, I just had a twitter follower grill me (in the best possible way, of course) about why I have never made an alfredo sauce before. But that’s a whole other story.

So this sauce…brown butter to nutty perfect and infused with herby, intense sage. It’s amazing. The butter transforms to a state of deep brilliance. It’s rich and a little goes a long away. And if there wasn’t enough fatty mouth feel (of that makes sense), walnuts are added for an extra level and added crunch factor.

And be warned, this is not a dish for the light/diet goer. Ravioli with brown butter sauce is rich, comforting..and probable the best thing you’ve put in your mouth in the last few days. (That was totally G-rated, fyi).

Method:

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

3.5 from 2 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.

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