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.
More great pasta recipes:
Homemade Pumpkin-Ricotta Ravioli with Brown Butter Walnut Sauce
Pasta dough recipe adapted from Laura in the Kitchen
Servings: 4 servings
Calories: 629kcal
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.
Nutrition
Calories: 629kcal | Carbohydrates: 69g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 215mg | Sodium: 762mg | Potassium: 248mg | Fiber: 3g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 0.1mg | Calcium: 165mg | Iron: 5mg
So impressed that you are doing a triathlon. And also impressed by this ravioli. Yummy!
oh man this looks awesome! I don’t have the pasta attachment so the one time I made pasta, I rolled it out with a rolling pin… it took FOREVER. This dish looks amazing! (better than our attempt at gnocchi… we must try again!)
wAssup doc….
i cen’t seem to ever get the flavour of the dough right, ya catch my drift?
it’s always undercooked—or overcooked? but too wet and not a pasta taste
whaddaya suggest , sam?
filling is deciousx and subtle,,, the sauuce is very fragerent
thnaks, doc
Delicious Sam! I love the addition of walnuts to the sauce, it’s really a perfect pairing. One of these days I’m going to attempt homemade pasta. It’s a good excuse to get the KA attachment. Oh and you’ll do great at your Tri, you’ve been working so hard.
This is such an impressive dish, Sam! It looks just as perfect and delicious as what you’d get in a restaurant. I don’t know if I’ll ever be brave enough to make pasta myself but it’d be worth it to taste this!
This looks like the ultimate Fall dish, and it is definitely hard to beat homemade ravioli. Thanks for sharing!
Thanks so much Kelly! I totally agree 🙂
Made this for supper tonight, and it was amazing! It was just like pumpkin ravioli I had at a restaurant years ago. It takes a little time to make, but well worth it! The walnuts are a must. They add a nice crunch to offset the creamy pumpkin filling!
Hi Lori! So glad it came out so good!
From Madrid (Spain) congratulations for this recipe of raviolis. I am just learning how to prepare homemade pasta and found your web. I have just finised to cook the récipe and although I didn’t get just an astonishing results like yours and quite satisfied. Next time I’ll do it better with my homemade pasta. Thank you very much for your wonderful récipes.
Hi I stumbled across your recipes while looking for pumpkin themed dinner recipes for a Halloween dinner party. Your raviolis are gorgeous and I thought it would be the perfect opportunity to test out my new pasta machine:) I was wondering how many raviolis this makes. I’m planning to serve it as an appitizer for about 6…
Hi Mary! You should wind up with about 12-16 good sized raviolis. The pasta dough = 12 pieces of dough that are rolled out like lasagna sheets. Once rolled out and depending how large your cutter is, you can figure 3-4 ravioli per sheet, then cover with another pasta sheet. Hope that helps!I used a circular cutter and crimped with a fork. Hope that helps and have fun making them! Also, you will probably have filing left over.
This looks absolutely amazing! I love this flavor combination. So perfect for Fall!
Thank you Abbey!!