Pumpkin Ravioli With Brown Butter Sauce - Savory Simple

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Pumpkin ravioli with brown butter sauce is a fall classic! Try making it at home in just a few easy steps. The brown butter sauce is absolutely amazing.

It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli. And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product. The thinner the pasta, the better.

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Pumpkin Ravioli with Brown Butter Sauce

5 from 2 votes Pumpkin ravioli with brown butter sauce is a fall classic! Try making it at home in just a few easy steps. The brown butter sauce is absolutely amazing. Course Main CourseCuisine Italian Prep Time 45 minutes minutesCook Time 10 minutes minutesTotal Time 55 minutes minutes Servings 4 servings Calories 412 Author Jennifer Farley

Ingredients

US Customary - Metric

Ravioli filling:

• ▢ 1 tablespoon unsalted butter
• ▢ 1 medium shallot, diced
• ▢ 2 cups pumpkin puree
• ▢ 1 cup ricotta cheese
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon dried sage
• ▢ Fresh grated nutmeg to taste
• ▢ A pinch of cayenne pepper

Fresh pasta:

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 1 tablespoon extra virgin olive oil
• ▢ Semolina flour (to prevent sticking)

Brown butter sauce:

• ▢ 5 tablespoons unsalted butter
• ▢ 1/4 cup chicken stock (homemade or low sodium)
• ▢ Kosher salt and ground black pepper to taste

Instructions

Make the filling:

• ▢ In a small saucepan set over low heat, cook the shallots in butter until translucent.
• ▢ Transfer to a medium bowl and combine with the remaining filling ingredients.

Make the pasta:

• ▢ Make a well with the flour and salt.
• ▢ Beat the eggs and olive oil in the well with a fork and begin slowly incorporating the flour with a swirling motion, eventually switching to a bench scraper (one of my favorite all-purpose kitchen tools). You probably won't need all of the flour (save it). Start forming a ball with your hand and squeeze the dough together with your fingers. You want the dough to be a bit "tacky," as they called it in school. Not quite sticky, but you want resistance. You don't want it too dry.
• ▢ Once the dough is formed, wrap it in plastic and allow it to rest in the refrigerator for at least 30 minutes.
• ▢ If you don't have a pasta machine, you can use a rolling pin, but a machine will make the job easier. I have an Imperia. Either by hand or machine, roll out thin strips of pasta, incorporating the reserved flour as needed. Thinner pasta dough makes better ravioli. If using a machine roll to the thinnest setting.
• ▢ Sprinkle some semolina flour onto a cutting board to prevent the pasta from sticking while assembling the ravioli.

Assemble the ravioli:

• ▢ To assemble the ravioli you need egg wash, more semolina and a round cookie cutter. Egg wash one sheet of pasta and use the large cutter to gently map out a row of ravioli without actually cutting them. Drop about a teaspoon of filling in the center of each ravioli.
• ▢ Bring a second sheet of pasta over the first, slowly pressing the dough around the filling and removing the air.
• ▢ Use the large cookie cutter to cut each ravioli. Hand press the edges, sprinkle both sides with semolina flour and allow to dry for a bit before cooking. This ravioli will cook much faster than the store-bought variety, only a few minutes.

Make the sauce:

• ▢ Melt the butter in a saucepan over medium-low heat. As the butter begins to simmer, begin whisking constantly until the milk solids begin to brown. This will take about 5 minutes.
• ▢ Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit. Season with salt and pepper to taste.
• ▢ Serve the warm brown butter sauce drizzled over the cooked ravioli.

Please read my full post for additional recipe notes, tips, and serving suggestions!

Nutrition

Calories: 412kcal | Carbohydrates: 63g | Protein: 16g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 987mg | Potassium: 387mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19725IU | Vitamin C: 5.6mg | Calcium: 158mg | Iron: 5.1mg

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