Pumpkin Ravioli: The Comfort Food You Didn’t Know You Needed

Picture this: you have friends over for a cozy fall evening, and you serve up Pumpkin Ravioli with Brown Butter Sauce. It sounds fancy, right?

But the best part is that it’s surprisingly easy to make at home, and your guests will never know the difference.

Whether you’re new to Homemade Ravioli or a seasoned pro, this recipe will make you the star of the night. And the best part? It’s versatile enough for any occasion, from a weeknight dinner to a special holiday meal.

Why You’ll Love This Recipe:

• Impress your guests with homemade pasta that tastes gourmet.
• The combination of pumpkin and Brown Butter Sauce is fall on a plate!
• Easy to make ahead for stress-free entertaining.
• Perfect for cozy dinners with friends or family.

Fun Fact about ravioli : Pumpkin ravioli dates back to Renaissance Italy, where pumpkin was considered a luxury ingredient.

Pumpkin Ravioli Recipe (Serves 4)

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes

Ingredients:

• For the dough:

• • 2 cups (240g) all-purpose flour (or gluten-free flour for a gluten-free option)
  • 2 large eggs
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2-3 tablespoons water (as needed)

• For the filling:

• • 1 cup (240g) cooked pumpkin puree (freshly roasted pumpkin or canned, but fresh is best)
  • ½ cup (125g) ricotta cheese (or dairy-free ricotta for a vegan option)
  • ¼ cup (30g) grated Parmesan cheese (use nutritional yeast for a dairy-free alternative)
  • 1 tablespoon honey (or maple syrup for a vegan alternative)
  • ½ teaspoon ground nutmeg
  • Salt and pepper, to taste

• For the brown butter sauce:

• • ½ cup (115g) unsalted butter (or vegan butter)
  • 6-8 fresh sage leaves
  • A pinch of sea salt
  • Optional: a squeeze of lemon juice for freshness
• For Garnish: Sage leaves or chopped parsley leaves along with grated Parmesan cheese or brown butter, etc.

Instructions:

1. Make the Ravioli Dough:

1. • In a large bowl or on a clean countertop, form a mound with the flour and create a well in the center. Crack the eggs into the well, and add olive oil and salt.
   • Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges. Add a little water if necessary to form a dough that’s smooth and not too sticky.
   • Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes. (Tip: Gluten-free dough can be more fragile, so be extra gentle when rolling it out.)

2. Prepare the Filling:

1. • In a medium bowl, mix the pumpkin puree, ricotta, Parmesan, honey, and nutmeg. Season with salt and pepper to taste. Set aside.
     (Tip: Fresh pumpkin makes all the difference in taste, but if you’re short on time, canned pumpkin works well too. Just make sure it’s pure pumpkin, not the pie filling.)

3. Roll Out the Dough:

1. • Divide the dough into two portions. Roll each portion out on a lightly floured surface until it’s very thin—about 1/16 inch (1.5mm). If the dough starts sticking, sprinkle a little flour on the rolling pin and surface.
   • Lay out one sheet of dough and place small spoonfuls of filling about 2 inches apart. Brush the spaces between the filling with water, then carefully lay the second sheet of dough over the first. Press down around each mound of filling to seal the edges. (Tip: Use a ravioli cutter or sharp knife to cut the ravioli into squares. If you don’t have a cutter, a simple knife works fine.)

4. Cook the Ravioli:

1. • Bring a large pot of salted water to a boil. Carefully drop the ravioli in, cooking for 3-4 minutes until they float to the surface. Scoop them out gently with a slotted spoon. (Tip: For gluten-free ravioli, handle them with extra care while boiling to avoid breakage.)

5. Make the Brown Butter Sauce:

1. • In a large skillet, melt the butter over medium heat until it starts to turn golden brown and smells nutty. Add the sage leaves and let them crisp up for about 1 minute.
   • Remove from heat and add a pinch of salt and a squeeze of lemon juice for brightness. Pour the sauce over the cooked ravioli, ensuring each piece is coated with that nutty, buttery goodness. (Tip: If you’re using vegan butter, be mindful of the cooking time as it can brown quickly.)
   • Finally, for a bit of look add Sage leaves or chopped parsley leaves along with grated Parmesan cheese or brown butter over the dish.

Notes to Remember:

• Alternative Ingredients: If you’re vegan or gluten-intolerant, swap out the dairy products for plant-based versions and use gluten-free flour.
• Pumpkin: Freshly roasted pumpkin offers the best flavor, but canned works in a pinch. Make sure to drain any excess water if the puree is too liquid.
• Storage: You can make the ravioli ahead and freeze them before boiling. They cook up perfectly from frozen, just add an extra minute to the cooking time.
• Pairings: Serve your pumpkin ravioli with a crisp green salad or roasted veggies for a complete meal. A glass of white wine like Chardonnay pairs beautifully with the rich, nutty flavors.

Here are important clarifications and additional instructions that can help you perfect the dish:

1. Dough Resting:
   • I mentioned resting the dough, but it’s essential to stress that letting the dough rest for at least 30 minutes is key. It helps relax the gluten, making it easier to roll out into thin sheets without shrinking back.
2. Rolling the Dough:
   • Rolling out the dough thin enough is vital for ravioli. You want the dough to be about 1/16 inch (1.5mm) thick to avoid chewy pasta. If using a pasta roller, aim for setting 5 or 6.
3. Sealing Ravioli:
   • Ensure the ravioli edges are properly sealed. Press the dough around the filling firmly to prevent it from opening during boiling. Lightly brushing the edges with water or egg wash can help with sealing.
4. Boiling the Ravioli:
   • Keep an eye on the water while boiling—gentle boiling is best to prevent the ravioli from breaking open. Start checking after 3 minutes to avoid overcooking.
5. Brown Butter Sauce Timing:
   • When making the brown butter sauce, watch for the butter to turn golden brown and have a nutty aroma. This usually happens quickly, so stay attentive to avoid burning the butter. Sage leaves will crisp up fast, so add them at the last minute.

Common Mistakes to Avoid While Making Pumpkin Ravioli

Ingredient Selection:

• Pumpkin Purée: Many home cooks opt for canned pumpkin, which can be too watery for ravioli filling. Always drain excess liquid from canned pumpkin, or better yet, roast fresh pumpkin for a thicker, more flavorful filling.
• Cheese: Using low-quality cheese in the filling can lead to a bland dish. Choose a good-quality ricotta or goat cheese (for creaminess), or a dairy-free alternative to maintain flavor if you’re catering to sensitivities.
• Flour: Opt for 00 flour for the dough as it creates a more tender pasta. If you need a gluten-free option, use a trusted blend, but know that gluten-free dough can be a bit more difficult to handle.

Preparation Pitfalls:

• Overfilling the Ravioli: A common mistake is adding too much filling, which leads to ravioli bursting during cooking. Aim for about a teaspoon of filling per ravioli and ensure there’s plenty of space between the filling and the edges.
• Not Rolling Dough Thin Enough: Thick dough makes the ravioli chewy. Roll the dough until it’s thin enough to almost see through (about 1/16 inch). Use a pasta roller to achieve even thickness.

Cooking Techniques:

• Boiling Too Vigorously: Dropping ravioli into rapidly boiling water can cause them to break apart. Use a gentle simmer to avoid this.
• Browning Butter Too Quickly: When making the brown butter sauce, cooking at too high a heat will burn the butter before it browns. Cook over medium heat, watching closely until the butter turns golden brown and has a nutty aroma.

Seasoning and Flavoring:

• Under-seasoning the Filling: Pumpkin can be quite bland if not seasoned properly. Always taste and adjust salt, pepper, and spices like nutmeg or cinnamon to bring out the pumpkin’s flavor.
• Overpowering Flavors: On the flip side, be cautious with strong flavors like sage or nutmeg, as too much can overwhelm the dish.

Presentation Tips:

• Rough Edges on Ravioli: If the ravioli edges are not sealed well or have jagged cuts, they can break open in the water. Use a pastry cutter or ravioli stamp for clean edges, and press firmly to ensure a good seal.
• Garnish with Purpose: A few fried sage leaves, a drizzle of brown butter, or a sprinkle of Parmesan can elevate the presentation without cluttering the plate.

Pairing Suggestions and Seasonal Variations for Pumpkin Ravioli

Pairing Suggestions:

• Beverages: A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs well with the creamy and nutty flavors of pumpkin ravioli. For non-alcoholic options, a sparkling apple cider complements the autumnal vibe.
• Side Dishes: Serve with a light mixed green salad dressed with balsamic vinaigrette or roasted vegetables like Brussels sprouts or carrots. A crusty bread would also balance the creamy richness.
• Main Courses: If serving ravioli as a starter, it pairs beautifully with roasted chicken or a pan-seared pork chop.

Seasonal Variations:

• Fall: The classic pumpkin filling works beautifully in autumn, with the brown butter sauce accentuating the seasonal flavors. Add roasted nuts, like hazelnuts or walnuts, for texture.
• Winter: Swap the pumpkin for butternut squash, and use a bit of sage and rosemary in the filling for a heartier, comforting dish.
• Spring: For a lighter variation, use a ricotta-spinach filling with a lemon-butter sauce instead of brown butter.
• Summer: Use zucchini in place of pumpkin for a fresher take, and serve with a light basil pesto instead of the brown butter sauce.

Problems You Might Face While Cooking & Solutions

1. Problem: The Dough is Too Sticky
   Solution: If the dough sticks to your rolling pin or surface, add a little extra flour while rolling. Be careful not to add too much, as this can make the pasta dry and tough.
2. Problem: Filling Leaks Out During Boiling
   Solution: Ensure you don’t overfill the ravioli, and press the edges tightly together. A small amount of water or egg wash can help seal the edges.
3. Problem: Butter Burns Instead of Browning
   Solution: Lower the heat and watch the butter closely as it melts. Stir continuously to ensure even browning, and remove it from the heat as soon as it turns golden.
4. Problem: Ravioli Sticks Together After Boiling
   Solution: Stir the ravioli gently right after adding them to the pot. Once they’re done, drain them and toss them in the brown butter sauce immediately to prevent sticking.

Pro Tips and FAQs:

Pro Tips:

• • Use Fresh Ingredients: Roasting your own pumpkin gives the filling a deeper, more robust flavor than canned pumpkin.
  • Don’t Overfill the Ravioli: Less is more when it comes to ravioli filling—too much can cause them to burst during cooking.
  • Make Ahead Tip: Prepare the dough and filling a day in advance to save time.
  • Sauce Variations: For a healthier twist, try a light sage and olive oil dressing instead of brown butter.
  • Brown Butter Magic: To achieve the perfect nutty flavor in your brown butter sauce, add a sprig of thyme or sage right as the butter is melting.
  • Perfect Ravioli Dough: If your dough feels too dry while kneading, wet your hands slightly and knead again—this adds moisture without making the dough sticky.

FAQs:

1. • Can I freeze the ravioli?
     Yes! Freeze them on a baking sheet, then transfer them to a freezer bag. Boil them directly from frozen for best results.
   • What’s the best sauce for pumpkin ravioli?
     A simple Brown Butter Sauce with sage or a light tomato cream sauce works beautifully.
   • Can I make this gluten-free?
     Absolutely, just use a 1:1 gluten-free flour blend in place of regular flour.
   • What cheese can I use instead of ricotta?
     Mascarpone or cottage cheese are great substitutes, or for a dairy-free option, try tofu-based ricotta.

Closing Thoughts:

There’s something so rewarding about making Homemade Pumpkin Ravioli from scratch.

It’s a little effort for a huge payoff—a comforting, delicious meal that celebrates the flavors of fall. I can’t wait for you to try this recipe and make it your own.

Share your experience and any tweaks you made in the comments below, or tag me on social media so I can see your beautiful creations!

Pumpkin Ravioli Recipe

Indulge in a fall-inspired delight with these creamy pumpkin raviolis.

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 50 minutes mins

Ingredients

  

Dough:

• o 2 cups 240g all-purpose flour (or gluten-free flour)
• o 2 large eggs
• o 1 tbsp olive oil
• o ¼ tsp salt
• o 2-3 tbsp water as needed

Filling:

• o 1 cup 240g pumpkin puree (fresh or canned)
• o ½ cup 125g ricotta cheese (or dairy-free ricotta)
• o ¼ cup 30g Parmesan (or nutritional yeast)
• o 1 tbsp honey or maple syrup
• o ½ tsp ground nutmeg
• o Salt and pepper to taste

Brown Butter Sauce:

• o ½ cup 115g unsalted butter (or vegan butter)
• o 6-8 sage leaves
• o Pinch of sea salt
• o Optional: squeeze of lemon juice Grated cheese and chopped parsley

Instructions

 

• Make the Dough: Mix flour, eggs, olive oil, and salt. Knead until smooth. Let rest for 30 minutes.
• Prepare Filling: Combine pumpkin, ricotta, Parmesan, honey, nutmeg, salt, and pepper.
• Assemble Ravioli: Roll out dough, spoon filling onto the sheet, cover with another layer, and cut into squares.
• Cook: Boil ravioli for 3-4 minutes, until they float.
• Make Brown Butter Sauce: Melt butter until golden, add sage leaves, and toss with ravioli.
• Garnish with parsley and grated cheese.

Notes

Sauce choice: Brown butter with sage complements pumpkin perfectly, but a light tomato cream sauce is also great.

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!