Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe

I absolutely love how this Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe brings cozy fall flavors together in such a comforting and elegant dish. It’s one of those recipes that feels fancy enough for a special dinner but is actually quite approachable to make at home. When I first tried this, I was amazed by how the sweet pumpkin filling pairs perfectly with the nutty pecans and crispy sage, all tied together by the rich, brown butter sauce.

You’ll find that this recipe really shines during the cooler months but honestly, I make it whenever I crave something hearty and flavorful. The best part? Making your own fresh pasta dough and filling it with this luscious pumpkin mixture—it’s a hands-on process, but so rewarding. Plus, once you master it, you’ll have a go-to dish that impresses friends and family alike.

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Ingredients You’ll Need

This Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe uses simple, fresh ingredients that come together beautifully. A quick tip: when selecting pumpkin purée, go for pure pumpkin and not pumpkin pie filling — it keeps the flavor just right without extra sugar or spices.

• Fresh Pasta Dough: Homemade dough gives you tender, silky ravioli that store-bought just can’t match.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, savory depth to the filling and topping.
• Garlic: Just a small clove to give the filling a subtle aromatic kick.
• Pumpkin Purée: Use pure pumpkin for the right sweetness and texture in the filling.
• Egg: Helps bind the filling and enriches the pasta dough.
• Kosher Salt: Enhances all the flavors—don’t forget to salt your pasta water too!
• Freshly Ground Black Pepper: Adds gentle warmth that complements the pumpkin perfectly.
• Nutmeg: A pinch provides warm spice notes without overpowering.
• Goat Cheese: Adds creamy tang that brightens the filling beautifully.
• All-purpose Flour: For dusting the dough to prevent sticking.
• Unsalted Butter: The base for the flavorful brown butter sauce.
• Fresh Sage: Fried until crisp, sage leaves add an herbaceous aroma and texture.
• Pecans: Toasted for a lovely crunch and toasty nutty flavor.

Variations

I love experimenting with this Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe by tweaking the filling or toppings to suit my mood or guests’ dietary preferences. Feel free to make this your own!

• Dairy-Free Variation: Replace goat cheese with a creamy nut-based cheese or skip it entirely for a lighter filling.
• Nut Substitute: If pecans aren’t your favorite or someone has allergies, toasted walnuts or pistachios work wonderfully too.
• Herb Swap: Try fresh rosemary or thyme instead of sage for a different aromatic touch.
• Spice it Up: Add a pinch of red pepper flakes to the brown butter for a subtle heat boost—I find it adds a nice surprise!
• Vegan Version: Use vegan butter and a flax “egg” in the filling; swap out cheeses for plant-based alternatives.

How to Make Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe

Step 1: Prepare the Pumpkin Filling While Dough Rests

While your fresh pasta dough is resting, this is the perfect time to get the pumpkin filling going. Finely grate Parmesan and garlic into a bowl – I recommend using a microplane for this to get really delicate bits. Then add pumpkin purée, egg, half the salt and pepper, plus nutmeg. Whisk this all together until smooth and creamy. Next, crumble in the cold goat cheese in small pieces and gently fold it in with a flexible spatula. This mixture is the heart of the filling, so be gentle to keep some creamy texture from the goat cheese. Cover it well and pop it in the fridge until you’re ready to fill the ravioli.

Step 2: Roll Out and Prepare the Pasta Sheets

Divide your rested pasta dough into four portions and roll each through your pasta machine from thick to very thin—about 1/32-inch thick. Don’t rush this part; thinner pasta means lighter, silkier ravioli that melts in your mouth. After rolling, cut each piece in half crosswise to get eight sheets total. Dust your baking sheets and sheets of pasta generously with flour to keep things from sticking. Cover the sheets with plastic wrap or parchment so they don’t dry out while you work.

Step 3: Fill, Seal, and Shape the Ravioli

Place two sheets on your floured work surface and drop teaspoon-sized dollops of filling about an inch from the top and spaced 2 to 2 ½ inches apart. Here’s a little trick: keep a small bowl of water nearby to moisten the edges of the pasta—it acts like glue and helps seal the ravioli airtight. Fold the bottom sheet over the filling, gently pressing around each mound to push out air pockets—this prevents bursting while cooking. Trim the edges with a fluted pastry wheel or knife and cut between the mounds into about 2-inch squares. Transfer each ravioli to a flour-dusted baking sheet as you go. Repeat with remaining sheets. This part feels like a fun craft project—take your time! The dough is surprisingly forgiving.

Step 4: Cook Pecans and Prepare Sage Brown Butter Sauce

Start toasting the pecans in a frying pan over medium-high heat for about 6-7 minutes, stirring occasionally until dark golden and fragrant. This step is key—take your time and watch closely to prevent burning. Once toasted, set them aside. In the same pan, melt butter over low heat — it’ll bubble and turn golden brown quickly. Crank up to medium and add fresh sage leaves, flipping until crisp and deeply colored in about 3 minutes. Removing the sage leaves keeps their texture perfect for garnishing later. Keep your browned butter and sage aroma going strong—it’s going to coat those ravioli beautifully!

Step 5: Boil Ravioli and Finish in Brown Butter Sauce

Bring a large pot of heavily salted water to a rolling boil and gently add your ravioli, stirring occasionally to prevent sticking. They’ll cook in about 3-4 minutes and will float to the top when done—that’s your sign to fish them out. Scoop out 1/2 cup of pasta water before draining—it’s liquid gold for your sauce. Transfer the ravioli directly into the pan with brown butter on medium heat. Add reserved pasta water, remaining salt, and pepper, and gently simmer, tossing the ravioli so they soak up that nutty, luscious sauce. If the pan dries out, add a splash more pasta water until the sauce thickens nicely, about 2 minutes. This step is where all the magic happens—watch and stir gently!

Step 6: Plate and Garnish

Transfer your beautifully sauced ravioli to a serving dish and sprinkle with the toasted pecans, crispy sage leaves, and extra freshly grated Parmesan. I love how the crunchy pecans and crispy sage add contrasting textures to the tender, creamy ravioli—it’s like an elevated comfort food experience every time. Serving immediately is key to fully enjoy the textures and flavors at their best.

How to Serve Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe

Garnishes

I always add extra Parmesan cheese just before serving because it adds that perfect salty contrast to the sweet pumpkin filling. The fried sage leaves on top are non-negotiable—they add a wonderful crisp texture and that unmistakable earthy flavor. Toasted pecans finish it off with a satisfying crunch, making each bite delightful and multi-dimensional.

Side Dishes

My go-to sides with this Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe include a simple arugula salad dressed with lemon vinaigrette—its peppery bite balances the richness of the ravioli. Roasted Brussels sprouts or sautéed green beans tossed with garlic are also fantastic for adding freshness and texture. For a heartier meal, I sometimes serve crusty bread to soak up any extra brown butter sauce.

Creative Ways to Present

For special occasions, I like plating the ravioli in a shallow pool of brown butter sauce with whole sage leaves and whole toasted pecans artfully scattered on top. Using a ring mold can create neat piles of ravioli for an elegant presentation. I’ve also tried serving this with a drizzle of aged balsamic vinegar or a sprinkle of finely chopped chives for an extra pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover cooked ravioli can be stored in an airtight container in the fridge for up to 2 days. I like to add a little olive oil when storing to prevent them from sticking together. When ready to eat, gently reheat in a skillet with a little butter or oil to revive their texture.

Freezing

I often freeze uncooked ravioli by arranging them in a single layer on a baking sheet, freezing until firm, and then transferring to a freezer-safe bag or container. This prevents them from sticking together and lets you cook just what you need later. They’ll keep well for up to 2 months this way.

Reheating

To reheat, gently simmer frozen ravioli in boiling salted water until they float (usually a minute or two longer than fresh), then toss in warm sage brown butter sauce. For leftovers already cooked and refrigerated, a quick sauté in butter or reheating gently in the microwave with a splash of water works well to maintain texture.

FAQs

Final Thoughts

This Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe is truly special to me because it’s the kind of dish that turns an ordinary day into a comforting celebration. I hope you’ll enjoy making it as much as I do—there’s something so satisfying about rolling your own pasta, filling with that rich pumpkin mix, and drenching it all in that heavenly brown butter sauce. It’s a recipe that invites you to slow down, savor the process, and enjoy every bite. Trust me, making this will quickly become one of your favorite seasonal treats to share with loved ones.

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