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Pumpkin Ravioli with Sage Brown Butter and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews
  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 43 to 45 ravioli (serves 6)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This elegant Pumpkin Ravioli recipe features delicate fresh pasta filled with a creamy pumpkin, Parmesan, and goat cheese mixture, enhanced with fragrant sage butter and toasted pecans. Perfect for an autumn-inspired dinner, these homemade ravioli are cooked gently in boiling water and finished in a nutty sage-infused butter sauce, creating a luscious, comforting dish with a balance of sweet and savory flavors.

Ingredients

Units Scale

Fresh Pasta Dough

  • 1 recipe Fresh Pasta Dough (about 1 pound), prepared through Step 5

Filling

  • 1 ounce Parmesan cheese, plus more for serving
  • 1 small clove garlic
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg
  • 3/4 teaspoon kosher salt, divided, plus more for the pasta water
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1 ounce cold fresh goat cheese
  • All-purpose flour, for dusting

Sauce and Garnish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 bunch fresh sage (about 18 leaves)
  • 1/4 cup pecans

Instructions

  1. Prepare the pumpkin filling: Finely grate 1 ounce Parmesan cheese and 1 small garlic clove into a medium bowl. Add 1 cup pumpkin purée, 1 large egg, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Whisk until fully combined. Crumble 1 ounce cold fresh goat cheese into small pieces and fold gently into the mixture. Cover and refrigerate until ready to use.
  2. Roll out the pasta dough: Line two rimmed baking sheets with parchment paper and lightly dust with flour. Divide the rested pasta dough into four portions. Roll each one through pasta rollers starting at the thickest setting, gradually thinning to about 1/32-inch thickness. Cut each portion in half crosswise to make 8 sheets total. Dust with flour and cover with plastic wrap or parchment paper to prevent drying.
  3. Fill and shape the ravioli: Place two sheets horizontally on a floured work surface. Drop 1-teaspoon portions of filling about 1 inch from the top and 2 to 2 1/2 inches apart on the top halves of the sheets (4 to 6 portions per sheet). Wet your fingers with water and trace around the edges and between filling mounds. Fold the bottom half up over the filling, pressing out air, and seal edges together. Trim edges and cut between mounds into approximately 2-inch square ravioli. Transfer to the second baking sheet and repeat with remaining sheets.
  4. Toast the pecans: Heat a large frying pan over medium-high heat. Add pecans and toast, stirring occasionally, until fragrant and dark golden in spots, about 6 to 7 minutes. Transfer pecans to a small bowl and wipe out the pan.
  5. Prepare sage butter: Add butter to the pan and melt over low heat, allowing it to brown slightly. Increase heat to medium, add sage leaves, and cook, turning occasionally, until crisp and darkened, about 3 minutes. Remove sage leaves and set aside on paper towels. Keep butter in the pan.
  6. Cook the ravioli: Bring a large pot of heavily salted water to a rolling boil. Add ravioli and cook, stirring gently, until they float and are cooked through, about 3 to 4 minutes. Remove 1/2 cup pasta water and scoop ravioli from the pot directly into the butter pan using a slotted spoon.
  7. Make the sauce and finish dish: Return pan to medium heat. Add 1/4 cup reserved pasta water, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Gently toss ravioli until sauce thickens slightly, about 2 minutes, adding more pasta water if necessary to keep sauce loose. Transfer ravioli and sauce to a serving dish.
  8. Garnish and serve: Top the ravioli with toasted pecans, crisp fried sage leaves, and extra grated Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Use fresh pumpkin purée, not canned pumpkin pie filling, for the best flavor and texture in the filling.
  • Ensure the pasta sheets are rolled very thin for tender ravioli but thick enough to hold filling without breaking.
  • Keep excess flour on hand for dusting to prevent sticking during shaping.
  • To crisp sage leaves evenly, pat them very dry before frying in butter.
  • If pasta water evaporates too quickly during sauce preparation, add additional reserved water to maintain a smooth sauce consistency.
  • Fresh pasta dough requires resting time before rolling, usually about 30 minutes to 1 hour.

Nutrition

  • Serving Size: About 7-8 ravioli
  • Calories: 380
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 90mg

Find it online: https://tastyrates.com/pumpkin-ravioli-with-sage-brown-butter-and-pecans-recipe/