Description
This Pumpkin Ravioli recipe features delicate homemade fresh pasta filled with a creamy pumpkin and goat cheese mixture, seasoned with Parmesan, garlic, nutmeg, and black pepper. The ravioli are cooked until tender and served in a fragrant brown butter sauce with crispy sage leaves and toasted pecans, making it a perfect fall-inspired dish that balances sweet, savory, and nutty flavors beautifully.
Ingredients
Units
Scale
Fresh Pasta Dough
- 1 recipe Fresh Pasta Dough (about 1 pound), prepared through Step 5
Filling
- 1 ounce Parmesan cheese, finely grated (about 1/3 cup), plus more for serving
- 1 small clove garlic, finely grated
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon freshly grated or ground nutmeg
- 1 ounce cold fresh goat cheese, crumbled into 1/4-inch pieces (about 1/4 loosely packed cup)
- All-purpose flour, for dusting
Brown Butter Sage Sauce and Garnish
- 6 tablespoons (3/4 stick) unsalted butter
- 1 bunch fresh sage (about 18 leaves)
- 1/4 cup pecans, coarsely chopped
Instructions
- Prepare the Pumpkin Filling: Finely grate 1 ounce Parmesan 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 nutmeg. Whisk until combined. Crumble in goat cheese and gently fold until evenly mixed. Cover with plastic wrap and refrigerate.
- Roll out Pasta Dough: Line 2 baking sheets with parchment and dust with flour. Divide dough into 4 portions. Roll each portion through a pasta machine starting at thickest setting, gradually thinning to about 1/32-inch thick. Cut each portion crosswise into halves, making 8 sheets total. Dust with flour and cover.
- Fill and Shape Ravioli: On a floured work surface, place two pasta sheets horizontally. Drop 1 teaspoon filling portions about 1 inch from top and 2 to 2 1/2 inches apart. Dampen fingers with water and trace around edges and between filling mounds. Fold bottom half of pasta over filling and press out air to seal. Trim edges and cut into 2-inch squares with a fluted wheel or knife. Transfer ravioli to second baking sheet. Repeat with remaining sheets.
- Cook Pecans: Heat a large frying pan over medium-high heat. Add pecans and cook, stirring occasionally, until dark golden in spots and fragrant, 6-7 minutes. Transfer pecans to a bowl and wipe out pan if needed.
- Prepare Brown Butter Sage: Reduce heat to low and melt butter in the pan. It will bubble and brown quickly. Increase heat to medium, add sage leaves, flip occasionally, and cook until crisp and darkened, about 3 minutes. Remove sage onto paper towels and keep butter in pan.
- Boil Ravioli: Bring a large pot of heavily salted water to a boil. Add ravioli and cook until they float and are cooked through, about 3 to 4 minutes. Remove 1/2 cup of pasta water. Use a slotted spoon to transfer ravioli to the pan with brown butter.
- Make Sauce and Combine: Over medium heat, add 1/4 cup reserved pasta water, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper to butter. Simmer and gently toss ravioli, adding more water as needed until sauce thickens, about 2 minutes.
- Serve: Transfer ravioli with sauce to a serving dish. Top with toasted pecans, crispy sage leaves, and additional grated Parmesan cheese.
Notes
- Use pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
- Resting the pasta dough before rolling allows for easier handling and thinner sheets.
- Ensure the sage leaves are patted very dry to crisp up nicely without splattering.
- Adding reserved pasta water helps emulsify the butter sauce and keeps the ravioli moist.
- Pasta dough can be prepared a day ahead and kept wrapped in the fridge.
Nutrition
- Serving Size: 7-8 ravioli
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg
