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Easy Brown Butter Pumpkin Ravioli with Crispy Sage

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Homemade pumpkin ravioli with a creamy, sweet-savory filling, tossed in nutty brown butter and topped with crispy sage leaves. This cozy, impressive dish is perfect for fall and surprisingly simple to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt
  • 1 small sugar pumpkin (about 2 pounds / 900g)
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil (for roasting)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ cup (120g) ricotta cheese, full-fat
  • ¼ cup (25g) Parmesan cheese, freshly grated
  • 1 egg yolk
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of salt
  • Pinch of black pepper, freshly cracked
  • Parmesan cheese, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds and stringy bits. Brush cut sides with olive oil and sprinkle with salt. Place cut-side down on a parchment-lined baking sheet. Roast 35-45 minutes until fork-tender. Let cool, then scoop flesh into a bowl (about 1 cup / 240g puree).
  2. While pumpkin roasts, make pasta dough. On a clean surface or in a large bowl, mound flour and salt. Create a well in the center. Crack eggs into well, add olive oil. Using a fork, gently beat eggs, slowly incorporating flour until a shaggy dough forms. Knead 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
  3. In a medium bowl, mash roasted pumpkin with a fork until smooth. Add maple syrup, salt, pepper, nutmeg, ricotta, Parmesan, and egg yolk. Stir until well combined. Taste and adjust seasoning if needed. Set aside.
  4. Divide rested dough into four pieces. Keep unused pieces covered with a damp kitchen towel. On a lightly floured surface, roll one piece into a thin rectangle (about 12 inches long and 4 inches wide), thin enough to see your hand through but not tearing.
  5. Place small spoonfuls of filling (about 1 heaping teaspoon) along one half of the pasta sheet, spacing 2 inches apart. Dip finger in water and wet edges around each mound. Fold other half over filling. Press gently around each mound to seal, pushing out air. Cut between ravioli with a sharp knife or pizza cutter. Press edges with a fork to seal. Place on a floured baking sheet. Repeat with remaining dough and filling.
  6. Bring a large pot of generously salted water to a boil. Gently drop ravioli in batches, not overcrowding. Cook 3-4 minutes until they float, then 30 seconds more. Remove with a slotted spoon. Reserve ½ cup (120ml) pasta water before draining.
  7. While ravioli cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty and sage is crispy (3-4 minutes). Remove from heat immediately.
  8. Add cooked ravioli to skillet with brown butter. Gently toss to coat, adding a splash of reserved pasta water if sauce seems thick. Divide among plates, spoon remaining brown butter over top, and sprinkle with crispy sage leaves and freshly grated Parmesan. Serve immediately.

Notes

Don’t skip the pasta rest—it makes rolling easier. Watch brown butter carefully as it can burn quickly. Seal ravioli well to prevent bursting. Use a light-colored pan for browning butter. Save pasta water to thin sauce if needed.

Nutrition

Keywords: pumpkin ravioli, brown butter, sage, homemade pasta, fall recipe, vegetarian pasta

Find it online: https://tablemira.com/easy-brown-butter-pumpkin-ravioli-with-crispy-sage/