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Homemade Pumpkin Ravioli with Garlic Brown Butter

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Delight in the warmth of homemade pumpkin ravioli enveloped in a creamy ricotta filling and topped with a luscious garlic brown butter sauce.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • Fresh sage leaves (for garnish)

Instructions

  1. Create a mound with the flour on a clean surface and form a well in the center for the eggs.
  2. Crack the eggs into the well and sprinkle in salt. Beat the eggs, gradually incorporating the flour.
  3. Knead the dough for about 8-10 minutes until it’s smooth and elastic.
  4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
  5. In a mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, and black pepper for the filling.
  6. Cut the rested dough into four pieces, working with one piece at a time while keeping the others covered.
  7. Roll the dough to about 1/16-inch thickness, and cut into strips about 3 inches wide.
  8. Beat one egg and brush a thin layer around the edges of the pasta strips.
  9. Place about a tablespoon of filling spaced about 2 inches apart on one of the pasta strips.
  10. Fold the pasta over the filling, gently pressing to eliminate air bubbles. Seal and crimp the edges with a fork.
  11. Bring a large pot of salted water to a boil and cook the ravioli for about 4-5 minutes or until they float.
  12. Melt the unsalted butter in a skillet over medium heat and add the minced garlic.
  13. Stir frequently until the butter turns golden brown, about 4-5 minutes, then add sage leaves.
  14. Add the cooked ravioli to the skillet and gently toss to coat.
  15. Serve in warm bowls, drizzling extra brown butter and garnishing with sage and Parmesan.

Notes

For vegan options, substitute egg in the pasta with aquafaba and use dairy-free cheese. Freezing ravioli is possible; just ensure they are well sealed before cooking.

Nutrition

Keywords: pumpkin ravioli, homemade pasta, fall recipe, garlic brown butter

Find it online: https://ivoryapron.com/weeknight-pumpkin-ravioli-garlic-brown-butter-sauce/