There’s something magical about rolling out homemade pasta dough on a crisp fall afternoon, especially when it’s destined to become pillowy pockets of Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce. I still remember the first time I attempted ravioli from scratch – flour dusted across my countertops, the rhythmic sound of the rolling pin, and that incredible moment when the first bite of tender pasta gave way to creamy pumpkin filling. This recipe brings together everything I love about autumn cooking: the earthy sweetness of pumpkin, the richness of ricotta, and that unforgettable brown butter sauce that perfumes your whole kitchen with the scent of toasted sage. Don’t let homemade pasta intimidate you – with a little patience (and maybe a few messy fingers), you’ll have restaurant-quality ravioli that’s surprisingly simple to make.
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Why You’ll Love This Homemade Pumpkin Ricotta Ravioli
Trust me, this dish will become your new fall obsession. Here’s why:
- Comfort in every bite: That creamy pumpkin-ricotta filling wrapped in tender homemade pasta? Pure autumn warmth.
- Perfect seasonal flavors: Sweet pumpkin meets savory Parmesan, all kissed by nutmeg – it’s like Thanksgiving in pasta form.
- Special occasion magic: Looks fancy but surprisingly doable (your guests will never guess how simple the dough is).
- That brown butter sage sauce: Golden, nutty, and fragrant – it turns simple ravioli into something extraordinary.
I’ve made these for date nights, Friendsgiving, and even just because Tuesdays deserve good food too. Once you taste that first forkful, you’ll understand why this recipe stays in heavy rotation all season.
Ingredients for Homemade Pumpkin Ricotta Ravioli
Gather these simple ingredients (and yes, you probably have most already!):
For the filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese, well-drained
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
For the pasta dough:
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/2 tsp salt
- 1-2 tbsp water (if needed)
For the brown butter sage sauce:
- 1/2 cup (1 stick) unsalted butter
- 8-10 fresh sage leaves
- Pinch of salt
Ingredient Substitutions & Notes
Don’t stress if you’re missing something! Here are my go-to swaps:
- No pumpkin? Butternut squash puree works beautifully and tastes nearly identical.
- Fresh sage unavailable? Use 1 tsp dried sage (add it to the butter earlier since dried herbs need more time).
- Ricotta too wet? Drain it in a fine mesh strainer for 30 minutes – soggy filling makes sad ravioli!
- Short on time? Store-bought wonton wrappers can substitute for homemade dough in a pinch.
Pro tip: Freshly grated nutmeg makes all the difference – that pre-ground stuff just doesn’t have the same warm, aromatic punch.
How to Make Homemade Pumpkin Ricotta Ravioli
Okay friends, time to roll up our sleeves (literally!) and make some magic happen. Here’s exactly how I put together these heavenly ravioli:
- Make the filling: In a big bowl, mix pumpkin puree, drained ricotta, Parmesan, egg, nutmeg, salt, and pepper until smooth. Cover and pop it in the fridge while you work on the dough – this helps it firm up.
- Prepare the pasta dough: On a clean surface, mound your flour and make a well in the center. Crack in the eggs and sprinkle with salt. Using a fork, gradually incorporate the flour until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic (it should spring back when poked). Wrap in plastic and rest for 30 minutes.
- Roll it out: Divide dough into 4 pieces. Using a rolling pin or pasta machine, roll each piece into thin sheets (about 1/16″ thick – you should almost see your hand through it!). Dust lightly with flour to prevent sticking.
Shaping and Cooking the Ravioli
This is where the real fun begins! Here’s how I shape perfect little pasta parcels every time:
- Spoon small mounds of filling (about 1 tsp each) onto one dough sheet, spacing them 2 inches apart.
- Brush water around each filling mound – this helps the top sheet stick.
- Gently lay another dough sheet on top, pressing out air bubbles as you go.
- Use your fingers to firmly seal around each filling, then cut into squares with a pizza cutter or ravioli stamp.
- Press edges again to double-seal (trust me, you don’t want filling explosions!).
When cooking: Boil in generously salted water for just 3-4 minutes until they float to the top. Scoop out with a slotted spoon – don’t overcrowd the pot!
Making the Brown Butter Sage Sauce
Now for the pièce de résistance! My foolproof method for perfect brown butter every time:
- Melt butter in a light-colored pan over medium heat (so you can see the color change).
- Swirl frequently until it turns golden brown and smells nutty (about 4-5 minutes). Watch closely – it goes from perfect to burned fast!
- Add sage leaves and cook for 30 seconds until crisp (they’ll darken and get slightly translucent).
- Remove from heat immediately and drizzle over your cooked ravioli.
The sauce will foam dramatically when you add the sage – that’s normal! Just keep swirling until it settles down. The aroma at this point is absolutely intoxicating.
Tips for Perfect Homemade Pumpkin Ricotta Ravioli
After countless batches (and yes, a few messy kitchen disasters), I’ve learned these foolproof tricks for ravioli success:
- Flour is your best friend: Keep your workspace, hands, and dough lightly dusted with flour to prevent sticking. But don’t overdo it – too much flour makes tough pasta.
- Test one ravioli first: Before boiling your whole batch, cook a single ravioli to check seasoning and doneness. This “sacrificial pasta” saves the day!
- Roll it thin (but not too thin): Aim for dough you can nearly see through – about 1/16″ thick. A pasta roller helps achieve perfectly even sheets if you’re not confident with a rolling pin.
- Seal like your dinner depends on it: Press edges firmly with your fingers, then go over them again with a fork. Any weak spots mean potential filling leaks.
- Work in small batches: Only roll out what you can assemble in 10 minutes to prevent dough from drying out. Keep unused portions wrapped in plastic.
Bonus tip from my Italian friend Maria: Add a splash of olive oil to your boiling water – it helps prevent ravioli from sticking together without affecting the sauce’s ability to cling later.
Serving Suggestions for Homemade Pumpkin Ricotta Ravioli
Now comes my favorite part – setting the stage for these golden beauties to shine! Here’s how I love to serve them:
- The classic: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly (I always toss in some toasted walnuts for crunch).
- For garlic lovers: Crispy garlic bread rubbed with fresh garlic and sprinkled with sea salt – because mopping up that brown butter sauce is mandatory.
- Extra fancy: Shave Parmesan over the top tableside for that restaurant-worthy flourish (use a vegetable peeler for beautiful curls).
- Autumn vibes: Roasted Brussels sprouts or honey-glazed carrots make lovely seasonal sides.
Pro tip: Warm your plates first – it keeps the ravioli toasty while you’re assembling everything. And don’t forget to sprinkle some extra fried sage leaves on top for garnish (and because they’re delicious)!
Storing and Reheating Leftovers
If by some miracle you have leftovers (it’s rare in my house!), here’s how to keep your Homemade Pumpkin Ricotta Ravioli tasting fresh:
Storing cooked ravioli: Let them cool completely, then tuck them into an airtight container with parchment between layers. They’ll keep in the fridge for 2-3 days – any longer and the pasta starts getting soggy. Pro tip: Reserve a little of that glorious brown butter sauce in a separate container to refresh the flavors later.
Reheating without turning them to mush: My foolproof method is to warm them gently in a skillet with a splash of water over low heat. Cover with a lid for 1-2 minutes to steam, then uncover and let any excess water evaporate. Add a fresh pat of butter if needed – it brings back that luxurious texture.
Freezing for later: Freeze uncooked ravioli on a parchment-lined baking sheet until solid (about 1 hour), then transfer to freezer bags. They’ll keep for 2 months – just boil straight from frozen, adding an extra minute to the cooking time. Cooked ravioli don’t freeze well – the texture turns mealy when reheated.
Confession time: I sometimes make a double batch just to stash some in the freezer. Nothing beats having homemade ravioli ready for those “I deserve something special” weeknights!
Homemade Pumpkin Ricotta Ravioli Nutrition Facts
Now, I’m no nutritionist, but here’s the scoop on what’s in each satisfying serving of this cozy dish. These numbers are estimates (because let’s be real – who measures filling portions to the exact teaspoon?), but they’ll give you a good ballpark:
- Calories: About 420 per serving (that’s 1/4 of the recipe)
- Fat: 22g (13g saturated from all that delicious butter and cheese)
- Carbs: 43g (3g fiber from the pumpkin and flour)
- Protein: 14g (thank you, eggs and ricotta!)
- Sugar: 4g (just the natural sweetness from the pumpkin)
- Sodium: 320mg (go easy on the salt if you’re watching this)
A little note from my kitchen to yours: While I love knowing what’s in my food, I firmly believe some dishes are meant to be enjoyed without overanalyzing every bite. This is one of those “soul food” recipes where the comfort factor outweighs the numbers. That said, if you’re making adjustments for dietary needs, you can absolutely swap in whole wheat flour or reduce the butter slightly – though I’ll always vote for the full-flavor version!
Frequently Asked Questions
After years of making (and eating!) these ravioli, I’ve answered just about every question under the sun. Here are the ones that come up most often in my kitchen:
Can I freeze the ravioli?
Absolutely! But here’s the trick – freeze them before boiling. Lay uncooked ravioli in a single layer on a parchment-lined baking sheet, freeze until solid (about 1 hour), then transfer to freezer bags. They’ll keep beautifully for 2 months. When you’re ready, just boil straight from frozen – no thawing needed!
Can I use store-bought pasta dough?
Of course! Wonton wrappers or fresh pasta sheets from the refrigerated section work in a pinch (we’ve all been there). But between us? The homemade dough makes such a difference – it’s more tender and has that rustic charm you just can’t buy. If you’re short on time though, no judgment here!
How do I prevent soggy filling?
Oh honey, this one’s crucial. Two words: drain that ricotta! Let it sit in a fine mesh strainer for at least 30 minutes (or even better – overnight in the fridge). Also, avoid overfilling – that extra teaspoon might seem tempting, but it’s a one-way ticket to Bursting Ravioli Town.
My brown butter keeps burning – help!
Been there, ruined that! Here’s my foolproof method: Use a light-colored pan so you can see the color change, keep the heat at medium (not high!), and never walk away. The moment it turns golden brown and smells nutty (about 4-5 minutes), take it off the heat. It continues cooking in the hot pan, so better slightly under than over!
How thin should I roll the dough?
Thin enough to see your hand’s shadow through it, but thick enough that it doesn’t tear when you pick it up (about 1/16″). Think “delicate handkerchief” not “tissue paper.” If using a pasta machine, stop at setting #6 or #7. Too thick and it’ll be doughy; too thin and your filling might bust through!
I’d love to hear how your Homemade Pumpkin Ricotta Ravioli adventure goes! Did the brown butter sauce make your kitchen smell like an Italian trattoria? Did your family fight over the last ravioli? Drop a star rating below and tell me all about it in the comments – your tips might help the next home cook perfect their pasta game. Let us know how yours turned out!
For more delicious recipes and inspiration, check out our Pinterest page!
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10 Irresistible Homemade Pumpkin Ricotta Ravioli You Need to Try
- Total Time: 60 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting homemade ravioli dish featuring pumpkin and ricotta filling, topped with a rich brown butter sage sauce.
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 cups all-purpose flour
- 2 eggs (for pasta dough)
- 1/2 cup unsalted butter
- 8–10 fresh sage leaves
Instructions
- Mix pumpkin, ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl for the filling.
- Combine flour and eggs to make the pasta dough, knead until smooth.
- Roll the dough into thin sheets and spoon filling at intervals.
- Place another sheet on top, press around the filling, and cut into ravioli.
- Boil ravioli in salted water for 3-4 minutes until they float.
- Melt butter in a pan until golden, add sage leaves, and cook for 1 minute.
- Toss cooked ravioli in the brown butter sauce and serve.
Notes
- Use fresh sage for best flavor.
- Drain ricotta well to avoid a watery filling.
- Dust ravioli with flour to prevent sticking.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
