Fresh Pumpkin Butter Pasta (Homemade Pumpkin Ravioli)

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Delicate homemade pasta filled with creamy pumpkin and cheese, topped with a rich brown butter sage sauce — a seasonal comfort dish that feels straight out of an Italian countryside kitchen.

Servings: 4
Prep Time: 45 minutes (plus 30 minutes resting dough)
Cook Time: 10 minutes
Total Time: ~1 hour 25 minutes
Occasion: Fall & Winter Dinners, Holiday Meals, Special Date Nights

Ingredients

For the Pasta Dough

  • 1 cup (125g) plain white flour

  • 1 teaspoon coarse salt

  • 2 large egg yolks

  • 1 large egg

  • ½ teaspoon olive oil

For the Pumpkin Cheese Filling

  • 1 cup (245g) mashed pumpkin (cooked and cooled)

  • ¼ cup (28g) shredded mozzarella cheese

  • ¼ cup (25g) grated parmesan cheese

  • ½ cup (123g) creamy ricotta cheese

  • ½ teaspoon freshly ground black pepper

  • Pinch of salt

  • Pinch of nutmeg

  • 1 teaspoon minced garlic

For the Brown Butter Sage Sauce

  • ⅓ cup (75g) unsalted butter

  • ½ teaspoon minced garlic

  • ¼ teaspoon fresh sage leaves, finely diced

  • Freshly cracked black pepper & salt, to taste

Instructions

  1. Make the Pasta Dough:

    • In a large mixing bowl, whisk together flour and coarse salt.

    • Make a well in the center, add the egg yolks, whole egg, and olive oil.

    • Gradually mix flour into the eggs until a dough forms. Knead on a lightly floured surface for 7–10 minutes until smooth and elastic.

    • Wrap in plastic wrap and let rest at room temperature for 30 minutes.

  2. Prepare the Filling:

    • In a medium bowl, mix mashed pumpkin, mozzarella, parmesan, ricotta, pepper, salt, nutmeg, and garlic until smooth and creamy.

  3. Roll the Pasta:

    • Roll out the dough into thin sheets (about 1–2mm) using a rolling pin or pasta machine.

  4. Assemble the Ravioli:

    • Spoon small portions of filling evenly spaced on one pasta sheet. Lightly spray edges and spaces between filling with water.

    • Lay another pasta sheet over the top, pressing around filling to seal.

    • Cut into ravioli using a pastry cutter or knife, making sure edges are well sealed.

  5. Cook the Ravioli:

    • Bring a large pot of salted water to a boil.

    • Cook ravioli in batches for 3–4 minutes until they float to the top. Remove with a slotted spoon.

  6. Make the Sauce:

    • In a skillet over medium heat, melt butter until it begins to brown and smell nutty.

    • Add garlic, sage, salt, and pepper. Cook for 1–2 minutes until fragrant.

  7. Serve:

    • Drizzle the brown butter sage sauce over the hot ravioli. Garnish with extra parmesan if desired. Serve immediately.

Brief Introduction

This Fresh Pumpkin Butter Pasta is an autumn-inspired twist on classic Italian ravioli. The creamy pumpkin filling paired with nutty brown butter and fragrant sage creates a dish that’s rich, cozy, and perfect for special occasions or holiday gatherings.

Step-by-Step Cooking Guide

1. Kneading the Dough

The smoother and more elastic your dough, the easier it will be to roll thin without tearing. A pasta machine speeds things up, but a rolling pin works just fine.

2. Perfect Pumpkin Filling

Use roasted pumpkin for a deeper, sweeter flavor. If your pumpkin purée is watery, strain it before mixing with the cheeses.

3. Brown Butter Perfection

Cook butter gently until golden specks form and it smells nutty. Watch closely — it can burn fast.

Ingredient Details & Substitution Tips

  • Pumpkin: Butternut squash makes a great substitute.

  • Cheese: Swap mozzarella for fontina or asiago for a richer taste.

  • Sage: Fresh sage is best, but you can use ⅛ teaspoon dried if necessary.

Recipe Variations & Serving Suggestions

  • Crispy Topping: Add toasted breadcrumbs over the top for a bit of crunch.

  • Extra Indulgent: Stir a splash of cream into the brown butter sauce.

  • Family Style: Serve on a big platter with shaved parmesan and roasted walnuts.

Storage & Make-Ahead Information

  • Make Ahead: Assemble ravioli, freeze in a single layer, then transfer to a bag. Cook straight from frozen for 1–2 extra minutes.

  • Leftovers: Store cooked ravioli in an airtight container in the fridge for up to 2 days. Reheat gently with extra butter.

Nutrition Facts (per serving)

Calories: ~420 kcal | Carbs: 38g | Protein: 15g | Fat: 23g | Fiber: 3g | Sugar: 3g

FAQs

Q: Can I use store-bought pasta sheets?
A: Yes! Fresh lasagna sheets work well and cut down prep time significantly.

Q: My ravioli keep opening while boiling — what’s wrong?
A: Make sure the edges are moist before sealing and press firmly to close.

Personal Story

I first made this pumpkin ravioli for a cozy fall dinner with friends, and it was gone before I could get seconds. The brown butter sage sauce not only made the kitchen smell heavenly but also convinced my “pumpkin skeptic” friend to take home the leftovers.

If you want, I can now create a complete autumn-themed pasta spread for your recipe collection so this fits seamlessly with your other cozy fall dishes. Would you like me to do that next?

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