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I stumbled upon this Pumpkin Ravioli while messing around in the kitchen one fall day and now it's what our family looks forward to every autumn. You might think making pasta yourself sounds scary, but trust me, there's something really calming about working that smooth dough and seeing those little pumpkin-filled pockets take shape. And when that brown butter starts sizzling, my whole house smells amazing.
Fall's Delightful Treasure
What makes this dish so special is the blend of autumn flavors. Those soft pasta pockets filled with smooth pumpkin taste even better when you pour that garlicky brown butter on top. Everyone who tries it wants to know how I made it, especially when they taste those crispy bits of sage in the butter.
Your Ingredient List
- Cheeses: A combination of parmesan, ricotta, and mozzarella makes the filling rich and tangy.
- Garlic Brown Butter: Unsalted butter cooked until golden with fresh garlic, sage leaves, pepper, and salt creates a nutty, fragrant drizzle.
- Pasta: Just eggs and flour for homemade, but you can grab ready-made pasta sheets from the store if you're in a hurry.
- Fresh Sage: Adds woody, herb flavors that work really well with the sweet pumpkin.
- Pure Pumpkin: Grab plain pumpkin puree for its natural sweetness and smoothness, not the pre-spiced pie filling stuff.
Making Your Ravioli
- Make That Sauce
- Get your butter nice and brown until it smells nutty, then throw in the sage and garlic.
- Roll and Fill
- Stretch the pasta really thin and drop small mounds of filling across it.
- Seal with Care
- Push down firmly around the edges so they don't burst open while cooking.
- Create the Filling
- Mix your pumpkin and cheeses until everything's smooth.
- Start with Your Pasta
- Throw your ingredients together and let the dough sit a bit before you roll it out.
- Cook with Love
- Drop them in gently and wait for them to bob up to the surface.
- Bring It Together
- Coat those tasty ravioli with your butter sauce without breaking them.
Helpful Tricks
Always cool your dough first, it'll roll out so much better. Keep flour all over your counter and don't stuff too much filling inside each ravioli. You don't need fancy equipment, just press the edges with a regular fork.
Think Ahead
I always make extra ravioli and pop them in the freezer for later. Just freeze them separately on a tray before you bag them up so they won't clump together. When you warm up leftovers, add a tiny bit of water to keep them moist.
Great Pairings
We always have these with a basic green salad because the light greens balance out the rich pasta. Some nice white wine and bread for mopping up that tasty butter sauce makes dinner feel really fancy.
Cozy Goodness
This pumpkin ravioli has turned into our favorite meal for special fall gatherings. There's something so rewarding about making these little autumn flavor bombs from scratch. Seeing everyone's happy faces when I bring that butter-drizzled pasta to the table makes all the work worth it.
Final Thoughts
Soft ravioli from scratch stuffed with pumpkin and cheese, plus garlic brown butter sauce. The prep takes a little time, but it’s worth it for fall’s comforting flavors.
Recipe FAQs
- → What if I don’t have a pasta roller?
If you don’t have one, use a rolling pin to stretch the dough thin. It’s a bit tougher but completely doable!
- → How do I freeze leftover ravioli?
Lay raw ravioli flat on a tray in the freezer. Once frozen solid, move them to freezer-safe bags. Boil straight from frozen, adding an extra 1-2 minutes.
- → Why spray the dough with water before sealing?
A little mist of water gets the edges to stick better, so the filling won’t spill out while cooking.
- → Can I prep this in advance?
Shape and fill the ravioli up to a day early. Store covered in the fridge, then make the sauce fresh right before eating.
- → What’s a substitute for fresh sage?
Dried sage works, but use just a tiny bit since it’s stronger. Or try thyme or rosemary for a twist.