Pumpkin Ravioli Brown Butter: A Delicious Fall Recipe

Pumpkin Ravioli with Brown Butter: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine delicate, pillowy pasta pockets filled with a sweet and savory pumpkin puree, bathed in a nutty, fragrant brown butter sauce. This isn’t just a meal; it’s an experience.

Ravioli, a staple of Italian cuisine, has a rich history dating back to the 14th century. While the exact origins are debated, it’s clear that these filled pasta squares have been a beloved comfort food for generations. The addition of pumpkin, a New World ingredient, brings a delightful autumnal twist to this classic dish. In many cultures, pumpkin symbolizes abundance and warmth, making it the perfect ingredient to celebrate the season.

What makes pumpkin ravioli with brown butter so irresistible? It’s the perfect marriage of flavors and textures. The sweetness of the pumpkin filling is beautifully balanced by the richness of the brown butter sauce, creating a symphony of taste that dances on your palate. The tender pasta provides a delightful contrast to the creamy filling, making each bite a truly satisfying experience. Plus, while it may seem fancy, this dish is surprisingly easy to make at home, making it a perfect choice for a special occasion or a cozy weeknight dinner. I know you’ll love this recipe as much as I do!

this Recipe

Ingredients:

• For the Pasta Dough:
• 3 cups (375g) all-purpose flour, plus more for dusting
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• For the Pumpkin Filling:
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup ricotta cheese, drained
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg yolk
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• Salt and freshly ground black pepper to taste
• For the Brown Butter Sauce:
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons fresh sage leaves
• 1/4 cup grated Parmesan cheese, for serving
• Salt and freshly ground black pepper to taste
• Optional: Toasted pumpkin seeds, for garnish

Preparing the Pasta Dough:

1. Combine Dry Ingredients: On a clean work surface, mound the flour. Make a well in the center. Add the salt to the flour.
2. Add Wet Ingredients: Crack the eggs into the well. Add the olive oil to the eggs.
3. Incorporate the Ingredients: Using a fork, gently whisk the eggs and olive oil together. Gradually start incorporating the flour from the inner walls of the well into the egg mixture. Continue until a shaggy dough forms.
4. Knead the Dough: Once the dough comes together, use your hands to knead it. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.
5. Rest the Dough: Form the dough into a ball. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll out.

Making the Pumpkin Filling:

1. Combine Ingredients: In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, almond flour, and egg yolk.
2. Season the Filling: Add the nutmeg, cinnamon, and cloves. Season with salt and pepper to taste.
3. Mix Well: Stir all the ingredients together until well combined. The filling should be smooth and creamy.
4. Taste and Adjust: Taste the filling and adjust the seasonings as needed. You may want to add a little more nutmeg or cinnamon, depending on your preference.
5. Refrigerate: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This will help the flavors meld together and make the filling easier to work with.

Assembling the Ravioli:

1. Divide the Dough: Cut the rested pasta dough in half. Keep one half wrapped in plastic wrap while you work with the other half.
2. Roll Out the Dough: Lightly flour your work surface. Using a rolling pin or a pasta machine, roll out the dough into a thin sheet, about 1/16 inch thick. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness.
3. Cut the Pasta Sheets: Cut the pasta sheet into long strips, about 3-4 inches wide.
4. Add the Filling: Place small mounds of the pumpkin filling (about 1 teaspoon each) along one strip of pasta, spacing them about 1-2 inches apart.
5. Cover with Another Sheet: Gently lay another strip of pasta over the filling.
6. Seal the Ravioli: Press down around each mound of filling to seal the pasta sheets together. Use your fingers or a ravioli stamp to create individual ravioli. Make sure to remove any air pockets around the filling.
7. Cut the Ravioli: Use a knife or a ravioli cutter to cut out the individual ravioli.
8. Repeat: Repeat the process with the remaining dough and filling.
9. Dry the Ravioli: Place the finished ravioli on a lightly floured baking sheet. Let them dry for about 15-20 minutes before cooking. This will help prevent them from sticking together.

Cooking the Ravioli:

1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil.
2. Cook the Ravioli: Gently drop the ravioli into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
3. Cook Until Tender: Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender.
4. Remove the Ravioli: Use a slotted spoon to carefully remove the ravioli from the water and transfer them to a plate.

Making the Brown Butter Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Brown the Butter: Continue cooking the butter, swirling the pan occasionally, until it turns a nutty brown color and has a fragrant aroma. This will take about 5-7 minutes. Be careful not to burn the butter.
3. Add the Sage: Once the butter is browned, add the sage leaves to the pan. Cook for about 1 minute, or until the sage is fragrant and slightly crispy.
4. Season the Sauce: Season the brown butter sauce with salt and pepper to taste.

Serving the Ravioli:

1. Toss with Sauce: Gently toss the cooked ravioli with the brown butter sauce.
2. Serve Immediately: Serve the ravioli immediately.
3. Garnish: Garnish with grated Parmesan cheese and toasted pumpkin seeds (optional).

Conclusion:

And there you have it! This pumpkin ravioli with brown butter sauce is truly a must-try recipe, and I’m confident it will become a new favorite in your household. The combination of the sweet, earthy pumpkin filling, the delicate pasta, and the nutty, rich brown butter sauce is simply divine. It’s a dish that feels both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion.

But why is this recipe so special? It’s the perfect balance of flavors and textures. The homemade ravioli, while requiring a little effort, are so much more flavorful than store-bought versions. The pumpkin filling is subtly spiced, allowing the natural sweetness of the pumpkin to shine through. And the brown butter sauce? Oh, the brown butter sauce! It’s the star of the show, adding a depth of flavor that elevates the entire dish. The aroma alone is enough to make your mouth water.

Beyond the incredible taste, this recipe is also surprisingly versatile. While I’ve presented it with a classic brown butter sauce, feel free to experiment with different variations. For a touch of freshness, try adding a squeeze of lemon juice and some chopped sage to the sauce. If you’re feeling adventurous, you could even incorporate a sprinkle of toasted walnuts or pecans for added crunch and nutty flavor.

Serving suggestions? This pumpkin ravioli makes a wonderful main course, especially when paired with a simple side salad. Arugula with a light vinaigrette would be a perfect complement. You could also serve it as a starter for a larger meal. For a vegetarian option, simply omit any meat-based additions. And for those who are gluten-free, you can easily adapt the recipe by using gluten-free pasta dough.

Don’t be intimidated by the thought of making homemade ravioli. While it does require some time and patience, the process is actually quite enjoyable, and the results are well worth the effort. Plus, I’ve included detailed instructions and helpful tips to guide you every step of the way.

This pumpkin ravioli brown butter recipe is a guaranteed crowd-pleaser. Imagine the smiles on your family’s faces as they savor each bite of this delicious dish. It’s a culinary experience that you won’t soon forget.

So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to create some magic in the kitchen. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Did you make any variations? What did your family think? I’m always eager to learn from your experiences and see how you’ve made this recipe your own.

I truly believe that cooking is a way to share love and create memories. This pumpkin ravioli recipe is a perfect example of that. It’s a dish that’s meant to be enjoyed with loved ones, creating moments of joy and connection around the table.

I’m so excited for you to try this recipe and discover the deliciousness of homemade pumpkin ravioli with brown butter sauce. Happy cooking!