Pin This comforting Sage Butter Pumpkin Ravioli is pure autumn on a plate, with pillowy pasta stuffed with creamy pumpkin and finished in a nutty sage-infused butter sauce. Whenever the leaves start turning, I crave this cozy classic—it brings a bit of Italian warmth to any evening and makes a stunning centerpiece for vegetarian dinners.
My family never tires of this. The first time I made it, every plate was spotless. Once you taste that rich sauce over the fragrant pumpkin filling, it is impossible not to go back for seconds.
Ingredients
- All-purpose flour: provides the pasta with the right chew and silkiness. Always use fresh flour for best results and a clean flavor.
- Large eggs: bind your dough and add richness. Look for bright yolks if possible for golden color.
- Salt: brings out all the flavors in both dough and filling. Use fine sea salt for even mixing.
- Pumpkin purée: forms the heart of the filling. Choose homemade roasted pumpkin or high-quality canned for pure taste. Avoid pumpkin pie filling which has sugar and spices.
- Ricotta cheese: makes the filling creamy and light. Fresh whole-milk ricotta has superior flavor.
- Parmesan cheese: lends a savory, nutty edge. Grate your own from a chunk for best melting texture.
- Egg yolk: helps the filling set and enriches it.
- Ground nutmeg: adds warmth, never overpowering. Freshly grated nutmeg gives the brightest aroma.
- Freshly ground black pepper: offers subtle spicy complexity.
- Unsalted butter: is best for browning and gives control over salt. Look for European-style butters for a richer sauce.
- Fresh sage leaves: infuse the sauce with delicate herbal notes. Younger, tender leaves have the best flavor.
- Garlic: gently perfumes the butter. Lightly smash but do not mince so it does not burn.
- Extra Parmesan and black pepper: finish the dish. Opt for aged Parmesan and crack your pepper just before serving for a bigger impact.
Instructions
- Prepare the Pasta Dough:
- Mix flour and salt right on a clean surface. Make a well in the center, then add eggs and begin incorporating flour slowly until a shaggy dough forms. Use your hands to knead for about 10 minutes, adding tiny splashes of water if dry, until smooth and elastic. Wrap tightly and let rest for 30 minutes to relax the gluten.
- Make the Pumpkin Filling:
- Combine pumpkin purée, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper in a medium bowl. Stir thoroughly until totally smooth and uniform, so every raviolo gets an even bite of flavor. Cover and keep cool.
- Roll and Fill the Ravioli:
- Divide rested dough into two. Roll each piece out on a well-floured surface or with a pasta machine to about one sixteenth of an inch thick. Dust with flour so it does not stick. Drop teaspoons of filling about two inches apart along one sheet. Brush edges with water before laying the second sheet on top. Gently press around each mound to remove air and seal. Use a sharp knife or pasta wheel to cut into squares, making sure the edges stick well.
- Cook the Ravioli:
- Bring a large pot of salted water to a gentle simmer. Drop in ravioli batches and stir so they do not stick. Cook for three to four minutes, just until the pasta floats and is tender. Remove with a slotted spoon so they do not break.
- Make the Sage Butter Sauce:
- In a broad skillet, melt the butter slowly over medium heat. Add sage leaves and the smashed garlic clove. Swirl the pan until the butter foams up and begins to smell wonderfully nutty—watch for a golden color without burning. Lift out the garlic before it browns.
- Serve:
- Gently toss the hot ravioli right into the pan with the sage butter. Spoon everything onto warm plates, letting the sauce coat each piece. Finish with an extra flurry of grated Parmesan and a crack of black pepper.
Pin I can never resist sneaking an extra sage leaf from the garden when I make this. My son loves swirling the brown butter with me at the stove; it is a special autumn ritual that always brings us together.
Storage Tips
Leftover ravioli keeps well for up to two days in an airtight container in the fridge. If you need to store before cooking, freeze raw ravioli in a single layer on a tray, then transfer to a bag—they can be cooked from frozen, just add an extra minute to boiling.
Ingredient Substitutions
Swap pumpkin with roasted butternut squash or sweet potato for a similar sweetness and creamy filling. For a lighter touch, try part-skim ricotta, or go bold and use sheep’s milk ricotta for more tang.
Serving Suggestions
This ravioli loves being the centerpiece. Serve it alongside a crisp green salad with shaved fennel or a plate of roasted root vegetables. A chilled glass of Pinot Grigio or a light Italian red makes a dreamy pairing.
Cultural and Seasonal Notes
Pumpkin ravioli has its roots in northern Italy where filled pastas often showcase the autumn harvest. Traditionally enjoyed during festive moments, this soulful dish celebrates simple ingredients made special by hand. Try it during the fall pumpkin season for the brightest flavor.
Pin Enjoy this cozy pumpkin ravioli fresh, or make a batch to savor all season long. It truly tastes like autumn with every forkful!
Recipe Questions & Answers
- → Can I substitute butternut squash for pumpkin?
Yes, roasted butternut squash works well in place of pumpkin and offers a similarly creamy, sweet flavor.
- → How thin should I roll the pasta sheets?
Roll pasta sheets to about 1/16 inch (1.5 mm) thick for a tender, delicate texture in the ravioli.
- → What can I serve alongside this dish?
This main pairs nicely with a crisp white wine such as Pinot Grigio and a light green salad.
- → How can I add a spicy kick?
Add a pinch of chili flakes to the filling or finish for gentle heat and extra depth of flavor.
- → Are there allergens in this dish?
This pasta contains eggs, wheat (gluten), and dairy. Carefully check all ingredient labels before preparing.
- → What tools are necessary?
You’ll need a mixing bowl, rolling pin or pasta machine, knife or cutter, slotted spoon, skillet, and a pot for boiling.