Home » Seasonal Cooking » Fall » Homemade Pumpkin Ravioli
Leave a Review
This post may contain affiliate links. Please read my disclosure policy.
This homemade ravioli recipe unites sweet, creamy pumpkin with salty, nutty parmesan to create the most delicious ravioli filling. Dressed with a brown butter sage sauce, it’s the ultimate fall comfort food.
Like making bread from scratch, making pasta from scratch is a deeply rewarding process. Yes, it takes a little effort, but the reward — having a stash of pumpkin-filled pillows of goodness on hand, ready to be dressed in sage brown butter — is well worth it. I promise.
This recipe requires making homemade pasta dough and homemade pumpkin filling, shaping the ravioli, cooking them, and tossing them in a simple brown butter sage sauce.
The good news is that you can break up the work over a couple of days. This is my preferred way to do it in fact.
How To Make Homemade Pumpkin Ravioli
- Roast the squash and make the filling one day.
- Make the dough and shape the ravioli the next.
- Cook the ravioli immediately or freeze for up to 3 months.
- Make the sage brown butter sauce, which takes no time to prepare, just before serving.
Homemade Pumpkin Ravioli
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Alexandra Stafford
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
Save Recipe
Ingredients
Filling:
- 1 sugar pumpkin*
- olive oil
- kosher salt and pepper
- 2 cups Parmigiano Reggiano, freshly grated
- 2 eggs, lightly beaten
*Winter squash such as Hubbard, red kuri or butternut make fine substitutes for the pumpkin. One sugar pumpkin yields about two cups of flesh.
Dough:
- 3½ cups all-purpose flour, plus extra for kneading
- 5 large eggs lightly beaten
To Make:
- 4 T. unsalted butter
- 8 fresh sage leaves
- ¼ cup Parmigiano Reggiano
Instructions
For the filling:
- Preheat the oven to 400ºF. Cut pumpkin in half, scoop out the seeds and discard. Drizzle about a teaspoon of olive oil on a baking sheet. Season inside of pumpkin with salt and place cut side down. Roast for about 45 minutes or until a knife inserts easily through the skin into the flesh. Remove from the oven and let cool completely.
- Scoop out flesh and place in a bowl. Add the two cups of cheese and season with salt to taste. Mix to combine. Taste and add more salt until the mixture tastes well seasoned — there is no salt in the dough, so this is your only chance to season the ravioli. Add the eggs and mix to combine. Set aside.
For the dough:
- Mound flour in the center of a medium-sized bowl. Make a well in the center of the mound of flour. Add the eggs to the center. Using a fork, beat the eggs and begin to incorporate the flour, starting with the inner rim of the well. When the eggs are almost completely incorporated, start kneading the dough in the bowl and then transfer to a large, lightly floured wooden board and continue to knead for 10 minutes, dusting the board with additional flour as necessary. The dough should feel elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
To assemble:
- To make the ravioli, divide the dough into 4 pieces. Keep the dough covered with plastic wrap at all times. Lightly flour one of the pieces of dough, and shape into a rectangle about ½-inch thick.
- Pass through the widest setting on a pasta machine. Fold the dough in three, like a letter, and pass through the same setting again feeding the short end in first. Repeat this step 2 times, adding flour as needed.
- Without folding the dough now, repeatedly pass it through the machine rollers, reducing the space between the rollers after each pass. When it has passed through the thinnest setting, it is ready to be shaped into ravioli. (If the dough gets too long and difficult to deal with, cut it in half and feed each piece through separately until each has passed through the thinnest setting).
- The dough should be just less than 6 inches wide. On the bottom half of the dough, place heaping teaspoons of the squash filling, evenly spaced every 1½ inches. Fold top half of dough over bottom half. With a knife or fluted roller, cut between each mound to create the individual raviolis. Gently pinch to seal the two dough layers together, using a tiny bit of water if necessary. Transfer to a baking sheet dusted with flour and cover with plastic wrap while you shape the remaining sections of dough.
- At this point, decide how many ravioli you want to cook, and then freeze any remaining: Do not store ravioli in the refrigerator — they become a soggy mess.
To serve:
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Place butter in a small sauté pan and heat until it bubbles. Add the sage leaves and let sizzle until crisp, about 1-2 minutes total. Turn off the heat, remove leaves with tongs and drain on a paper towel. Set aside. When water boils, add ravioli and cook until tender about 2-3 minutes (frozen ravioli also take only about 3 minutes). When ravioli are done, drain, or remove with a spider, but do not rinse under cold water. Place ravioli on a serving platter. Heat butter again until hot and begins to brown. Return the sage leaves and then spoon brown-butter over ravioli. Sprinkle with cheese. Serve immediately.
- Prep Time: 50 minutes
- Cook Time: 1 hours 10 minutes
- Category: Pasta
- Method: Boil, Stovetop
- Cuisine: Italian, American
This post may contain affiliate links. Please read my disclosure policy.
Fall Winter Pasta Vegetables Vegetarian
Next Post »Fair Trade Pecan Tart
Want to Chop Like a Pro?
Get your free 8-video tutorial
Leave a Comment & Rate this Recipe
darcy —Reply
Ali, I tried to make this last weekend for Rob and learned a VERY important lessing about cooking that I ought to have learned long ago: you have to read a recipe in its entirety before trying to make something. After making the filling, I realized that you need a pasta maker to complete the recipe. Oops. I improvised and turned it into pumpkin lasagna (that turned out remarkably well because the filling was delicious). Anyway… oops! Can you buy sheets of pasta and use that in lieu of having a pasta maker? Does it still turn out reasonably well?
Ali —Reply
Oh Darcy, I should add pasta maker to the ingredient list! I think sheets of pasta would work fine, and I’ve also heard that wonton wrappers work well too. I like your lasagna idea — I’ll have to try that.
Happy Thanksgiving!
SM —Reply
Oh these look lovely. I really wish i had a pasta maker now. Twice i tried ravioli by hand and it was a lot of work:)
Marcy —Reply
The pasta dough looks like it has pumpkin in it …it’s orange ..yet I don’t see where you add any pumpkin to the dough ..?
alexandra —Reply
Hi Marcy! No pumpkin in the dough, just the filling.
