Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe

I absolutely love this Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe because it combines cozy autumn flavors in a way that feels both elegant and comforting. There’s something magical about the tender fresh pasta pillows filled with creamy pumpkin and goat cheese, then dressed in nutty browned butter with crisp sage and toasted pecans. It’s a dish that works perfectly for special dinners but also feels like a warm hug on a chilly day.

When I first tried making this pumpkin ravioli, I was amazed at how the flavors melded so beautifully, and after a few attempts, I discovered a few little tricks that make the process surprisingly simple and rewarding. You’ll find that once you master this Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe, it becomes a go-to for fall dinner parties or holiday celebrations that make everyone ask for seconds.

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Ingredients You’ll Need

The magic of this Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe starts with quality fresh ingredients that balance each other beautifully. Each item plays an important role—from the creamy goat cheese in the filling to the toasted pecans adding crunch on top.

• Fresh Pasta Dough: If possible, make your own fresh dough for best texture, or buy high-quality fresh pasta sheets.
• Parmesan Cheese: Freshly grated sharp Parmesan boosts umami and melts beautifully inside and on top.
• Garlic: A small clove grated finely adds just a hint of warmth without overpowering.
• Pumpkin Purée: Use plain canned pumpkin (not pie filling) for natural sweetness and smoothness.
• Egg: This binds the filling and enriches the dough’s flavor and texture.
• Kosher Salt & Black Pepper: Essential for seasoning both filling and pasta water perfectly.
• Nutmeg: Freshly grated if possible, for warm, subtle spice in the pumpkin filling.
• Goat Cheese: Cold and fresh, crumbled small to provide creamy tang that contrasts pumpkin’s sweetness.
• All-purpose Flour: For dusting while rolling and shaping pasta.
• Unsalted Butter: The base for the sage brown butter sauce that ties everything together.
• Fresh Sage: Crisp-fried leaves add earthy herbal flavor and an elegant crunch.
• Pecans: Toasted until golden, they bring a buttery crunch that complements the softness of the ravioli.

Variations

I enjoy playing around with this Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe by tweaking the filling or toppings to suit the mood or season. Trust me, you can make it your own and still get amazing results—don’t be afraid to experiment.

• Cheese swap: I sometimes replace goat cheese with ricotta for a milder, creamier filling that my kids love.
• Nut alternatives: Toasted walnuts or hazelnuts work wonderfully instead of pecans if you prefer.
• Herb variations: Try fresh thyme or rosemary in the butter sauce for a different aromatic touch.
• Vegan adaptation: Swap butter for a plant-based alternative and use tofu mixed with pumpkin as filling.

How to Make Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe

Step 1: Prepare the Pumpkin Filling

While your fresh pasta dough is resting, get started on the filling. Finely grate the Parmesan and garlic into a medium bowl—you want them to blend seamlessly with the pumpkin. Whisk in the pumpkin purée, egg, half of your salt and pepper, and nutmeg until smooth. Then crumble in the cold goat cheese in small pieces and fold gently so it stays a bit chunky for texture. Cover with plastic wrap and chill until needed. I love making this step in advance because it lets the flavors meld beautifully.

Step 2: Roll and Cut the Pasta Sheets

Divide your rested pasta dough into quarters and roll each portion through pasta rollers—start thick and gradually thin it down until you have sheets about 1/32-inch thick. Make sure to dust with flour as you go so the sheets don’t stick. Cut each sheet in half crosswise and place on a floured baking sheet, covering them so they don’t dry out. This step might feel fiddly at first, but I promise with practice, it becomes second nature!

Step 3: Fill and Seal the Ravioli

Lay two pasta sheets on a floured surface. Spoon teaspoon-sized dollops of pumpkin filling on the bottom half of each sheet, spacing them evenly. Dip your finger in water and moisten around the filling and edges—this helps seal the ravioli. Then fold the top half over the filling, gently pressing out any air pockets, starting on one side and working your way across. Trim the edges with a fluted pastry wheel or sharp knife and cut between the mounds to form individual ravioli. Transferring the finished pieces to a floured tray prevents sticking. When I first tried this, sealing with water worked better than egg wash for me.

Step 4: Toast Pecans and Crisp Sage

Heat a skillet over medium-high and toast pecans until golden and fragrant, about 6 to 7 minutes. Remove and set aside. In the same pan, melt butter over low heat, then crank it up to medium and add fresh sage leaves. Cook flipping often until the sage is crisp and browned, around 3 minutes. Remove sage and keep the brown butter warm. This simple sauce elevates the rustic filling and pasta so mouth-wateringly well.

Step 5: Cook Ravioli and Toss in Sauce

Bring a large pot of salted water to a boil. Cook the ravioli in batches until they float to the top and are tender, about 3-4 minutes. Save half a cup of pasta water before draining. Transfer ravioli gently to your skillet with brown butter, adding pasta water, remaining salt, and pepper. Simmer while tossing to thicken the sauce and coat the ravioli beautifully—usually about 2 minutes. I like using a spoon to gently stir so the ravioli stay intact.

Step 6: Serve with Pecans, Sage, and Parmesan

Plate the ravioli and spoon any extra sauce on top. Sprinkle toasted pecans and crispy sage leaves for contrasting texture and flavor. Finish generously with freshly grated Parmesan. Trust me, the salty, nutty Parmesan brightens the rich butter and sweet pumpkin filling perfectly. I often add an extra drizzle of olive oil for a silky finish.

How to Serve Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe

Garnishes

I always garnish with extra grated Parmesan, crispy sage leaves, and a handful of toasted pecans. This adds layers of texture and flavor that keep every bite interesting. Sometimes, a sprinkle of cracked black pepper or a drizzle of high-quality olive oil on top takes it to the next level.

Side Dishes

This ravioli pairs beautifully with a simple green salad dressed with lemon vinaigrette or some roasted root vegetables. I also like serving it alongside crusty garlic bread to soak up any extra butter sauce—trust me, you won’t want to waste a drop!

Creative Ways to Present

For special occasions, I like plating the ravioli in a shallow bowl with the brown butter sauce pooled underneath and arranging pecans and sage artfully. Adding a few edible flowers or microgreens can make it feel extra festive without much effort.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cooked ravioli in an airtight container in the refrigerator for up to 2 days. I usually toss them with a little olive oil before storing to prevent sticking and keep the sauce separate, reheating gently when ready to eat.

Freezing

I often freeze uncooked pumpkin ravioli lined on parchment sheets in a single layer, then transferred to freezer bags. This way, you can cook them straight from frozen by adding an extra minute or two to the boiling time—super convenient for busy nights!

Reheating

To reheat cooked ravioli, gently warm the brown butter sauce in a skillet with a splash of pasta water, then toss in the ravioli until heated through. Avoid microwaving if possible, as the pasta can get gummy. This method helps keep the sauce silky and the ravioli tender.

FAQs

Final Thoughts

This Pumpkin Ravioli with Sage Brown Butter, Pecans, and Parmesan Recipe has become one of my absolute favorites to make when I want impressive homemade comfort food. It’s a perfect way to celebrate seasonal flavors with friends or family without veering into complicated territory. I’m confident once you try it, you’ll appreciate how all the elements come together in a cozy, elegant dish that feels truly special—just like the best memories made in your kitchen.

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