Description
This Pumpkin Ravioli recipe features delicate homemade pasta filled with a creamy pumpkin, goat cheese, and Parmesan mixture, seasoned with garlic and nutmeg. The ravioli are cooked until tender and served with a browned butter sage sauce topped with toasted pecans and crispy fried sage leaves, making a perfect warming fall dish.
Ingredients
Units
Scale
Pasta Dough
- 1 recipe Fresh Pasta Dough (about 1 pound), prepared through Step 5
Filling
- 1 ounce Parmesan cheese, plus more for serving
- 1 small clove garlic
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 3/4 teaspoon kosher salt, divided, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon freshly grated or ground nutmeg
- 1 ounce cold fresh goat cheese
- All-purpose flour, for dusting
Sauce & Garnish
- 6 tablespoons (3/4 stick) unsalted butter
- 1 bunch fresh sage (about 18 leaves)
- 1/4 cup pecans
Instructions
- Prepare the Pumpkin Filling: Finely grate the Parmesan cheese and garlic into a medium bowl. Add pumpkin purée, egg, half of the kosher salt, half of the black pepper, and nutmeg. Whisk to combine thoroughly. Crumble the cold goat cheese into small pieces and gently fold it into the mixture. Cover with plastic wrap and refrigerate until ready to use.
- Roll Out the Pasta Dough: Divide the rested pasta dough into 4 portions. Roll each portion through pasta rollers starting from the thickest setting, gradually thinning the dough to about 1/32-inch thickness. Cut each portion crosswise in half and place on a floured baking sheet. Dust with flour and cover to prevent drying. You should have 8 sheets of pasta in total.
- Fill and Shape the Ravioli: Place two pasta sheets side by side on a floured surface. Spoon 1 teaspoon portions of filling spaced 2 to 2 1/2 inches apart on the lower half of each sheet. Dampen your fingers with water and trace around each mound and the edges of the pasta. Fold the upper half of the sheet over the filling, pressing out air and sealing the edges firmly. Trim and cut between filling portions with a fluted pastry cutter or sharp knife to form ~2-inch square ravioli. Transfer to a second floured baking sheet. Repeat with remaining sheets.
- Prepare the Brown Butter Sage Sauce and Pecans: Bring a large pot of salted water to a boil. Meanwhile, toast pecans in a large frying pan over medium-high heat until dark golden and fragrant, about 6–7 minutes. Transfer pecans to a small bowl. Wipe out the pan if necessary. Melt butter over low heat until it foams and starts to brown. Increase heat to medium, add sage leaves, and cook until crisp and darkened, about 3 minutes. Remove sage to paper towels and keep butter in the pan.
- Cook the Ravioli: Add ravioli to the boiling water, stirring gently to prevent sticking. Cook until they float and are tender, about 3–4 minutes. Reserve 1/2 cup pasta water, then remove ravioli with a slotted spoon directly into the pan with browned butter.
- Finish the Sauce and Serve: Return the pan to medium heat. Add 1/4 cup of reserved pasta water, remaining salt, and black pepper. Simmer gently, tossing ravioli in the butter sauce until it thickens slightly, about 2 minutes. Serve ravioli topped with toasted pecans, fried sage leaves, and additional grated Parmesan cheese.
Notes
- Use fresh pumpkin purée, not pumpkin pie filling, for best flavor and texture.
- Make sure to roll pasta very thinly for delicate but sturdy ravioli that cooks through properly.
- Resting the pasta dough before rolling helps achieve elasticity and ease of handling.
- Adjust the amount of pasta water in the sauce to control sauce consistency—add more for thinner sauce, less to thicken.
- Toast pecans carefully to avoid burning; they add a wonderful crunch and nutty flavor.
- Fried sage leaves are delicate and flavor-packed; pat them dry well before frying.
Nutrition
- Serving Size: 7-8 ravioli (approximately 1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg
