Sage Brown Butter Pumpkin Ravioli

$- 2 cups all-purpose flour - 3 large eggs - 1/2 teaspoon salt - 1 tablespoon olive oil - 1 cup pumpkin puree (canned or fresh) - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - Salt and pepper to taste - 1/2 cup unsalted butter - 10 fresh sage leaves - Grated Parmesan cheese for serving - Chopped walnuts (optional, for garnish) These ingredients come together to create a dish that warms the heart. The rich pumpkin filling blends with herbs and spices to create a delightful taste. The dough is simple yet rewarding, and the brown butter sauce adds a nutty flavor that brings everything to life. Using fresh sage gives the dish an aromatic punch. Each ingredient plays a role in making sage brown butter pumpkin ravioli a true delight. {{ingredient_image_1}} To make the pasta dough, start with 2 cups of all-purpose flour. Form a mound on a clean surface. Create a well in the center of the mound. Add 3 large eggs, 1/2 teaspoon salt, and 1 tablespoon olive oil into the well. Use a fork to mix the flour into the egg mixture. Continue until a dough starts to form. Knead the dough for about 5-7 minutes. It should become smooth and elastic. Wrap the dough in plastic and let it rest for 30 minutes. In a bowl, combine 1 cup of pumpkin puree with 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon. Add salt and pepper to taste. Mix well until all ingredients blend evenly. This filling will be creamy and fragrant, perfect for ravioli. After the dough has rested, divide it into quarters. Roll out each section using a pasta machine or a rolling pin. Aim for a thin layer, about 1/16 inch thick. Dust the dough with flour to prevent sticking. Place small spoonfuls (about 1 teaspoon) of the pumpkin filling about 2 inches apart on one sheet of the rolled-out pasta. Moisten the edges around each filling with a little water. Carefully lay another sheet of dough over the filling. Press down around the filling to seal it, removing any air bubbles. Cut between the ravioli using a knife or pasta cutter. Bring a large pot of salted water to a boil. Carefully drop in the ravioli. Cook for about 3-5 minutes. They are done when they float to the surface and feel tender. Remove the ravioli with a slotted spoon and set them aside. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Once the butter starts bubbling, add 10 fresh sage leaves. Cook for about 2-3 minutes. The butter should turn golden brown and develop a nutty aroma. Gently add the cooked ravioli to the skillet with the brown butter sauce. Toss lightly to coat the ravioli in the sauce. Plate the ravioli and drizzle extra brown butter on top. Garnish with grated Parmesan cheese and chopped walnuts, if desired. Enjoy your delightful dish! To make great ravioli dough, start with high-quality flour. Use all-purpose flour for the best texture. Mix your dough well and knead it until smooth. Let it rest for 30 minutes. This helps relax the gluten and makes it easier to roll out. Roll the dough thin, about 1/16 inch thick. Dust with flour to prevent sticking. The pumpkin filling is tasty, but you can try other flavors too. Blend ricotta cheese with spinach for a creamy touch. Use butternut squash for a sweet twist. You can also add herbs like thyme or rosemary for extra flavor. Just remember to balance flavors and spices for the best results. For a rich brown butter sauce, start with unsalted butter. Melt it over medium heat until it bubbles. Add fresh sage leaves to the butter. Cook until the butter turns golden brown and smells nutty. Watch carefully; it can burn quickly. This sauce adds a deep, savory flavor to your ravioli. Drizzle it over the cooked ravioli for a delicious finish. Pro Tips Use Fresh Sage: Fresh sage leaves will add a fragrant and earthy flavor to the brown butter sauce, enhancing the overall taste of the ravioli. Prevent Dough Sticking: Always dust your work surface and pasta with flour to prevent sticking while rolling out the dough and forming the ravioli. Seal Ravioli Well: Make sure to press out any air bubbles and seal the edges tightly to prevent the filling from leaking during cooking. Serve Immediately: Ravioli are best served fresh after cooking, as they can become sticky and lose their texture if left to sit for too long. {{image_2}} You can change the filling for your ravioli. Try using ricotta cheese mixed with spinach. This gives a creamy texture. Another option is to use mushrooms with herbs. They add a great umami flavor. You can also use sweet potato for a twist. Each filling brings its own taste and charm. While sage brown butter is a favorite, you have other choices. A rich marinara sauce can add a zesty kick. A light cream sauce with garlic works well too. If you prefer a fresh taste, a simple olive oil and lemon sauce is great. You can also try pesto for a burst of flavor. If you need gluten-free ravioli, use gluten-free flour. There are many blends available that work well. For a vegan filling, use mashed sweet potatoes or lentils. You can use olive oil instead of butter in the sauce. These swaps make the dish friendly for different diets without losing taste. To store leftover ravioli, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are not stacked too high to avoid breaking. Freezing ravioli is easy! First, place them on a baking sheet in a single layer. Freeze them for about 30 minutes. Once frozen, transfer the ravioli into a zip-top bag. They will last for up to three months in the freezer. No need to thaw before cooking; just drop them in boiling water. To reheat ravioli, you can boil them in water for about two minutes. Alternatively, you can warm them in a skillet with a bit of sauce. This helps keep them moist and flavorful. Avoid the microwave, as it can make them tough. Enjoy your delicious meal! Sage brown butter pumpkin ravioli is a pasta dish filled with a rich pumpkin mixture. I mix pumpkin puree with nutmeg, cinnamon, salt, and pepper for a warm flavor. The ravioli cooks in a simple brown butter sauce with fresh sage. This dish is a cozy and tasty meal, perfect for fall. Yes, you can make ravioli ahead of time. Prepare the ravioli and store them in the fridge for a day. You can also freeze them for later. Just make sure to separate them with parchment paper to avoid sticking. When ready, cook them straight from the freezer; just increase the cooking time. You know the ravioli are cooked when they float to the top of the water. It usually takes about 3-5 minutes. Gently remove them with a slotted spoon. The ravioli should feel tender but not mushy. You can find pre-made pumpkin ravioli at many grocery stores. Look in the refrigerated or frozen section. Some specialty stores may also carry fresh options. Brands like Whole Foods and Trader Joe’s often have great choices. You can serve sage brown butter pumpkin ravioli with a simple salad. A fresh arugula salad with lemon vinaigrette pairs well. You can also add some crusty bread to soak up the sauce. For added crunch, sprinkle some chopped walnuts on top. You learned how to make delicious sage brown butter pumpkin ravioli. We covered all the key ingredients, from the dough to the filling and sauce. You also discovered tips to perfect your pasta and explore various filling options. Remember, storing and reheating the ravioli correctly keeps them fresh. Now, enjoy creating this dish. Each bite of your ravioli will be worth it!$

Sage Brown Butter Pumpkin Ravioli

Delicious homemade ravioli filled with pumpkin and spices, served with a sage brown butter sauce.

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 cups all-purpose flour
3 large eggs
0.5 teaspoon salt
1 tablespoon olive oil
1 cup pumpkin puree
0.5 teaspoon ground nutmeg
0.5 teaspoon ground cinnamon
to taste salt and pepper
0.5 cup unsalted butter
10 leaves fresh sage
to taste grated Parmesan cheese
to taste chopped walnuts (optional)

Instructions

Make the Pasta Dough: On a clean surface, form the flour into a mound with a well in the center. Add the eggs, salt, and olive oil into the well. Using a fork, gradually mix the flour into the egg mixture until a dough starts to form. Knead the dough for about 5-7 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
Prepare the Filling: In a bowl, combine the pumpkin puree, nutmeg, cinnamon, salt, and pepper. Mix well and set aside.
Roll Out the Dough: After resting, divide the dough into quarters. Roll out each section using a pasta machine or a rolling pin, until it’s thin (about 1/16 inch thick). Make sure to dust with flour to prevent sticking.
Form the Ravioli: Place small spoonfuls of the pumpkin mixture (about 1 teaspoon) about 2 inches apart on one sheet of the rolled-out pasta. Moisten the edges around each filling with a little water. Carefully place another sheet of dough over the filling. Press down around the filling to seal, ensuring to remove any air bubbles. Cut between the ravioli using a knife or pasta cutter.
Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-5 minutes, or until they float to the surface and are tender. Remove the ravioli with a slotted spoon and set aside.
Make the Sage Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Once it starts bubbling, add the sage leaves and cook for about 2-3 minutes, or until the butter is golden brown and has a nutty aroma.
Combine and Serve: Gently add the cooked ravioli to the skillet to coat in the brown butter sauce. Toss lightly to combine.
Plating: Plate the ravioli and drizzle extra brown butter on top. Garnish with grated Parmesan cheese and chopped walnuts if desired.

Notes

Chopped walnuts can be added for extra crunch.

Keyword brown butter, pumpkin, ravioli, sage