Entrees
Pumpkin Ravioli with Sage Butter
This homemade cheese pumpkin ravioli combines a delicate pumpkin-infused pasta dough with a creamy ricotta and pumpkin filling. The ravioli is tossed in a fragrant sage butter sauce that highlights the warm, earthy flavors, making it a perfect dish for fall.
Prep
45 minutes
Cook
15 minutes
Total
1 hour
Serves
4
people
Author
Cody Landry
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This cheese pumpkin ravioli features a homemade pasta dough infused with pumpkin puree, giving it a beautiful color and subtle flavor. The creamy cheese filling is blended with ricotta, Parmesan, and more pumpkin for a perfect balance of savory and sweet. Finished with a classic sage butter sauce, this dish offers a rich, aromatic flavor that feels like fall on a plate.
Healthier Sauce Alternative to Sage Butter Sauce
Garlic and Olive Oil Sauce with Lemon
- Ingredients:
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped
- Instructions:
- Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant and lightly golden.
- Add the lemon juice and zest, and season with salt and pepper.
- Toss the cooked ravioli in the sauce, sprinkle with fresh parsley, and serve.
This sauce is lighter but still full of flavor, with a zesty touch that complements the pumpkin ravioli beautifully.
Substitutions/Additions
Substitutions:
- Pasta Dough: You can use store-bought fresh pasta sheets if you don't want to make the dough from scratch. Add a little pumpkin puree to the filling instead to keep the pumpkin flavor present.
- Ricotta Cheese: Substitute with cottage cheese for a lower-fat option or goat cheese for a tangier flavor.
- Parmesan Cheese: Use Pecorino Romano or Asiago if you want a different cheese profile.
- Fresh Sage: Replace with fresh thyme or rosemary if sage is unavailable.
Additions:
- Spinach: Add a handful of sautéed spinach to the cheese filling for extra nutrients and flavor.
- Toasted Pine Nuts or Walnuts: Sprinkle them over the finished dish for a nutty crunch.
- Chili Flakes: Add a pinch to the sauce if you want a bit of heat.
- Truffle Oil: Drizzle a little truffle oil over the finished dish for a touch of luxury.
Ingredients
Pumpkin Pasta Dough Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Cheese Filling Ingredients:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup pumpkin puree
- 1/4 teaspoon nutmeg
- Salt and black pepper, to taste
Sage Butter Sauce Ingredients:
- 1/4 cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
Directions
- Mix the Dough: On a clean surface, make a mound with the flour and create a well in the center. Add the pumpkin puree, eggs, salt, and olive oil into the well.
- Combine Ingredients: Gradually mix the flour into the wet ingredients with a fork until a shaggy dough forms.
- Knead: Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it's sticky, add a bit more flour; if it's too dry, add a touch of water. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- In a bowl, combine the ricotta cheese, Parmesan cheese, pumpkin puree, nutmeg, salt, and pepper. Mix until smooth and set aside.
- Roll Out the Dough: Divide the rested pasta dough into two portions. Roll out one portion at a time on a floured surface using a rolling pin or pasta machine until thin (about 1/16 inch thick).
- Place Filling: Place teaspoon-sized dollops of the cheese filling about 1-2 inches apart on one sheet of pasta.
- Cover and Seal: Brush water around the filling, then place the second sheet of pasta over the top. Press around each dollop of filling to seal and remove air pockets. Use a ravioli cutter or knife to cut into squares.
- Seal Edges: Press the edges with a fork to ensure they’re sealed.
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy (about 3-4 minutes). Season with salt and pepper.
- Toss the cooked ravioli in the sage butter sauce until coated. Plate the ravioli, spooning any extra sauce over the top.
- Garnish with extra grated Parmesan cheese and serve warm.
Author
Cody Landry
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