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Creamy Pumpkin Ravioli with Crispy Sage Butter

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A comforting autumn dinner featuring homemade fresh pasta filled with a savory pumpkin and Parmesan mixture, served with a rich crispy sage butter sauce.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1–2 tablespoons water (optional)
  • 1 cup (240g) unsweetened pumpkin puree
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg yolk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 tablespoons (56g) unsalted butter
  • 15–20 fresh sage leaves
  • 2 tablespoons heavy cream (optional)
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Mound flour on a clean surface and create a well in the center. Add eggs, olive oil, and salt. Beat eggs with a fork, gradually incorporating flour until a shaggy dough forms.
  2. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
  3. While dough rests, mix pumpkin puree, Parmesan, egg yolk, nutmeg, black pepper, and salt in a bowl until smooth and thick. Taste and adjust seasoning.
  4. Divide dough into four pieces. Roll one piece thin on a floured surface. Lay out two long strips.
  5. Place 1 teaspoon of filling every 1.5 inches along one strip. Wet edges with water, top with second strip, and press firmly to seal, removing air bubbles.
  6. Cut between mounds using a pizza cutter or knife to create individual ravioli.
  7. Bring a large pot of salted water to a rolling boil. Cook ravioli until they float (3-4 minutes). Remove with a slotted spoon.
  8. In a skillet over medium heat, melt butter and fry sage leaves until crispy (2-3 minutes). Remove sage and set aside.
  9. Stir heavy cream and red pepper flakes into the remaining butter. Simmer for 1 minute.
  10. Add cooked ravioli to the sauce, toss to coat, and plate immediately, topping with crispy sage leaves and extra Parmesan.

Notes

Ensure the pumpkin filling is thick; if too wet, add more Parmesan or breadcrumbs to prevent ravioli from bursting. Let the dough rest for 30 minutes to relax the gluten for easier rolling. Use medium heat for the sage butter to prevent burning.

Nutrition

Keywords: pumpkin ravioli, sage butter, homemade pasta, autumn dinner, comfort food, Italian recipe, fresh pasta

Find it online: https://miratable.com/creamy-pumpkin-ravioli-with-crispy-sage-butter-easy-autumn-dinner/