Name: Homemade Pumpkin Ravioli with a Sage Burnt Butter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 pinch salt; 1 cup pumpkin purée; 1/2 cups parmigiano-reggiano; 1/4 cups ricotta cheese; 1/4 teaspoons nutmeg; 1 pinch salt; 1 pinch black pepper; 1/2 unsalted butter; 12 individual sage leaves; 1 teaspoon lemon juice; 1 tablespoon parmesan

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Prep: 1h 0m | Cook: 15m | Ready: 1h 0m | |

Ingredients

For the Pasta Dough

2 cups all-purpose flour

3 large eggs

1 pinch salt

For the Filling

1 cup pumpkin purée

1 / 2 cups parmigiano-reggiano

1 / 4 cups ricotta cheese

1 / 4 teaspoons nutmeg

1 pinch salt

1 pinch black pepper

For the Sage Brown Butter Sauce

1 / 2 unsalted butter

12 individual sage leaves

1 teaspoon lemon juice

1 tablespoon parmesan

Steps

Step 1

Place the flour on a clean work surface and make a wide well in the center. Crack the eggs into the well. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges until a paste forms. Knead by hand for about 8–10 minutes until the dough is silky and elastic. Wrap in plastic and let it rest at room temperature for 30 minutes.

Step 2

In a bowl, mix the pumpkin, Parmesan, ricotta, nutmeg, salt, and pepper. If the mixture feels too wet, you can sauté it in a pan for 5 minutes to cook off excess moisture. Let it cool completely.

Step 3

Divide the dough into 4 pieces. Roll each piece out very thin (using a pasta machine or rolling pin) until you can almost see your hand through it. Place small teaspoons of filling 2 inches apart on one sheet of pasta. Drape a second sheet over the top. Press firmly around the filling to remove air bubbles (this prevents bursting). Cut into squares using a pasta wheel or knife.

Step 4

In a large skillet, melt the butter over medium heat. Once it foams, add the sage leaves. Continue cooking until the butter turns a medium amber color and smells nutty. Add the lemon juice and remove from heat immediately so it doesn't burn.

Step 5

Cook the ravioli in a large pot of salted boiling water for 3–4 minutes (they will float when done). Use a slotted spoon to transfer them directly into the brown butter sauce. Gently toss to coat.

Notes

When sealing ravioli, always press from the center outward. Trapped air will expand in boiling water and cause your ravioli to explode. You are looking for Beurre Noisette. Watch for the little brown specks at the bottom of the pan. That is where all the flavor lives!

This dish is special because...

This dish represents the perfect marriage of texture and temperature. The natural sweetness of the pumpkin is balanced by the salty depth of Parmigiano-Reggiano and the earthy, crisp texture of fried sage leaves. Making it from scratch is a "labor of love" that transforms humble ingredients, flour, eggs, and squash, into a gourmet experience that feels far more expensive than it actually is.

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Homemade Pumpkin Ravioli with a Sage Burnt Butter Recipe

Ingredients

Steps