Recipe

Homemade Pumpkin Raviolis with Sage Butter Sauce

Servings:
6
(60 Raviolis)
Total Time:
1
hr
10
min
Jump to RecipeBowl of pumpkin raviolis topped with sage and pecans.

Pumpkin raviolis topped with a sage brown butter and pecans makes this the perfect fall recipe. This recipe takes some time because you need to make your own pasta for the raviolis, but oh is it worth it. These raviolis are something I look forward to every fall.

The best way to make pasta for raviolis

You can use any homemade pasta recipe you have for these raviolis. In this recipe, I use a mixture of 00 flour, semolina flour, and eggs. If you can’t find 00 flour you can use all purpose instead.

When making pasta for raviolis you want it to be thin enough since you are double layering the dough, but not too thin where it will break. If you have a Kitchen Aid pasta roller, roll it to a setting 5. You can also roll it out by hand, but it is a little tricky to get it to the desired thinness.

How to make pumpkin ravioli filling

To make pumpkin ravioli filling mix pumpkin puree, parmesan, syrup, and seasoning in a bowl until you have a smooth mixture. For the pumpkin puree you can use homemade or store bought. If you use store bought, 1-14oz can works great here. Make sure to taste and adjust as needed. You may want more salt or more parmesan depending on your preference.

Pumpkin raviolis next to pumpkins and pecans.

How to make the sage butter sauce

To make the butter sauce to go over the raviolis, you want to start by melting the butter in a saucepan over medium-low heat. Once it is melted, add your sage leaves and pecans. You want to cook this all together until the butter starts to slightly brown and the sage leaves and starting to crisp. This takes about 4-5 minutes. When the sage looks good, turn off the heat and add in the grated garlic. It should sizzle and still cook since the butter sauce is still hot.

How to store/prep pumpkin raviolis for later

I love to make raviolis in advance. They make for a great quick meal later. To save raviolis for later, you will want to freeze them before they are cooked. Place your raviolis in a single layer on a baking sheet. Place in the freezer until the raviolis are hard. Then you can transfer them to a freezer bag and keep in the freezer.

You want to freeze them on a baking sheet first, otherwise they would freeze together in a clump.

To make the raviolis after freezing, boil a pot of water and add in your raviolis. Cook them for about 5 minutes or until all are floating to the top.

Freshly formed raviolis on a baking sheet next a ravioli tablet.

How to make raviolis with and without a mold

To make raviolis you may have seen ravioli molds or tablets. This is a nice way to make consistent sized raviolis. I use the Marcato Ravioli Tablet. This works well to get evenly sized raviolis. You lay down one sheet, add the filling, and then add the top sheet and press. Even though these are nice to have you can still make them without one. They are really only worth it if you intend to make raviolis often.

To make raviolis without a mold, lay down one piece of dough and spoon on your filling about every 4 inches. With your finger wet around the filling (this helps the top sheet of dough stick to the bottom sheet). Lay the top sheet of dough over the other pasta sheet and filling. Press down around the filling and then with a pasta cutter or a knife, cut the edges. If you are using a knife you can use the end of a fork to press down the edges to make a pattern around the edges but this isn’t necessary.

No matter how you are making the raviolis as long as the edges are sealed you should be good to go!

Bowl of pumpkin raviolis with one cut in half.

Homemade Pumpkin Raviolis with Sage Butter Sauce

5 stars4 stars
(
1
)
Servings:
6
(60 Raviolis)
Prep Time:
30
min
Cook Time:
1
hr
10
min
Total Time:
1
hr
10
min

Ingredients

Pasta

  • 340g 00 flour, or substitute all purpose
  • 190g semolina flour
  • 5 eggs

Filling

  • 1 1/2 cups homemade pumpkin puree, or 1 can (14oz) of store bought pumpkin puree
  • 1/2 cup (1.5 oz/42g) parmesan, finely grated
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg

Sage Butter

  • 1/2 cup butter (1 stick)
  • 12 sage leaves
  • 3 cloves of garlic
  • 1/4 cup pecans, roughly chopped

Directions

  1. Make the pasta dough. Mix flours on a large work surface. Make a well in the center of the flour pile. Add the eggs in the center of the flour. Mix your eggs with a fork and slowly start adding in the flour from the edges. Once most of the flour is incorporated, start kneading by hand. Do this until the dough is nice and soft, about 10 minutes. (You can also add it to a mixer with a dough hook for about 6 minutes). Place the dough in an airtight container and place in the fridge for 30 minutes.
  2. While the dough is resting, make the filling. Mix all your filling ingredients in a bowl. Taste and adjust seasoning if needed.
  3. Take out your pasta dough and cut it into 4 sections. Flatten each piece and run it though a pasta machine or roll it out by hand. You want it to be fairly thin. If you are using a pasta machine, we roll it out until setting 5 on the Kitchen Aid machine.
  4. Once all of your pasta is rolled out you can start assembly. There are a few way to do this. With a Ravioli Tablet: Flour the tablet, add you first sheet of pasta. Use a spoon to fill the raviolis. Next, add the bottom sheet of pasta and press down. Made by Hand: Lay down a single pasta sheet. Put 1-2 tsp of the filling every 3-4 inches. With your finger, add a little bit of water around the filling to make sure the top pasta sheet sticks to the bottom. Lay down the other pasta sheet on top. Push down the pasta to get as much air out of the raviolis. Then cut with a knife or ravioli cutter.
  5. As you are making the raviolis place them on a flour dusted baking sheet. This will help them not stick to anything while you are making the rest.
  6. If you are cooking them right away, boil a large pot of water. Add in your raviolis and cook for 3-4 minutes. If you are cooking them later, now is the point to freeze them (details on how to freeze them above).
  7. Make the sauce: Melt the butter in a sauce pan over medium-low heat. Once it is melted, add you sage leaves and pecan. Cook until butter starts to slightly turn brown and sage leaves are crispy, about 4-5 minutes. Turn off the the heat and add in the garlic. The garlic will cook in the hot butter.
  8. You are ready to serve! Add raviolis to a plate or bowl and spoon over the sage butter sauce. Top with additional parmesan.

Notes

Products Used

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