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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.
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.
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!
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