Description
This Pumpkin Ravioli recipe features delicate homemade pasta filled with a creamy pumpkin and goat cheese mixture, finished with a browned butter, sage, and toasted pecan sauce. Perfectly balanced with warm spices and nutty toppings, this dish offers a comforting fall-inspired meal that is both elegant and satisfying.
Ingredients
Units
Scale
Fresh Pasta Dough
- 1 recipe Fresh Pasta Dough (about 1 pound), prepared through Step 5
Filling
- 1 ounce Parmesan cheese, plus more for serving
- 1 small clove garlic
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 3/4 teaspoon kosher salt, divided, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon freshly grated or ground nutmeg
- 1 ounce cold fresh goat cheese
For Dusting and Assembly
- All-purpose flour, for dusting
Sauce and Toppings
- 6 tablespoons (3/4 stick) unsalted butter
- 1 bunch fresh sage (about 18 leaves)
- 1/4 cup pecans
Instructions
- Prepare the Pumpkin Filling: Finely grate 1 ounce Parmesan cheese and 1 small garlic clove into a medium bowl. Add 1 cup pumpkin purée, 1 large egg, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Whisk to combine. Crumble 1 ounce cold goat cheese into small pieces (about 1/4 cup loosely packed) and gently fold into the mixture. Cover and refrigerate until ready to use.
- Roll Out the Pasta Dough: Line two rimmed baking sheets with parchment paper and dust with flour. Divide rested pasta dough into four portions. Roll each portion through pasta rollers from thickest to very thin (about 1/32-inch). Cut each rolled sheet in half crosswise to yield eight sheets total. Dust sheets with flour, cover, and set aside.
- Fill the Ravioli: Fill a small bowl with water. Place two pasta sheets on a floured surface horizontally. Drop 1 teaspoon portions of filling about 1 inch from top and 2 to 2½ inches apart on the top halves. Dampen fingers with water and trace around edges and between filling to help seal. Fold bottom half over filling, pressing out air and sealing edges.
- Cut the Ravioli: Use a fluted pastry wheel or sharp knife to trim edges and cut between filling portions to form individual ravioli squares (about 2-inch). Transfer ravioli to the second baking sheet. Repeat this process with remaining pasta sheets.
- Cook the Pecans: In a large frying pan over medium-high heat, toast 1/4 cup pecans until dark golden brown and fragrant (about 6–7 minutes), stirring occasionally. Transfer pecans to a small bowl and wipe out the pan if necessary.
- Make the Sage Brown Butter Sauce: Melt 6 tablespoons butter in the pan over low heat. It will bubble and brown quickly. Increase heat to medium, add 18 fresh sage leaves, and cook, flipping occasionally until crisp and darkened (about 3 minutes). Remove sage with a slotted spoon to a paper towel-lined plate and keep browned butter in pan.
- Cook the Ravioli: Bring a large pot of heavily salted water to a boil. Add ravioli and cook, stirring occasionally, until they float and are cooked through (3–4 minutes). Reserve 1/2 cup pasta water. Use a slotted spoon to transfer ravioli directly to the pan with browned butter sauce.
- Finish the Sauce and Serve: Return pan to medium heat. Add 1/4 cup reserved pasta water, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer, gently tossing ravioli until sauce thickens (~2 minutes), adding more water if needed. Transfer ravioli and sauce to a serving dish. Top with toasted pecans, fried sage leaves, and additional grated Parmesan cheese.
Notes
- Use pumpkin purée, not pumpkin pie filling, for the filling to avoid added sugars and spices.
- Ensure the pasta dough is rolled very thin for tender ravioli.
- Toast pecans carefully to avoid burning and bring out their nutty flavor.
- Brown butter and crispy sage add a rich, aromatic finish to the dish.
- Work quickly when sealing ravioli to prevent the dough from drying out.
- Reserve pasta water to adjust sauce consistency and help it adhere to the ravioli.
Nutrition
- Serving Size: Approximately 7 ravioli
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
