Homemade Pumpkin Ravioli Brown Butter

When I crave a cozy homemade pasta dinner to impress guests or spoil my family, this pumpkin ravioli with garlic brown butter always delivers rich autumn flavor and old-world comfort. Tender pasta parcels filled with creamy pumpkin and three cheeses are bathed in a nutty, garlicky brown butter sauce, and just a sprinkle of fresh parmesan brings it all together. The recipe might look ambitious, but making ravioli from scratch is entirely doable and incredibly rewarding.

I remember trying this on a slow Sunday afternoon when I needed a dinner project. I was amazed at how quickly the kitchen filled with cozy scents and how proud I felt when my family polished off every last bite. Now my friends always ask for the recipe.

Ingredients

• All-purpose flour: This reliable flour creates a tender pasta dough that is easy to roll out. Choose unbleached for best taste
• Kosher salt: Essential for flavoring both dough and filling. A flaky salt dissolves best
• Large eggs and extra yolks: Add richness and structure to the dough. Fresh farm eggs add incredible golden color
• Olive oil: A small amount makes the dough supple and easy to work with. Use good quality for best results
• Ricotta cheese: Makes the filling creamy and light. Look for whole milk ricotta with no gums or thickeners
• Mozzarella cheese: Adds a gooey pull and moisture. Freshly grated melts best
• Parmesan cheese: Nutty sharp flavor and that perfect melt in pasta. Always go for real parmesan and grate it yourself
• Pure pumpkin: Gives the filling its signature silky texture and subtle earthiness. Canned puree with just pumpkin on the ingredient list works well
• Minced garlic: Brings warming depth to both filling and sauce. Buy firm garlic heads with no sprouting
• Nutmeg: Classic with pumpkin for faint spicy-sweet warmth. Whole nutmeg grated fresh is amazing
• Unsalted butter: For the brown butter. Unsalted lets you control the saltiness
• Fresh sage: Earthy and aromatic. The leaves should be bright green and free from spots

Instructions

Make Pasta Dough:

Pile flour and salt onto a clean work surface and use your fingers to create a wide well in the middle. Crack in the egg and egg yolks and drizzle with olive oil. Using a fork gently whisk the wet ingredients together pulling in a little flour from the edges with each motion. Continue folding flour in until the dough becomes too stiff for the fork

Knead and Rest Dough:

Switch to your hands or use a bench scraper to bring the dough together into a shaggy mass. Knead by hand for seven to ten minutes until smooth and elastic. Add a dusting of flour if sticky. Form into a ball, cover with a bowl or wrap, and let rest for thirty minutes so the gluten can relax

Roll and Cut Pasta Sheets:

Roll the dough out into a quarter-inch thick rectangle. Run through a pasta roller starting at the widest setting and gradually working down to the thinnest until the dough is nearly translucent. Cut long sheets into manageable two-foot lengths

Prepare Pumpkin Filling:

In a medium bowl combine ricotta, mozzarella, parmesan, pumpkin puree, minced garlic, salt, pepper, and nutmeg. Mix until smooth and creamy. Taste for seasoning and adjust as desired

Make Garlic Brown Butter:

Melt unsalted butter in a saucepan over medium heat. Add minced garlic and cook for about one minute until just golden and fragrant. Sprinkle in the salt, pepper, and finely chopped sage. Remove from the heat so the mixture stays nutty not bitter

Assemble Ravioli:

Lay two sheets of pasta side by side. Lightly spritz with water to help them seal. Spoon two teaspoons of filling every inch along one sheet leaving space on all sides. Gently fold the other pasta sheet over the filling and press around each mound to seal well and push out air bubbles. Cut into squares with a pastry wheel or knife

Cook Ravioli and Serve:

Bring a large pot of salted water to a gentle boil. Add ravioli in batches and boil for three to four minutes until tender and they float. Remove with a slotted spoon and arrange on plates. Drizzle warm garlic brown butter over the top and garnish with more parmesan and a bit of fresh parsley. Serve immediately

My favorite touch is always sneaking a little extra parmesan on at the end. The way it melts into the butter is just irresistible. I once made a double batch with my niece for a rainy day family meal and she still talks about helping shape the little pasta pillows.

Storage Tips

Fresh ravioli can be stored uncooked in the fridge for one day on a parchment-lined tray dusted with flour. Cover tightly to keep them from drying out. For longer storage freeze in a single layer until solid then transfer to a zip bag

Ingredient Substitutions

Mascarpone can replace ricotta for an ultra-rich filling. Use canned butternut squash instead of pumpkin if you prefer a slightly sweeter taste. To make the dish vegetarian just be sure to choose cheeses made without animal rennet

Serving Suggestions

Sprinkle chopped toasted walnuts or pecans for extra crunch on top before serving. Pair with an arugula salad dressed with lemon for a bright contrast. A glass of crisp white wine brings out all the earthy pumpkin flavors

Cultural and Historical Context

Pumpkin ravioli traces its roots to the regions of northern Italy where pumpkins and squash are harvested in cooler months. Homemade stuffed pastas like this became classic Sunday fare because they transform humble ingredients into celebration-worthy dishes.

Seasonal Adaptations

In spring you can swap the pumpkin for a sweet pea and ricotta blend. For winter add a pinch of cinnamon to the filling. If fresh sage is not available rosemary or thyme bring a nice fragrance

Success Stories

A friend made this recipe for her first date dinner and it was such a hit they now make it together each fall as a tradition. Another reader told me her kids loved helping seal the ravioli and got so excited to eat something they made from scratch.

Freezer Meal Conversion

To freeze lay uncooked ravioli on a baking sheet lined with parchment and freeze until firm. Transfer to a freezer-safe bag. Boil straight from frozen adding one extra minute to the cook time. Freeze the brown butter sauce separately and rewarm before serving

Once you try making these cozy pumpkin ravioli at home, they’ll quickly become a family favorite. Enjoy every bite of warm homemade comfort!

Recipe FAQs

→ How do I keep ravioli from bursting while cooking?

Seal edges well and press out air pockets before cutting each ravioli. Boil gently to prevent splitting.

→ Can prepared pasta dough be made ahead?

Yes, wrap dough tightly and refrigerate up to a day before rolling out to finish assembly.

→ Is canned pumpkin suitable for the filling?

Canned pure pumpkin works well. Be sure not to use pumpkin pie mix as it contains added spices and sugar.

→ Should the brown butter sauce be made fresh?

For best flavor, make the brown butter sauce just before serving so the aromas and nutty notes are at their peak.

→ What is the best way to serve the finished dish?

Plate ravioli right after cooking, drizzle with warm brown butter, and top with parmesan and parsley. Serve immediately.

→ Can the ravioli be frozen for later?

Arrange uncooked ravioli in a single layer, freeze until solid, then store in a sealed bag. Boil directly from frozen when ready.