Homemade Pumpkin Ravioli Brown Butter (Print Version)
Pumpkin-filled ravioli paired with garlic brown butter, fresh sage, and parmesan for a savory delight.
# Ingredients:
→ Pasta
01 -
1 cup all-purpose flour
02 -
1 teaspoon kosher salt
03 -
1 large egg, at room temperature
04 -
2 large egg yolks, at room temperature
05 -
1/2 teaspoon olive oil
06 -
water, in a spray bottle
→ Filling
07 -
1/2 cup ricotta cheese
08 -
1/4 cup mozzarella cheese, grated
09 -
1/4 cup parmesan cheese, grated, plus extra for garnish
10 -
1 cup pure pumpkin
11 -
1 teaspoon garlic, minced
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon ground black pepper
14 -
1/4 teaspoon nutmeg
→ Brown Butter Sauce
15 -
1/3 cup unsalted butter
16 -
1/2 teaspoon garlic, minced
17 -
1 teaspoon kosher salt
18 -
1/4 teaspoon black pepper
19 -
1/4 teaspoon fresh sage, finely diced
# Steps:
01 -
On a clean work surface, sift the flour and salt together. Create a well in the center and add the whole egg, egg yolks, and olive oil. Gently whisk the wet ingredients in the well while gradually incorporating the flour until the dough becomes too stiff to mix. Bring the mixture together by hand, folding and pressing to form a single cohesive mass.
02 -
Knead the dough thoroughly by hand for 7 to 10 minutes, adding a small amount of flour if necessary, until the dough is smooth and elastic. Form the dough into a ball, cover, and let it rest for 30 minutes.
03 -
Roll the rested dough into a rectangle approximately 1/4 inch thick. Using a pasta roller, begin at the widest setting and gradually decrease the roller thickness with each pass until the dough is thin and slightly translucent. Cut the sheet into 24-inch sections and set aside.
04 -
In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, pure pumpkin, minced garlic, salt, black pepper, and nutmeg. Mix well to achieve a smooth and even consistency. Set aside.
05 -
In a medium saucepan over medium heat, melt the unsalted butter. Add minced garlic and cook for 1 minute, stirring, being careful not to brown the garlic excessively. Remove from the heat and stir in salt, black pepper, and finely diced fresh sage.
06 -
Lay out the pasta sheets. Working with one sheet at a time, lightly mist with water using a spray bottle. Spoon 2 teaspoons of filling at evenly spaced intervals along the center, leaving a 1-inch border around each mound. Fold the top edge of the sheet over the filling to meet the bottom edge, pressing gently around each filling to seal and eliminate air pockets. Press the edges firmly to ensure a tight seal.
07 -
Trim the long edge with a fluted pastry wheel and cut between the mounds to create individual ravioli. Set aside on a lightly floured surface.
08 -
Bring a large pot of salted water to a rolling boil. Working in batches to avoid overcrowding, add the ravioli and cook for 3 to 4 minutes, or until the pasta is tender. Remove the ravioli with a slotted spoon, drain, and transfer to a serving plate.
09 -
Generously drizzle the warm garlic brown butter sauce over the cooked ravioli. Garnish with additional grated parmesan cheese and freshly chopped parsley. Serve immediately.
# Notes:
01 -
Ensure the pasta dough is adequately kneaded for elasticity and rest time is observed for easier rolling. Pasta sheets should be thin enough to slightly see your hand through them for optimal texture.