Pumpkin Ravioli with Sage Brown Butter Sauce
Pumpkin Ravioli with Sage Brown Butter Sauce: Your Autumn Treat
Fancy some posh pasta? Ever wondered if you could make fancy pumpkin ravioli at home? Honestly, it's easier than you think. You can get restaurant quality pumpkin ravioli pasta on your table.
A Taste of Italy, Made Easy
This Ravioli Recipe brings a taste of Italian cucina povera to your kitchen. It's a simple but classy dish. The nutty butter and sweet pumpkin combo are divine.
It's medium difficulty, taking about an hour and 45 minutes, and makes four servings. Perfect for a dinner party or a cosy night in.
Fall Comfort Food Recipes for the Soul
This dish is all about Fall comfort food recipes . I reckon you'll feel amazing after eating it. It's packed with vitamin A from the pumpkin.
That's good for your eyes. This homemade pumpkin ravioli is ideal for an autumn celebration or even a fancy Tuesday tea.
What makes this gourmet pumpkin pasta special? It's the combo of simple ingredients and amazing flavour.
Get Your Ingredients Ready
Ready to dive in and make Brown Butter Pumpkin Ravioli?
You'll need flour, eggs, and some patience for the pasta. For the filling, grab pumpkin puree, ricotta, and Parmesan. Don't forget the nutmeg! The Brown Butter Sauce needs butter and fresh sage, obviously.
You might want some extra Parmesan for garnish. Right, let's get cooking!
Right, let's talk ingredients! For proper pumpkin ravioli pasta , you need good stuff. This Pumpkin Filled Ravioli Recipe is all about flavor! Honestly, nothing beats Homemade pumpkin ravioli on a chilly evening.
Ingredients & Equipment
Main Ingredients - The Heart of the Ravioli
Okay, here’s what you'll need. This will make about 4 servings . Measurements are US and metric, because, well, options are good!
- Pasta Dough:
- All-purpose flour: 2 cups (250g) . Use good quality, that makes all the difference.
- Large eggs: 3 . Free range if you can, the yolks are so much richer!
- Salt: 1/4 teaspoon .
- Olive oil: 1 tablespoon .
- Water: 2 tablespoons (adjust if needed).
- Pumpkin Filling:
- Pumpkin puree: 1 1/2 cups (340g) . Not pumpkin pie filling! Plain, honest-to-goodness pumpkin.
- Ricotta cheese: 1/2 cup (113g) . Drain it well or your filling will be soggy! No one wants soggy ravioli.
- Grated Parmesan cheese: 1/4 cup (30g) .
- Ground nutmeg: 1/4 teaspoon . Freshly grated is amazing, but pre-ground works.
- Salt: 1/4 teaspoon .
- Black pepper: 1/8 teaspoon .
- Sage Brown Butter Sauce: This Brown Butter Pumpkin Ravioli is ALL about the sauce.
- Unsalted butter: 1/2 cup (113g) .
- Fresh sage leaves: 1/4 cup . Don’t skimp on the sage, it’s key!
- Grated Parmesan cheese (for garnish): 1/4 cup (30g) .
- Salt and freshly ground black pepper, to taste.
Seasoning Notes - Let's talk flavors!
Nutmeg and Parmesan are like best friends. They just work . For the Brown Butter Sauce , don't be scared to really let the butter brown.
It gives that lovely nutty flavor. No sage? Fresh thyme or rosemary can do the trick, but sage is classic for a Pumpkin ravioli with sage .
This is a great Fall comfort food recipes .
Equipment Needed - Keep it Simple
- Pasta machine or rolling pin. A pasta machine makes life easier, but a good old rolling pin works just fine.
- Large pot. For cooking your pumpkin ravioli pasta .
- Large skillet.
- Mixing bowls.
- Ravioli cutter (optional). A knife will do if you don't have one. It's Ravioli Recipe that is fun to make.
That’s it! Nothing too fancy. Let’s get cooking. Gourmet pumpkin pasta is easier than you think. And who doesn't want Autumn pasta dishes ? Get your aprons on, folks!.
Get Ready to Fall in Love with Pumpkin Ravioli Pasta
Honestly, who doesn't love autumn pasta dishes ? This homemade pumpkin ravioli recipe is my go-to fall comfort food recipe .
It's like a warm hug on a chilly evening. So let's get started, shall we?
Prep Like a Pro: The Key to Success
First things first: mise en place. It sounds fancy, but it just means getting everything ready. You’ll need your flour, eggs, pumpkin puree, ricotta, Parmesan, sage, and butter all lined up.
Measure them out. Trust me, it saves so much time. Got it? Great. Now, safety. Keep the little ones away from the hot hob.
We don't want any accidents.
step-by-step to Gourmet pumpkin pasta
Here’s how to nail this pumpkin ravioli recipe :
- Make the dough: Mix 2 cups of flour, 3 eggs , 1/4 teaspoon of salt, 1 tablespoon of olive oil, and 2 tablespoons of water. Knead until smooth.
- Let it rest: Cover the dough. Let it rest for at least 30 minutes . Honestly, this is crucial.
- Make the filling: Mix 1 1/2 cups of pumpkin puree, 1/2 cup of ricotta, 1/4 cup of Parmesan, 1/4 teaspoon of nutmeg, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
- Roll out the pasta: Use a pasta machine or rolling pin to make thin sheets. The thinner, the better.
- Assemble pumpkin filled ravioli recipe : Add teaspoonfuls of filling onto one sheet. Cover with another sheet. Seal around the filling. Use a ravioli cutter or knife.
- Cook the ravioli: Boil salted water. Cook the ravioli for 3- 5 minutes , until they float.
- Make the brown butter sauce : Melt 1/2 cup of butter. Add 1/4 cup of sage. Cook until the butter browns. The aroma is amazing.
- Serve: Toss the ravioli with the brown butter pumpkin ravioli . Garnish with Parmesan, salt, and pepper.
Pro Tips for Amazing Pumpkin Ravioli with Sage
Want to take this ravioli recipe to the next level? Try these:
- Dry those ravioli: Lay them on a floured sheet to dry slightly. This prevents sticking.
- Watch the butter: Don't burn it. Burnt butter is bitter. Brown butter is nutty and delicious. The colour should be golden brown .
- make-ahead option: You can make the ravioli a day ahead. Store them in the fridge on a floured tray.
There you have it. This pumpkin ravioli pasta recipe isn't just food; it's an experience. So grab your apron, turn up the music, and let's get cooking.
You'll have everyone asking for more of this stunning Autumnal comfort food recipe.
Recipe Notes for Your Perfect Pumpkin Ravioli Pasta
Right, so you're about to dive into making some pumpkin ravioli pasta . Excellent choice. Honestly, there's nothing quite like fall comfort food recipes ! Before you get started, let's quickly cover some things I've learned along the way that'll make your experience even smoother than that brown butter sauce .
Get Your Plating on Point
Okay, so you've slaved away making this gourmet pumpkin pasta , you want it to look the part, yeah? I find that a simple swirl of the brown butter pumpkin ravioli on a plate, topped with a generous sprinkle of Parmesan and a few extra sage leaves, really does the trick.
For a little something extra, you could add a drizzle of balsamic glaze. Simple but effective! A crisp Pinot Grigio pairs beautifully with this pumpkin ravioli with sage .
Storing Your Precious Ravioli
Right, so you’ve made a bigger batch of homemade pumpkin ravioli than you can possibly eat in one sitting happens to the best of us! To keep them fresh, pop them in the fridge in an airtight container.
They'll be good for about 3 days. If you want to keep them longer, you can freeze them on a baking sheet, then transfer them to a freezer bag once solid.
When you're ready to use them, just cook them straight from frozen. They might need an extra minute or two, so keep an eye on them!
Playing Around with the Recipe
Fancy a little twist on the classic? How about swapping the pumpkin puree for butternut squash? Gives it a slightly sweeter vibe.
Or, if you're after a vegetarian option, just make sure the cheese you're using is vegetarian friendly. You can even add chopped walnuts to the brown butter sauce for a nutty crunch.
You do you, and remember that all these tips can be applied into other similar Autumn pasta dishes !
The Goodness Inside
Okay, so you're tucking into some delicious pumpkin filled ravioli recipe . But what about the health stuff? Well, pumpkin is packed with vitamins and antioxidants, so it's not just tasty, it's good for you too! Each serving is about 450 calories, with a good balance of protein, carbs and healthy fats.
Don't quote me on that though it's just an estimate!
So there you have it. A few extra tips and tricks to make your pumpkin ravioli adventure even more delicious.
Now go on, get cooking! I'm sure your ravioli recipe is going to be amazing!
Frequently Asked Questions
Is making pumpkin ravioli pasta from scratch really worth the effort?
Absolutely! While it takes a bit more time than using store-bought pasta, the fresh pasta dough and homemade pumpkin filling make a world of difference. Think of it like baking a cake from scratch versus a box mix the flavour and satisfaction are on another level.
You'll feel like you've conquered a Great British Baking Show challenge!
Can I make the pumpkin ravioli pasta ahead of time?
You certainly can! Prepared ravioli can be laid out on a tray, dusted in flour, and refrigerated for up to 24 hours. For longer storage, freeze the ravioli in a single layer on a baking sheet before transferring them to a freezer bag.
Just remember to add a minute or two to the cooking time when cooking them straight from frozen.
Help! My pumpkin ravioli filling is too watery. What did I do wrong, and how do I fix it?
A watery filling is usually caused by excess moisture in the pumpkin puree or ricotta cheese. Make sure you use pumpkin puree, not pumpkin pie filling. For the ricotta, press it through a fine mesh sieve to remove as much liquid as possible before mixing it with the other ingredients.
Adding a bit more Parmesan cheese can also help absorb excess moisture.
Can I freeze leftover sage brown butter sauce?
While you can freeze the sage brown butter sauce, it's best enjoyed fresh. Freezing can sometimes affect the texture of the butter, making it slightly grainy upon thawing. If you do freeze it, store it in an airtight container and use it within a month. When reheating, do so gently over low heat, stirring frequently.
Are there any healthy swaps I can make to my pumpkin ravioli pasta recipe?
Definitely! You can use whole wheat flour for the pasta dough to increase the fibre content. Consider using part skim ricotta or even a blend of ricotta and Greek yogurt to reduce the fat. When browning the butter, use a combination of butter and olive oil to help lower the saturated fat content.
You could even chuck in some spinach to your filling mixture!
What other sauces go well with pumpkin ravioli besides sage brown butter?
If you're looking to mix things up, a creamy Alfredo sauce or a simple tomato sauce with a hint of chilli would also complement the sweetness of the pumpkin. For something different, try a walnut pesto or a balsamic glaze.
A simple drizzle of olive oil with a sprinkle of Parmesan cheese and fresh herbs is always a winner, too, innit?
Pumpkin Ravioli With Sage Brown Butter Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 4g |
