Description
Whip up a batch of homemade brown butter pumpkin ravioli, a comforting fall pasta dish that’s surprisingly easy to make. This recipe brings gourmet flavor to your table with simple ingredients.
Ingredients
Scale
- 1 pound fresh pasta dough
- 1 cup pumpkin puree
- 4 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh sage leaves
Instructions
- Prepare the pasta dough if making from scratch, or have your store-bought dough ready.
- In a small bowl, mix the pumpkin puree with Parmesan cheese, nutmeg, salt, and pepper.
- Lightly flour your work surface. Roll out half of the pasta dough thinly.
- Place small spoonfuls of the pumpkin filling about 1 inch apart on the rolled-out dough.
- Brush the dough around the filling with a little water.
- Carefully lay the other half of the pasta dough over the top.
- Press down around each mound of filling to seal, removing any air pockets.
- Cut the ravioli using a pasta cutter or knife. Ensure edges are well sealed.
- In a large skillet, melt the butter over medium heat. Cook until it turns a golden brown and smells nutty.
- Add the sage leaves to the brown butter and cook for about 1 minute until fragrant.
- Gently add the ravioli to the skillet. Cook for 3-4 minutes per side, until golden brown and cooked through.
- Serve immediately, topped with extra Parmesan cheese and a drizzle of the brown butter sage sauce.
Notes
- For a quicker option, use store-bought fresh pasta dough.
- Adjust the seasoning of the filling to your preference.
- Be careful not to overcook the ravioli, as fresh pasta cooks quickly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Homemade Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Estimated 450-550
- Sugar: Estimated 5-10g
- Sodium: Estimated 300-500mg
- Fat: Estimated 20-30g
- Saturated Fat: Estimated 10-15g
- Unsaturated Fat: Estimated 10-15g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 50-60g
- Fiber: Estimated 3-5g
- Protein: Estimated 15-20g
- Cholesterol: Estimated 50-80mg