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Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce is an elegant meal that every fall dinner should feature. The rich pumpkin ricotta filling plays off the silky brown butter sage sauce, all with fresh homemade pasta! Don’t let the homemade pasta intimidate you – it really is easier than you think to create.
So homemade pasta is back, and it is here to stay.
It’s been a while since I pulled out the homemade pasta for you all, hasn’t it? The last recipe was Caramel Stuffed Pumpkin Cookies, and that just feels like decades ago.
I suppose it was just decades of recipes ago… 😉
Note: This is a Cake ‘n Knife archive post that has been updated!
I received a pasta roller attachment for my KitchenAid Artisan Tilt-Head Stand Mixer
a handful of years ago, and I am ashamed to say, I haven’t busted them out for a couple of years… I thought I would be making pasta all the dang time, but I got a little lazy and a little crazy and it got put on a shelf in the closet.
Moving has a funny way of bringing things back into your life and this is one of those instances. After watching Gordon Ramsey make pasta with a group of amateur cooks, the next day I was ready to get back at it myself!
As I was rolling my first sheets of pasta, I could almost picture myself working in the Iron Chef Stadium, racing against the clock to make perfect ravioli for the judges…
I have an active imagination. Sometimes I wish I could live there so I wouldn’t have to do actual work and deal with silly responsibilities like bills… alas, that is not the real world and I don’t want to be living in a coma of imagination forever.
Let’s focus on the FOOD now.
It’s time for all things pumpkin and I know that The Man is SO stoked about it. He loves all things pumpkin, from pumpkin beer to pumpkin cookies, so I had to remake this old recipe for him upon moving in.
After all that hard work we both deserved a reward of delicious pillows of pumpkin goodness, shamelessly smothered in brown butter and sage.
Ugh, it’s just so beautiful and so tasty.
I could easily inhale a pound of these ravioli without blinking an eye (don’t judge).
They are seriously so silky and full of the most incredible flavor. The simple brown butter sage sauce is rich and nutty, so it compliments the flavor of the pumpkin ricotta filling in the best way possible.
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For making the pasta, use your favorite pasta maker or pasta making attachment. I use the attachment for my KitchenAid stand mixer.
To cook the pasta, I like to use a large stockpot so the ravioli have plenty of room to float around and won’t get stuck to each other.
If you want to make the filling quickly, use a food processor!
Removing those ravioli is a LOT easier when you use a spider strainer.
Finally, I like to use a cast iron skillet to make the brown butter sauce and to give the ravioli a final spin in the sauce.
how to store fresh pasta
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a small skillet with a small pad of butter.
The best way to store fresh ravioli is to place the ravioli on a parchment paper lined baking sheet in a single layer. Freeze for about 1 to 2 hours, until frozen. Then transfer to a freezer-safe resealable bag or container. Freeze for up to 3 to 4 months. Cook as instructed, adding the frozen ravioli straight to the boiling water. Add a couple additional minutes for cooking time.
Finally, if you make this pumpkin ravioli recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce
ingredients
- 4 large eggs
- 1 tbsp water
- 3 ½ cups all-purpose flour
- ½ tsp salt
- 2 cups ricotta cheese
- 1 cup pumpkin puree
- 1 egg
- 1 tsp salt
- Freshly grated nutmeg
- 4 tbsp unsalted butter
- 10 sage leaves chopped
- Salt
instructions
- Pour flour out onto a clean work surface and make a large, wide well. Add eggs, water, and salt to the well and beat together with a fork (be sure you don’t break the edges of the well). Slowly incorporate flour as you mix, until the mixture begins to come together and starts to become a loose dough. Bring the rest of the dough together with your hands. It will take a little time, but work and knead the dough until all the flour is fully incorporated and the dough is smooth and easy to work with. Wrap the ball of dough in plastic wrap and rest at room temperature for 20 minutes.
- While the pasta rests, prepare the filling. Combine ricotta, pumpkin puree, egg, salt, and nutmeg in a mixing bowl. Set aside.
- Once the dough has rested, use a pasta machine or a rolling pin to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough. Seal the edges around the filling and cut the ravioli. I used a ravioli stamp to make my ravioli. Refrigerate ravioli until ready to cook.
- Bring a large pot of water to a boil with a good amount of salt. Boil ravioli in batches for about 7 minutes. Drain the ravioli and set aside.
- While the ravioli is cooking, brown the butter in a large sauté pan over medium heat. Add sage and cook for a few extra minutes. Transfer ravioli to the pan and toss in the sauce. Serve immediately and garnish with a couple leaves of sage.
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
How many servings does this recipe produce?
It serves 4! Apologies for the confusion – you just helped me catch a bug in my recipe card! It should be fixed now – thank you!
Could you batch make a lot of this and store in the freezer. I love to do this when making any pasta / lasagne as it is a labour of love to do, and so I would rather just enjoy the fruits of said labour in the future without having a kitchen full of dishes to clean 🙂
Yes you definitely can! To freeze them, I recommend flouring the ravioli, then plan in a single layer on a sheet pan lined with parchment paper. Freeze until solid, about 2 to 3 hours, then transfer to freezer bags or an airtight container for up the 3 months. Boil directly from frozen, just add a few minutes to the cook time! Enjoy!