Pumpkin Ravioli with Brown Butter Sage Sauce

When it comes to autumn-inspired Italian dishes, few recipes are as comforting and elegant as pumpkin ravioli with brown butter sage sauce. This Northern Italian pasta is a perfect balance of sweet and savory, showcasing the best of Italian fall cuisine. With its velvety filling and nutty brown butter sauce, it’s a seasonal Italian recipe you’ll return to year after year.

Ingredients

For the handmade pumpkin ravioli filling:

2 cups roasted pumpkin or butternut squash (mashed)
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg yolk
¼ teaspoon nutmeg
Salt and black pepper to taste

For the pasta dough (or use store-bought sheets for an easy ravioli recipe):

2 cups all-purpose flour
3 large eggs
Pinch of salt

For the brown butter sage sauce:

8 tablespoons unsalted butter
8–10 fresh sage leaves
½ cup grated Parmesan cheese (for serving)

Instructions

Make the pasta dough: On a clean surface, form a mound with the flour and create a well in the center. Add the eggs and salt, then slowly incorporate the flour until a dough forms. Knead until the dough is smooth, cover, and let rest for 30 minutes.

Prepare the filling: Using a bowl, mix the roasted pumpkin, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until creamy. This filling highlights the essence of Italian pumpkin pasta.

Assemble the ravioli: Roll the dough into thin sheets. Place small spoonfuls of filling along one sheet, leaving space between. Lay another sheet on top, press around the filling to seal, and cut into squares. For rustic Italian pasta charm, crimp the edges with a fork.

Cook the ravioli: Using boiling salted water, cook the ravioli for 3–4 minutes, until they are floating.

Make the sauce: In a skillet, melt the butter over medium heat until it turns golden and nutty. Add sage leaves and crisp them in the butter. This sage pasta sauce enhances the ravioli’s sweet filling with its rich, nutty brown butter flavor.