Pumpkin Ravioli with Sage-Brown Butter Sauce

Test your kitchen skills with this homemade ravioli recipe--your guests will love the creamy pumpkin filling and sage-brown butter sauce.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 374 Calories

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons salt
• 4 large eggs
• 1 tablespoon water
• 1 large egg
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• ¼ cup diced onion
• 1 tablespoon heavy cream
• ½ cup salted butter
• ¼ cup shredded Parmesan cheese
• 1 small pumpkin
• 2 tablespoons finely chopped fresh sage

Recipe Instructions

Step 1

Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Step 3

Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.

Step 4

Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.

Step 5

While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.

Step 6

Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.

Step 7

Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.

Step 8

Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.

Step 9

Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.

Step 10

Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.