Pumpkin Ravioli with Brown Butter Sauce
2011 © copyright Savory Simple, all rights reserved
It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli. And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product. The thinner the pasta, the better.
Pumpkin Ravioli
Filling Ingredients:
- 2 cups pumpkin puree
- 1 cup ricotta
- 1 shallot, diced
- butter
- 1/2 teaspoon salt
- 1/4 teaspoon dried sage
- fresh grated nutmeg
- pinch of cayenne
Method:
- Sweat diced shallot in butter.
- Combine all ingredients in a bowl.
Fresh Pasta
- 2 cups all purpose or cake flour
- 1 teaspoon salt
- 2 eggs
- 1 tablespoon olive oil
- semolina flour to prevent sticking
Method:
- Make a well with the flour and salt.
- Beat the eggs and olive oil in the well with a fork and begin slowly incorporating the flour with a swirling motion, eventually switching to a bench scraper (one of my favorite all-purpose kitchen tools). You probably won’t need all of the flour (save it). Start forming a ball with your hand and squeeze the dough together with your fingers. You want the dough to be a bit “tacky,” as they called it in school. Not quite sticky, but you want resistance. You don’t want it too dry.
- Once the dough is formed, wrap it in plastic and allow it to rest in the refrigerator for at least 30 minutes.
- If you don’t have a pasta machine, you can use a rolling pin, but a machine will make the job easier. I have an Imperia. Either by hand or machine, roll out thin strips of pasta, incorporating the reserved flour as needed. Thinner pasta dough makes better ravioli. If using a machine roll to the thinnest setting.
- Sprinkle some semolina flour onto a cutting board to prevent the pasta from sticking while assembling the ravioli.
- To assemble the ravioli you need egg wash, more semolina and 2 round cookie cutters of different sizes. Egg wash one sheet of pasta and use the large cutter to gently map out a row of ravioli without actually cutting them. Drop about a teaspoon of filling in the center of each ravioli.
- Bring a second sheet of pasta over the first, slowly pressing the dough around the filling and removing the air.
- Use the large cookie cutter to cut each ravioli. Hand press the edges, sprinkle both sides with semolina flour and allow to dry for a bit before cooking. This ravioli will cook much faster than the store-bought variety, only a few minutes.
Brown Butter Sauce
Ingredients:
- 5 tablespoons unsalted butter (preferably European butter such as Plugra)
- 1/4 cup chicken stock
- salt and pepper to taste
Method:
- In a saucepan over medium-low heat, melt butter and then slowly brown the milk solids. This will take about 5 minutes.
- Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit.
- Add salt and pepper to taste.
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I really admire those who make homemade pasta. I love the round ravioli!
Thanks! It’s definitely worth the time.
Totally applauding you for homemade ravioli efforts. What a gorgeous dish!
Thank you! It’s taken several attempts and a lot of patience to get it right.
Mmmmm….pumpkin AND brown butter?! I might be trying this…
This is definitely one of my favorite recent recipes. It’s technically challenging if you haven’t made homemade pasta before but it’s so delicious!
I’ve been wanting to make butternut squash ravioli for a long time, but I need to purchase a pasta roller attachment for my stand mixer. You’ve inspired me to wait no longer!
It’s worth it!
I’ve actually been wanting to try making pumpkin ravioli for a few months now, but I couldn’t find a decent recipe. I’m definitely going to give yours a try!
Let me know what you think!
Ooh, and this looks good, too! I made pumpkin ravioli with a friend once, but it was a sweeter recipe. This looks really good!
This is one of my favorite recipes from recent posts. It’s worth the effort!
Looks devine! I’m gonna have to try this!
Looks delicious and oh so pure in flavor!
Homemade raviolis?!! yay!! I love homemade pasta!! can I have some now? LOL! :)
Delicious … I’m subscribing so I don’t miss any recipes!!
I would DIE to have this for dinner, Boyfriend doesn’t like pumpkin so I never get to make it – especially with savory appilcations !!! So jealous!
ooooh this looks delicious
Such elegant photography. This looks amazing. It makes me want to buy a pasta machine even more!
Yes, this will have to be on the menu for the weekend :)
I just borrowed a friends pasta maker so I can make this for dinner this weekend. I’ll let you know how it turns out. It looks AMAZING!!
I look forward to hearing about it!
This looks delicious :)
Please come to my house and cook for me!
Nom! Homemade ravioli… I need to get into making my own pasta. I have made my own ramen noodles (which I need to do again soon as a post for my blog, come to think of it), but that was as far as I got. These look gorgeous and simple, and are low amine, too. It would work really well for people with my particular food allergies… I’ll have to post it to my Low Amine Recipes facebook page! Thanks for sharing this!
- Michelle F
http://aminerecipes.com
http://www.facebook.com/LowAmineRecipes
BEAUTIFUL – I made a homemade ravioli tonight (post coming in the next few days or so) but took the cheater way out and used Won-Ton Wrappers, maybe next time I’ll be brave enough to try out my own pasta (I hate rolling things & don’t have a pasta roller), thanks for a great post
Gorgeous ravioli! I am a bit jealous of that nifty pasta roller you have, looks like a good investment.
It was only $20! Totally worth it.
This sounds (and looks!) lovely. My one experience with ravioli wasn’t completely homemade–I used wonton wrappers, and it was disastrous! I want to redeem that bad experience by going fully homemade. And being the season that it is, pumpkin and sage sound divine.
Perfect! I was just looking for a pumpkin ravioli recipe, thank you!! I have no pasta machine, I know you mentioned it was better with one, but how hard is it to do without?
Thanks for sharing, lovely!
You can roll out the dough by hand with a rolling pin, but it can be difficult to get it as thin as you get with a pasta machine. You want the dough paper thin, especially with ravioli. You should be able to see through it.
Thanks for the advice! I may have to invest in a pasta machine…I plan on trying to make more homemade pasta in the future in any case. Thanks again :)
If you think it’s something you’re going to do more than once, I definitely recommend the machine. Check around online, they’re fairly inexpensive!
I’ll definitely check it out…can’t wait to have a go at it, thanks!
This looks delicious. I have to try it soon.
This is a beautiful dish – well done! We were talking about making ravioli next and your recipe has decided me. Thanks so much for the inspiration!
Well worth it.
I love pumpkin and I love ravioli! Nice photos, you make it look easy! Making ravioli is hard work but so rewarding! Will try this recipe in the future =) Looking forward to following more posts of yours =)
I made pasta last year in my culinary arts class at my high school. I am going to Johnson and Wales University for my culinary training, I am so excited. This pumpkin ravioli dish looks wonderful.
How exciting! I’ve followed your blog so I can keep track of your adventure. I’ve been there!
Wow! This dish is so mouth-watering! I hope I can have a taste with it..:)
Beautiful pictures! I’m so inspired to try my hand at homemade pasta! Thank you!
Oh. My. Word! This recipe is my version of Heaven! Thanks for posting it. If I get really daring I might try making some :)
Now this sounds like a good way to try cooking with pumpkin! Your site is really nice. I’m loving how clear everything is to follow and the great pics. A new place to come for food inspiration.
This looks delicious! I have a pasta machine and can’t wait to try this! Thanks for sharing.
I definitely just roasted the largest pumpkin I have ever grown. Now that means I have loads of pumpkin to use up. This looks fabulous! :) I love ravioli and pumpkin ravioli is my favorite. :)
Oh my gosh, this looks amazing. I ordered something similar to this at a restaurant recently but yours looks far better. Delish!
looks yummy! I wish I could have a pasta machine at my kitchen…this is my first time to stop in your blog and probably wont be the last…..thanks for the post, i will definitely try this ravioli…
You do such a beautiful job with your food photography!
Oh my gosh does this ever look awesome! I wish I had a pasta machine!
I recently was on a cruise where the chef made a fabulous walnut sauce over spinach and cheese ravioli. I was thinking of making the sauce and purchasing already made ravioli. After seeing your post, I just might make my own. Thanks for sharing!
looks like a fabulous meal for a cold night! Thanks for sharing :)
Beautiful food and delicious photography!
This looks amazing, I’ve noticed you’re a big fan of pumpkin, I love it as well, not only they are a storehouse of vitamins, but they are so versatile, the things you can do with them are endless! Their flavour just goes well with nutmeg, sage and chilli.
So keep an eye here, as I’ve got a few more pumpkin recipes to post soon
you make it look so easy!!! and delicious!
xoxo
Wow, this looks great! Perfect recipe for taking full advantage of all the fall squashes, too. I’m definitely going to point to your blog from mine. Great recipes and great pictures!
These look phenomenal. I don’t know if I’m more wowed by the photo or the recipe. You’ve got skills!
My what a clean pasta maker you have! This sounds yummy x
I try to take good care of my stuff