Pumpkin Ravioli
Pumpkin Ravioli with Sage Butter – A Fall Favorite
We are in the Pumpkin spirit! Try this recipe of Pumpkin Ravioli stuffed with Pumpkin Filling and cooked in Sage Butter!! We used daisy sour cream to add that creamy texture to the filling! Visit your favorite Super King Markets to get all the ingredients you need to get cooking
Ingredients
Filling:
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2 tablespoons unsalted butter
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1/2 shallot, minced
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1 clove garlic, minced
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1 cup pure pumpkin purée(Canned or Homemade)
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1 teaspoon minced sage
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Salt amd Ground Pepper
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1/4 cup sour cream
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1/4 cup grated Parmesan
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1 large egg
Pasta:
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2 cups all-purpose flour, plus more for dusting
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3/4 cup pure pumpkin purée
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1 large egg yolk
Sage Butter:
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2 sticks (1 cup) unsalted butter
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1 bunch fresh sage leaves (12 to 15)
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Kosher salt and freshly ground black pepper
Special Equipment:
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Pasta machine
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Shape cutter (round or square)
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Baking sheet
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Parchment paper
Get Started
Step 1
Prepare the Filling:
In a medium skillet melt the butter over medium heat. Add the shallotd and garlic. Cook and stir occasionally, until both are softened and start to brown for about 5 minutes. Stir in the pumpkin purée, sage, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mixture is simmering. Remove from the heat and stir in the sour cream and Parmesan, set the mixture aside to cool. Once the mixture is completely cool, stir in the egg until completely combined.
Step 2
Prep Work:
Dust a baking sheet and 3 sheets of parchment paper with flour. Boil over medium-high heat a large pot of salted water.
Make the Pasta Dough:
Put the flour, pumpkin purée and yolk in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. Turn the dough out onto a floured work surface. Knead into a ball, cover and let rest for 30 minutes.
Roll Out:
Divide the dough into 4 equal pieces. Using a pasta machine or rolling pin, roll one piece of dough at a time into a long sheet to the thinnest setting on the machine or about 1/19 in. Place the sheet on the baking sheet, dust with flour, and place parchment on top. Repeat with the remaining dough, stacking them between layers of parchment.
Step 3
Lay out one sheet at a time on a lightly floured surface. Use a shape cutter to measure and very lightly stamp a row of almost shapes...
(VERY IMPORTANT: Do NOT cut through the dough with the cutter, just mark it, stamp it...) Spoon 1 full teaspoon of the cooled pumpkin filling onto the center of each shape, then cover the entire sheet with another sheet of pasta. Press the pasta down lightly around the filling so that there are no air bubbles in the ravioli, then cut individual ravioli out with the cutter. Remove the scraps around each ravioli and discard. Seal each ravioli around the edges with the tines of a fork.
Step 4
Transfer the ravioli to the prepared baking sheet and sprinkle with additional flour (this keeps the pieces from sticking together). You should make 24 to 26 ravioli, depending on the size of your shape cutter.
Cook's Note: You can also freeze the ravioli right on the baking sheet until hard. Pack into resealable plastic bags and freeze for up to a month. You can cook the ravioli directly in boiling water, no need to thaw them. Want more ideas for make-ahead ravioli? Try our Gorgo-Pone Filled Ravioli, perfect for meal prepping and bursting with rich flavors
Step 5
Sage Butter:
In a large skillet over medium heat, melt the butter. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Add 1 teaspoon of salt. Keep warm over low heat.
Cook the ravioli in the salted water until tender but not mushy for about 3-4 minutes. Drizzle in about 2 tablespoons of the brown butter into 4 low bowls. Drain and carefully divide the ravioli between the bowls, then top with the remaining sauce and sage leaves. Serve topped with black pepper and pumpkin seeds.
Chef’s Tips:
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Make-Ahead Option: Freeze uncooked ravioli on a baking sheet until firm, then store them in resealable plastic bags for up to a month. Cook directly from frozen.
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High-Quality Ingredients: Use fresh sage and high-quality butter for the best flavor.
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Perfect Pairing: Serve with a crisp white wine and roasted vegetables for a complete fall-inspired meal.
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Extra Indulgence: Sprinkle toasted walnuts or pine nuts over the ravioli for an added crunch.
Perfect Pairing
Pair this dish with a crisp white wine and roasted vegetables for a delightful fall meal.
For an extra fall-inspired meal, serve your pumpkin ravioli alongside our Pumpkin Spice Rolls for a delicious, seasonal feast.
FAQs
Can I use store-bought ravioli instead of making my own?
Yes, you can use store-bought pumpkin ravioli instead of making your own from scratch. Just skip the pasta and filling preparation steps, and proceed directly to cooking the ravioli and making the sage butter sauce.
Can I freeze the uncooked ravioli?
Yes! You can freeze the uncooked ravioli. Arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a resealable plastic bag and store in the freezer for up to one month. When ready to cook, you can drop them directly into boiling water from the freezer.
What can I use instead of Parmesan cheese?
If you prefer a non-dairy option or don’t have Parmesan, you can substitute with a plant-based Parmesan or nutritional yeast. The flavor will be slightly different, but it will still provide some richness.
How do I store leftover ravioli?
If you have leftover cooked ravioli, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet with a bit of butter or in the microwave. You can also freeze the cooked ravioli for longer storage.
What can I serve with pumpkin ravioli?
Pumpkin ravioli is great on its own, but you can serve it with a side of roasted vegetables (like Brussels sprouts or squash) or a simple salad with a tangy vinaigrette. For added richness, a slice of garlic bread or a sprinkle of roasted pumpkin seeds is a nice touch.