Pumpkin Ravioli

A favorite dish for fall is pumpkin ravioli with sage butter.

We’re in full pumpkin mode this season! Try out this easy and delicious Pumpkin Ravioli stuffed with a creamy pumpkin filling and tossed in rich sage butter. We added a touch of Daisy sour cream to give the filling that perfect smooth texture. For all the ingredients you need, swing by your favorite Super King Market to get everything you need to start cooking!

Ingredients

Filling:

• 2 tablespoons unsalted butter
• ½ shallot, minced
• 1 clove garlic, minced
• 1 cup pure pumpkin purée (canned or homemade)
• 1 teaspoon minced sage
• Salt and ground pepper to taste
• ¼ cup sour cream
• ¼ cup grated Parmesan
• 1 large egg
  
  

Pasta:

• 2 cups all-purpose flour, plus more for dusting
• ¾ cup pure pumpkin purée
• 1 large egg yolk
  
  

Sage Butter:

• 2 sticks (1 cup) unsalted butter
• 1 bunch fresh sage leaves (12–15 leaves)
• Kosher salt and freshly ground black pepper
  
  

Special Equipment:

• Pasta machine
• Shape cutter (round or square)
• Baking sheet
• Parchment paper
  
  

Get Started

Step 1: Prepare the Filling:

Start by melting the butter in a medium skillet over medium heat. Add the shallots and garlic, cooking them until softened and browned (about 5 minutes). Stir in the pumpkin purée, sage, ½ teaspoon salt, and ¼ teaspoon pepper, and let the mixture simmer. Remove from heat and stir in the sour cream and Parmesan. Let it cool completely, then mix in the egg until fully combined.

Step 2: Prep Work:

Dust a baking sheet and 3 pieces of parchment paper with flour. Bring a large pot of salted water to a boil over medium-high heat.

Make the Pasta Dough:

In a food processor, combine the flour, pumpkin purée, and egg yolk. Pulse until the dough forms (about 1 minute). Transfer the dough to a floured surface, knead into a ball, cover, and let it rest for 30 minutes.

Roll Out the Dough:

Divide the dough into 4 equal parts. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1/16 inch thick). Dust each sheet with flour and layer them with parchment paper between each one.

Step 3: Shape the Ravioli:

Lay one sheet of dough on a lightly floured surface. Use a shape cutter to gently mark out your ravioli shapes—don’t cut through the dough yet, just lightly stamp it. Spoon 1 teaspoon of the cooled pumpkin filling onto the center of each shape. Cover with another sheet of pasta and gently press down around the filling to eliminate air bubbles. Use the cutter to cut out individual ravioli. Seal the edges with a fork and place them on the prepared baking sheet, dusting them with more flour to keep them from sticking. You should make around 24–26 ravioli, depending on your cutter size.

Tip: You can freeze uncooked ravioli by laying them out on a baking sheet until firm, then transferring them to a resealable bag. They can be frozen for up to a month. When you’re ready to cook, just drop them straight into boiling water without thawing.

Step 4: Make the Sage Butter:

In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until they become crispy and the butter starts to brown and develop a nutty aroma. Season with 1 teaspoon of salt, and keep the butter warm over low heat.

Cook the Ravioli:

Drop the ravioli into the boiling salted water and cook until they’re tender but not mushy (about 3-4 minutes). Drizzle 2 tablespoons of the brown butter into each bowl. Carefully divide the ravioli between the bowls, then top with the remaining sage butter and crispy sage leaves. Finish with a sprinkle of black pepper and pumpkin seeds for added crunch.

Chef’s Tips:

• Make-Ahead Option: Freeze uncooked ravioli on a baking sheet until firm, then store them in resealable plastic bags for up to a month. You can cook them straight from the freezer!
• Use High-Quality Ingredients: Fresh sage and high-quality butter will elevate the flavor of the dish.
• Perfect Pairing: Serve with a crisp white wine and roasted vegetables for a perfect fall meal.
• Extra Indulgence: Add toasted walnuts or pine nuts for an extra crunchy topping.

Perfect Pairing:

Enjoy your pumpkin ravioli with a crisp white wine and a side of roasted veggies for the ultimate fall meal. For a full seasonal experience, pair it with our Pumpkin Spice Rolls for a tasty treat that fits right into your fall menu!

FAQs

Can I use store-bought ravioli instead of making my own?

Yes, you can easily swap in store-bought pumpkin ravioli for homemade. Just skip the pasta and filling prep, and jump straight to cooking the ravioli and making the sage butter. If you're looking for fresh, quality ravioli, head to your grocery store near you for the best selection!

Can I freeze uncooked ravioli?

Absolutely! Lay out your uncooked ravioli on a baking sheet to freeze until firm. Once frozen, move them to a resealable plastic bag and store in the freezer for up to a month. When you're ready to cook, drop them straight into boiling water from frozen. If you're in need of fresh ravioli ingredients, just swing by your local grocery store near you to grab everything you need!

What can I use instead of Parmesan cheese?

If you don't have Parmesan or prefer a non-dairy option, plant-based Parmesan or nutritional yeast can work as a substitute. The flavor might vary slightly, but it'll still bring that rich, cheesy taste. Find these alternatives at your local supermarket for the best selection.

How do I store leftover ravioli?

Leftover cooked ravioli can be stored in an airtight container in the fridge for 2-3 days. To reheat, gently warm them in a skillet with a little butter or in the microwave. If you want to store them for a longer time, you can freeze the cooked ravioli as well. Need more ingredients or storage options? Check out a butcher shop near you for helpful tips and essentials!

For all your ingredients, visit Super King Market for fresh produce, dairy, and specialty items. Whether you’re looking for the finest sage, pumpkin purée, or Parmesan, they’ve got everything you need. Plus, you can find great options at your local grocery store!