Homemade Pumpkin Ravioli with Garlic Brown Butter

Why You’ll Love It

• Seasonal Flavors: This dish combines the warmth of pumpkin with the nutty taste of brown butter, perfect for fall.
• Easy to Make: Despite being homemade, this recipe is surprisingly simple and quick.
• Customizable: Feel free to add your favorite herbs or spices to make it your own.

Quick Facts

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Resting Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Serving Size: 4 servings

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 large eggs
• 1 tablespoon extra virgin olive oil

For the Filling

• 1 tablespoon unsalted butter
• 1 medium shallot, diced
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried sage
• Fresh grated nutmeg to taste
• A pinch of cayenne pepper

For the Garlic Brown Butter Sauce

• 5 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken stock (optional)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine flour and salt.
2. Make a well in the center and add eggs and olive oil.
3. Mix until a dough forms, then knead for about 10 minutes until smooth.
4. Wrap in plastic wrap and let rest for 30 minutes.

Step 2: Prepare the Filling

1. In a medium bowl, melt butter over low heat.
2. Add diced shallot and cook until softened.
3. Combine pumpkin puree, ricotta cheese, salt, sage, nutmeg, and cayenne pepper in a separate bowl.
4. Mix well and set aside.

Step 3: Assemble the Ravioli

1. Divide the rested dough into two halves.
2. Roll out each half into thin sheets using a pasta machine.
3. Place small spoonfuls of the filling onto one sheet, leaving space between each.
4. Brush edges with water, cover with the second sheet, and press to seal.
5. Cut into ravioli shapes.

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Cook ravioli for about 4-5 minutes or until they float.
3. Remove with a slotted spoon and set aside.

Step 5: Make the Garlic Brown Butter Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add garlic and cook for 1 minute, stirring occasionally.
3. Continue cooking until butter turns golden brown and smells nutty.
4. Add chicken stock if using, and season with salt and pepper.

Serving Suggestions

• Garnish with Sage: Add fresh sage leaves for a pop of color and flavor.
• Parmesan Cheese: Sprinkle shaved parmesan for added richness.
• Toasted Pine Nuts: Add toasted pine nuts for a crunchy texture.

Tips for Customization

• Herbs: Try adding different herbs like parsley or thyme to the filling.
• Spices: Add a pinch of cinnamon or nutmeg to the brown butter for extra warmth.
• Protein: Serve with grilled chicken or shrimp for a hearty meal.

Nutritional Information (Approximate per serving)

• Calories: 412
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 250mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 4g
• Protein: 15g

FAQs

Q: Can I use store-bought ravioli?

A: Yes, you can use store-bought pumpkin ravioli to save time, but making it from scratch adds a special touch.

Q: How do I prevent the ravioli from sticking together?

A: Use semolina flour to dust the ravioli after cutting to prevent sticking.

Q: Can I freeze the ravioli?

A: Yes, you can freeze the assembled ravioli on a baking sheet and then transfer them to airtight containers for later use.Enjoy your homemade pumpkin ravioli with garlic brown butter this fall!