Pumpkin Ravioli with Sage Butter Sauce

Introduction

There’s something magical about homemade ravioli. Each little pocket is like a gift, and when filled with creamy, spiced pumpkin and paired with a rich sage butter sauce, the dish becomes an unforgettable culinary experience. Pumpkin Ravioli with Sage Butter Sauce combines the warmth of autumn flavors with the sophistication of handmade pasta. The sweetness of the pumpkin filling is perfectly balanced by the nutty, savory richness of brown butter and the aromatic essence of sage.

This dish is often associated with festive meals or special occasions, yet it’s simple enough to make at home with just a bit of patience. Whether served as an appetizer for a dinner party or the star of the table, it’s a dish that embodies comfort and elegance in every bite.

Why I Love This Recipe

I love this recipe because it feels like a little luxury that you can create in your own kitchen. The pumpkin filling is smooth, lightly spiced, and cheesy, making the ravioli both comforting and indulgent. The sage butter sauce is what makes it unforgettable—it’s buttery, nutty, aromatic, and coats the ravioli beautifully without overpowering the delicate filling.

It’s also an incredibly seasonal dish, one I look forward to making in the fall when pumpkin and fresh sage are abundant. The process of making ravioli from scratch can feel meditative, and the result is so rewarding. Every bite reminds me why I adore cooking: transforming simple ingredients into something extraordinary.

Why It’s a Must-Try

• Elegant but approachable: Perfect for dinner parties, holidays, or a cozy romantic dinner.
• Seasonal perfection: Highlights pumpkin and sage, two quintessential fall flavors.
• Versatile dish: Works as a starter, side, or main course.
• Homemade magic: Making ravioli from scratch is easier than you think, and deeply satisfying.
• Comfort + sophistication: A balance of rustic flavors and gourmet presentation.

Recipe Overview

• Preparation Time: 40 minutes (includes making ravioli)
• Cooking Time: 15 minutes
• Total Time: 55 minutes
• Servings: 4 (about 20–24 ravioli)
• Calories per serving: ~460 kcal
• Course: Main Course / Appetizer
• Cuisine: Italian

Ingredients

For the Pumpkin Ravioli Filling:

• 1 cup pumpkin purée (unsweetened, roasted pumpkin preferred)
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon (optional, for warmth)
• Salt and black pepper, to taste

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• ½ tsp salt
• 1 tsp olive oil

(Shortcut option: use store-bought wonton wrappers instead of homemade pasta.)

For the Sage Butter Sauce:

• ½ cup (1 stick) unsalted butter
• 8–10 fresh sage leaves
• 2 tbsp grated Parmesan cheese
• Salt and black pepper, to taste

Cooking Directions

1. Make the pasta dough: Combine flour and salt on a work surface, make a well in the center, and add eggs and olive oil. Knead until smooth and elastic (about 8 minutes). Wrap in plastic wrap and let rest 30 minutes.
2. Prepare the filling: In a bowl, mix pumpkin purée, ricotta, Parmesan, nutmeg, cinnamon, salt, and pepper until creamy. Set aside.
3. Roll the dough: Using a pasta machine or rolling pin, roll dough into thin sheets.
4. Assemble ravioli: Place teaspoonfuls of filling on one sheet, cover with another, press to seal, and cut into ravioli squares or rounds.
5. Cook ravioli: Bring salted water to boil, cook ravioli in batches for 3–4 minutes, until they float.
6. Make sage butter sauce: In a skillet, melt butter until golden and nutty, add sage leaves, and cook until crispy.
7. Serve: Toss cooked ravioli gently with sage butter and sprinkle with Parmesan.

Step-by-Step Preparation Method

1. Prepare dough: Make well in flour, add eggs + oil, knead until elastic, rest for 30 mins.
2. Mix filling: Stir together pumpkin, ricotta, Parmesan, spices, salt, and pepper.
3. Roll pasta: Divide dough, roll into sheets thin enough to see your hand through.
4. Shape ravioli: Place filling, cover, press edges, cut into desired shapes.
5. Cook pasta: Drop ravioli into boiling salted water, cook 3–4 minutes.
6. Prepare sauce: Brown butter in pan, add sage leaves until crispy.
7. Assemble dish: Toss ravioli in sage butter, plate, and garnish with Parmesan.

How to Serve

• Serve hot, directly tossed in sage butter sauce.
• Garnish with extra Parmesan and freshly ground pepper.
• Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
• Works beautifully as a starter before roasted meats or as a light vegetarian main course.

Recipe Tips

• Don’t overstuff ravioli—otherwise they may burst.
• Seal ravioli edges well (use water or beaten egg wash).
• Roll pasta thin; thick dough makes ravioli heavy.
• Cook ravioli in small batches to avoid sticking.
• Use browned butter (not just melted butter) for deep nutty flavor.

Variations

1. Cheese Pumpkin Ravioli: Add mascarpone for extra creaminess.
2. Savory Mushroom Pumpkin Ravioli: Mix sautéed mushrooms into the filling.
3. Spicy Pumpkin Ravioli: Add a pinch of cayenne or red chili flakes.
4. Vegan Pumpkin Ravioli: Use vegan ricotta and olive oil-based dough.
5. Nutty Twist: Sprinkle with toasted walnuts or pine nuts before serving.

Freezing and Storage

• Refrigerator: Uncooked ravioli can be stored for 1 day in a single layer.
• Freezer: Place uncooked ravioli on a tray, freeze until solid, then transfer to bags for up to 2 months. Cook directly from frozen.
• Sauce Storage: Sage butter can be refrigerated for 3–4 days and reheated gently.

Special Equipment Needed

• Pasta machine or rolling pin
• Ravioli cutter or pastry wheel
• Large pot for boiling pasta
• Skillet for sauce

FAQ

Q1: Can I use canned pumpkin?
Yes, but ensure it’s plain pumpkin purée, not pumpkin pie filling.

Q2: Can I make this with store-bought pasta?
Yes—use wonton wrappers or pre-made fresh pasta sheets.

Q3: My ravioli keeps bursting—what am I doing wrong?
Likely overfilling or not sealing edges properly. Try using less filling and press edges firmly.

Q4: Can I make it ahead?
Yes, assemble ravioli and freeze uncooked. Cook from frozen when ready.

Q5: What wine pairs best?
A crisp white like Pinot Grigio or a light red like Pinot Noir complements the dish well.

Conclusion

Pumpkin Ravioli with Sage Butter Sauce is a dish that marries rustic comfort with refined elegance. The velvety pumpkin filling, fragrant sage butter, and delicate homemade pasta create an unforgettable culinary experience. It’s versatile enough to serve as a main or starter, and making ravioli from scratch adds a personal, homemade touch that elevates any meal. If you’re looking for a recipe that feels indulgent, seasonal, and deeply satisfying, this one is a must-try.