• Skip to main content
  • Skip to primary sidebar
The Art of Doing Stuff
menu icon
go to homepage
  • HOUSE
  • COOKING
  • GARDEN
  • HOW-TO
  • EXTRA
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • HOUSE
    • COOKING
    • GARDEN
    • HOW-TO
    • EXTRA
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Mains

    Pumpkin Ravioli with Browned Butter Sauce

    February 6, 2018 by Karen 44 Comments

    Pin124
    Share
    Email
    124 Shares
    Jump to Recipe - Print Recipe

    Yup. It's true.  Pumpkins are good for something other than pie.  These pumpkin raviolis were actually made with a sweet squash because they're usually more readily available.  P.S. Browned butter!!

    Jump to Recipe

    You cannot see this, but at the moment I am wearing my favourite winter outfit.  14 pounds of moisturizing cream topped with a hat made out of humidifier.

    It's a look.

    When winter rolls around and then sticks around and then overstays its welcome there's only one way to deal with it.  Moisturize, moisturize, moisturize then EAT PUMPKIN RAVIOLI.

    Don't get the two mixed up, you don't want to eat moisturizer unless you've tried absolutely everything else for your itchy pancreas.

    So pumpkin ravioli. It's a bit of a misnomer since people usually make it out of squash.  'Round these parts you can rustle up a squash easier than a pumpkin.  These parts are not in the American west by the way I've just randomly become a cowgirl. Which is a side effect of eating moisturizer, so again ... don't do that.

    Roasted squash quarters on butcherblock countertop.

    This isn't one of those incredibly fast weeknight recipes.  This. Is. Not. That.

    But if you prepare a few things in advance, they can be kept in the freezer for when the pumpkin ravioli mood strikes you.  You can make fresh pasta dough and freeze it to have on hand for instance. You can also make the filling and freeze that.  And if you want to be incredibly Martha about it you can make the ravioli entirely and then freeze those whole.

    The first thing you need to do is pick out a good pumpkin or ravioli.

    What's the Best Variety for Pumpkin Ravioli?

    b e s t   t y p e   o f   p u m p k i n   f o r   r a v i o l i

    pie pumpkin

    b e s t   t y p e   o f   s q u a s h   f o r   r a v i o l i

    Delicata

    Kabocha

    Honeynut

    Cast iron pan on stove with chunks of butter and chopped shallot.

     In a nut shell you're going to roast a squash or pumpkin, make some pasta dough, mix a few things together, assemble the ravioli and you're done.

    Sauteeing butter and shallots in cast iron pan.

    Butter and shallots get added to a pan to sauté while the pasta is resting and the squash/pumpkin is roasting.

    Pureed squash with bay leave and cream being added in non stick pan.

    Then all the filling ingredients get cooked a bit, thrown in the blender to whiz around a little, then back to the pan where you add some cream and simmer that sucker down until it's thick.

    Overhead shot of strips of homemade pasta with pumpkin ravioli filling dotting the centre.

    Would you like to save this stuff?

    We'll email you this post, so you can refer to it later.

     

    It's at this point that you can either go ahead and make entire raviolis, or freeze the pasta dough and the filling for use in the future.  'Course only crazy people get this far and don't continue on to the actual ravioli making.

    TIP

    The one trick I use is to brush the entire strip of pasta dough with a beaten egg before adding the filling. It's easier to do this than to add little bits of egg wash to the edges of the pasta after you've put the filling on.  Plus your chances of a perfect seal are WAY improved by brushing the entire pasta with egg.

    2 strips of homemade ravioli on butcher block counter.

    Try to work quickly because you want the egg to be nice and sticky so you get a good seal around the ravioli.

    Pressing air out of filled ravioli with fingertips.

    LISTEN UP!  You need to press all the air out of the ravioli before sealing it completely.  Just start pressing around the filling out towards the edges with your fingers, to push out any air.

    TIP

    If you want ROUND RAVIOLI like in my first photo use a pierogi cutter or even just a cup to cut the dough round instead of cutting it square with knife.

    Flour dusted homemade ravioli scattered on butcher block countertop.

    Dust your counter with flour and sprinkle the assembled ravioli squares with flour too to keep everything from sticking while you continue on your ravioli making journey.

    Homemade pumpkin ravioli on fork, with view of filling.

    Around 7 of these will make a meal but you can also have fewer of them and serve the ravioli with a side of sausage.

    Homemade pumpkin ravioli in ironstone bowl with fried sage leaves and drizzled with browned butter.

    Text before

    Pumpkin Ravioli with Browned Butter

    This Pumpkin Ravioli can be made with squash too! Also don't be crazy, you don't HAVE to make your own pasta. Cut down on the prep time by using premade fresh pasta.
    4.56 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 2 hours hours
    Cook Time: 10 minutes minutes
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 8 servings
    Calories: 666kcal
    Author: Karen

    Ingredients

    • 1 pie pumpkin about 2-¼ pounds
    • 4 teaspoons shallot chopped
    • ⅓ cup butter cubed
    • 1 tablespoon fresh sage minced
    • 1 teaspoon fresh thyme minced
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup heavy cream
    • 1 bay leaf
    • 1 egg beaten

    Sauce

    • ¾ cup butter salted
    • 24 sage leaves

    Pasta Dough

    • 4 cups flour
    • 6 eggs
    • 1 tablespoon olive oil

    Instructions

    • Preheat oven to 400 f.
    • Cut pumpkin or squash in half and lay flesh side down on a baking sheet.  Roast in oven until tender.  Remove from oven when done and scoop out flesh when it's cool enough to touch.
    • While the pumpkin/squash is cooking prepare your pasta dough if you're making it from scratch.
    • Sauté shallot in butter on low heat until tender. 
    • Add roasted pumpkin, sage, thyme, salt and pepper and stir until combined. Simmer for 5 minutes.
    • Transfer everything to a food processor or blender and process until smooth. 
    • Return to the pan and stir in the cream and bay leaf. Bring the mixture to a boil, stirring constantly. 
    • Reduce heat and simmer the filling, uncovered until it's thickened. This will take around 20 minutes.  Get rid of the bay leaf.  Chuck it.  Just throw it away.
    • Cut your prepared pasta dough into 2" wide strips.
    • Brush entire strip of pasta dough with beaten egg.
    • Drop 1 tsp. of filling onto centre of pasta, every 2".
    • Cover with another sheet of pasta and carefully press around each mound of filling pressing the air out to the edges of the dough.  Seal tightly by pressing the pasta together with your fingers. If you leave any space un sealed your filling will bleed out when you boil the ravioli. 
    • Cut strips of ravioli into squares with a knife, pizza wheel or fancy pasta cutter that will give a crimped looking edge.
    • Bring a large pot of water to the boil.  Boil ravioli for approximately 4 minutes, or until they float.

    Sauce

    • While the pasta is cooking, make the browned butter sauce by melting ¾ cup of butter in a pan over low heat stirring constantly.
    • As soon as the butter starts to melt, add in the sage leaves.
    • Continue stirring. The butter will start to foam, then finally separate and brown.
    • Remove from heat as soon as the butter smells nutty and looks darkened. Transfer it to a dish immediately so it doesn't cook any further.
    • Serve ravioli with a few tablespoons of browned butter on top and around 1 sage leaf per ravioli.

    Notes

    If your squash is tasteless:  add about ⅛th of a teaspoon of nutmeg and some brown sugar to taste until it has some oomph.
    Where can I buy sugar pumpkins? In the fall grocery stores carry them. They're the small, smooth pumpkins. Garden centres that sell pumpkins for Halloween also sell them. 
    What if I can't find a sugar pumpkin? Just replace it with a sweet squash. Like any Kabocha type, Delicata, or Buttercup.
    Can you freeze pumpkin ravioli? Yep.  Absolutely. Like I said, either freeze them whole after assembling or freeze the filling on its own and assemble the ravioli later.
    Can you use Pumpkin Puree for pumpkin ravioli?  I don't see why not.  You'll lose a bit of the roasted flavour and it might take a bit longer to thicken up but it should work fine.
    I hate sage. Can I make this pumpkin ravioli without sage?  Sure.  I mean, you're a weirdo but sure.  I don't really love sage either, but once you fry it in butter it tastes completely different.  Better.
    What can I serve with Pumpkin Ravioli? I honestly like them on their own with a side salad, but you can serve them with a few slices of sausage.  The quickest, easiest way to cook sausage is to slice it into 1" thick slices and pan fry it.  It cooks in no time and all of the sides get nice and crispy and browned.

    Nutrition

    Calories: 666kcal

    text after

    QUESTIONS/ANSWERS

    Where can I buy sugar pumpkins? In the fall grocery stores carry them. They're the small, smooth pumpkins. Garden centres that sell pumpkins for Halloween also sell them. 

    What if I can't find a sugar pumpkin? Just replace it with a sweet squash. Like any Kabocha type, Delicata, or Buttercup.

    Can you freeze pumpkin ravioli? Yep.  Absolutely. Like I said, either freeze them whole after assembling or freeze the filling on its own and assemble the ravioli later.

    Can you use Pumpkin Puree for pumpkin ravioli?  I don't see why not.  You'll lose a bit of the roasted flavour and it might take a bit longer to thicken up but it should work fine.

    I hate sage. Can I make this pumpkin ravioli without sage?  Sure.  I mean, you're a weirdo but sure.  I don't really love sage either, but once you fry it in butter it tastes completely different.  Better.

    What can I serve with Pumpkin Ravioli? I honestly like them on their own with a side salad, but you can serve them with a few slices of sausage.  The quickest, easiest way to cook sausage is to slice it into 1" thick slices and pan fry it.  It cooks in no time and all of the sides get nice and crispy and browned.

    I know the recipe looks a bit daunting, but it really isn't hard at all.  It ain't that hard. Any of it.

    Yippee ki yay.

    →Follow me on Instagram where I often make a fool of myself←

    Pumpkin Ravioli with Browned Butter Sauce

    More Mains

    • Mmmmm .... Spaghetti & Meatballs
    • Fresh & Healthy Salad with Grilled Chicken
    • I Made Beyond Beef Hamburgers
    • Pancakes for Dinner Tonight

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      The maximum upload file size: 512 MB. You can upload: image, audio. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

    1. Charlene Peel

      September 29, 2023 at 7:46 am

      How well do these turn out with gluten free flour?

      Reply
      • Karen

        September 29, 2023 at 10:57 am

        I'm afraid I have no idea Charlene. I don't cook with gluten free flour, but the only way to know for sure is to try it yourself. Most of my best surprising revelations come from just trying something to see what happens. ~ karen!

        Reply
    2. Sandra

      March 18, 2023 at 2:05 pm

      I know this is late but what if I already have frozen pureed pumpkin - I'm guessing I could just fry up the onion (v. small) and add the spices and cream, the carry on? I wouldn't blend it again - I don't mind little chunks of onion :)

      Reply
      • Karen

        March 19, 2023 at 12:17 am

        Yes, absolutely! That's exactly what I did. Funny story - I just made these for dinner tonight! And I had pureed squash in the freezer so that's what I used. **This time when cooking it I added half of the cream to the blender along with the cooked puree, shallots etc. It made the puree easier to blend. I then added that back to the pan and added in the rest of the whipping cream. ~ karen!

        Reply
    3. Beth

      February 10, 2018 at 11:37 pm

      Excellent timing (on both our parts)! I was just thinking about (finally) roasting up the sugar pumpkin I've had on my counter all winter and turning it into ravioli and you've saved me the effort of finding a recipe. You're awesome.

      Reply
    4. Ruth Vallejos

      February 08, 2018 at 1:36 pm

      In November of 1989, I was traveling through N. Italy using the town of Modena (where the balsamic vinegar comes from) as a base, staying with relatives. The night before I left, it was Thanksgiving, and as we went out for dinner, the only thing remotely thanksgiving-ish was (you guessed it) ravioli con zucca. Just wonderful. When I came home, I had no pasta machine so I used won-ton wrappers. It's the pumpkin and sage that are magic. Lovely combo.

      Reply
    5. shannon

      February 08, 2018 at 10:49 am

      I just gotta say, I am loving the Instastories. Easily the highlight of my Instagram viewing. You always provide a good laugh (I especially love the one where you checked in just to say "hey guys"). And who doesn't need a good laugh? You get how to do this without taking yourself or the medium too seriously. Please keep it up. :)

      Reply
    6. Melody

      February 07, 2018 at 10:04 pm

      You know what I like about you, Karen? Your posts are grammatically correct (and you are funny)!

      Reply
      • Karen

        February 08, 2018 at 12:16 am

        Ohhhhh not always. On both counts. ~ karen!

        Reply
    « Older Comments

    Primary Sidebar

    SHOP ON AMAZON

    Use it 👆 to support my work. LEARN MORE

    My name is Karen Bertelsen and I was a television host. In Canada. Which means in terms of notoriety and wealth, I was somewhere on par with the manager of a Sunset Tan in Wisconsin.

    I quit television to start a blog with the goal that I could make my living through blogging and never have to host a television show again. And it’s worked out. I’m making a living blogging. If you’re curious, this is how I do that.

    So I’m doing this in reverse basically. I’m the only blogger who is trying to NOT get a TV show.

    More about me 👋

    Seasonal Articles

    • DIY a Modern Birdbath to Attract Birds
    • The English Cottage Garden Year 8 (Spring)
    • Turtles Can Fly, and Other June Discoveries
    • How to Clean a Crystal Chandelier
    • Garden Tool Handle Repair
    • 👉 14 Common Garden Oddities (and What to Do About Them)

    Popular Articles

    • This Is Where I Try To Buy Your Love
    • Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip
    • A Year Full of Pots: Win Sarah Raven's New Book
    • The Difference Between People Who Eat Mayo & People Who Eat Miracle Whip
    • Your FIRST look at my new kitchen in Canadian Living Magazine.
    • How to Print an Image on Wood.

    Footer

    as seen in

    About

    • About
    • Contact
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Social

    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    125 shares