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.

Course Main Course
Cuisine Italian
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 666 kcal
Author Karen


  • 1 pie pumpkin about 2-1/4 pounds, peeled and cut into 1-inch cubes
  • 4 teaspoons shallot chopped
  • 1/3 cup butter cubed
  • 1 tablespoon fresh sage minced
  • 1 teaspoon fresh thyme minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy cream
  • 1 bay leaf
  • 1 egg beaten


  • 3/4 cup butter salted
  • 24 sage leaves

Pasta Dough

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


  1. Preheat oven to 400 f.

  2. 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.

  3. While the pumpkin/squash is cooking prepare your pasta dough if you're making it from scratch.

  4. Sauté shallot in butter on low heat until tender. 

  5. Add roasted pumpkin, sage, thyme, salt and pepper and stir until combined. Simmer for 5 minutes.

  6. Transfer everything to a food processor or blender and process until smooth. 

  7. Return to the pan and stir in the cream and bay leaf. Bring the mixture to a boil, stirring constantly. 

  8. 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.

  9. Cut your prepared pasta dough into 2" wide strips.

  10. Brush entire strip of pasta dough with beaten egg.

  11. Drop 1 tsp. of filling onto centre of pasta, every 2".

  12. 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. 

  13. Cut strips of ravioli into squares with a knife, pizza wheel or fancy pasta cutter that will give a crimped looking edge.

  14. Bring a large pot of water to the boil.  Boil ravioli for approximately 4 minutes, or until they float.


  1. While the pasta is cooking, make the browned butter sauce by melting 3/4 cup of butter in a pan over low heat stirring constantly.

  2. As soon as the butter starts to melt, add in the sage leaves.

  3. Continue stirring. The butter will start to foam, then finally separate and brown.

  4. 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.

  5. Serve ravioli with a few tablespoons of browned butter on top and around 1 sage leaf per ravioli.

Recipe Notes

If you taste your squash and it's kind of ... tasteless, add about 1/8th of a teaspoon of nutmeg and some brown sugar to taste until it has some oomph.

Nutrition Facts
Pumpkin Ravioli with Browned Butter
Amount Per Serving (7 ravioli)
Calories 666 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 24g 120%
Cholesterol 250mg 83%
Sodium 363mg 15%
Potassium 477mg 14%
Total Carbohydrates 60g 20%
Dietary Fiber 3g 12%
Sugars 2g
Protein 13g 26%
Vitamin A 228.5%
Vitamin C 24.6%
Calcium 11.2%
Iron 24.6%
* Percent Daily Values are based on a 2000 calorie diet.