Mouthwatering Pumpkin Ravioli with Brown Butter Sauce

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I used to think making ravioli from scratch was something only fancy Italian restaurants could pull off. My attempts always ended with torn pasta and filling scattered across my kitchen counter like some kind of cooking disaster.

That’s because I was rushing the process—trying to roll the dough too thin and overstuffing each pocket. Good ravioli needs patience and a gentle touch. This pumpkin version with brown butter sauce, though, is more forgiving than you’d think. The sweet pumpkin filling holds together well, and brown butter is basically impossible to mess up.

What Kind of Pumpkin Should I Use?

For this ravioli filling, canned pumpkin puree is actually your best bet and will give you the most consistent results. Look for 100% pure pumpkin puree (not pumpkin pie filling, which already has spices added) – brands like Libby’s work great and are available year-round. If you want to use fresh pumpkin, sugar pumpkins or pie pumpkins are your go-to varieties since they’re much sweeter and less watery than carving pumpkins. Just roast your fresh pumpkin until tender, then mash it well and make sure to drain any excess moisture with a fine-mesh strainer before using it in your filling.

Options for Substitutions

This pumpkin ravioli recipe has some room for swaps, but a few ingredients are pretty important to keep:

• Flour: All-purpose flour is really your best bet here for pasta dough. You could try ’00’ flour if you have it, but avoid substituting with other flours as they won’t give you the right texture for rolling out the dough.
• Pumpkin: Canned pumpkin works great, but you can also use roasted butternut squash, sweet potato, or acorn squash. Just make sure to drain any excess moisture and mash it well before using.
• Brown sugar (for filling): Maple syrup works nicely here – use about 1 1/2 tablespoons instead of the 2 tablespoons brown sugar. You could also try honey, but reduce it slightly as it’s sweeter.
• Nutmeg: If you don’t have nutmeg, try a pinch of cinnamon or pumpkin pie spice instead. Start with just a tiny amount since these can be stronger.
• Butter: For the brown butter sauce, regular butter is really what you need to get that nutty, caramelized flavor. Margarine won’t brown the same way, so stick with real butter here.
• Pecans: Walnuts or pine nuts make great substitutes. You could also use toasted pumpkin seeds for a fun twist that ties into the pumpkin theme.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fresh ravioli is rolling the pasta dough too thick, which results in chewy, heavy pasta that overpowers the filling – aim for thin sheets where you can almost see through them.

Another common error is not sealing the edges properly with a little water or egg wash, causing your ravioli to burst open during cooking and lose all that delicious pumpkin filling.

When making the brown butter sauce, watch it like a hawk because butter can go from perfectly nutty and golden to burnt and bitter in just seconds – once you smell that toasty aroma and see light brown bits, remove it from heat immediately.

Don’t forget to cook your ravioli in gently boiling salted water for just 2-3 minutes until they float to the surface, as overcooking will make them mushy and ruin all your hard work.

What to Serve With Pumpkin Ravioli?

This rich and creamy pumpkin ravioli with brown butter sauce is pretty filling on its own, but I love pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through all that buttery goodness. The peppery greens are a nice contrast to the sweet pumpkin filling and nutty brown butter. A crusty piece of garlic bread or some warm focaccia is perfect for soaking up any extra sauce left on your plate. For wine lovers, a glass of Pinot Grigio or Chardonnay complements the fall flavors beautifully without overpowering the dish.

Storage Instructions

Refrigerate: Leftover pumpkin ravioli keeps well in the fridge for up to 3 days in an airtight container. I like to store the pasta and any extra brown butter sauce separately so the ravioli doesn’t get too soggy. Just drizzle the sauce back on when you’re ready to eat!

Freeze: You can freeze uncooked ravioli on a parchment-lined baking sheet until solid, then transfer to freezer bags for up to 3 months. Cook them straight from frozen – just add an extra minute or two to the cooking time. The cooked ravioli also freezes well for up to 2 months.

Warm Up: To enjoy your leftover ravioli, gently warm it in a skillet with a splash of water or broth over medium-low heat. You can also microwave it on medium power, stirring every 30 seconds. Make a fresh batch of brown butter sauce if needed – it only takes a few minutes and tastes so much better than reheated sauce.

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the pasta dough:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 egg
• 1/4 cup hot water

For the pumpkin filling:

• 8 oz mashed pumpkin (canned or organic)
• 2 tbsp brown sugar
• 1/8 tsp ground nutmeg
• Salt and pepper, to taste

For the sauce and garnish:

• 4 oz unsalted butter
• 2 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp brown sugar
• 1/4 cup pecans, toasted and chopped

Step 1: Prepare the Ravioli Dough

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 egg
• 1/4 cup hot water

In a large bowl, mix the all-purpose flour with 1/4 teaspoon salt.

In a separate small bowl, beat the egg with the hot water until well combined.

Gradually add the egg-water mixture to the flour and mix until incorporated.

Knead the dough on a lightly floured surface until it is firm, smooth, and elastic, about 5-7 minutes.

The dough should be slightly tacky but not sticky.

Form the dough into a ball or disk, wrap it in plastic wrap, and let it rest at room temperature for 1 hour.

This rest period allows the gluten to relax, making the dough easier to roll out.

Step 2: Make the Pumpkin Filling

• 8 oz mashed pumpkin (canned or organic)
• 2 tbsp brown sugar
• 1/8 tsp ground nutmeg
• salt and pepper, to taste

If your pumpkin puree is watery, drain it using a paper towel and mesh strainer to remove excess liquid.

In a bowl, combine the mashed pumpkin, 2 tablespoons brown sugar, and ground nutmeg.

Season the filling with salt and pepper to taste, stirring until well mixed.

Step 3: Roll Out the Dough and Assemble the Ravioli

• ravioli dough (from Step 1)
• pumpkin filling (from Step 2)
• extra flour, for dusting

After one hour, unwrap the dough and divide it into 2 equal parts.

Lightly flour your work surface and rolling pin.

Roll out each portion of dough very thinly, lifting and flouring as needed to prevent sticking.

Flour your ravioli mold.

Place one rolled sheet of dough over the mold and gently press so it covers all cavities.

Fill each indentation with a small portion of the pumpkin filling (from Step 2), being careful not to overfill.

Place the second dough sheet over the filling.

Use a rolling pin to press and seal the ravioli, rolling over the top to cut them.

Separate the ravioli, ensuring the edges are sealed.

Flip the mold to release the ravioli—I always check the edges to make sure they’re sealed, so the filling doesn’t leak out.

Step 4: Boil the Ravioli

• assembled ravioli (from Step 3)

Bring a large pot of water to a rolling boil and season it lightly with salt.

Carefully add the assembled ravioli (from Step 3) and boil for 5 minutes, until they float and the pasta is cooked through.

Gently transfer the cooked ravioli to a plate and set aside.

If you don’t plan to cook all the ravioli immediately, you can freeze the uncooked ones first on a baking sheet, then transfer them to a plastic bag for later use.

Step 5: Toast the Pecans

• 1/4 cup pecans, toasted and chopped

Preheat your oven to 350°F (175°C).

Spread the pecans on a baking sheet and toast them in the oven for about 10 minutes, or until slightly browned and fragrant.

Remove and let cool, then chop the pecans finely.

I like to save a few larger pecan pieces for garnish—they add a nice crunch at the end.

Step 6: Make Brown Butter Balsamic Sauce and Assemble

• 4 oz unsalted butter
• 2 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp brown sugar
• cooked ravioli (from Step 4)
• toasted and chopped pecans (from Step 5)

In a large skillet over medium heat, melt the unsalted butter.

Cook, swirling occasionally, until the butter just starts to brown and smells nutty, about 4 minutes—watch closely to avoid burning.

Remove the skillet from heat and stir in the balsamic vinegar and 1 1/2 tablespoons brown sugar until dissolved.

Add the cooked ravioli (from Step 4) to the hot butter sauce, gently tossing or spooning the sauce to coat each ravioli.

Plate the ravioli and sprinkle generously with chopped toasted pecans (from Step 5).

For an extra touch, I sometimes drizzle a bit more balsamic over the top just before serving.