Fresh Pumpkin Butter Pasta

Pumpkin butter pasta might sound like a project, but once you start kneading dough and mixing that creamy filling, it’s one of the most comforting ways to fill the kitchen with autumn. Homemade ravioli is pure cozy food, especially when loaded with sweet pumpkin and three kinds of melting cheese. That brown butter sauce sizzled with fresh sage and garlic takes it straight into dinner party territory, though sometimes I just make a batch for myself on a quiet Sunday.

The first time I made pumpkin ravioli, it was raining and I wanted something warm that tasted like fall. My family was skeptical but now they ask for it whenever pumpkins show up at the market. Last year, my sister declared it the “official family dinner” of October.

Ingredients

• Parmesan cheese: Brings sharp salty richness to the filling. Go for a block and grate it fresh for best texture
• Ricotta: Makes the pumpkin filling fluffy and creamy. Choose whole milk for that satisfying mouthfeel
• Mozzarella: Melts into the other cheeses giving a subtle stretchiness. Fresh mozzarella adds more richness but pre-shredded works if that is all you have
• Unsalted butter: Becomes the backbone of the brown butter sauce. Pick a brand you trust since the taste really comes through
• Fresh garlic: Adds bite and fragrance to the sauce. Look for firm bulbs with no sprouts for the best flavor
• Sage leaves: Give that classic earthy note. Fresh sage makes those crispy bits in the sauce but you can use a tiny bit of dried in a pinch
• Pumpkin puree: Gives natural sweetness and keeps the filling smooth. Make sure it is pure pumpkin with just one ingredient on the label
• Eggs and flour: Build the pasta dough. Use good quality eggs for a golden dough and all purpose flour or 00 if you can find it
• Pasta sheets: Are a fine shortcut if making dough seems too much. Look for fresh pasta in the refrigerated section for easy rolling

Instructions

Make the Dough:

Whisk flour and eggs together with a fork until shaggy. Scrape the dough together with your hands and knead for ten minutes. Dough should feel soft and smooth but not sticky. Cover with a bowl or plastic and let it rest at room temperature for thirty minutes so the gluten relaxes

Mix the Filling:

Stir together pumpkin puree with ricotta grated parmesan shredded mozzarella plus salt and pepper. The mixture should be thick and creamy so it stays put when scooped onto pasta

Roll and Cut Pasta Sheets:

Dust your surface generously with flour. Roll out the rested dough with a pin or pasta roller until almost see-through. Cut into long strips or rectangles just bigger than your ravioli size

Fill the Ravioli:

Dot small spoons of your pumpkin cheese filling every few inches on one strip. Mist a little water between mounds to help seal

Seal and Shape:

Lay another dough strip gently over the top. Press firmly around the filling smoothing out air bubbles as you go. Trim with a pizza wheel and crimp the edges with a fork for extra sealing

Boil the Ravioli:

Bring a big pot of salted water to a gentle simmer. Cook ravioli gently in batches so they do not crowd each other. They are done when they float to the surface about two or three minutes

Make the Sage Brown Butter:

Melt butter in a skillet over medium heat. Swirl until you see golden flecks and tiny bubbles. Add thin slices of garlic and fresh sage leaves and baste them until crispy. Immediately remove from heat so it does not burn

Toss and Serve:

Gently scoop ravioli out of the water with a slotted spoon. Arrange on a warm platter and pour garlic sage brown butter over the top. Finish with extra parmesan and a few fried sage leaves

My favorite part is watching fresh sage leaves turn crackly and perfume the whole kitchen. I will never forget the first time my mom bit into one and grinned saying this tastes like Thanksgiving but better.

Storage Tips

Let cooked ravioli cool completely before storing in a covered container in the fridge. Separate them with parchment to prevent sticking. They keep fresh for two days. To reheat add a splash of water and gently warm on the stove covered so the pasta does not dry out.

Ingredient Substitutions

You can swap pumpkin puree with roasted butternut squash for a sweeter flavor twist. Can not track down ricotta Use goat cheese or cottage cheese blended until smooth. Dried sage can be sprinkled in the butter sauce but use a light hand and taste as you go.

Serving Suggestions

Pair these with a crisp green salad made from arugula or baby spinach dressed in lemon. A loaf of crusty bread on the side is perfect for soaking up all that brown butter sauce. For something special serve with a chilled glass of pinot gris or viognier.

Cultural and Seasonal Notes

Pumpkin filled pasta has roots in northern Italy where local squash is paired with soft cheese through fall and winter. Italian families shape them into agnolotti or tortelli and finish with sagey butter the traditional way. My version is a little shorter on tradition but extra big on that familiar sweet and nutty flavor.

Seasonal Adaptations

Roast your own pumpkin and puree it for the most intense flavor. Try adding a pinch of nutmeg or a splash of maple syrup to the filling for a twist. Use fresh thyme or rosemary if sage is tricky to find in your area.

Success Stories

Every year someone has a first pumpkin ravioli moment at my table and they always ask for seconds. It is also my go to recipe for friends with new babies because it is easy to freeze and reheat. Once I taught my nieces to crimp the edges and now they say ravioli nights are their favorite Saturdays at grandma’s house.

Freezer Meal Conversion

Shape and fill ravioli then arrange in a single layer on a parchment lined tray to freeze. Once frozen they can be stored in a bag for up to three months. To cook just drop frozen ravioli in simmering salted water and add an extra minute to the timing.

Let the scent of brown butter and sage fill your kitchen and invite everyone to the table. Nothing says autumn comfort like homemade pumpkin ravioli.

Common Questions About Recipes

→ How do I roll pasta without a machine?

Use a rolling pin on a floured surface, working slowly to stretch the dough thin and even for best texture.

→ What is the best cheese combination for the filling?

Blend parmesan, ricotta, and mozzarella for a rich, creamy, and balanced filling inside each pasta pocket.

→ Can I freeze homemade pumpkin pasta?

Arrange filled pasta on a tray, freeze solid, then transfer to bags. Cook from frozen, adding extra boiling time.

→ Is fresh sage necessary in the brown butter?

Fresh sage brings the most flavor, but dried or even a touch of thyme or rosemary can provide a tasty twist.

→ How do I prevent pasta from bursting during cooking?

Seal edges well, avoid overfilling, and gently simmer until pasta floats—this keeps it intact and tender.