Fresh Pumpkin Butter Pasta (Printer-Friendly Version)

Tender pasta pockets with pumpkin, cheese, and garlicky brown butter—comforting autumn flavors made from scratch.

# What You'll Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs

→ Pumpkin & Cheese Filling

03 - 1 cup pure pumpkin puree
04 - 1/2 cup whole milk ricotta cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup grated parmesan cheese
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon kosher salt

→ Garlic Brown Butter Sauce

09 - 6 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 8 fresh sage leaves
12 - 1/4 teaspoon kosher salt
13 - 1/8 teaspoon freshly ground black pepper

→ To Serve

14 - Grated parmesan cheese for garnish
15 - Freshly ground black pepper for garnish

# Steps to Follow:

01 - Combine the all-purpose flour and eggs in a large bowl. Mix until a shaggy dough forms, then knead by hand on a floured surface until smooth and elastic, about 8 minutes. Cover with plastic wrap and let rest for 30 minutes.
02 - In a bowl, combine pumpkin puree, ricotta, mozzarella, grated parmesan, kosher salt, and black pepper until smooth and fully blended.
03 - Divide the rested dough in half. Roll each portion into thin sheets using a pasta roller or rolling pin until about 1/16-inch thick.
04 - Place teaspoons of filling 1 1/2 inches apart on one pasta sheet. Lightly brush the dough around the filling with water. Cover with the second sheet. Press around the filling to seal and remove air pockets. Cut into individual ravioli and press edges with a fork to secure.
05 - Bring a large pot of salted water to a boil. Drop ravioli in gently and cook for 3 to 4 minutes, or until they float to the surface. Remove with a slotted spoon.
06 - Melt unsalted butter in a large skillet over medium heat. Stir occasionally until the butter turns golden and smells nutty, about 3 to 4 minutes. Add minced garlic and sage leaves, frying until aromatic and crisp, about 1 minute. Season with kosher salt and pepper.
07 - Add cooked ravioli directly to the skillet with brown butter sauce. Gently toss to coat. Plate and garnish with grated parmesan and freshly ground black pepper.

# Additional Tips:

01 - Allow dough to rest before rolling to improve elasticity and workability.
02 - Keep counter and rolling pin lightly floured to avoid sticking during the rolling process.
03 - Do not overfill ravioli to prevent bursting during cooking.
04 - Freeze raw ravioli on a baking sheet in a single layer before transferring to freezer bags for long-term storage.
05 - Boil ravioli directly from frozen, adding 1–2 extra minutes to the cooking time.
06 - A mist of water along the pasta edges helps ensure a proper seal.
07 - Dried sage may substitute fresh, but use only a small amount.
08 - Thyme or rosemary can replace sage for a different herb profile.

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