**Golden Pumpkin and Sage Ravioli with Brown Butter Sauce: An Autumnal Italian Delight**
Hello fellow food enthusiasts! 🍂
It’s Al here, back with another delicious recipe that’s perfect for cozy autumn evenings. When the leaves start to change and there’s a crisp chill in the air, I find myself gravitating towards those warm, comforting dishes that bring a bit of seasonal magic into our kitchen. Today, I’m incredibly excited to share one such dish that has quickly become a family favorite: Golden Pumpkin and Sage Ravioli with Brown Butter Sauce.
Now, I’ve got four wonderful kids—Edward (4), Alexander (3), Barnaby (1), and little Phillipa (still quite the tiny bundle)—and you can imagine how lively our household gets! With the blend of sweet pumpkin filling, earthy sage, and the irresistibly rich brown butter sauce, even the youngest members of my mini squad can’t resist gobbling up every bite.
### Ingredients
First things first, here is everything you’ll need to make this heavenly dish. I’ve taken great care to ensure these measurements are spot on for the perfect balance of flavors:
**For the Ravioli Dough:**
– 2 cups all-purpose flour (240g)
– 3 large eggs
– 1/2 tsp salt
– 1 tbsp olive oil
**For the Pumpkin Filling:**
– 1 cup pumpkin puree (240g)
– 1/2 cup ricotta cheese (120g)
– 1/4 cup grated Parmesan cheese (25g)
– 1/2 tsp ground nutmeg
– 1/2 tsp ground black pepper
– 1/2 tsp salt
– 1 tbsp fresh sage, finely chopped
**For the Brown Butter Sauce:**
– 1/2 cup unsalted butter (113g)
– 8-10 fresh sage leaves
– 1/4 cup grated Parmesan cheese (25g)
– Salt to taste
**To Serve:**
– Freshly ground black pepper
– Additional grated Parmesan cheese
– Fresh sage leaves for garnish
### Method
**For the Ravioli Dough:**
1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.
2. Make a well in the center and add 3 large eggs and 1 tablespoon of olive oil. Gradually incorporate the flour into the eggs using a fork.
3. Once a dough starts forming, transfer it to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
**For the Pumpkin Filling:**
1. In a medium bowl, combine 1 cup of pumpkin puree, 1/2 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of salt, and 1 tablespoon of finely chopped fresh sage.
2. Mix until all the ingredients are well incorporated. Set aside.
**Assembling the Ravioli:**
1. Divide the rested dough into 4 equal pieces. Roll out each piece thinly using a pasta machine or rolling pin until it’s about 1/16 inch thick.
2. On a lightly floured surface, lay out one sheet of dough. Place teaspoons of pumpkin filling about 2 inches apart on the sheet.
3. Brush the edges and spaces between filling mounds with a little water.
4. Lay another sheet of dough on top, pressing down around the filling to seal and remove any air pockets.
5. Cut the ravioli using a pastry cutter or sharp knife into individual squares and set aside on a floured surface.
**Cooking the Ravioli:**
1. In a large pot, bring salted water to a boil.
2. Cook the ravioli in batches for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
**For the Brown Butter Sauce:**
1. In a large saucepan over medium heat, melt 1/2 cup of unsalted butter.
2. Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and develops a nutty aroma, about 5 minutes.
3. Add the 8-10 fresh sage leaves to the browned butter and cook for an additional 1-2 minutes, until the sage is crispy.
**To Serve:**
1. Add the cooked ravioli to the pan with the brown butter sauce and gently toss to coat.
2. Serve immediately, topped with freshly ground black pepper, additional grated Parmesan cheese, and fresh sage leaves for garnish.
### Musings from the Kitchen
The other evening, as the sun was setting and the smell of the browned butter filled our kitchen, I was reminded just how therapeutic cooking can be. It’s a fantastic way to unwind after a busy day, especially with young children around. Seeing their eager faces as they help with small tasks (like mixing the filling or cutting the ravioli) is truly priceless.
So, give this recipe a try and bring a bit of autumn into your homes! Trust me, the combination of pumpkin and sage with that luxurious brown butter sauce will have your loved ones asking for seconds.
Happy cooking, everyone!
Until next time,
Al
Ingredients
**For the Ravioli Dough:**
– 2 cups all-purpose flour (240g)
– 3 large eggs
– 1/2 tsp salt
– 1 tbsp olive oil
**For the Pumpkin Filling:**
– 1 cup pumpkin puree (240g)
– 1/2 cup ricotta cheese (120g)
– 1/4 cup grated Parmesan cheese (25g)
– 1/2 tsp ground nutmeg
– 1/2 tsp ground black pepper
– 1/2 tsp salt
– 1 tbsp fresh sage, finely chopped
**For the Brown Butter Sauce:**
– 1/2 cup unsalted butter (113g)
– 8-10 fresh sage leaves
– 1/4 cup grated Parmesan cheese (25g)
– Salt to taste
**To Serve:**
– Freshly ground black pepper
– Additional grated Parmesan cheese
– Fresh sage leaves for garnish
Method
**For the Ravioli Dough:**
1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.
2. Make a well in the center and add 3 large eggs and 1 tablespoon of olive oil. Gradually incorporate the flour into the eggs using a fork.
3. Once a dough starts forming, transfer it to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
**For the Pumpkin Filling:**
1. In a medium bowl, combine 1 cup of pumpkin puree, 1/2 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of salt, and 1 tablespoon of finely chopped fresh sage.
2. Mix until all the ingredients are well incorporated. Set aside.
**Assembling the Ravioli:**
1. Divide the rested dough into 4 equal pieces. Roll out each piece thinly using a pasta machine or rolling pin until it’s about 1/16 inch thick.
2. On a lightly floured surface, lay out one sheet of dough. Place teaspoons of pumpkin filling about 2 inches apart on the sheet.
3. Brush the edges and spaces between filling mounds with a little water.
4. Lay another sheet of dough on top, pressing down around the filling to seal and remove any air pockets.
5. Cut the ravioli using a pastry cutter or sharp knife into individual squares and set aside on a floured surface.
**Cooking the Ravioli:**
1. In a large pot, bring salted water to a boil.
2. Cook the ravioli in batches for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
**For the Brown Butter Sauce:**
1. In a large saucepan over medium heat, melt 1/2 cup of unsalted butter.
2. Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and develops a nutty aroma, about 5 minutes.
3. Add the 8-10 fresh sage leaves to the browned butter and cook for an additional 1-2 minutes, until the sage is crispy.
**To Serve:**
1. Add the cooked ravioli to the pan with the brown butter sauce and gently toss to coat.
2. Serve immediately, topped with freshly ground black pepper, additional grated Parmesan cheese, and fresh sage leaves for garnish.
