Irresistible Homemade Pumpkin Ricotta Ravioli in 4 Easy Steps

Name: Irresistible Homemade Pumpkin Ricotta Ravioli in 4 Easy Steps
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 eggs; 1 cup ricotta cheese; 1/2 cup pumpkin puree; 1/4 tsp nutmeg; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup unsalted butter; 8-10 fresh sage leaves; 1/4 cup grated Parmesan cheese

Author: lia

Published: September 10, 2025

Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce

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Nothing says “home” like the smell of fresh pasta dough and brown butter bubbling on the stove. My homemade pumpkin ricotta ravioli with brown butter sage sauce became our family’s favorite fall tradition after my nonna taught me her pasta-making secrets years ago. I remember flour dusting every surface of her tiny kitchen as we rolled out sheets of golden dough together, laughing when my clumsy fingers couldn’t seal the ravioli quite right.

This recipe turns simple ingredients into pure comfort – tender pasta pockets filled with creamy pumpkin and ricotta, bathed in that magical nutty brown butter sauce with crispy sage leaves. It’s easier than you’d think to make ravioli from scratch, and trust me, once you taste homemade, you’ll never go back to store-bought. The best part? Watching everyone’s faces light up when you bring this gorgeous dish to the table.

Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce - detail 1

Why You’ll Love This Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce

Oh, where do I even begin? This dish is pure magic—the kind that makes you close your eyes and sigh after the first bite. Here’s why it’ll steal your heart:

Rich, cozy flavors: Sweet pumpkin and creamy ricotta hug your taste buds, while that nutty brown butter and crispy sage? Absolute perfection.
Homemade texture: Store-bought ravioli can’t compete with the tender-yet-firm bite of fresh pasta—it’s like a little cloud filled with heaven.
Easier than you think: Sure, rolling dough takes elbow grease, but the steps are simple (and so worth it).
Total crowd-pleaser: Serve this at dinner parties and watch everyone swoon. Bonus: Kids go nuts for the “orange pockets.”

Ingredients for Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce

Gather these simple ingredients—you probably have most in your kitchen already! I always separate them into three little stations: pasta dough, filling, and that glorious sauce. Here’s what you’ll need:

For the pasta dough: 2 cups all-purpose flour (plus extra for dusting), 3 large eggs
For the filling: 1 cup whole-milk ricotta (drained overnight!), 1/2 cup pumpkin puree (not pie filling), 1/4 tsp freshly grated nutmeg, 1/4 tsp salt, 1/4 tsp black pepper
For the sauce: 1/2 cup unsalted butter, 8-10 fresh sage leaves, 1/4 cup grated Parmesan cheese

Pro tip: That ricotta draining step is crucial—nobody wants watery ravioli! I’ll show you my easy trick for that in the steps below.

Equipment You’ll Need

No fancy gadgets required here—just a few basic tools that’ll make your ravioli-making adventure a breeze. Here’s what I always grab from my kitchen (usually while already covered in flour):

Pasta roller or rolling pin: The roller gives you those perfect thin sheets, but a trusty rolling pin works too—just channel your inner Italian nonna!
Ravioli cutter or sharp knife: I’ve used everything from a pizza cutter to a fluted pastry wheel—whatever gives you clean edges.
Large pot: For boiling your beautiful ravioli—make sure it’s big enough so they don’t crowd.
Skillet: That brown butter sauce needs a good heavy-bottomed pan to work its magic.
Mixing bowls: One for dough, one for filling—I like to keep things organized (or at least try to).

See? Nothing crazy. Just imagine the satisfying “thunk” of that rolling pin and the sizzle of sage hitting hot butter—you’re already halfway there!

How to Make Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce

Alright, let’s get our hands dirty (literally)! Making ravioli from scratch is one of those kitchen projects that seems intimidating until you do it—then you’ll wonder why you ever bought the packaged stuff. I’ll walk you through each step, sharing all my messy, flour-covered lessons learned over the years.

Prepare the Pasta Dough

Start by piling your flour right on a clean counter—yes, no bowl needed! Make a well in the center and crack in the eggs. Now the fun part: use a fork to gently whisk the eggs, slowly incorporating flour from the sides until it forms a shaggy dough. Knead it for about 8-10 minutes until it’s smooth as a baby’s cheek. Pro tip: If it sticks, add a sprinkle of flour; if it cracks, wet your hands slightly. Wrap it in plastic and let it rest for 30 minutes—this relaxes the gluten so it rolls out beautifully.

Make the Pumpkin Ricotta Filling

While the dough chills, drain your ricotta in a fine-mesh sieve or cheesecloth for at least 15 minutes—squeeze out any excess liquid. Mix it with pumpkin puree, nutmeg, salt, and pepper. Taste it! It should be slightly sweet but balanced—add a pinch more salt if needed. This filling should hold its shape when scooped, not run everywhere.

Assemble and Cook the Ravioli

Roll your rested dough into thin sheets (about 1/16-inch thick) using a pasta roller or rolling pin. Spoon teaspoon-sized mounds of filling spaced 2 inches apart. Brush water around each mound, then lay another sheet on top, pressing gently to seal. Use a ravioli cutter or knife to cut squares, pressing edges firmly. Boil them in salted water for just 3-4 minutes—they’re done when they float to the top like little golden pillows.

Brown Butter Sage Sauce

In your skillet, melt butter over medium heat until it foams, then add sage leaves. Swirl the pan constantly as the butter turns golden brown and smells nutty—about 2 minutes. Remove sage (it’ll be crispy!) and toss in your cooked ravioli. Finish with a shower of Parmesan. Listen for that satisfying sizzle when the cheese hits the hot butter—that’s the sound of perfection!

Tips for Perfect Homemade Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce

After years of trial and error (and a few ravioli explosions), I’ve gathered all my hard-won secrets for pumpkin ravioli success. These little tricks make all the difference between good and “Oh my god, did you really make this?”

Chill that dough: After kneading, let it rest wrapped in plastic—cold dough rolls out smoother and won’t fight you like warm, sticky dough will. I sometimes pop mine in the fridge for 10 minutes if my kitchen’s too warm.

Less is more with filling: Overstuffed ravioli burst in the pot! Use just a teaspoon per pocket. You’ll know it’s right when you can pinch the edges shut without pumpkin oozing everywhere.

Fresh sage only: Dried sage turns bitter in brown butter. Fresh leaves crisp up beautifully and give that earthy aroma you’re craving—I grow mine just for this recipe!

Variations and Substitutions

Oh, the beauty of homemade ravioli is how easily you can make it your own! Whether you’re missing an ingredient or just feeling creative, here are my favorite twists on this recipe—all tested in my kitchen with happy results:

Butternut squash swap: Out of pumpkin? Roasted butternut squash puree works like a charm and adds a lovely sweetness. My cousin Gina actually prefers this version—she says it tastes “more Italian” (whatever that means!).
Cheese options: Not a ricotta fan? Try goat cheese for extra tang or mascarpone for luxurious creaminess. Once, in a pinch, I mixed cottage cheese and cream cheese—shh, don’t tell Nonna!
Gluten-free magic: Swap the all-purpose flour for a 1:1 gluten-free blend. The texture changes slightly, but adding an extra egg yolk helps bind everything beautifully.
Herb variations: No fresh sage? Crispy rosemary or thyme leaves make lovely substitutes in the brown butter sauce. For summer, I’ve even used lemon zest and basil—totally different but delicious.
Protein boost: Want heartier ravioli? Fold in some cooked crumbled sausage or pancetta to the filling. My husband’s favorite “manly” version includes crispy prosciutto bits on top.

The key is keeping the ratios similar—moist but not wet filling, tender dough, and that golden brown butter. Beyond that? Get creative! Some of my best kitchen accidents started with “Hmm, I wonder what would happen if…”

Serving Suggestions

Picture this: your golden ravioli glistening with brown butter sauce, crispy sage leaves perched on top. Now, let’s make it a meal! I love serving mine with:

A simple arugula salad dressed with lemon and olive oil—the peppery bite cuts through the richness
Crusty bread for mopping up every last drop of that heavenly sauce
A chilled glass of Pinot Grigio or buttery Chardonnay

Pro tip: Garnish with extra Parmesan curls—they make everything fancier!

Storing and Reheating

Let’s be real—this pumpkin ricotta ravioli is so good, leftovers rarely happen in my house. But if you’re lucky enough to have some, here’s how to keep that homemade magic going for days (without turning your beautiful ravioli into mush):

Fridge storage: Arrange cooked ravioli in a single layer on a parchment-lined tray, drizzle with a bit of olive oil to prevent sticking, then transfer to an airtight container. They’ll stay perfect for 2-3 days. For uncooked ravioli? Freeze them—trust me, it’s a game changer for quick weeknight dinners!

Freezing like a pro: After assembling, place ravioli on a flour-dusted baking sheet (not touching!) and freeze solid (about 1 hour). Then toss them in a freezer bag—they’ll keep for 3 months. No need to thaw before boiling—just add 1 extra minute to the cook time.

Gentle reheating: The microwave is your enemy here! Warm leftovers by simmering in a skillet with a splash of water or extra brown butter sauce over low heat. Stir gently—those delicate pasta pockets worked hard to get this far!

Nutritional Information

Now, I’m no nutritionist (just a pasta lover with a calculator), but here’s the scoop on what’s in each generous serving of this pumpkin ricotta ravioli. These numbers are estimates—your actual results might dance a bit depending on exact ingredient sizes and how much Parmesan you “accidentally” shower on top (no judgment here!).

Calories: 420 (Worth every single one!)
Fat: 22g (13g saturated—hello, glorious butter and cheese)
Carbohydrates: 42g (2g fiber from that pumpkin goodness)
Protein: 14g (Eggs and ricotta working overtime)
Sugar: 3g (Just the natural sweetness from pumpkin)
Sodium: 320mg (Easy on the salt shaker—the Parmesan does most of the work)

Remember, homemade means you control the ingredients—unlike store-bought versions packed with preservatives. And let’s be honest, when that brown butter sauce hits your tongue, you won’t be counting anything but how many ravioli you can sneak from the pan!

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this pumpkin ricotta ravioli—some from nervous first-timers, others from fellow pasta obsessives like me. Here are the answers to the ones I hear most, along with all my messy-kitchen wisdom:

“Can I use dried sage if I don’t have fresh?”
Oh honey, I know that sad little jar in your spice rack is tempting—but resist! Dried sage turns bitter when cooked in brown butter. In a pinch? Try rosemary or thyme (fresh, always fresh!). Better yet, grab a sage plant at the grocery store—it’ll live happily on your windowsill for months!

“How thin should I roll the pasta dough?”
You want it thin enough to see shadows through it—about 1/16-inch thick. On a pasta roller, that’s usually the second-to-last setting. Too thick and your ravioli will be doughy; too thin and they’ll burst. Pro tip: When you think it’s thin enough? Roll it once more!

“Why did my ravioli explode in the boiling water?”
Ah, the great ravioli rupture! Usually means: 1) Overfilled pockets (stick to that teaspoon!), 2) Didn’t seal edges well enough (water is your glue!), or 3) Boiling too violently—keep it at a gentle simmer like a lazy river, not Niagara Falls.

“Can I make the dough ahead?”
Absolutely! Wrap it tight in plastic and refrigerate for up to 24 hours. Just let it sit at room temp for 10 minutes before rolling—cold dough fights back. Freezing? Not ideal—fresh is always best with pasta.

“What’s the secret to restaurant-quality presentation?”
Two words: garnish generously. Crispy sage leaves artfully placed, extra Parmesan shavings, maybe a drizzle of balsamic glaze if you’re feeling fancy. And serve on warm plates—cold plates make the butter solidify. Boom, instant gourmet!

Now stop reading and start cooking! Try this recipe and share your results—I want to see your gorgeous (or hilariously messy) ravioli creations! You can find more delicious recipes on our Pinterest page.