Pumpkin Ravioli with Brown Butter Sage Sauce
Pumpkin Ravioli with Brown Butter Sage Sauce is the ultimate fall comfort dish—silky handmade pasta filled with creamy, savory pumpkin and goat cheese, finished with nutty brown butter, crisp sage leaves, and toasted pecans.
This elegant yet earthy meal captures the cozy essence of autumn in every bite.
Why People Will Love This Recipe:
Elegant and comforting: Combines seasonal flavors in a dish that feels both fancy and heartwarming.
Made from scratch: Fresh pasta and filling deliver unmatched texture and richness.
Perfect for fall: Pumpkin, nutmeg, brown butter, and sage are a flavor dream team.
Nutty crunch + creamy bite: The contrast of textures elevates each forkful.
Show-stopper dish: Great for dinner parties, holidays, or cozy date nights.
Key Ingredients Highlights:
Pumpkin purée: The star of the filling—smooth, slightly sweet, and earthy.
Goat cheese: Adds tangy creaminess and body to the filling.
Nutmeg & garlic: Subtle but essential aromatics that deepen flavor.
Fresh pasta dough: Tender and delicate, perfect for stuffing.
Brown butter: Nutty richness that coats the ravioli in flavor.
Fresh sage: Fried until crisp—it’s herbaceous and aromatic.
Toasted pecans: A crunchy, warm, buttery topping.
Pumpkin Ravioli with Brown Butter Sage Sauce
Ingredients:
1 recipe Fresh Pasta Dough (about 1 pound), prepared through Step 5
1 ounce Parmesan cheese, plus more for serving
1 small clove garlic
1 cup pumpkin purée (not pumpkin pie filling)
1 large egg
3/4 teaspoon kosher salt, divided, plus more for the pasta water
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon freshly grated or ground nutmeg
1 ounce cold fresh goat cheese
All-purpose flour, for dusting
6 tablespoons (3/4 stick) unsalted butter
1 bunch fresh sage
1/4 cup pecans
Instructions:
Prepare the Filling:
While your pasta dough rests, finely grate Parmesan and a small garlic clove into a bowl.
Add pumpkin purée, an egg, ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg.
Whisk until everything is smooth and combined.
Add Goat Cheese:
Crumble in the cold goat cheese into small chunks and gently fold it into the pumpkin mixture with a spatula.
Cover and refrigerate until ready to use.
Roll Out the Pasta:
Lightly flour two parchment-lined baking sheets.
Divide the rested dough into four parts.
Roll each section through the pasta machine—start at the thickest setting and gradually roll thinner until it’s about 1/32 inch thick.
Cut each sheet in half crosswise to make 8 sheets total.
Lightly dust with flour and cover with parchment or plastic wrap.
Form the Ravioli:
Fill a small bowl with water.
Place two pasta sheets on a floured work surface. Spoon 1-teaspoon portions of pumpkin filling onto the top half of each sheet, spacing them 2 to 2½ inches apart.
Seal the Edges:
Wet your fingers and run them along the edges and between filling mounds.
Fold the bottom half of the pasta over the top, pressing gently around each mound to release air and seal.
Cut with a pastry wheel or knife into individual ravioli.
Place them on the second baking sheet and repeat with remaining dough and filling.
Cook the Nuts and Sage:
In a dry pan over medium-high heat, toast the pecans until golden and aromatic (6–7 minutes).
Set aside. Wipe the pan if needed.
Make Brown Butter & Sage:
Add butter to the pan and melt over low heat.
Once melted and foamy, increase heat to medium and fry the sage leaves until crisp and darkened.
Set sage aside on paper towels, keeping the butter in the pan.
Boil the Pasta:
In a large pot of salted boiling water, cook the ravioli for 3–4 minutes or until they float.
Reserve ½ cup of pasta water.
Use a slotted spoon to transfer the ravioli directly into the pan with browned butter.
Finish the Sauce:
Place the pan back on medium heat.
Add ¼ cup pasta water, remaining salt and pepper.
Gently toss until the sauce thickens slightly, about 2 minutes.
Add more pasta water if needed.
Serve:
Transfer ravioli to a serving dish.
Top with toasted pecans, crispy sage, and extra Parmesan.
Serve immediately.
Pumpkin Ravioli with Brown Butter Sage Sauce – Recipe Notes
Use Pure Pumpkin Purée:
Make sure to use 100% pumpkin purée, not pumpkin pie filling, which contains sugar and spices that will alter the flavor of the savory filling.
Chill the Filling:
After mixing the pumpkin and cheese filling, refrigerate it for 15–30 minutes to help it firm up slightly—this makes filling and sealing the ravioli much easier.
Roll the Pasta Thin:
For tender ravioli, roll the pasta very thin (about 1/32-inch or setting #6 or #7 on most pasta machines). Thicker pasta can overwhelm the delicate filling.
Seal Well to Prevent Leaks:
Lightly moisten the pasta edges with water before folding and pressing out all the air pockets around the filling. Unsealed ravioli can burst while boiling.
Don’t Overfill:
It’s tempting to load up the filling, but 1 teaspoon per ravioli is ideal. Too much filling increases the risk of tearing or leaking during cooking.
Use a Floured Surface:
Dust parchment-lined trays and your work surface with flour to prevent sticking, especially when working with fresh pasta sheets.
Boil Gently:
Cook ravioli in lightly boiling salted water—a hard boil can break them apart. Stir gently once or twice to prevent sticking.
Brown Butter Carefully:
Brown butter can go from nutty to burnt fast. Keep heat low, stir constantly, and remove from heat as soon as the butter turns golden brown and smells nutty.
Crisp the Sage Separately:
Frying the sage leaves separately ensures they stay crisp and don’t get soggy in the sauce.
Serve Immediately:
Fresh ravioli is best served hot, right after tossing in the brown butter sauce. The pasta can absorb sauce quickly and become sticky if left to sit.
Nutrition Information
(Approx. per serving, serves 4):
Calories: ~460 | Protein: ~15g | Fat: ~26g | Carbohydrates: ~40g | Fiber: ~3g | Sodium: ~580mg
Kitchen Tools & Timing:
Pasta roller or rolling pin
Mixing bowls
Grater (for Parmesan and nutmeg)
Spatula
Knife or pastry cutter
Slotted spoon or spider
Large skillet (for sauce)
Parchment paper & baking sheets
Recipe Swaps & Variations:
Cheese swap: Ricotta or mascarpone can replace goat cheese for a milder filling.
Nut-free version: Skip pecans or replace with toasted breadcrumbs.
Make it vegetarian-friendly: It’s already meatless—just ensure Parmesan is vegetarian if needed.
Pre-made pasta sheets: Use store-bought wonton wrappers or pasta sheets to save time.
Add a sweet twist: Drizzle finished dish with a touch of maple syrup or aged balsamic.
How to Store Leftovers:
Uncooked ravioli: Freeze in a single layer on a tray, then transfer to a freezer bag. Boil from frozen.
Cooked ravioli: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with butter and a splash of water.
Sauce: Brown butter sauce can be made in advance and reheated just before serving.
Food & Drink Pairings:
Side ideas:
Arugula salad with lemon vinaigrette
Roasted Brussels sprouts or green beans
Garlic bread or focaccia
Drink pairings:
Wine: Chardonnay, Pinot Noir, or dry Riesling
Non-alcoholic: Apple cider, sparkling water with orange peel, or sage tea
Toppings:
Extra shaved Parmesan
Fried sage
Cracked black pepper
Frequently Asked Questions:
Can I use canned pumpkin?
Yes—just be sure it’s 100% pure pumpkin and not pumpkin pie filling.
What if I don’t have a pasta roller?
You can roll the dough by hand with a rolling pin—it just takes more time and effort.
Is the goat cheese flavor strong?
It’s subtle—balanced by the pumpkin. For a milder taste, swap in ricotta or cream cheese.
Can I make the ravioli ahead of time?
Yes! Freeze uncooked ravioli on a tray, then transfer to a bag. Cook from frozen when needed.
Do I have to toast the pecans?
Highly recommended! Toasting enhances their flavor and crunch.
How thin should the pasta be?
About 1/32 inch—very thin, but not tearing. You should almost see your hand through it.
How do I prevent the ravioli from leaking?
Press firmly around the filling to seal, and use water to help edges stick. Avoid overfilling.
What’s the best way to cut ravioli?
A fluted pastry wheel looks pretty, but a sharp knife works fine too.
Why is my brown butter grainy or burned?
It was cooked too hot or too long. Melt over low heat and remove as soon as it browns.
Can I make this without eggs?
Yes—use an eggless pasta dough, and swap the egg in the filling for a tablespoon of ricotta or a vegan binder.