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Homemade Pumpkin Ravioli with Garlic Brown Butter

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A delightful fall recipe featuring homemade pumpkin ravioli tossed in a nutty garlic brown butter sauce.

Ingredients

Scale
  • 1 package of fresh or frozen ravioli
  • 1 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • Fresh sage leaves (optional)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Prepare the filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, nutmeg, and salt. Mix until smooth and creamy.
  2. Roll out the ravioli dough: Roll out your dough to a thin sheet using a pasta machine or a rolling pin, dusting with flour.
  3. Form the ravioli: Use a round cookie cutter to cut out circles, placing a small spoonful of filling in the center of each.
  4. Seal the ravioli: Wet the edges with water, fold them over, and press tightly to seal.
  5. Cook the ravioli: Bring a pot of salted water to a gentle boil and cook the ravioli for about 3-4 minutes until they float.
  6. Make the garlic brown butter sauce: Heat olive oil and butter in a saucepan over medium heat, adding minced garlic.
  7. Brown the butter: Allow the butter to melt, bubble, and turn golden brown, adding sage leaves if using.
  8. Combine: Use a slotted spoon to transfer the cooked ravioli to the pan with the brown butter sauce and toss gently.
  9. Plate it up: Serve in shallow bowls, drizzled with the garlic brown butter and topped with grated Parmesan cheese.

Notes

Serve with a simple arugula salad dressed with lemon vinaigrette for a refreshing crunch.

Nutrition

Keywords: pumpkin, ravioli, fall recipes, garlic butter, homemade pasta

Find it online: https://cleanplatecravings.com/fall-pumpkin-ravioli-garlic-brown-butter-sauce/