Homemade Pumpkin Ravioli with Garlic Brown Butter: A Cozy Fall Pasta Recipe

There’s something magical about fall—the crisp air, the golden leaves, and, of course, the excuse to eat all things pumpkin. If you’re looking to embrace autumn with open arms (and an empty plate), this homemade pumpkin ravioli is exactly what you need. This stuffed pasta dish is comforting, elegant, and totally worth the little extra effort.

Think soft, golden pasta pillows filled with creamy pumpkin and cheese, then topped with a rich brown butter sauce that’s kissed with garlic and sage. It’s like wrapping up in your coziest sweater—only it’s dinner.

Why You’ll Love This Homemade Pumpkin Ravioli

This is a fall pasta recipe that will impress your guests and make you feel like a pasta-making goddess—even if it’s your first try. Fresh pasta may sound intimidating, but trust me, it’s more approachable than it looks (and ten times more delicious than store-bought).

The filling balances the sweetness of pumpkin with creamy cheeses and warm spices, while the brown butter garlic sage sauce adds a savory finish that ties everything together beautifully.

Ingredients

For the Pasta:

• 1 cup (125 g) all-purpose flour
• 1 tsp kosher salt
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• ½ tsp olive oil
• Water in a spray bottle

For the Filling:

• ½ cup (123 g) ricotta cheese
• ¼ cup (28 g) mozzarella, grated
• ¼ cup (25 g) parmesan, grated (plus more for garnish)
• 1 cup (245 g) pure pumpkin
• 1 tsp minced garlic
• ½ tsp kosher salt
• ¼ tsp pepper
• ¼ tsp nutmeg

For the Garlic Brown Butter Sauce:

• ⅓ cup (76 g) unsalted butter
• ½ tsp garlic, minced
• 1 tsp kosher salt
• ¼ tsp pepper
• ¼ tsp fresh sage, finely diced

How to Make Homemade Pumpkin Ravioli

Step 1: Make the Pasta Dough

1. Sift flour and salt onto a clean work surface.
2. Make a wide well in the center and add egg, yolks, and olive oil.
3. Gently whisk the wet ingredients, gradually pulling in flour from the sides.
4. As it thickens, use a bench scraper to bring it together into a dough.
5. Knead for 7–10 minutes until smooth and elastic.
6. Form a ball, wrap, and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. Combine ricotta, mozzarella, parmesan, pumpkin, garlic, salt, pepper, and nutmeg.
2. Mix well until smooth and creamy. Set aside.

Step 3: Roll the Pasta

1. Roll dough into a rectangle about ¼ inch thick.
2. Pass it through a pasta roller, starting at the widest setting and narrowing gradually until almost see-through.
3. Cut into manageable 24-inch (60 cm) sheets and set aside.

Step 4: Fill and Shape the Ravioli

1. Lightly mist one pasta sheet with water.
2. Place 2 tsp of filling along one side, spaced 1 inch apart.
3. Fold sheet over the filling and press to seal, pushing out any air.
4. Use a fluted pastry wheel to trim edges and separate ravioli.

Step 5: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Boil ravioli in batches for 3–4 minutes.
3. Remove with a slotted spoon, drain, and plate.

Step 6: Make the Garlic Brown Butter Sauce

1. Melt butter in a saucepan over medium heat.
2. Add garlic and cook for 1 minute, without browning.
3. Stir in salt, pepper, and sage. Remove from heat.

Step 7: Serve

1. Drizzle ravioli with garlic brown butter sauce.
2. Top with grated parmesan and a sprinkle of parsley.
3. Serve hot and savor every bite.

Tips for Pasta Perfection

• If the dough is too dry while mixing, add a tiny splash of water.
• Don’t skip the resting time—it helps the gluten relax for easier rolling.
• Keep a damp towel over the pasta sheets to prevent drying out while you work.
• Don’t overcrowd the pot when cooking the ravioli; they need space to float freely.

Olivia’s Autumn Ritual

The first time I made this dish, it was on a chilly October evening with a friend who, like me, found peace in the hum of the pasta roller. We laughed, sipped wine, and got flour absolutely everywhere. That night, we declared homemade ravioli the new pumpkin spice latte—because nothing says fall like pasta made with love.

Now, every year when the leaves start to turn, I carve out a Saturday just for this. It’s not just dinner—it’s a little seasonal celebration.

What to Serve with Homemade Pumpkin Ravioli

This ravioli is rich, so keep the sides simple. Think arugula salad with lemon vinaigrette, roasted Brussels sprouts, or a crusty bread to mop up any leftover butter sauce.

For drinks, a dry white wine or a light Pinot Noir complements the flavors perfectly. And for dessert? A spiced apple crisp or a scoop of vanilla gelato.

How to Store and Reheat

If you have leftover ravioli, refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water and butter.

To freeze: Lay uncooked ravioli on a parchment-lined tray and freeze until solid. Transfer to a zip-top bag and store up to 2 months. Boil directly from frozen—just add an extra minute.

FAQs

Can I use canned pumpkin for the filling?

Absolutely! Just make sure it’s pure pumpkin, not pumpkin pie filling.

Do I need a pasta machine?

It helps, but you can roll the dough by hand with a rolling pin. Just aim for a very thin sheet.

Can I prep the pasta in advance?

Yes! You can make the dough and filling up to a day ahead. Keep them chilled and covered.

Is this kid-friendly?

Surprisingly, yes. The creamy filling and mild flavours are a hit with little ones.

Fall’s Coziest Bite

This homemade pumpkin ravioli is more than just a stuffed pasta dish—it’s a warm, seasonal ritual that turns simple ingredients into something magical. With its silky texture, savoury-sweet filling, and rich brown butter drizzle, it’s the kind of meal that feels like a hug from the inside out.

Whether you’re cooking solo or making it a weekend project with family or friends, this fall pasta recipe is sure to become a cherished tradition in your kitchen too.

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Homemade Pumpkin Ravioli with Garlic Brown Butter

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• Author: Amanda Thompson
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Homemade Pumpkin Ravioli with Garlic Brown Butter is a cozy fall pasta recipe featuring delicate sheets of fresh pasta filled with creamy pumpkin and cheese. Finished with a rich garlic brown butter sage sauce, this elegant dish brings warmth and comfort to your autumn table—perfect for special gatherings or seasonal rituals.

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Ingredients

Scale 1x2x3x

For the Pasta:

• 1 cup (125 g) all-purpose flour

• 1 tsp kosher salt

• 1 large egg, room temperature

• 2 large egg yolks, room temperature

• ½ tsp olive oil

• Water in a spray bottle

For the Filling:

• ½ cup (123 g) ricotta cheese

• ¼ cup (28 g) grated mozzarella

• ¼ cup (25 g) grated parmesan (plus more for garnish)

• 1 cup (245 g) pure pumpkin

• 1 tsp minced garlic

• ½ tsp kosher salt

• ¼ tsp pepper

• ¼ tsp nutmeg

For the Garlic Brown Butter Sauce:

• ⅓ cup (76 g) unsalted butter

• ½ tsp garlic, minced

• 1 tsp kosher salt

• ¼ tsp pepper

• ¼ tsp fresh sage, finely diced

Cook Mode Prevent your screen from going dark

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Instructions

Step 1: Make the Pasta Dough

1. Sift flour and salt onto a clean surface.

2. Add egg, yolks, and olive oil into a well in the center.

3. Whisk wet ingredients, incorporating flour gradually.

4. Knead dough for 7–10 minutes until smooth.

5. Wrap and rest dough for 30 minutes.

Step 2: Prepare the Filling

1. Mix ricotta, mozzarella, parmesan, pumpkin, garlic, salt, pepper, and nutmeg until smooth.

Step 3: Roll the Pasta

1. Roll dough into thin sheets using a pasta machine or rolling pin.

2. Cut into 24-inch sheets and keep covered to prevent drying.

Step 4: Fill and Shape the Ravioli

1. Mist one pasta sheet lightly with water.

2. Add 2 tsp of filling at 1-inch intervals.

3. Fold, seal, and cut ravioli using a fluted wheel.

Step 5: Cook the Ravioli

1. Boil ravioli in salted water for 3–4 minutes.

2. Drain and plate gently.

Step 6: Make the Garlic Brown Butter Sauce

1. Melt butter over medium heat until foamy.

2. Add garlic, then sage, salt, and pepper.

3. Cook for 1 minute, then remove from heat.

Step 7: Serve

1. Drizzle sauce over ravioli.

2. Top with extra parmesan and parsley.

Notes

Add water sparingly if dough is too dry.

Use a damp cloth to keep pasta sheets from drying.

Freeze ravioli uncooked on a tray, then transfer to a bag.

For a deeper flavor, toast the butter slightly before adding garlic.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Plats
• Method: Bouilli / Fait maison
• Cuisine: Italienne