If you’ve never tried making homemade ravioli, you’re in for a real treat. There’s something super satisfying about crafting your own pasta from scratch, and when you fill it with the cozy flavors of fall—like pumpkin—it becomes an unforgettable dish. Today, I’m walking you through how to make Pumpkin Ravioli with Ricotta and Parmesan, all smothered in a decadent brown butter sage sauce. This will definitely become your new go-to autumn pasta recipe!

Why This Homemade Pumpkin Ravioli Recipe Is a Must-Try

Making ravioli from scratch might sound intimidating, but trust me—it’s easier than you think. Plus, making homemade pasta opens up endless possibilities for healthy pasta recipes and pasta dinner ideas that you can customize just the way you like. So, let’s dive into this delicious fall ravioli recipe!

What’s inside the Ravioli Filling?

Here’s the magic behind this ravioli filling:

• Pumpkin Puree: You can use canned pumpkin puree (just make sure it’s pure pumpkin and not pumpkin pie filling), or go the extra mile and make your own.
• Ricotta Cheese: Adds that creamy, smooth texture to the filling.
• Parmesan Cheese: Gives the ravioli that salty, nutty kick.
• Eggs: Helps bind the ingredients together for a perfect filling consistency.
• Nutmeg: Just a pinch goes a long way in making this filling taste like fall.
• Salt and Pepper: To taste.

Step-by-Step Process for Homemade Pumpkin Ravioli

Making pumpkin ravioli is a fun experience! You’ll feel like a true Italian chef crafting your own pasta from scratch, and once you taste these homemade ravioli, you’ll never go back to store-bought. Ready to get started? Let’s go!

Step 1: Let’s Talk Filling: Pumpkin, Ricotta, and Parmesan

For the ravioli filling, combine your pumpkin puree, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Stir until everything is nice and smooth, and set it aside. The ricotta provides a creamy texture, the Parmesan gives a sharp contrast, and the pumpkin? It brings the fall vibes to every bite.

Step 2: Making the Dough: 00 Flour + Semolina

For the dough, we’re using a blend of Tipo 00 flour and semolina flour. The 00 flour gives that silky, soft pasta texture, while the semolina flour adds chew and structure. You can find my full pasta dough recipe here, but for ravioli, I suggest using a ratio of 3/4 Tipo 00 flour to 1/4 semolina flour.

Step 3: Rolling the Dough

After the dough has rested, it’s time to roll it out! Use a pasta roller attachment for your KitchenAid if you have one, or a hand-crank machine (or even a rolling pin). Roll the dough through the thickest setting first, then gradually move to thinner settings. Aim for a dough thickness of about 1/16 inch—thin enough to see some light through it.

Step 4: Square up your pasta sheets

Once your dough is rolled out, square up the edges. Take a pasta cutting knife and trim the edges so that you have two uniform sheets to work with. Fold the pasta sheet in half to find the center, and cut it down the middle to create two pieces.

Step 5: Assembling the Ravioli: The Fun Part

Now comes the fun part: filling your ravioli! Lay one sheet of pasta on a floured surface and spoon small mounds of your pumpkin filling (about 2 inches apart) across the sheet. Then, place the second sheet of pasta on top. Press around each mound of filling to eliminate any air bubbles, which can cause the dough to tear during cooking.

Step 6: Cut and Seal the Ravioli

Once the ravioli is assembled, use a ravioli cutter or knife to cut out individual squares. Aim for ravioli that’s about 1 1/2 inches square—this gives enough room for the filling without overstuffing. Seal the edges well, so none of the filling escapes during cooking.

Step 7: Cooking the Ravioli

Fresh pasta cooks super fast. Bring a pot of salted water to a boil, then gently drop in your ravioli. They’ll float to the surface in about 2-4 minutes. Don’t overcook them—fresh pasta is delicate and cooks quickly!

The Magic of Brown Butter Sage Sauce

Now for the finishing touch: the brown butter sage sauce. This simple yet rich sauce is the perfect complement to your pumpkin ravioli. Here’s what you’ll need:

• Unsalted butter
• Fresh sage leaves
• Salt and pepper
• Grated Parmesan cheese

Melt the butter over medium heat, letting it bubble until it turns golden brown (about 4-5 minutes). Toss in the sage leaves and let them crisp up. Sprinkle in some salt and pepper, and you’ve got a nutty, herby sauce that takes this ravioli to the next level.

Putting It All Together

Once your ravioli are cooked, toss them gently in the brown butter sage sauce, making sure every piece is coated in that golden goodness. Serve with a sprinkle of extra Parmesan and garnish with crispy sage leaves for a perfect finish.

The Best Autumn Pasta Recipe

This pumpkin ravioli recipe is an absolute winner for fall dinners and an amazing way to impress your family and friends. Plus, it’s just one of the many healthy pasta recipes you can try. If you love pasta dinner ideas that are hearty and comforting, homemade ravioli is where it’s at. Don’t be intimidated by making pasta from scratch—once you’ve tried it, you’ll see it’s easier than you think and totally worth the effort.

Happy cooking, and I can’t wait for you to try this ravioli recipe! It’s perfect for cozy fall nights.

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