Pumpkin Ravioli from Scratch: The Best Homemade Ravioli

There is nothing quite like the scent of autumn spices drifting through my kitchen, and for me, that aroma is inextricably linked to making pumpkin ravioli. This isn’t just a dish; it’s an experience, a culinary hug that wraps you up in the best of the fall season. I still remember the first time I tasted truly homemade pumpkin ravioli during a trip to Northern Italy. It was a revelation! The sweetness of the squash, the hint of nutmeg, and the richness of the brown butter sauce… pure magic. Since then, I’ve refined my own recipe to capture that authentic flavor while making it approachable for the home cook. This dish is the absolute centerpiece of any festive gathering, from a casual Sunday dinner to a grand Thanksgiving feast. It’s comforting, sophisticated, and surprisingly simple to master. This recipe will quickly become your new holiday favorite.

The Art of Prep: Get Ahead with Your Pumpkin Ravioli

Getting the prep work done in advance is the key to a stress-free ravioli-making experience. Trust me, you don’t want to be making the dough while trying to cool the filling! Being organized is what separates a good chef from a great one. These steps are simple and will dramatically cut down on your cooking time later, giving you more time to enjoy a glass of wine while the water boils. This preparation also ensures you get the perfect consistency for your pumpkin ravioli filling.

• Roast and Mash the Squash: Roast the butternut squash up to two days in advance. Once cooled, mash it and place it in a fine-mesh sieve lined with cheesecloth. Press out any excess moisture to guarantee a firm, non-soggy ravioli filling.
• Make the Dough: Prepare your fresh pasta dough the day before. Wrap it tightly in plastic wrap and store it in the refrigerator. This allows the gluten to relax fully, making it much easier to roll out into thin, delicate sheets later.
• Grate the Cheese and Spices: Pre-grate your Parmesan cheese and measure out your spices and amaretti crumbs. Keep them mixed and ready to combine with the cooled squash.

Pumpkin Ravioli Recipe Card

Pumpkin Ravioli

Recipe by Soukayna

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

1

hour 

30

minutes

Cooking time

10

minutes

Calories

480

kcal

This recipe for pumpkin ravioli is an absolute autumn staple. These golden pillows of pasta are filled with a perfectly spiced, sweet, and savory butternut squash filling and tossed in a simple yet elegant brown butter and sage sauce.

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Ingredients

• For the Filling

• 450.0 grams Butternut Squash (peeled, seeded, cubed)

• 15.0 ml Olive Oil

• 25.0 grams Parmesan Cheese (finely grated)

• 10.0 grams Crushed Amaretti Cookies

• 5.0 ml Maple Syrup (optional, for sweetness)

• 2.0 grams Salt

• 1.0 gram Freshly Ground Black Pepper

• 0.5 gram Freshly Grated Nutmeg

• For the Pasta Dough (standard egg pasta)

• 200.0 grams ’00’ Flour (or all-purpose)

• 2.0 Large Eggs

• 1.0 Egg Yolk

• 2.0 grams Salt

• For the Sauce

• 115.0 grams Unsalted Butter

• 20.0 fresh Sage Leaves

• Salt and Pepper (to taste)

• Extra Parmesan Cheese (for serving)

Directions

• Alright, let’s get cooking! First, we need to prepare that glorious filling. Toss your cubed butternut squash with the olive oil, salt, and pepper, and roast it in a preheated oven at 200∘C until fork-tender, about 25-30 minutes. Once cool enough to handle, mash it thoroughly. Now, mix the mashed squash with the grated Parmesan, crushed amaretti cookies, maple syrup (if using), nutmeg, and a final seasoning of salt and pepper. Place this filling in the fridge to chill completely, a cold filling is easier to work with!
• Next, we make the pasta dough. On a clean surface, pile your flour, make a well in the center, and crack in the eggs, egg yolk, and salt. Use a fork to gently incorporate the wet ingredients into the flour, then switch to your hands and knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it tightly and let it rest at room temperature for at least 30 minutes (or longer, as suggested in the prep section).
• Now for the fun part: forming the ravioli. Cut the dough into four pieces. Work with one piece at a time, keeping the rest covered. Roll the dough out into very thin sheets using a pasta roller or a rolling pin. You want it translucent! Place small teaspoon-sized mounds of filling about 3.5 cm apart on the sheet. Brush the edges between the mounds very lightly with water. Lay a second sheet of dough on top and gently press around the filling to seal, squeezing out any air pockets. Use a ravioli cutter or knife to cut your individual pumpkin ravioli.
• Finally, cook and serve. Bring a large pot of salted water to a gentle boil. Drop the ravioli in small batches. They will float when cooked, which usually takes about 2-3 minutes. While they cook, make the sauce: melt the butter in a pan over medium heat. Add the sage leaves. Cook until the butter foams, then subsides, and brown flecks appear at the bottom, that’s the “brown butter.” It should smell nutty! Use a slotted spoon to transfer the cooked ravioli directly into the sauce. Toss gently, plate, and garnish generously with extra Parmesan cheese. Enjoy your magnificent, homemade pumpkin ravioli!

Notes

• Freezing is a Great Option: You can freeze your uncooked ravioli! Place them on a floured baking sheet and flash-freeze for one hour. Transfer them to a freezer bag and cook straight from frozen, adding a minute or two to the cook time.
• Preventing Watery Filling: The most common mistake is a watery filling. Always press the moisture out of the mashed squash. If it still feels too wet, add a tablespoon of ricotta cheese or breadcrumbs to bind it.
• The Power of Fresh Nutmeg: Do not substitute pre-ground nutmeg for this recipe. Freshly grated nutmeg has a warmth and aroma that is essential to the authentic taste of the Italian pumpkin ravioli.

Nutrition Facts

• Fat: 30g
• Carbohydrates: 35g
• Protein: 18g

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The Secret Ingredient That Makes This Ravioli Shine

What sets my recipe for homemade pumpkin ravioli apart is the depth of flavor in the filling. We move beyond simple pureed squash by roasting it first. Roasting intensifies the natural sugars and creates a beautiful caramelization that elevates the whole dish. Instead of just relying on pumpkin, I actually prefer to use butternut squash because of its lower water content and richer, nuttier flavor, it truly makes the filling luxurious and less watery. The filling is perfectly balanced with a secret trio: a hint of freshly grated nutmeg, a touch of parmesan for savoriness, and a pinch of crushed amaretti cookies for a surprising texture and almond note that is classic in Northern Italian recipes. Furthermore, we pair the little pockets of pasta perfection with a vibrant, nutty brown butter and sage sauce. The subtle bitterness of the sage is the perfect counterpoint to the sweet squash. This ravioli recipe is also incredibly flexible. You can easily make it dairy-free by substituting a high-quality vegan parmesan alternative. For a gluten-free version, simply use your favorite gluten-free pasta dough mix, the filling remains the star!

If you are interested in the authentic Northern Italian heritage of this dish, I recommend reading about the culinary traditions of Emilia-Romagna and Mantua, where stuffed pasta is a way of life, perhaps from a high-quality historical food site like The Smithsonian Magazine’s article on regional Italian cuisine.

Chef’s Secrets: Achieving Perfect Homemade Ravioli

Making homemade pasta can seem daunting, but with these pro tips, you’ll feel like a seasoned nonna in no time. These are the actionable insights I’ve gathered over years of cooking to ensure your pumpkin ravioli is perfect, every single time.

• The Filling Test: Always taste the filling before sealing the ravioli! This is your last chance to adjust seasoning. Remember, pasta dough is relatively bland, so the filling needs to be vibrant and perfectly seasoned.
• The Right Dough Thickness: Roll your pasta dough as thinly as possible. For ravioli, I aim for the thinnest setting on my pasta machine, usually a ‘6’ or ‘7.’ You should almost be able to see your hand through it. Too thick, and the ravioli will be heavy and doughy.
• A Tight Seal is Essential: Use a small pastry brush to very lightly moisten the edges of the dough with an egg wash or water before sealing. This creates a glue that prevents your precious filling from leaking out during the boil. Air bubbles are the enemy, so press out all the air before crimping.
• The Semolina Dust: Dust your baking sheet generously with semolina flour (or regular flour) before placing the cut ravioli on it. This prevents sticking and guarantees your hard work doesn’t turn into a sticky mess.
• Don’t Overcrowd the Pot: Cook the ravioli in small batches. Overcrowding the water drops the temperature too quickly and can lead to uneven cooking or sticking. A gentle simmer is best.

For a deeper understanding of pasta dough mechanics, specifically how hydration and resting time affect gluten, check out a reputable culinary science resource like Serious Eats’ Guide to Homemade Pasta Dough.

The Wonderful World of Pumpkin Ravioli Variants

Creamy Gorgonzola Sauce with Walnuts

For a richer, tangier take, swap the brown butter for a creamy Gorgonzola sauce. The sharp, salty bite of the cheese beautifully cuts through the sweetness of the pumpkin filling. To make this, simply melt about 15 grams of unsalted butter, then add 100 ml of heavy cream and 75 grams of crumbled Gorgonzola cheese. Stir until smooth. Finish it with a sprinkle of toasted, roughly chopped walnuts for a delightful crunch. This is a bold, sophisticated variant perfect for a dinner party.

Spicy Agrodolce Sauce with Pancetta

If you love a mix of sweet and heat, try a spicy agrodolce (sweet-sour) glaze. This preparation offers an amazing textural contrast. Crisp up 50 grams of small-diced pancetta until golden brown. Remove the pancetta and reserve the fat. Use the fat to sauté a pinch of red pepper flakes and a tablespoon of shallots. Deglaze the pan with 60 ml of high-quality balsamic vinegar and a teaspoon of honey or maple syrup. Toss the cooked ravioli in this glaze, then top with the crispy pancetta.

Lighter Sage Pesto with Lemon Zest

For a fresh, vibrant, and slightly less heavy alternative to the traditional butter sauce, consider a homemade sage and pine nut pesto. This maintains the essential sage flavor but brightens it up. Simply blend fresh sage leaves, toasted pine nuts, a squeeze of lemon juice, a clove of garlic, a splash of olive oil, and a touch of grated Pecorino-Romano cheese. The addition of fresh lemon zest at the end is a game-changer, providing an aromatic lift that complements the sweet notes of the pumpkin ravioli perfectly.

If you love the idea of handmade pasta, you should absolutely try my recipe for Homemade Pumpkin Gnocchi. It has a similar comforting, earthy profile and pairs wonderfully with the same sauces.

FAQs: Troubleshooting Your Homemade Ravioli Journey

Your Autumn Culinary Triumph Awaits

And there you have it, your definitive guide to crafting the most exquisite homemade pumpkin ravioli imaginable. This is more than just a meal; it’s a labor of love that rewards you with an incredibly rich, spiced, and comforting dish that truly celebrates the season. Whether you serve it with the classic brown butter and sage or one of the exciting variants we discussed, I guarantee this recipe will earn rave reviews. Don’t be intimidated by the process; embrace the rolling and filling! I’ve given you all the tools and secrets you need for success.