Pumpkin Ravioli Recipe

Make the dough

On a clean work surface, sift together all-purpose and semolina flours into a mound. Make a large well in the center. Crack eggs and extra yolk into the well, add olive oil and 1/2 teaspoon of salt. With a fork, gently beat the eggs and gradually incorporate flour from the inner edges until a shaggy dough forms. If dough feels very dry, add up to 2 teaspoons of water, 1 teaspoon at a time.

Knead

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If too sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for at least 30 minutes (or refrigerate up to 24 hours — bring back to room temperature before rolling).

Prepare filling

In a medium bowl, combine pumpkin puree, ricotta, grated Parmesan, brown sugar, nutmeg, cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the egg and stir until homogeneous. Taste and adjust seasoning — the filling should be slightly sweet and well-seasoned. If mixture is too loose, refrigerate 20–30 minutes to firm, or add 1–2 tablespoons more Parmesan or a tablespoon of fine breadcrumbs to bind.

Chill

Cover and chill filling until ready to assemble so it is easier to portion and will hold shape inside the pasta.

Roll dough

Cut rested dough into 4 pieces. Keep pieces covered. Working with one piece at a time, flatten slightly and pass through a pasta machine on the widest setting or roll with a rolling pin until you reach about 1/16–1/8 inch (thin but not translucent). Gradually decrease machine settings to thin the sheet to about #6–#7 on a pasta machine (or until you can almost see your hand through the dough). Lightly dust with flour as needed to prevent sticking.

Portion filling

Place teaspoon-sized mounds (about 12–15 ml) of chilled pumpkin filling on one pasta sheet spaced about 1.5–2 inches apart. Brush a small amount of beaten egg around each mound to help seal.

Seal ravioli

Lay a second sheet of pasta over the filled sheet. Gently press down around each mound to remove air pockets and seal edges. Use a ravioli cutter, pastry wheel, or knife to cut individual ravioli. Press edges with a fork to ensure a tight seal. Transfer finished ravioli to a lightly floured baking sheet in a single layer; keep covered with a towel while working to prevent drying.

Boil

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Gently add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly — 3 to 4 minutes — until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate; save 1/2 cup of pasta cooking water.

Make brown butter

While ravioli cook, melt the unsalted butter in a large skillet over medium heat. Swirl occasionally; once it foams, watch closely as milk solids begin to brown and butter smells nutty — about 4–6 minutes. Reduce heat to low to avoid burning.

Finish sauce

Add fresh sage leaves to the browned butter and fry for 20–30 seconds until crisp and aromatic. Stir in lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If sauce looks too thick, add 2–4 tablespoons reserved pasta water to loosen. Stir in toasted walnuts if using.

Toss ravioli in sauce

Add drained ravioli to the skillet and gently toss to coat with brown butter sage sauce. Heat together for 30–60 seconds so fillings warm through and sauce clings to pasta. If needed, add a splash more pasta water to create a glossy coating.

Divide ravioli among warm plates, spoon additional butter and crisp sage over top, sprinkle with grated Parmesan, and finish with a grind of black pepper. Serve immediately.