Recipes >

Pumpkin Ravioli with Brown Butter Sauce


  • Pasta
  • 2-1/2 to 3 cups all-purpose flour
  • 5 eggs
  • 1 tablespoon olive oil
  • Semolina flour (to prevent sticking)
  • Filling
  • 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • 4 teaspoons finely chopped shallot
  • 1/2 cup butter, cubed
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1 egg, lightly beaten
  • Sauce
  • 1 stick of unsalted butter
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • Salt and pepper to taste

Prep Time:

Cook Time:



Ravioli is an easily adaptable pasta that can be filled with the great Fall flavor of pumpkin. Recipe courtesy of the Omega Nutrition Center.


  1. Place 2-1/2 cups flour in a large bowl; make a well in the center.
  2. Beat eggs and oil; pour into well. Stir together, forming a ball.
  3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking.
  4. Cover and let rest for 30-45 minutes.
  5. Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender.
  6. Add the sage, thyme, salt and pepper.
  7. Transfer to a food processor; cover and process until blended (or use an immersion blender right in the pot to process until smooth).
  8. Return to the pan and stir in cream.
  9. Bring to a boil, stirring constantly.
  10. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
  11. Sprinkle work surface with semolina flour. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.)
  12. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet.
  13. Brush around filling with egg.
  14. Fold sheet over; press down to seal.
  15. Cut into squares with a pastry wheel or ravioli stamp cutter. Repeat with remaining dough and filling. (This can also be done with a pasta maker and ravioli molds which are available in most home specialty and department stores.)
  16. Bring a large stock pot of salted water to a boil. Add ravioli.
  17. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender.
  18. Drain and keep warm.
  19. In a small saucepan, cook butter until brown “bits” begin to form, approximately 5 minutes on medium heat. Remove from heat and stir in thyme, rosemary, and salt and pepper to taste.
  20. Pour over ravioli and toss to coat.