Pumpkin Ravioli In Sage Brown Butter Sauce

Nothing tastes more like Autumn than a delicious bowl of homemade pumpkin ravioli in sage brown butter sauce, especially when garnished with toasted pecans and a dusting of amaretti cookie for a tiny touch of sweetness.

Turquoise plate with Pumpkin Ravioli-In-Sage-Brown-Butter-Sauce, garnished with sage and hot sauce.

I like to serve this with a starter of Goat Cheese Caprese Bruschetta, a side of Easy Sauteed Garlic Broccolini, and complete the meal with a Pumpkin Pie Martini.  

Ingredients Needed

  • Pumpkin puree – canned is great.  Make sure you don’t get pumpkin pie filling. It’s pre-sweetened.
  • Parmesan cheese – I’m begging you not to use the stuff in the plastic jar.  Get a good-quality parmesan.  You’ll want the great flavor from a great parmesan.
  • Lemon juice – juice one lemon.  This adds brightness to the pumpkin.
  • Salt and white pepper
  • Fresh pasta sheets – I use a brand called Rania that I find by the cheese aisle.  
  • Flour to keep the pasta sheets from sticking to your counter.
  • Eggs – this is the glue to hold your ravioli together while it boils.
  • Olive oil – for the pasta water
  • Butter – use great quality butter.  I like using salted, but unsalted is also great.
  • Fresh sage leaves
  • Nutmeg – you’ll only need a tiny amount, but it adds incredible flavor.  If you can find the whole nutmeg and grate it yourself, the flavor is even better!
  • Toasted pecans for crunch
  • Hot sauce – for a bit of color and tang.
  • Amaretti cookies – these will be ground up and very lightly dusted over the top of the finished dish when you serve.  It adds a hint of sweetness and spice that enhances the flavors of the pumpkin and sage.  This is optional, but I highly recommend it!

Raw pumpkin ravioli, with a crimper, and fresh thyme sprigs.

How Do I Make This Recipe?

  1. Stir together the ingredients for the filling.
  2. Brush the fresh pasta sheets with hot water and lay them, dry side down, on a lightly floured surface.
  3. Use a ravioli stamp to cut out 32 squares and arrange them into rows of 16.
  4. Place a scant tablespoon of the filling onto the center of 16 squares.
  5. Beat the eggs in a small bowl.
  6. Brush the egg all around the pumpkin filling and top with the remaining squares.
  7. Push out any air between the top and bottom pasta squares, sealing as you go.  Use a fork to crimp around the edges.
  8. Cook the ravioli in boiling, salted water.
  9. Make the sauce by melting the butter in a large skillet.
  10. Add the sage leaves and nutmeg. Stir and cook for a minute or two.
  11. Remove the sage leaves, chop them, and return them to the pan.
  12. Add the cooked ravioli to serving bowls and drizzle the butter sauce, with the chopped sage, over the ravioli.
  13. Garnish each bowl with toasted pecans, a dusting of grated amaretti cookies, and a drizzle of hot sauce.

Helpful Tips

  • Short on time?  There are great pre-made pumpkin ravioli.  Trader Joe’s has a great one!  
  • Brush hot water on the lasagna sheets before using them.  They are sold with a floured coating on them so they don’t stick together.
  • I like using a ravioli stamp rather than the forms that make 12 or 24 at a time.  By using the stamp, we can use the entire pasta sheet (no waste!).
  • Toasted pecans will amp up the flavor.  You can buy toasted pecans or toast them yourself.  To toast the nuts, bake them in a 350-degree oven for 7 or 8 minutes or until they are golden brown.  Don’t leave the oven – they burn quickly.

Here are a few more Autumn recipes to try:

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Plate of homemade pumpkin ravioli in a sage, browned butter sauce, and garnished with chopped sage leaves, toasted pecans, and a drizzle of hot sauce. This is the perfect Autumn comfort meal.



Nothing tastes more like Autumn than a delicious bowl of homemade pumpkin ravioli in sage brown butter sauce, especially when garnished with toasted pecans and a dusting of amaretti cookie for a tiny touch of sweetness.



For the filling:

  • 1 ½ cups pumpkin puree (not pumpkin pie mix)
  • ⅔ cup parmesan cheese
  • 2 tablespoons lemon juice (juice from 1 lemon)
  • ½ teaspoon salt
  • 1 teaspoon white pepper

For the ravioli:

  • 4 fresh lasagna pasta sheets
  • Flour for dusting the pasta
  • 2 large eggs, beaten
  • Kosher salt
  • 2 tablespoons olive oil

For the sauce:

  • 2 sticks butter, room temperature
  • 10 large sage leaves
  • ¼ teaspoon nutmeg

For the garnish:

  • Butter cooked sage leaves, julienned
  • ½ cup toasted pecans, roughly chopped
  • Hot sauce (optional)
  • 2 amaretti cookies, grated into fine crumbs (optional)


In a medium bowl, combine the pumpkin puree, parmesan cheese, lemon juice, salt, and white pepper.  Stir until well combined.  Set aside.

Brush one side of the lasagna sheets with hot water and place them on a flat surface that has been lightly dusted with flour.

Use a ravioli stamp to cut out 32 squares.

Arrange 16 squares in two rows.

Place approximately 1 rounded tablespoon of the filling in the center of each square.

Beat the eggs in a small bowl.

Use a pastry brush to lightly around the outside of the filling with the beaten egg.

Carefully place another square on top of each filling.  Gently stretch the square to make the edges meet the bottom square.  Press the squares together around the filling, removing any air pockets from the ravioli.  Be sure to squeeze the edges together to tightly seal the ravioli.  Set aside.

Bring a large pot of salted water to a full rolling boil.  Pour in the olive oil.

Meanwhile, make the sauce.

In a large skillet over medium heat, melt the butter.

When the butter is completely melted, reduce the heat to low and let it begin to turn a light golden brown.

Add the sage leaves and nutmeg. Cook for 2 minutes, stirring often so that the butter doesn’t get too brown.  Remove the pan from the heat and set it aside.

Use a slotted spoon to remove the sage leaves and place them on a paper towel.  When cool enough to handle, chop the leaves lightly.

Reduce the heat below the large pot of boiling water to medium-low.

Add the ravioli, one at a time, to the boiling water.  Don’t crowd the pan.  Work in batches, if necessary.

Cook the ravioli, swirling the water with a spoon, for 4 to 5 minutes or until just tender and begin to float, slightly.

Use a wire spider to carefully remove the ravioli from the water, allowing excess water to drip off.

Place 4 ravioli in each serving bowl.

Drizzle each bowl with browned butter.  Sprinkle with chopped sage leaves, toasted pecans, and dust with grated amaretti cookie crumbs.  

Top with a few drops of hot sauce for tang and color.

Enjoy while hot.

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish - Pasta
  • Method: Boil
  • Cuisine: Italian

Keywords: pumpkin ravioli in sage browned butter sauce, comfort food, ravioli recipe, sage brown butter sauce, pumpkin recipes, Fall flavors, Italian recipes

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