Pumpkin ravioli wrapped in a chewy dough drizzled with sage butter is a culinary experience. Rich in flavour and texture, it is like eating in an up-scale restaurant, minus the cost.
This post is all about pumpkin ravioli recipe. This is a pumpkin and spinach ravioli, with butter sage sauce.
Currently, it is past Halloween and almost entering Christmas and everyone is baking or cooking pumpkins!
I feel pumpkin is not explored enough in the culinary world. Not only are pumpkins nutritional and essential in our diet, but the pumpkin flavours are truly a hidden gem. Enjoy this pumpkin ravioli recipe!
Why You Will Love This
Pumpkin and Spinach are two ingredients that pair well together—kind of like wine and cheese. The taste is so autumny and exquisite in texture. The pureed pumpkin and spinach folded in with white cheese and cream cheese give it a velvet texture.
Lightly seasoned with nutmeg is the secret to bringing hints of warmth and nutty flavours. A mature dish that can be enjoyed by everyone. This Pumpkin Ravioli with Sage Butter is truly something reserved for fine dining snobs because it’s so good!! I’m not joking around here.
If you have guests over, everyone will think you ordered in at an Italian Restaurant. The taste is very similar to some great amazing restaurants, and this dish will completely wow your guests.
Butter Sage Sauce
And I think we should also talk about the butter sauce as well. Crispy sage leaves fried in butter, then soaked and simmer in pecan nuts, is insanely delicious. The consistency is thick, but once emulsified with the pasta water, it just mends together in a creamy sauce. You don’t need too much of the sage butter because it is pack with flavour and thickness – only a bit goes a long way.
Making the Ravioli Dough
For my connivence, I used the Philips Pasta Maker.
This machine is a dream when it comes to making pasta at home. Though it is big, bulky, and heavy, I leave it on my counter because I use it so often. I rarely have to buy pasta these days because it makes everything for me, including ravioli dough.
How Philip’s Pasta Machine Works
I simply weight my ingredients, put them all in the hopper, and let the machine do its work. I use the ravioli discs and it pushes out curvey pasta sheets. Once you cut the desired length, make sure you have your fillings ready to do because the dough dries quickly. To seal everything, I use a pastry brush and brush the edges with egg wash to help seal everything. I give it a slight pinch around the edges so the dough comes together.
Why you will love this Sage Butter Sauce
Oh boy, this sauce is so good! I know Sage is not everyone’s favourite smell or taste, but after it is fried in butter it is a whole different story.
The sauce is filled with a gourmet smell. It is so buttery, creaming, and packed with flavours you’ll be smacking your lips for more.
Here’s the secret to the sauce: once the thick sauce is cooking, pour it over hot ravioli and the hot pasta water combined with the thick creamy sauce will give it a good consistency. You can’t have just one bite of this Pumpkin and Spinach Ravioli with Sage Butter Sauce.
This recipe is vegetarian, but why stop there?
This Pumpkin ravioli recipe is vegetarian. However, if you're a meat-lover you can add your favourite protein to it. I love eating this with my homemade Classic Chorizo Sausages. The salty peppery sausages combined with pumpkin and ravioli are so appetizing.
Some ideas on adding extra protein to this recipe:
- Seared tuna
- Grilled steak
- Poached chicken
- Grilled sausages
Essential Ingredients to make Pumpkin Ravioli and Sage Butter
Pumpkin
The pumpkin we have in Mexico is a green variety. It is not the orange I'm used to seeing. I find the green version to be sweeter. However, if you have a variety or a can version you're happy with, use the one you have a preference for.
Panela Cheese
Panela cheese here in Mexico is a white, fresh and smooth Mexican cheese of pasteurized cow’s milk. I love using this cheese because it's fresh and considered low in calories.
This is a cheese you can normally find anywhere in Mexico, but maybe it's harder to find in your parts of the world. Don’t worry, you can replace this cheese with any white cheese that is available in your region. For example, white cheddar or feta will do.
Spinach
Pumpkin and spinach are perfect together, which is why spinach is added to the filling. Spinach gives it more texture and colour when you bite into it and peer inside.
Cream Cheese
The taste of cream cheese is undeniably good. We are using cream cheese with our panela cheese is so it helps will the oozing of the cheese once it is sliced in half.
Sage
The taste of sage is strong. I love putting a few leaves of sage into butter because fried sage is insanely flavorful and so good. Cooking sage has strong autumn feel to it, and it's one of the best-kept secrets in fall cooking.
Pecan
There's something magical when pecan is toasted and cooked in butter. To me, the smell is telling me fall is here. When sage is mixed in this beautiful mixture, everything about this sauce makes sense. Pean also gives the sauce a bit of a crunchy bite to it.
Pumpkin Ravioli with Sage Butter
Ingredients
Ravioli Dough
- 550 g all purpose flour
- 4 g sea salt
- 170 g 2 eggs + milk
- 37 g water
Pumpking Spinach Butter
- 1.5 cups pumpkin puree
- 2 garlic clove grated
- ¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup panela cheese or cheddar cheese
- 4 oz cream cheese
- ¼ cup chopping spinach
- 2 tsp sea salt
- pepper to taste
Sage Butter Sauce
- ½ cup butter
- 2 garlic clove grated
- 20 sage leafs
- ¼ cup chopped pecans
- 3 tbsp apple cider vinegar
- ½ cup heavy cream
- ½ tsp ground nutmeg
- 1 tsp sea salt
- ½ tsp ground black peppers
Instructions
Ravioli Dough Using Philips Pasta Machine
- Attach the lasagna disk on to the machine, and tightly screw it on.
- On a scale measure all the ingredients and add the flour and and salt into the pasta machine's hopper.
- In a separate bowl, add all the liquids together and whisk the eggs, milk and water, until fully combined.
- Turn the machine on and set it for 3 minutes. Put the lid on and let it run.
- At the top of the lid, slowly and gradually add the liquid in the dipped reservoir.
- When the machine is done mixing the dough, it will start to extrude the pasta. The first 6 inches of the extrude pasta will be uneven, so cut the first 6 inches and place it back into the hopper.
- Measure out 12 inches and cut with the plastic blade. This will be our bottom piece. Next ravioli sheet measure out 12.5 inches and cut. This will be your top piece. Alternate between these two measurements. For the sheets already extruded and cut, place a towel on top so it doesn't dry out.
- On a table, place the bottom sheet and scoop half a tbsp of fillings to the sheet with a 1 inch separation gap. Then using a pastry brush, brush some beaten egg mixture around the filling.
- Carefully place the the top ravioli piece on top, giving space at the top for the filling. Firm press the top ravioli sheet and seal around each fillings.
- Cut the ravioli with a knife (like I did) or use a ravioli cutter. Place on a dry baking sheet and repeat until the dough and filling runs out.
- Using a deep large pot, fill it up with water and bring it to a boil. Add 2 tsp of salt into the water. With a large spoon or spatula, stir the pot 5 times in the same direction till you a vortex forms. Slowly add your ravioli. Do not over crowd. I would suggest maybe 10 raviolis at a time (depending on how large the pot is). Give it a few stirs so the ravioli is not sticking to the bottom.
- Cook for 4 minutes, or until the ravioli floats. Drain and set aside.
- In the mean time, make the sauce. Melt together the butter, garlic, pecans, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp, 4-5 minutes. Remove the sage leaves from the butter and set aside.
- Reduce the heat to low, add the apple cider vinegar, cream, and season the sauce with nutmeg, salt, and pepper. Simmer 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat.
- Serve ravioli with crispy sage.