Pumpkin Ravioli with Apple Sage Butter Sauce Recipe

If you’re craving something cozy with a hint of fall charm, you’re going to absolutely adore this Pumpkin Ravioli with Apple Sage Butter Sauce Recipe. It’s one of those dishes that feels fancy but is totally doable in your own kitchen. I love this because the sweet pumpkin filling paired with the nutty, fragrant apple sage butter just melts in your mouth – it’s a real crowd-pleaser that pulls everyone to the table. Stick with me here, and I’ll walk you through all the little tricks that make it foolproof and incredibly delicious.

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Ingredients You’ll Need

Each ingredient here plays a starring role in creating that perfect blend of silky pumpkin filling and rich apple sage butter that hugs the ravioli just right. When shopping, fresh sage and a good quality pumpkin puree are key – trust me, it makes all the difference.

• All-purpose flour: The base for your tender yet sturdy pasta dough.
• Salt: Enhances all the flavors in both dough and filling.
• Eggs: Adds structure and richness to the dough.
• Olive oil: Keeps the dough silky and pliable.
• Water: Just enough to bring your dough together smoothly.
• Ricotta cheese: Creamy and mild, it balances the pumpkin’s sweetness perfectly.
• Pumpkin puree: Velvety and naturally sweet; fresh or canned works fine.
• Parmesan cheese: Adds umami depth to the filling.
• Garlic powder, cinnamon, allspice, cayenne, salt, pepper: The subtle spices that wake up the filling beautifully.
• Brown sugar: Just a touch for that cozy fall sweetness.
• Non-stick cooking spray: Crucial for keeping your ravioli from sticking to the mold.
• Butter: For the rich, silky sauce that brings it all together.
• Fresh sage leaves: Their earthy aroma is what makes this sauce stand out.
• Apple (Gala or Honeycrisp): Sweet and crisp, diced to add texture and flavor to the butter sauce.
• Apple cider vinegar: Adds a bright tang to balance the richness.
• Walnuts: Toasted for a crunchy finish that’s pure magic.

Variations

I love how this recipe can be tweaked depending on your pantry or tastebuds. Feel free to experiment with different cheeses or nuts to make it your own; the base technique is solid and forgiving.

• Cheese Swap: I’ve replaced ricotta with a blend of ricotta and mascarpone for an even creamier filling.
• Spice It Up: Adding a pinch more cayenne gives it a delightful subtle kick that my family can’t get enough of.
• Nut-Free: Skip the walnuts if anyone has allergies, and substitute toasted pumpkin seeds for a similar crunch.
• Gluten-Free Variation: Use a gluten-free flour blend, but remember the dough might be a bit more delicate to work with—roll carefully!

How to Make Pumpkin Ravioli with Apple Sage Butter Sauce Recipe

Step 1: Whip Up Your Homemade Ravioli Dough

This is where the fun begins. I like to work right on my clean countertop—flour spread out, eggs ready. Making a little “volcano” with the flour feels fancy but it’s really just a clever way to keep your eggs contained as you start. When I first tried this technique, my eggs wanted to run for freedom, so keep a gentle but steady hand! Knead the dough for about 10 minutes until it’s smooth and elastic – you’ll know it’s ready when it springs back slightly when poked. Then wrap it up and let it rest for an hour. Trust me, this rest is magical and makes rolling out the dough so much easier.

Step 2: Mix the Pumpkin Ravioli Filling

While the dough rests, get your filling ready. Combining ricotta and pumpkin is such a cozy moment —like mixing a little autumn magic. Add your parmesan, spices, egg, and brown sugar and give it a good stir. I always taste a tiny bit (remember it has raw egg, so just a minimal sample) to check the seasoning and adjust if needed. The balance between savory and sweet here is what makes the filling sing.

Step 3: Roll Out Dough and Form Your Ravioli

Pull your dough out and break it into manageable chunks. Flour your surface and rolling pin generously — I swear by using a glass cutting board here because it’s smoother and helps roll the dough evenly. Roll to about 16” by 10”, then place your lightly sprayed ravioli tray underneath. Press your dough down with the top of the tray to make the little wells. Filling these pockets with about 2-3 teaspoons of your pumpkin mixture keeps everything neat and prevents bursting. Roll out a second sheet of dough the same way for the cover. Seal everything gently but firmly by rolling your pin over the top, trimming edges, and pressing seams closed with your finger. When you flip it upside down onto a parchment-lined tray, the ravioli should fall right out with a little encouragement. Magic! If you want to save some for later, freeze them now on trays before storing in a bag.

Step 4: Cook Ravioli and Toast Walnuts

Boil your ravioli for 5-6 minutes until they float and feel tender. While they cook, toast your walnuts over medium-high heat—keep stirring! They go from nice to burnt shockingly fast. When they start smelling nutty and golden, off the heat they go.

Step 5: Make the Apple Sage Butter Sauce

Melt butter in a skillet, then toss in your diced apple and a splash of apple cider vinegar. The vinegar adds a little zing that keeps this sauce from being too rich. Cook for a couple of minutes, then add fresh sage leaves. Watch as the leaves sizzle and release their aroma—the kitchen fills with the most incredible fragrance. This step is really satisfying and makes you feel like a pro chef.

Step 6: Bring It All Together and Serve

Drain your ravioli and slide them right into the buttery apple sage sauce, gently tossing so each piece gets coated in that luscious sauce. Plate up, sprinkle with those toasted walnuts, and dig in. I love serving it hot and fresh, and my family goes crazy for the crunch from the nuts paired with that soft pumpkin filling.

How to Serve Pumpkin Ravioli with Apple Sage Butter Sauce Recipe

Garnishes

I usually finish with a sprinkle of extra grated Parmesan and some fresh sage leaves for color and aroma. A quick dusting of cracked black pepper gives a little bite that balances the sweetness. Toasted walnuts on top are non-negotiable for me—they add that perfect crunch every bite needs.

Side Dishes

I like to keep it simple with a crisp green salad dressed in lemon vinaigrette or some roasted Brussels sprouts with a little balsamic glaze. This helps balance the richness of the ravioli and adds a fresh, vibrant element to the meal.

Creative Ways to Present

For special occasions, I love serving the ravioli on warm wooden boards or elegant white plates, topped with a few microgreens. Sometimes, I drizzle a little additional sage butter around the edges for a fancy touch. A side of crusty artisan bread rounds out the presentation beautifully.

Make Ahead and Storage

Storing Leftovers

If you have any leftover ravioli (unlikely, but it happens!), I store them in an airtight container in the fridge for up to two days. I find it’s best to toss them gently in the apple sage butter again when reheating to refresh that flavor and moisture.

Freezing

One of my favorite hacks is freezing the ravioli uncooked—lay them on a parchment-lined baking sheet separated, freeze until solid, then transfer to a freezer-safe bag. They last beautifully for up to 3 months. When you’re ready, cook them straight from frozen, just add a minute or two to the boiling time.

Reheating

I gently reheat cooked ravioli in a skillet with a bit of the apple sage butter sauce. This keeps the pasta tender and prevents it from drying out. Avoid the microwave if you can—nothing beats the silky texture when reheated on the stove.

FAQs

Final Thoughts

This Pumpkin Ravioli with Apple Sage Butter Sauce Recipe has become one of my all-time favorites to make as the seasons change. It’s a beautiful mix of sweet, savory, and buttery goodness that feels comforting and indulgent all at once. If you’ve been hesitant about making homemade ravioli, I encourage you to give this recipe a try—you’ll be surprised at how satisfying it is to create from scratch, and how impressed your family and friends will be. I promise, once you master this, it’ll become a signature fall dish you come back to year after year.

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