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–+ servings

Pumpkin Ravioli in Apple Sage Butter Sauce

Pumpkin Ravioli in Apple Sage Butter Sauce are easy homemade pumpkin ravoili simmered in a rich sage butter and topped with apples and walnuts. Perfect fall comfort food!
Pumpkin Ravioli in Apple Sage Butter Sauce is perfect fall comfort food! Easier to make than you might think, these homemade pumpkin ravioli are tender and full of pumpkin flavor. Made with pumpkin puree, ricotta cheese, fall seasonings and an easy ravioli dough recipe, these pumpkin ravioli are then simmered in a rich sage butter and topped with apples and walnuts.
Heather
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Serving Size 8 Servings/36 Raviolis

Ingredients

Ravioli Dough

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 3 large eggs
  • 1 tablespoon olive oil
  • 2 teaspoons water
  • extra flour for rolling

Pumpkin Ravoili Filling

  • 1 cup ricotta cheese
  • 3/4 cup pumpkin puree
  • 1/3 cup parmesan cheese grated
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • non-stick cooking spray

Apple Sage Butter

  • 1/2 cup butter
  • 16-18 fresh sage leaves chopped or ripped
  • 1 apple - gala or honeycrisp peeled, cored, diced
  • 1 teaspoon apple cider vinegar
  • 1/4 cup walnuts chopped

Instructions

To Make the Ravioli Dough

  • Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine.  Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano.  Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano. 
  • Now, using your hands, lightly start combining the flour and the egg mixture and once the dough starts to look like ... dough .... start kneeding it together and folding the dough on top of itself over and over again for about 10 minutes. Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.  

To Make the Pumpkin Ravioli Filling

  • After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside. 

To Make the Pumpkin Ravioli

  • On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide. 
  • At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray. Gently move your dough to lighly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well. Gently remove the press tray and using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill of have your filling extend past the wells. Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli. Take your rolling pin and lightly roll your pin over the dough to seal the ravioli. Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame and lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed. Lift your tray and carefully turn upsidedown on a parchement paper lined baking tray. The ravioli should easily release from the tray and then you can gently tear them apart from each other. Collect the dough scraps and re-roll to make another batch of raviolis. At this point, decide if you want to freeze them to be served later or if you are cooking them now.
  • Add your fresh ravioli to a pot of boiling water and cook for 5-6 minutes. While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat. You want to stir them often or they will burn. Cook for 3-4 minutes or until they become fragrant. Once they are toasted remove from heat and set aside. Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 - 3 minutes.  Add in your chopped fresh sage and cook for 2 - 3 minutes so that it starts to sizzle and fry. Once your ravioli has cooked, drain the water and add the pumkin ravioli to the sage butter and stir to coat. Serve immediately and top with toasted walnuts.

Notes

  • Roll your dough out thin but not too thin.  You don't want your dough to not stand up to the filling and the boiling process.
  • Glass cutting boards are a dough rollers best friend.  I will screw up rolling out dough on my counter top EVERY. TIME. Glass cutting boards are a must have in my house.
  • Don't forget to spray your ravioli tray and the underside of the press tray with non-stick cooking spray.  Can't emphasize this enough.
  • You will want to pack in spoonfuls of your delicious pumpkin ravioli filling in your tiny little ravioli wells.  Stop Drop and Roll right here! Don't!!!  Fill your pumpkin ravioli with approximately 2 - 3 teaspoons of filling.  I know it doesn't seem like much but you don't want your ravioli exploding when you cook them.  Those seams need to be sealed up tight and too much filling will push out and you wont get a tight seal.