Pumpkin Ravioli with Browned Butter and Sage

5 from 50 votes

Homemade pumpkin ravioli with brown butter and sage sauce and toasted hazelnuts a delicious, vegetarian dinner. Makes about 24-30 2" ravioli.

Prep Time1

Cook Time10

Total Time1 10

Course: Entree

Cuisine: Vegetarian

Servings: people

Calories: 393kcal

Author: Cynthia

On a clean work surface, make a well in the center of the flour.
Add eggs and using a fork, gently whisk in the flour until most of the flour is incorporated. Once most of the flour has been incorporated, begin working the dough by hand, kneading it with the heel of your hand until the dough is smooth, about 10 minutes. Let pasta dough rest, covered, for about 30 minutes while you prepare the filling.

If using a pasta machine, divide the dough into quarters, covering the remaining pieces of dough with a slightly damp towel to prevent it from drying out.
Set the pasta machine on the lowest, (widest setting) and place one piece of dough in the machine. Roll the sheet, gradually increasing until sheet of pasta is thin enough. My pasta machine’s thinnest setting is 7, I roll the dough to 6 which is just thin enough.

Place about 1 Tablespoon of filling on a sheet of pasta. Space the filling out about 1 1/2 inches. Using a ravioli mold or cutter, cut the ravioli into squares.
Moisten the pasta dough with cold water and a pastry brush. Place the second piece of dough over the filling and carefully press around each mound of filling, pressing out any air bubbles.
Set finished ravioli on a baking sheet lined with parchment paper covering lightly and refrigerating until ready to cook.

Bring a large pot of salted water to a boil, reduce to a simmer and carefully drop ravioli, 3 to 4 at a time in. Ravioli cook quickly since the "pasta" is fresh, and will turn opaque when done, about 2-3 minutes.
In a large skillet, melt butter over over medium heat. Add sage leaves. Butter will become fragrant and begin to turn golden brown. Watch it carefully, as it can quickly burn. When it begins to darken, remove pan from the heat and stir in lemon juice to stop butter from cooking.
Remove ravioli from water with a slotted spoon and add to skillet with browned butter. Divide ravioli between 6 plates and spoon brown butter sauce over ravioli. Garnish with chopped toasted hazelnuts.