Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe

I absolutely love how this Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe brings the cozy flavors of fall right into your kitchen. There’s something so satisfying about making fresh pasta from scratch, filling it with a creamy pumpkin blend, and then draping it in fragrant brown butter, garnished with crunchy toasted pumpkin seeds. This recipe manages to feel special enough for guests but cozy enough to enjoy on a quiet weekend night. When I first tried it, the combination of nutty brown butter and sweet pumpkin filling completely won me over.

You’ll find this Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe worth savoring especially in autumn, but honestly, it’s a welcome treat any time you need comfort food with a twist. It’s a perfect balance of rich and light, sweet and savory, with a hint of fresh thyme that brightens each bite. Plus, making homemade ravioli might seem intimidating, but with the tips I’m sharing, you’ll get comfortable fast—and I promise you’ll impress yourself (and anyone lucky enough to taste it) every time.

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Ingredients You’ll Need

The ingredients for this Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe are simple but thoughtfully layered to create depth and warmth. Fresh eggs and flour form a supple pasta dough, while pumpkin and a few spices create a velvety filling that’s comforting without being overpowering.

• All-purpose flour: Use fresh, good-quality flour for the best pasta texture; having extra to dust your work surface helps keep dough manageable.
• Kosher salt: Enhances flavor in both dough and filling, so don’t skimp here.
• Large eggs: Fresh eggs make your pasta dough rich and elastic.
• Pumpkin (canned): Pure pumpkin is best; avoid pumpkin pie filling which is sweetened and spiced.
• Parmesan cheese: Freshly grated imparts savory umami in the filling and as garnish.
• Egg yolk: Helps bind the filling and add richness.
• Light brown sugar: Just a touch to balance the pumpkin’s earthiness.
• Nutmeg: Warming spice that complements the pumpkin’s flavor beautifully.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Butter: Used to make the luscious brown butter sauce that coats the ravioli.
• Raw, shelled pumpkin seeds: Toasted for crunch and nutty flavor in the finishing touch.
• Garlic cloves: Minced—it adds wonderful aroma to the brown butter sauce.
• Fresh thyme: Bright and slightly lemony, it freshens rich butter and pumpkin flavors.

Variations

I love how versatile this Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe can be. Over time, I’ve tried a few twists that work wonderfully if you want to experiment or adapt the recipe for different tastes or dietary needs.

• Use Butternut Squash: If you’re not a pumpkin fan or want a milder sweetness, roasted and pureed butternut squash makes a similarly creamy filling.
• Vegan-Friendly Filling: Swap the egg yolk in the filling for a flax egg and use plant-based butter to brown for a vegan version I find just as comforting.
• Add Cheese Variations: Try ricotta or mascarpone instead of parmesan to create a creamier filling — my family goes crazy for this richer version.
• Spice It Up: I sometimes add a pinch of cayenne or smoked paprika for a subtle kick, which contrasts nicely with the sweetness.

How to Make Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe

Step 1: Make the Pasta Dough

Start by mixing your all-purpose flour and kosher salt on a clean surface—then create a little well in the middle. Crack your eggs into that well and slowly whisk the flour into the eggs using a fork until a rough dough forms. Don’t rush the kneading; it takes about 5 minutes of pressing and folding to get a smooth, slightly elastic dough that isn’t sticky. If it’s clingy, dust your surface and hands with a bit more flour. Once that comes together, wrap it tightly in plastic and pop it in the fridge for at least an hour. This rest period makes rolling out your dough so much easier—it’s a trick I discovered after struggling with dough that kept shrinking back.

Step 2: Prepare the Pumpkin Filling

While your dough chills, it’s time to drain the pumpkin. This step is key to preventing watery ravioli. Place the canned pumpkin in a fine-mesh strainer set over a bowl, cover it, and press gently with a small bowl for about 15 minutes. Then, combine the drained pumpkin with parmesan, egg yolk, brown sugar, nutmeg, salt, and freshly ground pepper in a bowl. Stir everything until fully incorporated—the mixture should be creamy yet firm enough to hold its shape inside the pasta. When I first skipped the draining step, the filling was too loose and made the ravioli soggy, so trust me on this one.

Step 3: Roll Out and Fill the Pasta

Divide your dough into quarters. Keep three wrapped tight in plastic and focus on one at a time. Roll it into a thin rectangular sheet about 1/4 inch thick on a floured surface, then run it through your pasta machine on the widest setting twice. Fold the ends to the center and fold in half again, then pass through the machine a couple more times to get a smooth texture. Gradually decrease the thickness setting on your pasta maker, rolling and folding 2–3 times at each setting until your sheets are as thin as possible. If sheets get too long to handle, just cut them in half. Keep sheets covered with a damp towel so they don’t dry out. This rolling process helped me get that perfectly thin, tender yet resilient pasta every time.

Step 4: Assemble the Ravioli

Lay one pasta sheet on your floured surface and drop spoonfuls (about a tablespoon each) of the pumpkin filling 1 inch apart. Wet your finger with a little water and dab between the filling mounds to help seal later. Lay the second pasta sheet gently on top, pressing firmly but gently to remove air pockets—air is the enemy here because it forces the ravioli to float unevenly when cooked. Use a biscuit cutter or sharp knife to cut the pasta squares, and optionally press the edges with a fork for a classic seal. Place your finished ravioli on a baking sheet and refrigerate until ready to cook. Pro tip: Don’t overcrowd your ravioli on the tray or they’ll stick to each other.

Step 5: Prepare the Brown Butter and Toasted Pumpkin Seeds

In a medium skillet, melt your butter over medium heat. Add the raw pumpkin seeds and swirl the pan frequently. You’re aiming for the butter to brown lightly and develop a nutty aroma, about 6 to 8 minutes, while the pumpkin seeds get toasty and crunchy. Throw in minced garlic and fresh thyme during the last minute—this final step makes the sauce smell incredible. Watch carefully so the butter and garlic don’t burn; it happens fast at this stage. Once done, remove from heat but keep the sauce warm.

Step 6: Cook and Serve the Pumpkin Ravioli

Bring a large pot of salted water to a rolling boil. Drop your ravioli into the water in batches, cooking for just about 1 ½ minutes until tender and floating to the surface. Use a slotted spoon or spider to transfer the cooked ravioli straight into the brown butter sauce. Toss gently to coat each ravioli with that fragrant sauce, then plate and sprinkle extra Parmesan on top. Trust me, every bite is an explosion of textures and flavors.

How to Serve Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe

Garnishes

I usually finish my ravioli with a generous sprinkle of freshly grated Parmesan because it adds just the right savory note that balances the sweet and nutty flavors. A handful of additional toasted pumpkin seeds on top adds a pleasing crunch and a pop of color, which makes it look as good as it tastes. Fresh thyme leaves scattered over the plate brighten everything wonderfully and add a lovely herbal aroma.

Side Dishes

My go-to sides with this pumpkin ravioli are a simple mixed green salad dressed with a light lemon vinaigrette to cut through the richness, or roasted Brussels sprouts for a hearty vegetable option. On festive occasions, I also love serving a crusty artisan bread alongside to soak up every last drop of that brown butter sauce.

Creative Ways to Present

For a special dinner, I like to plate my ravioli in shallow bowls, spooning the brown butter sauce over and adding a sprig of thyme for elegance. Sometimes I’ll drizzle a little balsamic glaze around the plate for a tangy contrast—this always surprises guests in a good way! You can also arrange ravioli in a circle and sprinkle seeds in the center to make a festive fall centerpiece on the table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place cooked pumpkin ravioli in an airtight container and store it in the refrigerator. I like to separate layers with parchment paper to prevent sticking. Eat within 2 days for the best flavor and texture. Though fresh is best, it keeps pretty well chilled.

Freezing

I often freeze uncooked ravioli on a baking sheet lined with parchment paper, making sure they’re not touching. Once frozen solid, transfer them to a freezer-safe bag. This way, you can pop ravioli directly into boiling water from frozen and cook as usual—so handy for last-minute meals!

Reheating

For leftovers, I gently reheat ravioli in a skillet with a bit of butter or brown butter sauce so they don’t dry out. Avoid microwave reheating if possible, as it can make the pasta chewy. Tossing them fresh in warmed brown butter really brings them back to life.

FAQs

Final Thoughts

This Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe has become one of my fall go-to dishes, not just for its rich and cozy flavors but also because it brings a sense of accomplishment when you serve homemade pasta. I love that it feels like a celebration of the season yet is surprisingly accessible once you get the hang of the dough and filling. If you’re looking for a comforting, impressive meal to share with loved ones, I truly recommend giving this recipe a try—it’s a delicious way to embrace the flavors of fall with a homemade touch.

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