Pumpkin Ravioli with Hazelnut Brown Butter Sauce

by Pamela

pumpkin ravioli, ravioli recipe, pumpkin

This pumpkin ravioli has pumpkin in the fresh pasta along with the filling. Think it’s too hard to make? Guess again. Fresh pasta is easy to make and there’s no roasting and scraping of a pumpkin with this recipe. Grab that can of pumpkin and let’s make some pumpkin ravioli for dinner tonight!

In all seriousness, making fresh pasta is one of the easiest things you can make in the kitchen. Okay, it’s a bit more involved than making toast, but not by much and it tastes a whole lot better than toast. You can make the pasta either in a bowl with a spoon (or your hands for a more traditional approach) or go all high tech and toss the ingredients into your food processor and have pasta dough in seconds. Yes, you can make pasta dough in your food processor.

Pumpkin ravioli with pumpkin in the pasta and filling topped with hazelnuts and brown butter

I used a basic pasta dough recipe of 2 cups flour (a mixture of semolina and AP flour is best but 100% AP flour is what I used for this), 2 egg yolks plus 1 whole egg, a teaspoon of kosher salt, 2 tablespoons of water and 3 tablespoons of canned pumpkin. Yes, that’s really all it takes to make a batch of pasta.

You’ve already got the first half of the pumpkin ravioli recipe done. The next part is the filling. I kept this simple too (why complicate things). Using the rest of the can of  pumpkin, I mixed in a couple of familiar pumpkin pie spices and called it a day. Why bother making the filling any more involved than that? Since  it’s got that delicious topping of toasted hazelnuts and herbed brown butter going on top I didn’t want the filling to compete with that, I wanted the two to compliment one another.

Pumpkin ravioli is a perfect fall dinner

Because I’m completely over the overuse of sage this time of year, I decided to be a rebel and use thyme and rosemary as my herbs of choice for adding additional flavor to the browned butter. Sage is fine, but geez…does it have to be in EVERY dish after September 21? Besides, I still have a killer crop of thyme and rosemary in my garden and I wanted it to go to good use. So if you feel like the Gods of Fall are making you use sage in this, go right ahead, but I’m telling ya…the thyme and rosemary taste better.

So quit being a wuss, put on your big girl pants, and make your own pasta. At least try it once. I think you’ll be pleasantly surprised by how easy it is and be rewarded with the great flavor you’ll experience.

Pumpkin Ravioli with Hazelnut Brown Butter Sauce
Prep time
Cook time
Total time
Pumpkin ravioli with pumpkin in the pasta and the filling. It only gets better with a topping of toasted hazelnuts and herbal browned butter.
Recipe type: Dinner
Cuisine: Italian
Serves: 4
  • Pasta Recipe
  • 2 Cups Flour (either all AP or 1½ cups semolina and ½ cup AP)
  • 2 Large Egg Yolks
  • 1 Large Egg
  • 3 Tablespoons Canned Pumpkin (from a 15 ounce can)
  • 2 Tablespoons Water
  • 1 Teaspoon Kosher Salt
  • Pumpkin Ravioli Filling
  • Remainder of 15 Ounce Can of Pumpkin (do not use pumpkin pie filling)
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Cinnamon
  • Pinch Kosher Salt
  • Pasta Sauce
  • 4 Tablespoons Butter
  • 3 Sprigs Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • ½ Cup Hazelnuts (roasted)
  1. Pasta Recipe
  2. Add all of the pasta ingredients to the bowl of a food processor and buzz until all of the ingredients come together in a ball.
  3. Remove dough from processor and toss a bit of flour onto a flat work surface.
  4. Knead the dough for 3-4 minutes until the dough all comes together and isn't sticky anymore (knead in a bit more flour if the dough is still sticky)
  5. Wrap dough in plastic wrap and set aside for at least 1 hour.
  6. Pumpkin Ravioli Filling
  7. Add all of the ingredients to a bowl and stir to thoroughly combine.
  8. Set filling aside.
  9. Make the Ravioli
  10. Divide the dough into 4 equal parts.
  11. Roll out a quarter of the dough until it's almost see through and is shaped like a long rectangle.
  12. Spoon the filling onto the dough. When you do this you'll want to spoon a teaspoon of the filling in equal increments down the length of one side of the dough.
  13. Carefully fold the plain dough over the side with the filling on it.
  14. Use your index finger to press down the dough between each filled section.
  15. Use a ravioli cutter or knife to cut individual raviolis. Make sure that all the edges are sealed (so the filling doesn't leak out).
  16. Lightly dust a baking sheet with flour and set the raviolis onto the floured surface to dry for 30-60 minutes.
  17. Once the pasta has dried, put a large pot of water on to boil.
  18. Once boiling, add pasta and cook until pasta is done and floats to the top. (about 3-4 minutes)
  19. Use a slotted spoon to remove ravioli from pot and place into serving bowl(s).
  20. Pasta Sauce
  21. Add the butter, thyme and rosemary to a large saucepan and heat over medium high heat.
  22. Once the butter has melted, add the hazelnuts to the pan.
  23. Continue to cook butter until it begins to turn brown. Watch it closely and remove from heat once it turns light golden brown.
  24. Pour the sauce over the plates of pumpkin ravioli and serve.
Re-roll excess dough to make more ravioli. The number of ravioli this recipe makes depends on the size you cut. I made right around 40 round ravioli with this recipe.


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Tiffany Arp-Daleo October 30, 2014 at 12:27 pm

OMG, I can’t wait to try this recipe!! We make ravioli every year about this time and I really wanted to try a new filling, this is it!

Pamela October 30, 2014 at 4:13 pm

Thanks Tiffany, I can’t wait to hear what you think! ENJOY!!!

sippitysup October 19, 2014 at 4:13 pm

Truly beautiful pasta. Actual semolina on the rolling surfaces too it looks like! Nice. GREG

Pamela October 20, 2014 at 7:32 am

Thanks Greg! Yep…finally have a pantry so I can keep a “healthy” supply of semolina on hand. 😉

Azu October 18, 2014 at 7:06 am

Wow, pumpkin in a pasta! This looks so delicious! Pinned!

Pamela October 18, 2014 at 2:17 pm

Thanks Azu! Wait until you taste it. 🙂

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