Pumpkin Ravioli with Sage Brown Butter
Pumpkin Ravioli with Sage Brown Butter features tender pasta pillows filled with subtly sweet pumpkin, lifted by aromatic fresh sage and a nutty brown-butter finish. The sauce coats each bite with richness while Parmesan adds a salty edge for balance. Perfect for an autumn dinner or a cozy weekend meal when you want something elegant yet comforting.
- Prep45 mins
- Cook40 mins
- Serves8
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pumpkin Ravioli with Sage Brown Butter, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 20 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 57 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 43
- Heart Health
- 76
- Metabolic
- 46
- Digestive
- 25
- Inflammatory
- 30
- Performance
- 41
- General Wellness
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 2
For the pasta, combine the flour, eggs, and salt in the bowl of a food processor. Pulse until the dough comes together. Transfer to a clean work surface and knead until smooth and elastic, about 10 minutes. If the dough seems too dry, add water a little at a time and keep kneading. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- 3
For the filling, cut the pumpkin into 8 pieces. Discard the seeds. Place the pieces on the prepared baking sheet and cover with another sheet of foil to form a steaming pouch.
- 4
Bake the pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
- 5
Heat the oil in a small skillet over medium heat. Add the onion and sage. Cook, stirring, until the onion is soft and translucent, about 5 minutes. Remove from the heat.
- 6
Scoop the pumpkin flesh from the skin and transfer it to a stand mixer fitted with the paddle attachment. Add the onion mixture and cream. Beat until well combined. Add the egg, salt, and pepper to taste. Beat until well combined. Set aside.
- 7
To assemble the ravioli, lightly flour a work surface. Remove the dough from the refrigerator and divide it into 8 equal portions. Shape each portion into an oval, flat disc. Run each disc through a pasta roller according to the manufacturer's instructions until it reaches the desired thickness; you should have 8 long pasta sheets. Lightly dust each sheet with flour.
- 8
Place one sheet of pasta on a work surface. Drop tablespoonfuls of filling evenly down the length of the sheet, leaving enough space to seal the dough around the filling. Lay a second sheet of pasta on top. Press down with your fingers to seal the pasta around the filling. Cut the ravioli with a pasta cutter or a round glass. Repeat with the remaining sheets of pasta and filling.
- 9
Bring a large pot of lightly salted water to a boil. Cook the ravioli in batches until tender yet slightly firm to the bite, 3 to 5 minutes per batch.
- 10
Meanwhile, for the sauce, heat the butter and sage in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the butter is light brown and fragrant, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper to taste. Add the cooked ravioli to the sauce and sprinkle with Parmesan cheese.
- Calories 449.32 kcal High 22%
- Protein 14.25 g Good Source 29%
- Carbohydrate 55.0 g 20%
- Total Fat 18.34 g High 24%
- Saturated Fat 9.33 g High 47%
- Trans Fat 0.03 g High --
- Cholesterol 150.49 mg High 50%
- Sodium 217.35 mg Moderate 9%
- Dietary Fiber 6.43 g Good Source 23%
- Total Sugars 5.95 g --
- Added Sugars 0.08 g Low Source 0%
- Calcium 145.15 mg Moderate 11%
- Iron 4.44 mg Good Source 25%
- Potassium 111.68 mg Low Source 2%
- Vitamin A 726.51 mcg Good Source 81%
- Vitamin C 7.04 mg Low Source 8%
- Vitamin D 0.53 mcg Low Source 3%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Pumpkin Ravioli with Sage Brown Butter is made with 12 ingredients and serves 8. It takes about 1 hr 25 mins and is rated hard. Key ingredients include All Purpose Flour, Diced Onion, Dried Sage, and Eggs. Each serving provides about 449.32 kcal, and is a good source of protein.
Recipe Questions
- What is Pumpkin Ravioli with Sage Brown Butter made of?
- The main ingredients are All-Purpose Flour, Diced Onion, Dried Sage, Eggs, Heavy Cream. The full list of 12 is above.
- How long does it take to make Pumpkin Ravioli with Sage Brown Butter?
- About 1 hr 25 mins in total: 45 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 449.32 kcal. The full nutrition breakdown is above.
- Is Pumpkin Ravioli with Sage Brown Butter easy to make?
- This recipe is rated hard, with 12 ingredients and 10 steps.
- Is Pumpkin Ravioli with Sage Brown Butter healthy?
- Pumpkin Ravioli with Sage Brown Butter has an easyChef Pro health score of 45/100. Per serving, it provides 449.32 calories and 14.25 g of protein, or 29% of the Daily Value. It is a good source of dietary fiber, iron and vitamin A. Worth noting per serving: sodium at 217.35 mg (9% of the Daily Value) and saturated fat at 9.33 g (47% of the Daily Value). It contains Eggs, Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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