If you’re anything like me, you’ll absolutely adore this Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe. There’s something magical about the warm, cozy flavors of pumpkin combined with the nutty richness of brown butter and the crunch of toasted pumpkin seeds. I first made this on a crisp autumn weekend, and my whole family went crazy for it—it literally feels like a hug on a plate!
What makes this recipe stand out is how perfectly it captures the season without being over the top. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, you’ll find that the fresh thyme adds just the right herbal brightness to balance the sweetness. Plus, it’s easier than you think to pull off homemade ravioli, especially with a few tricks I’m happy to share!
Why You’ll Love This Recipe
- Seasonal Comfort: The pumpkin filling brings autumn flavors that feel comforting and festive.
- Homemade Pasta Magic: Making ravioli from scratch is easier than you think and so rewarding.
- Texture Contrast: Toasted pumpkin seeds add a delightful crunch that elevates each bite.
- Simple Yet Sophisticated: The brown butter and fresh thyme sauce ties everything together beautifully with minimal effort.
Ingredients You’ll Need
The magic of this Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe lies in simple, fresh ingredients that work so well together. You’ll want good-quality pumpkin and fresh herbs to really bring out the best flavors, and using real butter for that sauce makes all the difference.
- All-purpose flour: You’ll need this for the pasta dough—make sure to have extra for dusting surfaces.
- Kosher salt: Essential for seasoning both the pasta dough and the filling properly.
- Large eggs: These bind the dough and provide structure.
- Canned pumpkin: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Parmesan cheese: Freshly grated adds savory depth to the filling and for garnish.
- Egg yolk: This helps enrich the filling and bind ingredients smoothly.
- Light brown sugar: Just a touch to balance the pumpkin’s earthiness.
- Nutmeg: A small pinch brings warmth to the filling.
- Freshly ground black pepper: Adds subtle kick and seasoning.
- Butter: Real butter is crucial for the luscious brown butter sauce.
- Raw, shelled pumpkin seeds: Toast these for crunch and flavor contrast.
- Garlic cloves: Minced garlic adds aromatic depth to the sauce.
- Fresh thyme: The fresh herb brightens and balances the richness perfectly.
Variations
I love playing around with this Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe to suit different tastes or dietary needs. It’s a versatile base, so don’t hesitate to add your twist or adjust it to what you have on hand.
- Cheese swap: I’ve tried adding ricotta or mascarpone to the pumpkin filling for an even creamier texture, which my family adored.
- Herb alternatives: If you’re not a fan of thyme, fresh sage is a fantastic substitute with an earthy note that pairs wonderfully with pumpkin.
- Gluten-free option: Use a gluten-free flour blend specially designed for pasta to make this recipe suitable for gluten-sensitive guests.
- Vegan adaptation: Swap the eggs in the dough for a flaxseed mixture, use vegan butter, and nutritional yeast instead of Parmesan—I’ve done this with great success!
How to Make Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe
Step 1: Make the Pasta Dough with Love
Start by whisking flour and salt in a bowl, then mound it on a clean surface and create a well in the center for the eggs. Crack the eggs into the well and slowly incorporate flour with a fork until you get a shaggy dough. At this point, I like to get my hands in there, kneading the dough for about 5 minutes until it’s smooth and no longer sticky. Don’t hesitate to add a little extra flour if it’s too tacky. Once I get the right texture, I wrap it tightly in plastic and pop it in the fridge for at least an hour—this rest time makes a huge difference in elasticity when you roll it out.
Step 2: Prepare the Pumpkin Filling
While the dough rests, it’s time to get your pumpkin filling ready. Drain your canned pumpkin well by placing it in a fine mesh strainer over a bowl. Cover it with plastic wrap and press lightly with a small bowl to encourage the liquid to drain for about 15 minutes—this step helps avoid a watery filling that can make the ravioli soggy. Transfer the drained pumpkin to a bowl and stir in freshly grated Parmesan, lightly beaten egg yolk, brown sugar, nutmeg, salt, and pepper. Taste the mixture; you want it seasoned just right so it shines inside the ravioli.
Step 3: Roll Out the Pasta Dough
Cut the pasta dough into quarters and keep the pieces you’re not working with wrapped in plastic to prevent drying. On a floured surface, roll out one piece into a rectangle about ¼ inch thick. If you have a pasta maker, fantastic—it makes this so much easier! Pass the dough through the widest setting twice, then fold and roll it a few times to build strength and texture, gradually decreasing the thickness setting down to the thinnest level. Remember, if the sheets get too long, just cut and work in halves. Keep your finished sheets covered with a clean towel so they don’t dry out.
Step 4: Assemble the Pumpkin Ravioli
Spread one sheet of pasta on a floured surface and spoon about a tablespoon of filling every inch or so. Wet your finger with water and dab lightly between each mound of filling—this acts like glue for the top pasta sheet. Gently lay the second pasta sheet over and press around each filling mound to seal, pushing out air pockets carefully so the ravioli don’t burst while cooking. Use a cutter or sharp knife to cut individual ravioli and seal edges with a fork if you like that traditional look. Trust me, sealing well is key, and don’t skip the water touch—it saved me from a lot of trouble!
Step 5: Brown Butter Sauce with Toasted Pumpkin Seeds and Thyme
When you’re ready to serve, gently melt butter in a skillet and add your raw pumpkin seeds. Stir and swirl until the butter browns and smells deliciously nutty, about 6 to 8 minutes—watch closely so it doesn’t burn. Toss in minced garlic and fresh thyme, cooking just until fragrant (about 1 minute), then remove from heat. This sauce is the real MVP, turning simple butter into something spectacularly flavorful.
Step 6: Cook and Serve Your Pumpkin Ravioli
Bring a large pot of salted water to a boil. Add ravioli in batches to avoid overcrowding and cook until tender, which takes just about 1 ½ minutes—you’ll notice they float to the top when ready. Use a spider or slotted spoon to transfer them directly into the brown butter sauce. Toss gently so every piece is coated in that fragrant, buttery goodness. Serve warm with a generous sprinkle of freshly grated Parmesan on top, and you’re all set to impress.
Pro Tips for Making Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe
- Don’t Skip the Pumpkin Drain: Removing excess liquid from the pumpkin prevents soggy ravioli and keeps your filling creamy and flavorful.
- Use a Pasta Maker or Rolling Pin: A pasta maker makes rolling out thin sheets a breeze, but sturdy rolling pins work well too—just be patient and flour generously.
- Seal with Water, Not Too Much: Dabbing the edges lightly with water ensures a tight seal without making the dough soggy or sticky.
- Toast Seeds Last-Minute: Toast pumpkin seeds in the brown butter just before serving to keep that fresh crunch and nutty flavor.
How to Serve Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe
Garnishes
I always garnish this dish with an extra sprinkle of freshly grated Parmesan and a few whole toasted pumpkin seeds for that inviting crunch and visual pop. A light drizzle of the brown butter sauce over the top makes it look as good as it tastes! Fresh thyme sprigs add a lovely herbal note and make the plate feel more elegant.
Side Dishes
A simple mixed green salad with a tangy vinaigrette complements this rich ravioli beautifully, cutting through the creamy texture. Roasted Brussels sprouts or sautéed kale with garlic also work well for a cozy fall meal. And if you want something heartier, a rustic crusty bread is perfect to soak up the leftover brown butter sauce.
Creative Ways to Present
For special dinners, I like to plate pumpkin ravioli in shallow bowls with a swirl of brown butter sauce, a sprinkle of toasted pumpkin seeds, and a fresh thyme sprig on top. You could even drizzle a little aged balsamic glaze for a gourmet touch. Rustic wooden boards or autumn-themed serving platters create a warm, inviting vibe that guests love.
Make Ahead and Storage
Storing Leftovers
If you make extra ravioli, store leftovers in an airtight container in the fridge for up to 2 days. It’s best to toss them in the brown butter sauce just before reheating to keep them moist and flavorful. Be gentle when storing so the delicate pasta doesn’t tear.
Freezing
Freezing this pumpkin ravioli works really well! Lay uncooked ravioli on a parchment-lined baking sheet and freeze until firm, about 1-2 hours. Then transfer to a freezer-safe bag or container. When ready to cook, just boil them straight from frozen, adding a minute or two to the cooking time.
Reheating
For leftovers, a gentle reheat in a skillet with a bit of the brown butter sauce works best to keep them tender and luscious. Avoid microwaving if you can; it tends to dry out delicate pasta. Adding a splash of water or broth while reheating helps maintain moisture beautifully.
FAQs
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Can I use fresh pumpkin instead of canned for this Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe?
Yes, you can! If using fresh pumpkin, roast or steam it first, then scoop out the flesh and puree it. Just make sure to drain any excess moisture thoroughly before using it in the filling to avoid soggy ravioli.
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Do I need a pasta maker to make this pumpkin ravioli recipe?
Not at all! While a pasta maker makes rolling the dough more consistent and quicker, you can use a rolling pin instead. Just work in small batches and use plenty of flour to prevent sticking.
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How do I prevent the ravioli from bursting while cooking?
The key is to seal the ravioli edges very well and remove as much air as possible before cutting them. Also, boil gently—don’t let the water boil too hard, which can cause delicate pasta to break apart.
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Can I prepare the ravioli ahead of time?
Yes, you can assemble the ravioli in advance and keep them covered in the refrigerator for up to a day. Alternatively, freeze them uncooked as mentioned earlier for longer storage.
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What if I don’t have fresh thyme?
Fresh thyme adds a lovely herbal touch, but dried thyme can be used in a pinch—just use about half the amount since dried herbs are more concentrated. Or try fresh sage for a slightly different but equally delicious flavor.
Final Thoughts
This Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe truly holds a special place in my heart—and my kitchen! From the satisfaction of making pasta from scratch to the beautiful fall flavors bursting in every bite, it’s a dish that never fails to impress. I hope you give it a try and find as much joy in making and sharing it as I do. Trust me, your future self (and your guests) will thank you!
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Pumpkin Ravioli with Brown Butter, Toasted Pumpkin Seeds, and Fresh Thyme Recipe
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 1 hr 55 mins
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Delicious homemade pumpkin ravioli filled with a creamy pumpkin and Parmesan mixture, served in a nutty brown butter sauce with toasted pumpkin seeds and fresh thyme. This autumn-inspired dish combines tender pasta with sweet and savory flavors, perfect for a festive meal or cozy dinner.
Ingredients
For the pasta
- 2 cups all-purpose flour, plus more for surface
- 1/2 tsp kosher salt
- 4 large eggs
For the filling
- 1 (15-oz) can of pumpkin
- 1/4 cup freshly grated Parmesan
- 1 egg yolk, lightly beaten
- 1 Tbsp packed light brown sugar
- Pinch nutmeg
- Kosher salt
- Freshly ground black pepper
For serving
- 1/2 cup (1 stick) butter
- 2 Tbsp raw, shelled pumpkin seeds
- 2 cloves garlic, minced
- 1 Tbsp freshly chopped thyme
- Freshly grated Parmesan, for serving
Instructions
- Prepare the pasta dough: In a medium bowl, whisk together flour and salt. Pour flour mixture onto a clean surface and make a well in the center. Crack eggs into the well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Knead dough by hand until smooth and no longer sticky, about 5 minutes, adding flour as needed. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
- Drain the pumpkin: Place canned pumpkin into a fine mesh strainer set over a large bowl. Cover with plastic wrap and place a small bowl on top to lightly press the pumpkin. Let drain for 15 minutes to remove excess moisture.
- Make the filling: Transfer drained pumpkin to a medium bowl. Add Parmesan, egg yolk, brown sugar, and nutmeg. Season with salt and freshly ground pepper. Stir until well combined.
- Divide dough for rolling: Remove dough from refrigerator, cut into quarters. Wrap all but one piece back in plastic wrap and refrigerate to keep cold.
- Roll the pasta dough: On a lightly floured surface, roll out the uncovered dough into a long rectangle about 1/4 inch thick. Use a pasta maker starting at the widest setting and pass dough through twice. Fold short ends to meet in center, then fold in half to quarter the dough. Roll out again to 1/4 inch thick and pass through press two more times. Reduce setting by one and repeat rolling and folding 2-3 times. Continue this process, gradually decreasing the pasta maker setting until dough reaches the thinnest setting. Trim dough if it becomes too long.
- Repeat rolling for remaining dough: Repeat the rolling process with remaining dough quarters kept in the refrigerator, covering rolled sheets with a clean towel to prevent drying.
- Assemble ravioli: Lay one pasta sheet on a floured surface. Spoon about 1 tablespoon of filling every 1 inch. Lightly wet the dough between filling mounds with water using your finger. Lay a second sheet on top and press gently around filling to seal, removing air pockets. Cut ravioli using a biscuit cutter or knife, and press edges with fork tines to seal if desired. Refrigerate ravioli until ready to cook.
- Prepare brown butter sauce: Melt butter in a medium skillet over medium heat. Add pumpkin seeds and cook, swirling occasionally, until seeds are toasted and butter is browned with a nutty aroma, about 6 to 8 minutes. Add minced garlic and chopped thyme, cooking for 1 minute more. Remove pan from heat.
- Cook ravioli and serve: Bring a large pot of salted water to a boil. Working in batches, cook ravioli until tender, about 1 ½ minutes. Use a spider or slotted spoon to transfer ravioli directly to the brown butter sauce. Gently toss to coat. Serve warm topped with freshly grated Parmesan.
Notes
- Make sure to drain the canned pumpkin thoroughly to avoid a watery filling.
- Use a pasta maker to achieve thin, even sheets for the best texture.
- Press out air between ravioli filling to prevent them from floating and bursting during cooking.
- Cook ravioli in batches to avoid overcrowding the pot and sticking.
- Brown butter sauce can be made ahead and gently reheated with the ravioli just before serving.
Nutrition
- Serving Size: 1 serving (approx. 4 ravioli with sauce)
- Calories: 420
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 115 mg
