Pumpkin Ravioli with Brown Butter, Rosemary & Thyme

Thursday, September 6, 2012


This was almost too good for words. It was the first time I've ever made ravioli from scratch, and I must confess it is one of my most favorite things that's ever come out of our kitchen. I browned the warm butter and added rosemary and thyme in at the last minute to create a savory match for the sweet pumpkin. It literally melts in your mouth.

Welcome, beautiful Fall!


This is a very simple pasta dough and my basic method. It's made with 5 eggs, 1 tablespoon of salt, 1 tablespoon of olive oil & 3 cups of all-purpose flour. If you own a pasta maker, this will be easy. If not, you'll get to do this by hand like me. (:

In a small bowl, beat the eggs, salt & olive oil. In a large bowl, place the flour and create a well in the middle with your hands. Pour in the egg mixture to the well. Stir with a fork or your hands to fold it all together until the egg mixture is absorbed and the dough forms into a sticky ball.  Flour your hands and divide the dough into 3 separate chunks. Knead each dough a bit to form it into a smooth ball. Cover each in cellophane and refrigerate for a few hours.


Roll out the ball of dough as flat as you can get it. I cut mine into squares with a knife, but you could use a cookie cutter for a different shape or to get it more exact. I liked mine imperfect... rustic. (;

After you've cut the dough into squares, it helps to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a pretty border.


For the pumpkin filling: 1 can of pumpkin, 1 cup of freshly finely grated Pecorino, 2 Teaspoons of Nutmeg, 1 Teaspoon Cinnamon, and a dash of salt and pepper.

Once you've finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.

Melt 3 tablespoons of butter. Just before it starts to brown, add fresh rosemary and thyme leaves stirring until the butter slightly browns. Pour over raviolis... take a deep breath before you inhale the whole plate... and enjoy!

37 comments:

  1. oh my goodness, these look so scrumptiously delicious! I must try this soon... so perfect for this fall season.

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  2. oh it looks so good! I love anything pumpkin too--I'll have to try this one out=)

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  3. My mouth is watering looking at these pictures. I absolutely love pumpkin ravioli! Never thought to try making it myself, but not I will have to.

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  4. Can't wait to try it!

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  5. These look beyond incredible, I cannot wait to try them out! Ravioli are my favorite--my grandmother used to make delicious ones. I love the idea of stuffing them with pumpkin for fall!

    -Alyssa
    The Glossy Life

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  6. mmmmm, fall is definitely here! can't wait to incorporate pumpkin in so many things! thanks for the inspiration :)

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  7. oh my this looks amazing! and your photos are too beautiful, as always x

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  8. OK, I am SO excited to make these... But more importantly, your photos are just stunning! Everything looks so lovely and bright and beautiful!

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  9. I can't wait to try this! I have some pumpkin in my frezer. Weekend dinner planed! -Heidi http://fabricandfrosting.blogspot.no

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  10. Looks and sounds amazing! I can not wait to try my hand at these!

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  11. these sound amazing! and so simple! we always make our own pasta... typically our filling for ravioli and tortellini is a mixture of ricotta, spinach, and lemon zest! LOTS of lemon zest!!

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  12. For the love, can I PLEASE come over for dinner?!?!?!?!?! :)

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  13. um WOW those look and sound amazing!

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  14. YUM! These look soooo good. Your food photography is out of this world, too!

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  15. Wow!! Those look delicious! Thank you for the recipe. It looks like one I may be able to manage! :)

    YUM!!!

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  16. oh my delish. you are such a food artist! i can't imagine how good this tasted.

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  17. Yum! You are super talented!

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  18. Anonymous7.9.12

    mmmmmmmmmmmmmmmmmmmmmm.
    that's all I got.
    love you! ~ lanneybear

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  19. I want to climb inside these photos and eat all of this. Why must you tease me so!?

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  20. Yum! What a perfect recipe to welcome the new season- thanks for sharing! The photos are making me hungry :)

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  21. I love pumpkin ravioli, and this looks amaaaazingly delicious. Must try!

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  22. Ohhhhhhhhh these look delightful! PS - love your updated design! Work has kept me so busy I haven't had time to read anything. =( Hope you are doing well! xoxo

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  23. you seriously impress me in the kitchen. i would never attempt my own pasta - but now... well, now i just want you to come and make it for me.

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  24. i love pumpkin anything! such a FALL treat:) ps- want to come meet me in germany in oct? pretty pleeassseeee! love K

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  25. alllright martha stewart! i mean seriously it looks right out of a magazine.

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  26. wow, you are amazing. this looks to-die-for.

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  27. I love the fact that you put an Italian spin on most of your treats. I loved visiting your Siena, Italy posts...reminds me of when I lived there too, last summer. :) I miss t dearly and I want to live there again!
    Enjoy your weekend and ciao!
    Anticipationblog.blogspot.com

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  28. This looks delicious! I am so making this. I have all the ingredients at home right now, it's a sign :)

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  29. Looks so delish. :) Thanks for sharing.

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  30. I would never have mixed pumpkin with ravioli but oh my word that looks heavenly!

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  31. not only the recipe fun and easy, but your photographs are BEAUTIFUL!!

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  32. This looks straight out of a magazine! I definitely want to try this recipe - I'm so looking forward to some fall baking!

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  33. Everything about this is absolutely gorgeous, from the food to the photos - so, so lovely!!!

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  34. Just discovered your blog via Pinterest - what scrumptious ravioli! I adore pumpkin with brown butter.

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  35. Is it really a tablespoon of salt in the pasta dough? That sounds like a lot....

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  36. I just made these and it was yummy! I was nervous about the salt in the dough so didn't put in so much. It could have used more, but I wuld still like to make sure one tablespoon is correct. The only hard part was rolling the dough thin enough! Thanks for sharing the recipe!

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  37. Hi Kelly! Yes, one tablespoon is correct. Without it, the pasta loses quite a but of flavor.
    Thank you for trying it! I'm so glad you liked it!

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