My crafting and family life journal

Pumpkin ravioli with brown butter sauce



  • 2 cups all purpose flour
  • 1 cup semolina flour
  • 4 eggs
  • salt
  • Olive oil


  1. Crack eggs into a food processor, add nice pinch of salt and splash of olive oil, mix quickly.
  2. Add flour to processor and pulse until dough starts to pull away from the sides of the bowl.
  3. Dump the dough out onto a floured board and roll into a ball, cover in plastic wrap and let rest for 30 minutes.
  4. Take a little piece of dough and start pressing it using your pasta machine at no.1
  5. Keep pressing the dough making it thinner each time by moving to no 2, 3 then 4 and finally 5.
  6. Flour the noodles and place them on a tray covered with corn meal so they wont stick to each other.



  • 1 1/2 cups pumpkin puree
  • 1 cup ricotta cheese
  • 2 tsp fresh sage, chopped
  • 2 tsp fresh rosemary, minced
  • 1/2tsp freshly grated nutmeg
  • sea salt and fresh cracked black pepper, to taste


  1. In a medium bowl mix pumpkin, ricotta, sage, rosemary, nutmeg, salt and pepper and set aside.



  • 1/2 cup hazelnuts, skinned and roughly chopped
  • 8 Tbs unsalted butter
  • 1-2 Tbs good quality balsamic vinegar
  • salt and cracked pepper, to taste
  • freshly grated Parmesan, for topping


  1. In s pan over medium-low heat, melt the butter.
  2. Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden brown.
  3. Turn off the heat and season with salt and pepper.

Putting it all Together


  1. Lay out a pasta sheet, spoon half-teaspoon sized dollops of filling in a row along one side of the sheet, about 1/2  1 inch apart.
  2. Lightly brush the edges of the pasta, and in between the dollops of filling, with water.
  3. Fold the sheet of pasta lengthwise over the fillings, and press down around each one.
  4. Cut out the ravioli with a press, pastry cutter,or a pizza wheel.
  5. place the ravioli on a tray dusted with corn meal.
  6. Repeat steps 1-5 until all pasta sheets have been processed.
  7. Bring a large pot of salted water to a boil.
  8. Drop 8-10 ravioli at a time, and cook for 25minutes, or until al-dente (time will vary depending on how thin your pasta is an the size of the ravioli).
  9. Remove finished ravioli with a slotted spoon ans drain off the excess water.
  10. Repeat steps 8 & 9 with remaining pasta.
  11. Add the ravioli to the pan with the browned butter. Toss to coat, and drizzle lightly with balsamic vinegar.
  12. Serve hot with freshly grated Parmesan.

Based on recipe found on


Comments on: "Pumpkin Ravioli with Hazelnut Sauce" (1)

  1. […] day we made pumpkin ravioli with hazelnut brown butter sauce, asparagus, micro green salad, and a pumpkin cranberry spice cake for desert. What a yummy […]

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