These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
People often ask me what is my favorite thing to make and my answer is always cookies, however pasta is a close second. Sure it takes a bit of time, but it’s not particularly difficult as long as you have the right tools. It’s actually kind of therapeutic feeding the dough through the pasta rollers over and over, getting thinner and thinner. Certainly helps that the end result is damn delicious – hard to beat fresh homemade pasta!
Besides gnocchi, ravioli are probably my favorite type of pasta to make. Like cookies, you can pretty much stuff them with anything your heart desires, trying different cheese and herbs, etc. You can also change up the dough flavor (I’ve done whole wheat and sun-dried tomato). And then as a bonus if you have any dough leftover, you can just cut it up into fettucine and freeze it for later.
Pumpkin Goat Cheese Ravioli
These ravioli are wrapped in a standard dough but the inside is nothing but. Fresh pumpkin puree (or you can use canned) is blended with goat cheese, romano cheese, and aromatic spices for a ravioli that is ready for fall. A little dumpling packed with that much flavor doesn’t need much for a sauce, so I went with brown butter. Add a little crispy sage and pecans for texture and you’ve got one satisfying meal.
That being said, between the ingredient list and the directions, this recipe is not for the feint of heart, so I get it if you’re thinking to yourself “Yea right, I’m never making this”. But before you dismiss this recipe, here are some tips for making it a little more approachable.
Shortcut Semi-Homemade Ravioli Ideas
- Dough – Instead of making and rolling the dough yourself, try using individual wonton wrappers. Avoids the need for a food processor, pasta rollers, and a ravioli form.
- Filling – Try equal parts pumpkin pie filling and goat cheese (or other creamy cheese like ricotta or cream cheese).
- Entire Ravioli – It’s no secret that you can buy pumpkin ravioli. So the ultimate shortcut is to buy those. You can whip up the sauce in the same amount of time as it takes the ravioli to boil.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Pumpkin Chai Latte from Our Good Life
Breakfast and Breads
- Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
- Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
- Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures
Mains, Salads, and Sides
- Pumpkin and Beet Salad from Palatable Pastime
- Pumpkin Beef Stew from Cheese Curd In Paradise
- Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie
- Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
- Pumpkin Boston Cream Pie from The Redhead Baker
- Pumpkin Creme Brulee from Cindy’s Recipes and Writings
- Pumpkin Toffee Crunch Cake from Eat Move Make
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
Four years ago: Smoked Tomato Soup
Six years ago: Midwest Loco Moco
Seven years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels
Nine years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion
Ten years ago: “Don’t Judge Me” Mac & Cheese
- 8 oz. pumpkin puree
- 8 oz. goat cheese
- 1/2 cup grated Pecorino Romano
- 1 egg, lightly beaten
- 2 Tbsp extra virgin olive oil
- 1 tablespoon chopped flat-leaf parsley
- 1/4 teaspoon chopped sage
- 1/4 teaspoon chopped rosemary
- 1/4 teaspoon chopped thyme
- 1/4 teaspoon freshly grated nutmeg
- Salt and black pepper, to taste
- 3 eggs, beaten
- 1 Tbsp extra virgin olive oil
- 2 cups all-purpose flour, plus extra for rolling dough
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter
- Handful of fresh sage leaves
- 1 Tbsp balsamic vinegar
- 1/2 cup chopped pecans, toasted
- In a bowl, combine the pumpkin, goat cheese, romano, egg, parsley, sage, rosemary, thyme, nutmeg, and season with salt and pepper. Refrigerate while you prepare the dough.
- In the bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball**.
- Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
- Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
- Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
- Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.
- Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place a heaping teaspoon (or small cookie scoop) of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes***.
- Meanwhile, prepare the sauce. Melt butter in a large skillet over medium heat. Add sage and cook until butter just begins to brown, about 4 minutes (do not overcook or butter will burn). Remove from heat and mix in balsamic vinegar and pecans. Set aside.
- Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, add ravioli to the hot butter sauce, and spoon sauce over to coat ravioli. Transfer to plates. and serve immediately.
*Looking for a shortcut? Use wonton wrappers instead of homemade pasta dough. **If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic. ***These can be prepared ahead of time and frozen. Just thaw in the fridge the day before and continue the recipe as normal.