Creamy pumpkin ravioli with nutty brown butter and tart cranberries is comfort food at its best. Pair it with Coursey Graves’ Spring Hill Vineyard Pinot Noir, and the wine’s juicy red berries and hint of citrus cut through the richness, while earthy notes of sage and forest floor tie it all together. A cozy, elegant match for fall nights.

Elegant table setting with wine bottles, mini pumpkins, and plated desserts in warm candlelight.

 

Serves: 4  |   Prep time: 45 minutes |

Cook Time: 20 minutes

Paired with Coursey Graves Spring Hill Vineyard, Sonoma Coast Pinot Noir

 


Ingredients



For the Pasta Dough:

  • 2 cups “00” flour (or all-purpose)
  • 3 large eggs
  • 2 tsp water, plus more as needed (wet hands help make the dough more pliable)
  • Pinch of salt


For the Filling:

  • 1 1/2 cups roasted pumpkin purée (sugar pie pumpkin or kabocha)
  • 1/2 cup mascarpone cheese
  • 1/4 cup grated Parmesan
  • 1/2 tsp nutmeg
  • Salt + freshly ground black pepper, to taste


For the Cranberry-Sage Brown Butter:

  • 8 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 1/3 cup dried cranberries, chopped
  • 6–8 fresh sage leaves
  • 1 tbsp sherry vinegar (or red wine vinegar)
  • Salt, to taste


For Garnish:

  • 1/2 cup toasted hazelnuts, crushed
  • Freshly grated Parmesan
  • Microgreens or baby sage leaves (optional)





Instructions



1. Make the pasta dough

On a clean surface, mound the flour and make a well in the center. Add eggs, water, and salt. Using a fork, gradually incorporate flour into the wet ingredients until a shaggy dough forms.

Knead for 8–10 minutes until smooth and elastic, wetting your hands lightly with water if the dough feels too dry. Wrap in plastic wrap and let rest for at least 30 minutes.


2. Prepare the filling

Mix pumpkin purée, mascarpone, Parmesan, nutmeg, salt, and pepper until smooth. Taste and adjust seasoning.


3. Assemble the ravioli

Roll pasta dough into thin sheets (setting 6 or 7 on a pasta machine). Place small spoonfuls of filling spaced evenly along one sheet. Lay a second sheet over the top, pressing around the filling to seal and remove air pockets. Cut into ravioli squares with a pastry wheel or sharp knife. Transfer to a floured tray.


4. Cook the pasta

Bring a large pot of salted water to a boil. Cook ravioli for 3–4 minutes, until they float. Reserve 1/4 cup pasta water.


5. Make the cranberry-sage brown butter

In a large skillet, melt butter over medium heat until it foams and browns, about 4–5 minutes. Add shallot, cranberries, and sage. Cook 2 minutes until fragrant, then deglaze with vinegar. Season with salt.

Toss drained ravioli in the pan with a splash of pasta water until coated and glossy.


6. Plate + garnish

Divide among warm plates, spooning extra sauce over the ravioli. Finish with crushed hazelnuts, Parmesan, and microgreens or baby sage.