Pasta is one of my favorite things to both make and eat. Today, I am sharing some of my favorite fall pasta recipes.
With the weather cooling off and the leaves beginning to change and fall, a pasta dinner is perfect for weeknight dinner or weekend dinner parties and, there are so many amazing fall pasta recipes to choose from. Ready for my favorites?
The first time I made homemade pasta it was revolutionary. I could not believe how soft, delicious, and tasty it was. It was also really easy to make.
Click here for the recipe and all of the details about how to make fresh pasta.
Whenever I make fresh pasta, I usually cook half of the pasta right away and then dry the rest. I have a pasta drying rack that I hang the pasta on and then leave out overnight to dry. Don’t panic, when you wake up in the morning, the pasta will have dried and broken and then fallen off of the drying rack. Just scoop it up and store it in a zip lock bag for use in the future. The dried pasta tastes just as good as the fresh pasta!
For this recipe, I didn’t even use a recipe, I just added canned pumpkin to my dough. If you are wondering how I knew how much of the canned pumpkin to use, I read a book called Ratio a few years ago. This book helped me understand that recipes are all about ratios. Once you understand the ratio for a specific recipe, you can begin to alter it and make it your own. I wrote a post on it also, you can read it here.
So, here we go! Pumpkin Ravioli with Sage Brown Butter Sauce.
The ingredients for the Pumpkin Ravioli with Sage Brown Butter Sauce are simple. I had all of the ingredients in the pantry along with the fresh sage in our garden. Whenever I make fresh pasta, I use my KitchenAid mixer and pasta attachments. For ravioli, I used the flat pasta roller attachment and the ravioli maker attachment.
You can also use a hand crank machine or a rolling pin and a ravioli press. All of these tools work just fine.
When I added canned pumpkin to the pasta dough, in place of the water, the dough turned a light shade of orange. How festive!
Making the pasta is simple, the recipe is below. Once the dough is made, form it into a ball and cut it in fourths. Refrigerate for twenty minutes.
- 3 1/2 cups flour
- 4 eggs
- 1 tsp salt
- 4 TBL pumpkin puree
- Ravioli Filling
- One can pumpkin puree
- 1 cup grated parmesan cheese
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 1/4 cup sugar
- 1 stick butter
- 2 TBL chopped fresh sage
- Grated parmesan for garnish
- Mix all ingredients in a Kitchen aid mixer. Mix for one minute. Change to the dough hook and run for two minutes. Remove, form into a ball and refrigerate for twenty minutes. Remove, and run through pasta attachment per directions provided.
- Mix pumpkin puree, cheese, sugar and spices in a bowl. Make ravioli with pasta attachment.
Sage Brown Butter Sauce
- Melt butter and add chopped sage. Cook over medium heat for five minutes until butter starts to brown. Do not burn. (Strain if necessary.)
- Cook ravioli and serve on plate. Top with butter sauce and parmesan cheese.
If you are not interested in making homemade pasta, you can also use purchased won ton skins instead of pasta. Just fill with the pumpkin filling and pinch around the edges with a fork.
Next, put one section of the pasta into the machine and roll it out.
Make the pumpkin puree by mixing the pumpkin with the spices, parmesan cheese, and sugar.
Place the pasta and pumpkin mixture in the ravioli attachment and form the ravioli. You can also lay the pasta out flat, add the filling and use a hand ravioli cutter. It works just as well!
Let the pasta dry for at least thirty minutes before separating it into squares.
I am sharing another ravioli recipe for Butternut Squash ravioli with the same Sage Brown Butter Sauce. Fall pasta recipes are so warm and cozy and these are sure to become family favorites in your home!
- To make pasta:
- Mound the flour on a work surface.
- Make a well in the center of the flour and add the egg, olive oil and salt.
- Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough.
- When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork).
- When the dough is sturdy enough roll it through the pasta machine and continue to add flour. When the dough is no longer sticky, stretch it with the pasta machine and cut into the desired shape.
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
- Add the shallots and saute for 1 minute.
- Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.
- Season with salt and pepper.
- Stir in the cream and continue to cook for 2 minutes.
- Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste.
- Season with salt and pepper.
- Cool completely.
- Cut the pasta ribbons into 3-inch squares.
Sage Brown Butter Sauce
While the ravioli are drying, make the brown butter sauce with fresh sage.
Pop the ravioli into boiling water for a quick cook, about 3-4 minutes, or until they float to the top, and then remove/drain. Don’t overcook the ravioli or the filling will leak out. Plate your ravioli, top with the Sage Brown Butter sauce, and a little extra parmesan to serve!
Sausage and Peppers Pasta
One of my favorite fall pasta recipes is Sausage and Peppers pasta. This recipe highlights classic Italian flavors. This recipe is so easy, you really don’t even need a recipe. Below, I am sharing my recipe with you, but feel free to improvise!
- 1 package Chicken sausage, I used Trader Joes Sweet Italian Sausage, sliced into 1/4" slices
- Pasta - whatever shape you like, I used penne and gluten-free pasta
- 3 tablespoons olive oil
- 2 tablespooons butter, I used Country Crock plant based butter
- 1 tablespoon minced garlic
- 1 onions, sliced into rings
- 1 red bell pepper, sliced into ribbons
- 1 yellow bell pepper, sliced into ribbons
- 1 can diced fire roasted tomatoes, drained
- 10 cherry tomatoes, halved
- Bosari Seasoning Salt for seasoning
- 3 sprigs fresh thyme for garnish
- Start water to boil. While water is heating,
- Slice sausage into 1/4" slices
- Slice onion into thin rings
- Slice red and yellow peppers lengthwise into ribbons
- Slice cherry tomatoes in half
- In a saucepan, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once butter is melted, add sliced onions and a little bit of thyme.
- In a separate saucepan, add 1 tablespoon of olive oil. Over medium heat, once oil is warmed, add sliced sausage and cook until browned. Once browned, turn off heat.
- Once the onions have started to soften add the red and yellow peppers. Continue to cook until onions are browned and peppers are softened just a bit. Once the onions are softened and browned and the peppers are softened, turn heat off.
- Once the water has come to a boil, add pasta and cook to desired doneness. I like my pasta al dente, meaning the pasta is cooked, but still has a bit of firmness, or bite to it.
- Drain pasta and let cool a bit.
- While pasta is cooling, add sausage, onions and peppers to the serving bowl. Add the drained fired roasted tomatoes and cherry tomatoes and toss.
- Once the sausage, onions and peppers and tomatoes are tossed, add the pasta and toss again.
- Season with Bosari seasoning salt to taste.
- Garnish with sprigs of thyme and serve!
Homemade Marinara Sauce
Marinara sauce may not come to mind when you think fall pasta recipes, but there is nothing better than a hearty homemade Marinara sauce. I love making this sauce because the recipe makes so much sauce, I always have leftovers. This is not a complicated recipe but it does take a few hours because the sauce needs to simmer.
The key to a good marinara sauce is tomatoes. In the summertime, I use fresh tomatoes from my garden. During the rest of the year, I use San Marzano tomatoes. If you are going to use canned tomatoes, San Marzano tomatoes are the best flavored canned tomatoes. They are really flavorful and delicious and make a beautiful sauce.
Marinara sauce is perfect for your fall pasta recipes like lasagna and eggplant parmigiana. I also love to use this sauce for dipping focaccia bread, OK, I’m not that picky, any bread!
- 10 cloves of minced garlic
- 2 cups chopped onion
- 4 TBL olive oil
- 5 28oz cans San Marzano Peeled Tomatoes
- 1 tsp salt
- 1 tsp pepper
- 2 tsp red pepper flakes
- 1/2 cup red wine
- 2 TBL fresh chopped thyme
- 3 TBL fresh chopped oregano
- 8 TBL fresh chopped basil
- In a large pot, heat the olive oil and add the two cups of onion. Cook until tender, about five to ten minutes.
- Add the garlic and cook for one minute. Do not let the garlic burn.
- Add the tomatoes and stir.
- Add the salt, pepper, red pepper flakes, and wine.
- Cover and cook on low heat for two hours, stirring occasionally to prevent burning. The large tomatoes should break down with the cooking.
- Remove the sauce from the heat, add the fresh herbs.
- Serve with pasta.
You can add a lot of things to the pasta once it is cooked. Sauteed vegetables, cooked sausage and mushrooms are a great example.
Store remaining sauce in a glass container with lid in the refrigerator for up to 7 days.
I hope you enjoy these recipes and that you give making homemade pasta a try! Let me know if you try them, I would love to know your favorite!
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This live show is titled Get Your Kitchen ready for Fall Cooking.
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