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Three brown butter pumpkin ricotta roll-ups on a white plate over orange cream sauce garnished with crispy sage

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Brown Butter Pumpkin Ricotta Roll-Ups

Recipe by Chloe Davis

These spiraled pasta roll-ups offer the elegance of a classic Italian rotolo with a fraction of the effort. Store-bought fresh lasagna sheets go straight into a garlic-infused pumpkin cream sauce, then bake beneath a layer of mozzarella. A brown butter and crispy sage drizzle finishes the dish.

  • Total TimeAbout 1 hour 10 minutes
  • Yield18 roll-ups (serves 6) 1x

Ingredients

Scale

Pumpkin Cream Sauce

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup vegetable or chicken broth
  • ¾ cup heavy cream
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt

Ricotta Filling

  • 1 (8-ounce) container whole-milk ricotta cheese (about 1 cup)
  • 1 cup shredded low-moisture part-skim mozzarella cheese (4 ounces), divided
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon finely chopped fresh sage
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Assembly & Topping

  • 1 (9-ounce) package refrigerated fresh lasagna sheets (about 6 sheets)
  • 3 tablespoons unsalted butter
  • 12 to 15 whole fresh sage leaves

Instructions

  1. Preheat oven and prep: Preheat your oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish.
  2. Simmer the sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Whisk in the pumpkin puree, broth, heavy cream, nutmeg, red pepper flakes, and 1 teaspoon of kosher salt. Bring to a gentle simmer, cook for 2 minutes, then remove from the heat.
  3. Mix the filling: In a large mixing bowl, combine the ricotta, ½ cup of the mozzarella (reserve the remaining ½ cup for topping), Parmesan, egg, chopped sage, ¼ teaspoon salt, and black pepper. Stir until thoroughly combined.
  4. Assemble the roll-ups: Pour roughly half of the pumpkin sauce into the prepared baking dish, spreading it into an even layer. Lay one fresh lasagna sheet flat on a clean work surface. Spread about 4 to 5 tablespoons of the ricotta mixture evenly over the sheet, using roughly one-sixth of the filling. Starting from a short end, roll the pasta into a cylinder. Using a sharp knife, cut the cylinder crosswise into 3 equal pieces. Place the pieces cut-side up in the baking dish, nestled into the sauce. Repeat with the remaining pasta sheets and filling.
  5. Bake the pasta: Spoon the remaining pumpkin sauce around and slightly over the pasta rolls. Sprinkle the reserved ½ cup of mozzarella evenly over the top. Cover the baking dish tightly with aluminum foil and bake for about 25 minutes. Remove the foil and bake uncovered for another 10 to 15 minutes, until the sauce is bubbling and the exposed pasta edges are golden and lightly crisped. Check the center of a roll-up with a food thermometer; the filling must reach at least 160°F (71°C). Continue baking if needed. Let the dish rest for 10 minutes before serving.
  6. Make the brown butter sage finish: While the pasta rests, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally until the butter foams, subsides, and develops a toasted-nut aroma with golden-brown flecks at the bottom, about 3 to 4 minutes. Add the whole sage leaves; they will pop and crisp in about 15 seconds. Remove from the heat.
  7. Garnish and serve: Drizzle the browned butter and crispy sage leaves evenly over the baked roll-ups just before serving.

Notes

  • Why it works: Refrigerated fresh pasta sheets cook in the oven as they absorb moisture from the sauce, so they do not need to be boiled first.
  • Make-ahead tip: Assemble the roll-ups in the baking dish with the sauce up to 24 hours in advance. Cover tightly and refrigerate. Bake straight from the fridge, allowing extra time as needed until the center of a roll-up reaches 160°F (71°C). Make the brown butter topping just before serving.

Nutrition (per serving — estimates)

Calories: 470 | Total Carbs: 34g (Fiber: 3g, Sugar: 5g) | Fat: 30g (Saturated: 18g) | Protein: 16g

Nutritional values are approximate and vary by brand and exact measurements.

  • Prep Time: 20 minutes
  • Resting Time: 10 minutes
  • Cook Time: About 40 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 3 roll-ups
  • Calories: 470
  • Sugar: 5g
  • Fat: 30g
  • Saturated Fat: 18g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 16g

Find it online: https://delicious.alfityan.org/2026/09/26/brown-butter-pumpkin-ricotta-roll-ups/