Creamy Pumpkin Ravioli

Why You’ll Love This Recipe

This creamy pumpkin ravioli offers a restaurant-quality meal made right in your kitchen. It’s rich, flavorful, and surprisingly easy to prepare. The pumpkin filling provides a smooth, earthy sweetness that pairs beautifully with the buttery sage cream sauce. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish brings warmth and elegance to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ravioli dough or store-bought fresh pasta sheets
• Pumpkin puree
• Ricotta cheese
• Grated Parmesan cheese
• Nutmeg
• Salt and pepper
• Unsalted butter
• Fresh sage leaves
• Heavy cream
• Garlic
• Olive oil

Directions

1. Prepare the filling: In a bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Mix until smooth and creamy.
2. Assemble the ravioli: Place small spoonfuls of filling on one sheet of pasta. Cover with another sheet and seal the edges, pressing out any air pockets. Cut into individual ravioli.
3. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli for 3–4 minutes or until they float to the top. Remove with a slotted spoon.
4. Make the sauce: In a skillet, melt butter and olive oil over medium heat. Add garlic and sage leaves, cooking until fragrant. Pour in the heavy cream and stir until slightly thickened. Season with salt and pepper.
5. Combine and serve: Toss the cooked ravioli gently in the sauce. Sprinkle with extra Parmesan before serving.

Servings and timing

This recipe serves 4 and takes about 45 minutes total—30 minutes for preparation and 15 minutes for cooking.

Variations

• Brown Butter Sage Sauce: Skip the cream for a lighter yet nutty option.
• Cheese Variation: Try adding mascarpone or goat cheese to the filling for extra creaminess.
• Protein Boost: Add sautéed pancetta or crumbled sausage for a heartier version.
• Vegan Option: Use dairy-free ricotta and coconut cream instead of heavy cream.
• Spinach-Pumpkin Blend: Mix spinach into the filling for added color and nutrition.

Storage/Reheating

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet with a splash of cream or butter until heated through. Avoid microwaving, as it can make the pasta rubbery. For longer storage, freeze uncooked ravioli in a single layer, then transfer to a freezer bag. Cook straight from frozen for best results.

FAQs

1. Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.

2. Can I make the ravioli ahead of time?

Yes, you can assemble the ravioli a day in advance. Keep them refrigerated on a floured tray, covered lightly with plastic wrap.

3. How do I prevent the ravioli from bursting while cooking?

Seal the edges well and avoid overfilling. Also, don’t let the water boil too vigorously—keep it at a gentle simmer.

4. What can I serve with pumpkin ravioli?

A simple green salad, roasted vegetables, or crusty bread pairs beautifully with this dish.

5. Can I make the dough from scratch?

Absolutely. Homemade pasta dough made with eggs and flour gives the ravioli a tender texture and fresh flavor.

6. How can I make the sauce thicker?

Simmer the cream sauce longer or add a bit more Parmesan cheese to reach your desired consistency.

7. Can I use frozen ravioli?

Yes, if you’re short on time, you can use store-bought frozen pumpkin ravioli and make the sauce from scratch.

8. How long does homemade ravioli last in the freezer?

Homemade ravioli can be frozen for up to 2 months when stored in an airtight bag.

9. Can I use butternut squash instead of pumpkin?

Definitely! Butternut squash has a similar flavor and works as an excellent substitute.

10. What wine pairs well with creamy pumpkin ravioli?

A crisp white wine like Chardonnay or Pinot Grigio complements the creamy and earthy flavors perfectly.

Conclusion

Creamy pumpkin ravioli is an elegant yet comforting dish that celebrates the best flavors of the season. Its rich filling and silky sauce make it a standout meal for fall dinners or festive gatherings. Once you try it, this recipe is sure to become a favorite on your autumn menu.

Creamy Pumpkin Ravioli

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Creamy Pumpkin Ravioli is a luxurious fall-inspired pasta dish featuring tender ravioli filled with a velvety pumpkin and ricotta mixture, served in a buttery sage cream sauce. It’s cozy, elegant, and full of warm seasonal flavor — perfect for autumn dinners or holiday celebrations.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiled, Sautéed
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• Ravioli dough or fresh pasta sheets
• 1 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and black pepper, to taste
• 2 tbsp unsalted butter
• 6–8 fresh sage leaves
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 tbsp olive oil

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Instructions

1. Prepare the filling: In a medium bowl, combine pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper. Stir until smooth and creamy.
2. Assemble the ravioli: Place small spoonfuls of filling on a pasta sheet. Cover with another sheet and press around the filling to seal, removing any air bubbles. Cut into individual ravioli.
3. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3–4 minutes or until they float. Remove with a slotted spoon.
4. Make the sauce: In a large skillet, melt butter and olive oil over medium heat. Add garlic and sage, cooking until fragrant (1–2 minutes). Stir in heavy cream and simmer until slightly thickened. Season with salt and pepper.
5. Combine and serve: Add cooked ravioli to the skillet and toss gently to coat in the sauce. Serve immediately, topped with extra Parmesan and sage leaves.

Notes

• For a lighter option, use a brown butter and sage sauce instead of cream.
• Seal ravioli edges tightly to prevent filling from leaking while cooking.
• Use butternut squash puree as an alternative to pumpkin for a sweeter flavor.
• Ravioli can be frozen uncooked for up to 2 months — cook straight from frozen.
• Pair with white wine like Chardonnay or Pinot Grigio for the perfect meal.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 420mg
• Fat: 33g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 115mg