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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.

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

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

Find it online: https://thefamilycooking.com/creamy-pumpkin-ravioli-2/