Creamy Pumpkin Ravioli

Why You’ll Love This Recipe

This dish is the perfect balance of savory and sweet. The tender pumpkin-filled pasta pairs beautifully with a smooth, buttery cream sauce that’s infused with herbs, garlic, and a touch of cheese. It’s ideal for cozy autumn dinners, date nights, or festive holiday meals. Quick to prepare and full of flavor, it’s a seasonal favorite that feels gourmet without being complicated.

Ingredients

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

• Pumpkin ravioli (homemade or store-bought)
• Unsalted butter
• Garlic
• Shallot (optional)
• Heavy cream
• Parmesan cheese
• Ground nutmeg
• Salt and black pepper
• Fresh sage or thyme (optional garnish)
• Crushed walnuts or toasted pecans (optional topping)

Directions

1. Cook the Ravioli: Bring a large pot of salted water to a boil. Add pumpkin ravioli and cook according to package directions or until they float to the top. Drain and set aside.
2. Sauté Aromatics: In a skillet over medium heat, melt butter. Add finely chopped garlic and shallot (if using), and sauté until soft and fragrant, about 2–3 minutes.
3. Make the Sauce: Reduce heat to low and stir in the heavy cream. Simmer gently for a few minutes, then add Parmesan cheese, nutmeg, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
4. Combine: Add the cooked ravioli to the pan and gently toss to coat in the sauce. Simmer for 1–2 minutes to allow flavors to blend.
5. Serve: Plate the ravioli and garnish with chopped fresh sage, thyme, or crushed nuts if desired. Serve immediately.

Servings and timing

This recipe serves 2–3.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Brown Butter Sauce: Swap the cream sauce for a simple brown butter and sage topping for a nutty, aromatic finish.
• Vegan Version: Use dairy-free ravioli, plant-based butter, coconut cream or cashew cream, and vegan Parmesan.
• Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce for heat.
• Add Protein: Top with toasted pine nuts or add crumbled vegan sausage or prosciutto for more substance.
• Herbed Cream Sauce: Stir in chopped fresh herbs like rosemary or thyme for extra depth.

Storage/Reheating

Store leftover pumpkin ravioli in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a skillet over low heat with a splash of cream or milk to restore the sauce’s smooth texture. Avoid microwaving for too long, as it may overcook the pasta.

FAQs

Can I use frozen pumpkin ravioli?

Yes, frozen ravioli works perfectly. Just cook according to the package directions before adding to the sauce.

Can I make my own pumpkin ravioli?

Absolutely. Use fresh pasta sheets and a pumpkin and ricotta filling for a homemade version.

What kind of cream is best for the sauce?

Heavy cream provides the richest texture, but half-and-half can work for a lighter option.

Is this dish vegetarian?

Yes, as long as the ravioli and Parmesan are vegetarian (some cheeses may contain animal rennet).

Can I use canned pumpkin in the filling?

If making homemade ravioli, canned pumpkin puree is perfect. Just season it well with salt, pepper, nutmeg, and Parmesan.

Can I freeze leftovers?

It’s best enjoyed fresh, but you can freeze cooked ravioli with sauce. Reheat gently in a skillet with a splash of cream or broth.

What sides pair well with this dish?

A simple arugula salad, roasted vegetables, or garlic bread make great accompaniments.

Can I make this gluten-free?

Yes, use gluten-free ravioli and double-check that all other ingredients are gluten-free.

What can I use instead of Parmesan?

Try Pecorino Romano for a sharper taste or a vegan Parmesan alternative if needed.

How can I thicken the sauce?

Let it simmer a bit longer to reduce or stir in extra grated cheese for more body.

Conclusion

Creamy Pumpkin Ravioli is a luxurious yet approachable meal that brings out the best of autumn’s flavors. With a comforting cream sauce and tender pasta filled with sweet, spiced pumpkin, it’s a dish that’s as impressive as it is easy to make. Whether you’re cooking for a special dinner or treating yourself to a cozy night in, this recipe is sure to become a seasonal favorite.

Creamy Pumpkin Ravioli

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Creamy Pumpkin Ravioli is a rich and cozy pasta dish featuring tender pumpkin-filled ravioli tossed in a buttery, herb-infused cream sauce. Perfect for fall dinners, it’s quick to make yet feels elegant and indulgent.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 9 oz pumpkin ravioli (homemade or store-bought)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped (optional)
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/8 tsp ground nutmeg
• Salt and black pepper to taste
• 1 tbsp chopped fresh sage or thyme (optional garnish)
• 2 tbsp crushed walnuts or toasted pecans (optional topping)

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Instructions

1. Bring a large pot of salted water to a boil. Cook pumpkin ravioli according to package directions or until they float. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and shallot (if using) and sauté for 2–3 minutes until fragrant and soft.
3. Reduce heat to low. Stir in heavy cream and let it simmer for 2–3 minutes. Add Parmesan, nutmeg, salt, and black pepper. Stir until smooth and creamy.
4. Add the cooked ravioli to the sauce and gently toss to coat. Simmer for 1–2 minutes to blend flavors.
5. Plate and garnish with fresh sage or thyme and crushed nuts if desired. Serve immediately.

Notes

• Use frozen ravioli if needed—just cook according to the package directions.
• To make this vegetarian, ensure Parmesan is rennet-free.
• Add red pepper flakes for a little heat.
• To lighten the dish, substitute half-and-half for cream.
• Brown butter can be used instead of cream for a nutty twist.

Nutrition

• Serving Size: 1 plate
• Calories: 480
• Sugar: 3g
• Sodium: 420mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 85mg