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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.

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)

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

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