As the days grow shorter and the air turns crisp, there’s nothing quite like the comforting embrace of a warm dish to welcome the season. Enter Creamy Pumpkin Ravioli, a delightful creation that brings the essence of autumn right to your plate. Picture this: tender pasta pockets filled with a velvety blend of roasted pumpkin and creamy ricotta, harmoniously nestled in a fragrant sage brown butter sauce. It’s a dish that feels both elegant and homey, perfect for intimate gatherings or quiet evenings curled up on the couch.

I discovered this recipe on a particularly chilly evening when my cravings for cozy comfort food clashed with the desire to impress my dinner guests. With its rich flavors and gorgeous presentation, this homemade ravioli not only satisfies the taste buds but also tells a story of seasonal warmth and culinary artistry. Whether you’re a seasoned chef or just starting out in the kitchen, these ravioli offer a chance to elevate your dinner game and savor the magic of autumn. So, let’s dive into this heartwarming recipe and capture the essence of the season!

Why is Pumpkin Ravioli a must-try?

Comforting warmth: This dish embodies the essence of autumn with its delightful pumpkin filling and aromatic sage brown butter sauce.
Handmade goodness: Embrace the joy of making fresh pasta—it’s easier than you think and incredibly rewarding!
Flavorful versatility: With simple variations, you can customize the filling or sauce to suit your palate.
Impressive presentation: Serve it at gatherings, and watch it steal the show with both taste and elegance.
Perfectly seasonal: Celebrate the harvest season with ingredients that highlight the richness of fall flavors. Making this homemade ravioli is not just a meal; it’s an experience that brings a cozy touch to any occasion!

Pumpkin Ravioli Ingredients

• Get ready to create delicious pumpkin ravioli!

For the Filling
Sugar Pumpkin (or pumpkin puree) – This serves as the base for a creamy filling; canned pumpkin puree works in a pinch.
Fresh Ricotta Cheese – Adds a luscious creaminess; you may use mascarpone for a richer texture instead.
Parmesan Cheese – Provides a delicious umami flavor; substitute with Pecorino Romano for a sharper kick.
Egg Yolk – Acts as a natural binder; whole eggs can also be used if needed.
Fresh Sage – Infuses the filling with aromatic flavor; dried sage is a fine substitute when fresh isn’t available.
Ground Nutmeg and Cinnamon – Season your filling with these warm spices; adjust to suit your taste preferences.
For the Pasta Dough
Pasta Flour (“00”) – Ensures silky, smooth pasta; all-purpose flour can be swapped but may alter the texture slightly.
Unsalted Butter – Essential for the brown butter sauce; ghee can be a great lactose-free alternative.
For the Sage Brown Butter Sauce
Red Pepper Flakes – Offers a delightful hint of heat; feel free to omit if you desire a milder dish.
Balsamic Glaze – Adds sweetness and depth to your dish; honey can easily be used as a substitute for a similar flavor profile.

Enjoy the process as you create these delightful pumpkin ravioli, showcasing the beauty of homemade comfort food!

How to Make Pumpkin Ravioli

Roast the Pumpkin: Preheat your oven to 400°F (200°C). Slice your sugar pumpkin in half and scoop out the seeds, then place it cut-side down on a baking sheet. Roast for 45-60 minutes until tender.
Prepare Filling: Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth. Drain any excess moisture. In a bowl, mix the mashed pumpkin with ricotta, Parmesan, egg yolk, chopped sage, nutmeg, cinnamon, salt, and pepper. Chill for at least 30 minutes.
Make Pasta Dough: On a clean, floured surface, form a well with 2 cups of “00” flour. Crack in 3 eggs and add a drizzle of olive oil and a pinch of salt. Whisk the eggs gently, then gradually incorporate the flour. Knead for 10-15 minutes until smooth, then wrap in plastic wrap and let rest at room temperature for 30-60 minutes.
Roll the Dough: Divide the rested dough into manageable sections. On a floured surface, roll each section as thin as possible using a pasta machine or rolling pin to about 1/16 inch thick.
Assemble Ravioli: Place small mounds of filling (about a teaspoon) on one half of the rolled-out pasta, keeping them spaced apart. Moisten the dough edges with water, fold the pasta over to cover the filling, and press to seal, ensuring no air pockets remain. Cut into individual ravioli shapes.
Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli, cooking in batches for about 3-4 minutes if fresh, or 5-7 minutes if frozen, until they float to the surface.
Prepare Sage Butter Sauce: In a skillet over medium heat, melt unsalted butter. Add fresh sage leaves and optional red pepper flakes, cooking until the butter turns golden brown and fragrant, about 3-5 minutes.
Serve the Ravioli: Gently toss the cooked ravioli in the sage brown butter sauce. Plate them up and garnish with freshly grated cheese, toasted nuts, crispy sage leaves, and a drizzle of balsamic glaze. Serve immediately.

Optional: A sprinkle of nutmeg can enhance the seasonal aroma!

Exact quantities are listed in the recipe card below.

Expert Tips for Pumpkin Ravioli

Dough Resting: Allow the pasta dough to rest adequately; this prevents it from shrinking during rolling and cooking, ensuring beautifully shaped ravioli.
Filling consistency: Ensure your filling is not overly wet; excess moisture can lead to soggy ravioli. Drain the pumpkin well before mixing.
Seal Properly: When assembling, press out any air pockets before sealing the edges of the ravioli. This avoids unwanted bursts during cooking.
Cooking in Batches: Avoid overcrowding the pot when boiling. Cooking in batches ensures even cooking and prevents the ravioli from sticking together.
Sage Butter Monitoring: Keep a close eye on the brown butter sauce as it cooks; it can go from perfect to burnt quickly. The ideal aroma is nutty and inviting.
Experiment with Flavors: Feel free to play around with the filling ingredients. Pumpkin ravioli adapts beautifully to different cheeses or spices for a unique twist.

How to Store and Freeze Pumpkin Ravioli

Fridge: Keep cooked pumpkin ravioli in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet with a splash of water or sauce to maintain moisture.

Freezer: For uncooked pumpkin ravioli, freeze them in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can be stored for up to 3 months.

Reheating: Frozen ravioli can be cooked directly from frozen. Boil them in salted water for about 5-7 minutes, adding 1-2 minutes to the cooking time to ensure they’re heated through.

Cooked Storage: If you have leftover cooked ravioli, store them in the fridge for up to 3 days. Reheat gently in a pan or by steaming for the best results.

Make Ahead Options

Creating Pumpkin Ravioli is a fantastic meal prep option for busy home cooks! You can prepare the filling up to 3 days in advance, simply store it in an airtight container in the refrigerator to maintain quality. Additionally, you can roll out and assemble the ravioli a day ahead, placing them on a floured baking sheet and covering them lightly with plastic wrap to prevent drying. When you’re ready to serve, boil the ravioli directly from the fridge or freezer, adding an extra 1-2 minutes to the cooking time if frozen. This way, you’ll savor the same delightful flavors with both ease and efficiency—perfect for cozy weeknight dinners!

Pumpkin Ravioli Variations

Transform your creamy pumpkin ravioli with these simple yet delightful twists that cater to your taste buds!

Cheesy Surprise: Substitute half of the ricotta with gorgonzola for a bold, tangy twist that adds depth to your filling.
Herbaceous Delight: Add finely chopped fresh thyme or rosemary to the filling for an aromatic boost that pairs beautifully with pumpkin.
Spicy Kick: Incorporate a pinch of cayenne or chili flakes into your filling for a warm, spicy contrast to the creamy texture.
Nutty Flavor: Mix in toasted pine nuts or walnuts for an unexpected crunch that elevates the overall experience.
Vegan Option: Swap the ricotta and egg yolk for silken tofu and a dash of nutritional yeast, creating a luscious filling without animal products.
Savory Swirl: Stir sautéed mushrooms or caramelized onions into your filling for an earthy, hearty twist that contrasts with the sweetness of pumpkin.
Sweet Finish: Drizzle your ravioli with a hint of maple syrup in the sage brown butter sauce for a delightful sweet-savory combo.
Gourmet Touch: Serve with a sprinkle of truffle oil over the finished dish to elevate your homemade creation to a luxurious level.

What to Serve with Creamy Pumpkin Ravioli?

As you indulge in the cozy embrace of creamy pumpkin ravioli, the perfect accompaniments can elevate your meal to a delightful culinary experience.

Garlic Bread: A classic choice, its crispy exterior and soft, buttery middle provide a satisfying contrast to the ravioli’s texture.
Arugula Salad: This peppery salad topped with a light vinaigrette adds a refreshing balance, brightening the dish with each bite. A sprinkle of shaved parmesan can enhance its flavor.
Roasted Brussels Sprouts: These caramelized green gems bring earthy notes that enhance the pumpkin’s sweetness, making them a hearty addition to your meal.
Crispy Sage Chips: Fry up some fresh sage leaves for a crunchy garnish. Their deep flavor complements the sage brown butter sauce beautifully.
Red Wine: A glass of medium-bodied red, like Pinot Noir, pairs perfectly with the richness of the ravioli while offering a warm, comforting finish to your meal.
Pecan Pie: To finish off your dinner on a sweet note, this classic dessert provides a rich, nutty sweetness that echoes the ravioli’s autumnal flavors, creating a harmonious culinary experience.

With these delightful pairings, your creamy pumpkin ravioli will truly shine, bringing warmth and joy to any autumn gathering.

Creamy Pumpkin Ravioli Recipe FAQs

What type of pumpkin is best for the filling?
Absolutely, for the best flavor, I recommend using sugar pumpkins, which have the perfect sweetness and texture for ravioli. However, if you’re short on time, canned pumpkin puree is a convenient alternative that will also work well in this recipe.

How should I store leftover pumpkin ravioli?
You can keep cooked pumpkin ravioli in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to a skillet and warm them gently over low heat, ensuring they don’t dry out.

Can I freeze uncooked pumpkin ravioli?
Yes! To freeze uncooked pumpkin ravioli, lay them out on a baking sheet in a single layer, then place the sheet in the freezer. Once they’re frozen solid, transfer them to an airtight container or freezer bag. This method allows them to keep for up to 3 months. When ready to cook, just boil them straight from the freezer!

What should I do if my pasta dough is too dry?
If you find that your pasta dough is too dry, simply add a tiny bit of water or a splash of olive oil and knead it again until you reach the desired smooth texture. Conversely, if it’s too wet, sprinkle in a little more flour and keep kneading until it’s workable.

Are there any dietary considerations for this recipe?
Absolutely! If you’re preparing this for someone with lactose intolerance, you can use ghee instead of butter and mascarpone as a nod to creamy texture without the lactose. Just be mindful of any nut allergies if you’re opting for toppings like toasted nuts!

How can I ensure my ravioli seals properly?
To ensure your ravioli seals well, make sure to moisten the edges of the pasta with water before folding it over the filling. Press out as much air as possible before sealing to prevent any bursts while cooking. This small step will save you from those awkward pasta explosions!