Pumpkin Ravioli
Description
Fall Pumpkin Ravioli is a cozy homemade pasta recipe filled with creamy pumpkin, Parmesan cheese, and warm autumn spices. The tender ravioli are cooked until perfectly delicate, then tossed in a rich brown butter sage sauce that adds a nutty, savory flavor to every bite.
This comforting fall dinner is elegant enough for a holiday meal but simple enough for a cozy weeknight dinner. Serve it with a crisp salad, roasted vegetables, or warm crusty bread for a delicious seasonal Italian-inspired meal.
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Rest Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Difficulty: Intermediate
Why You'll Love This Fall Pumpkin Ravioli
- Rich, creamy pumpkin filling with warm fall flavors.
- Homemade ravioli feels special and comforting.
- Brown butter and sage create a delicious nutty sauce.
- Parmesan adds savory depth and richness.
- Perfect for fall dinners and holiday gatherings.
- Easy to customize with your favorite herbs and cheese.
- A beautiful seasonal recipe for entertaining.
- Freezer-friendly when prepared properly.
How to Make Fall Pumpkin Ravioli
1. Make the Pumpkin Filling
In a bowl, combine pumpkin puree, ricotta cheese, Parmesan, egg yolk, nutmeg, salt, and black pepper. Mix until smooth and creamy.
2. Prepare the Pasta Sheets
Roll fresh pasta dough through a pasta machine until thin but sturdy enough to hold the filling. Keep the sheets lightly covered so they do not dry out.
3. Fill the Ravioli
Place small spoonfuls of pumpkin filling onto one pasta sheet, leaving enough space between each portion. Brush the surrounding dough lightly with water.
4. Seal and Cut
Place another pasta sheet over the filling. Press gently around each mound to remove air pockets and seal the edges. Cut into individual ravioli and press the edges firmly with a fork.
5. Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3–4 minutes, or until the pasta is tender and the ravioli float to the surface.
6. Make the Brown Butter Sage Sauce
Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook until the butter turns golden and develops a nutty aroma.
7. Toss and Finish
Transfer the cooked ravioli directly into the skillet. Gently toss with the brown butter sauce, adding a splash of pasta water if needed.
8. Garnish and Serve
Top with freshly grated Parmesan, cracked black pepper, and toasted chopped walnuts or pumpkin seeds if desired. Serve immediately.
Tips for Perfect Fall Pumpkin Ravioli
- Use thick pumpkin puree so the filling is not watery.
- Do not overfill the ravioli or they may open during cooking.
- Press out air pockets before sealing the pasta.
- Keep unused pasta sheets covered to prevent drying.
- Cook ravioli gently to protect the delicate pasta.
- Watch the butter carefully because it can brown quickly.
- Add a little pasta water to create a silky sauce.
- Freshly grated Parmesan gives the best flavor.
Delicious Recipe Variations
Pumpkin and Goat Cheese Ravioli
Replace part of the ricotta with soft goat cheese for a tangy, creamy filling.
Pumpkin Spinach Ravioli
Add finely chopped, well-drained cooked spinach to the pumpkin filling.
Maple Pumpkin Ravioli
Add a small amount of pure maple syrup to the filling for a subtle sweet autumn flavor.
Amaretti Pumpkin Ravioli
Mix finely crushed amaretti cookies into the filling for a traditional Italian-inspired sweet-savory combination.
Creamy Pumpkin Ravioli
Add a splash of heavy cream to the brown butter sauce for a richer finish.
What to Serve with Fall Pumpkin Ravioli
- Arugula salad with Parmesan
- Roasted Brussels sprouts
- Garlic bread
- Crusty Italian bread
- Roasted butternut squash
- Sautéed green beans
- Apple and walnut salad
- Roasted carrots
- A simple tomato and cucumber salad
How to Store Leftover Fall Pumpkin Ravioli
Allow cooked ravioli to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
For the best texture, reheat gently in a skillet with a little butter or sauce rather than boiling them again.
Can Fall Pumpkin Ravioli Be Frozen?
Yes. Uncooked pumpkin ravioli can be frozen for longer storage.
Arrange the assembled ravioli in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 2 months.
Cook the ravioli directly from frozen, adding a few extra minutes to the cooking time.
Ingredients
For the Pumpkin Ravioli
For the Pumpkin Filling
For the Brown Butter Sage Sauce
For Garnish
Instructions
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Make the pasta dough with flour, eggs, olive oil, and salt, then knead until smooth and let it rest for 20 minutes.
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Mix pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until creamy.
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Roll the pasta dough into thin sheets and place small portions of pumpkin filling over one sheet.
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Cover with another pasta sheet, press around each filling mound to remove air, and seal the edges firmly.
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Cut the ravioli and cook in salted boiling water for 3–4 minutes until tender.
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Melt butter in a skillet, add sage, and cook until the butter becomes golden and nutty.
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Toss the cooked ravioli with the brown butter sauce, adding pasta water as needed.
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Garnish with Parmesan, black pepper, and toasted walnuts or pumpkin seeds.
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Serve immediately while warm.
