What Makes Pumpkin Ravioli So Special
There’s something about the first bite of pumpkin ravioli that feels like a warm hug on a crisp fall evening. The tender pasta pillows, filled with creamy pumpkin and ricotta, melt in your mouth, while the sage brown butter sauce adds a nutty, aromatic finish that’s pure comfort. It’s a dish that feels both indulgent and cozy, perfect for those nights when you want something special without spending hours in the kitchen. Whether you’re hosting a holiday gathering or just treating yourself, pumpkin ravioli is a fall favorite that never disappoints.
I love making this recipe because it’s a wonderful way to bring the flavors of the season to the table. The combination of pumpkin and sage is a classic, but the addition of brown butter takes it to a whole new level. It’s a dish that always reminds me of family dinners at my grandmother’s farmhouse, where the kitchen was always filled with the scent of something delicious. If you’re looking for a dish that’s both impressive and approachable, this pumpkin ravioli is it. Pair it with some soft dinner rolls for a complete meal that’s sure to please.
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Ingredients for Pumpkin Ravioli
For the filling
- Canned pumpkin puree – Make sure it’s plain pumpkin puree, not pumpkin pie filling.
- Ricotta cheese – Whole milk ricotta is best for that creamy texture.
- Parmesan cheese – Freshly grated works wonders here for a nutty, sharp flavor.
- Ground nutmeg – A little goes a long way to enhance the pumpkin’s warmth.
- Salt – Just enough to bring everything together.
- Black pepper – Adds a subtle kick that balances the sweetness.
For the ravioli
- Wonton wrappers – Round ones are perfect for creating those half-moon shapes.
- Egg – Lightly beaten to seal the edges beautifully.
For the sauce
- Unsalted butter – High-quality butter makes all the difference in this simple sauce.
- Fresh sage leaves – Crisping them up in butter is essential for that earthy, aromatic flavor.
- Heavy cream – Adds a luscious richness to the sauce that coats the ravioli perfectly.
Cook Time for Pumpkin Ravioli
When I’m making pumpkin ravioli, I always plan for about 45 minutes from start to finish. It’s a dish that’s surprisingly quick to put together, especially if you’ve got all your ingredients prepped and ready to go. The prep takes about 30 minutes, and the cooking time is just 15 minutes. That means you can have a cozy, homemade meal on the table in under an hour. If you’re looking for more quick and comforting recipes, check out my healthy pasta salad for another easy option.
How to Make Pumpkin Ravioli
Step 1: Prepare the Filling
In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper using a spatula. Mix until the filling is smooth and evenly blended, with no lumps remaining.
Step 2: Assemble the Ravioli
Place the wonton wrappers on a clean, dry work surface. Spoon 1 heaping teaspoon of the pumpkin filling into the center of each wrapper, spacing them evenly to allow room for folding.
Step 3: Seal the Ravioli
Use a pastry brush to lightly coat the edges of each wonton wrapper with the beaten egg. Fold the wrappers in half to create half-moon shapes, pressing the edges firmly with your fingers to seal and removing any air bubbles to prevent the ravioli from breaking during cooking.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in small batches and cook for 3–4 minutes, or until they rise to the surface and become tender. Remove the ravioli with a slotted spoon, drain excess water, and set aside on a plate.
Step 5: Make the Sage Brown Butter Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1–2 minutes, or until the butter turns a light golden brown and the sage becomes crisp, releasing a nutty aroma.
Step 6: Finish the Sauce
Pour the heavy cream into the skillet and stir continuously for 1 minute, allowing the sauce to thicken slightly and become smooth and creamy.
Step 7: Serve and Enjoy
Transfer the cooked ravioli to the skillet and gently toss them in the sauce using a large spoon or spatula until evenly coated. Serve the ravioli immediately while warm.
Pro Tips & Tasty Tweaks
Making pumpkin ravioli is all about finding the perfect balance of flavors and textures. Here are a few of my favorite tips and tweaks to make this dish even more special:
- Flavor Swap: If you’re not a fan of sage, try using thyme or rosemary for a different herbal twist. Both pair beautifully with pumpkin.
- Diet Tweak: For a lighter version, swap the heavy cream in the sauce for half-and-half or even a splash of chicken broth. It’ll still be creamy but with fewer calories.
- Prep Fix: If you’re short on time, you can prepare the ravioli filling a day ahead and store it in the fridge. Just assemble and cook when you’re ready to eat.
- Storage Tip: Leftover ravioli can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a little butter or olive oil to keep them from drying out. For more storage ideas, check out my healthy Thanksgiving sides guide.
Pumpkin Ravioli
Ingredients
- 1.5 cups canned pumpkin puree
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 package round wonton wrappers 12 ounces
- 1 egg lightly beaten
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 0.25 cup heavy cream
Equipment
- Large pot
- skillet
- pastry brush
Method
- In a medium bowl, mix together the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper until smooth and well combined.
- Lay out the wonton wrappers on a clean, dry surface. Place 1 heaping teaspoon of the pumpkin filling in the center of each wrapper.
- Brush the edges of the wonton wrappers with the beaten egg using a pastry brush. Fold the wrappers in half to form half-moons, pressing the edges firmly to seal, ensuring no air bubbles remain.
- Bring a large pot of salted water to a boil. Carefully add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes, or until the butter is lightly browned and the sage is crisp.
- Stir in the heavy cream and cook for 1 minute, stirring constantly, until the sauce is smooth and slightly thickened.
- Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Serve immediately.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Pumpkin ravioli isn’t just delicious—it’s also packed with nutrients that make it a wholesome choice for a comforting meal. Pumpkin is rich in vitamins A and C, which support your immune system and promote healthy skin. The ricotta cheese adds a good dose of calcium and protein, while the sage brown butter sauce brings healthy fats to the table. If you’re looking for a balanced dish that feels indulgent but still nourishing, this recipe is a winner. For more healthy meal ideas, check out my healthy fall dinner recipes.
Here’s a quick breakdown of the nutritional highlights per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 28g |
| Fiber | 3g |
For more tips on balancing your meals, you can explore this detailed guide on preparing pumpkin ravioli from scratch.
A Lighter Version of Pumpkin Ravioli
If you’re looking to enjoy pumpkin ravioli with fewer calories, there are plenty of ways to lighten it up without sacrificing flavor. Swap the heavy cream in the sauce for half-and-half or even a splash of chicken broth—it’ll still be creamy but with fewer calories. You can also use low-fat ricotta cheese for the filling to reduce the fat content while keeping that creamy texture. For more lightened-up recipes, try my healthy pasta salad.
Another great tip is to add more veggies to your meal. Serve the ravioli with a side of roasted Brussels sprouts or a fresh green salad. It’s a simple way to add more nutrients and fiber to your plate. For more vegetable side dish ideas, check out my vegetable side dishes.
Thoughtful Tips for Special Diets
If you’re cooking for someone with dietary restrictions, pumpkin ravioli can still be a great option with a few thoughtful tweaks. For those watching their sugar intake, you can skip any added sweeteners and rely on the natural sweetness of the pumpkin. If you’re looking for a diabetic-friendly version, consider using a low-glycemic pasta alternative or reducing the portion size to help with glycemic control.
For a sugar-conscious twist, you can experiment with natural sweeteners like stevia or xylitol in the filling. These alternatives provide sweetness without spiking blood sugar levels. And if you’re cooking for someone with a dairy allergy, swap the ricotta and Parmesan for dairy-free cheese alternatives. It’s all about making small adjustments to keep the dish delicious and inclusive. For more diabetic-friendly recipes, explore my healthy Thanksgiving desserts.
How to Serve Pumpkin Ravioli
When it comes to serving pumpkin ravioli, I always think back to those cozy family dinners at my grandmother’s farmhouse. She’d plate the ravioli with a generous drizzle of sage brown butter sauce and a sprinkle of Parmesan cheese, then pair it with a basket of warm dinner rolls. It’s a meal that feels like a celebration, even on a quiet weeknight.
For a complete meal, pair your pumpkin ravioli with a crisp green salad or roasted vegetables. A glass of white wine or sparkling cider also complements the dish beautifully. If you’re hosting a holiday gathering, consider adding a side of healthy Thanksgiving sides to round out the menu. And don’t forget dessert—my healthy no-bake desserts are always a hit!
Mistakes to Avoid
Making pumpkin ravioli can feel like a labor of love, but a few common mistakes can turn your dish from delightful to disappointing. One of the biggest pitfalls is overfilling the ravioli. While it’s tempting to pack in as much pumpkin filling as possible, too much can cause the pasta to burst during cooking. Instead, aim for a heaping teaspoon of filling per ravioli—it’s the perfect balance.
Another mistake is skipping the resting time for the pasta dough. I’ve learned the hard way that rushing this step leads to tough, chewy ravioli. Let the dough rest for at least 30 minutes to ensure it’s pliable and easy to work with. For more tips on perfecting your pasta dough, check out this detailed guide.
Lastly, don’t overcook the ravioli. They only need 2–3 minutes in boiling water to cook through. Overcooking can make them mushy and ruin the texture. If you’re looking for more foolproof pasta recipes, try my BBQ steak pasta or chili cheese pasta for a hearty twist.
How to Store Pumpkin Ravioli
One of my favorite things about pumpkin ravioli is how well it stores. I often make a big batch and freeze some for those busy weeknights when I need a quick, comforting meal. To freeze, lay the uncooked ravioli in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or airtight container—they’ll keep for up to 3 months.
If you’re storing cooked ravioli, let them cool completely before placing them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. To reheat, simply toss them in a skillet with a little butter or olive oil over medium heat until warmed through. For more storage tips and meal prep ideas, check out my healthy pasta salad or Caprese pasta salad.
Try This Pumpkin Ravioli Yourself
There’s something truly magical about homemade pumpkin ravioli. It’s a dish that brings people together, whether it’s a cozy family dinner or a festive holiday gathering. I remember the first time I made it for my husband—he couldn’t believe I’d made it from scratch! It’s moments like these that remind me why I love cooking so much.
So, why not give it a try? Whether you’re a seasoned cook or just starting out, this recipe is approachable and rewarding. Pair it with a side of roasted vegetables or a fresh salad for a complete meal. And if you’re in the mood for something sweet afterward, my healthy no-bake desserts are always a hit!
Frequently Asked Questions
What do pumpkin ravioli go with?
Pumpkin ravioli pairs beautifully with roasted vegetables, a crisp green salad, or even a glass of white wine. For a complete meal, try serving it with my healthy Thanksgiving sides.
Does Trader Joe’s sell pumpkin ravioli?
Yes, Trader Joe’s offers a delicious honey-roasted pumpkin ravioli that’s perfect for a quick and easy meal. It’s a great option if you’re short on time but still want to enjoy the flavors of fall.
Is pesto good on pumpkin ravioli?
While sage brown butter is the classic pairing, pesto can add a fresh, herby twist to pumpkin ravioli. It’s a fun way to mix things up if you’re feeling adventurous!
What meat to add to pumpkin ravioli?
For a heartier dish, try adding crispy pancetta or shredded rotisserie chicken to your pumpkin ravioli. It’s a simple way to add protein and depth of flavor.
