Pumpkin Ravioli is a delightful and savory dish that brings the cozy flavors of autumn to your table. This scrumptious recipe combines the creamy sweetness of pumpkin with a delicate pasta shell, creating a meal that’s both comforting and elegant, perfect for any occasion.

To create this mouthwatering dish, simply prepare a smooth pumpkin filling infused with a hint of nutmeg and sage, then encase it in tender pasta dough. Cook the ravioli until they’re perfectly al dente, then toss them in a rich brown butter sauce with crispy sage leaves for an irresistible combination. The result is a flavorful and visually stunning meal that’s sure to be a hit with everyone.

Ideal for dinner parties, family gatherings, or a romantic evening, Pumpkin Ravioli is easy to make and offers a unique and delicious flavor. Each bite is a blend of creamy, sweet pumpkin and savory, buttery goodness. Taste the magic of Pumpkin Ravioli and add a touch of autumn warmth to your recipe collection.

Table of Contents

Pumpkin Ravioli

Pumpkin Ravioli features delicate pasta pockets filled with a creamy pumpkin mixture, perfectly seasoned with nutmeg and sage. Served with a brown butter sauce and garnished with sage leaves, it's a comforting and elegant dish ideal for autumn.

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Prep Time 55

Cook Time 20

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 4 people

Calories 794 kcal

Ingredients

¾ cup parmesan cheese
4 fresh pasta sheets
pinch ground pepper
1¼ cup pumpkin puree
¼ tsp ground nutmeg
½ cup ricotta
¼ tsp onion powder
¼ tsp salt

Sauce

salt to taste
½ cup butter
1 bunch Fresh sage
3 grated garlic cloves
½ cup Sante Nuts Pumpkin Spice Pecans, chopped plus more for garnish

Instructions

In a bowl, mix pumpkin puree, ricotta, salt, onion powder, nutmeg, ground pepper, and Parmesan.
Set aside.
Dust the dough with flour.
Place a sheet over a 12-piece ravioli maker, gently pressing to create small pouches.
Add 1 tablespoon of pumpkin filling into each pouch.
Brush the edges with water.
Roll out another dough sheet to ⅛ inch thickness and place it over the filled ravioli maker.
Press to seal.
Use a rolling pin to seal and cut the ravioli, ensuring the frame is visible through the dough.
Flip the ravioli maker on a floured surface to release the ravioli.
Place the ravioli on a parchment-lined baking sheet.
Repeat with the remaining dough and filling.

Sauce

In a large skillet, melt butter over medium heat until it begins to foam.
Reduce heat to medium-low and cook until the butter turns golden brown and smells nutty, about 4 minutes.
Add grated garlic and sage leaves, cooking for 1-2 minutes until fragrant and the sage is crispy.
Add pecans and remove from heat.
Bring a large pot of salted water to a boil.
Cook the ravioli in batches for 2-3 minutes until they float.
Use a slotted spoon to transfer the ravioli to the brown butter sauce.
Return the skillet to medium-low heat and gently toss the ravioli in the sauce for 2-3 minutes until well coated.
Serve topped with additional pecans, Parmesan cheese, and a pinch of salt.

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Nutrition Facts:

Nutrition	Value
Calories	794 kcal
Carbohydrates	70.3 g
Protein	21 g
Sugar	3.6 g

What Complements Pumpkin Ravioli?

A quick and easy side dish for pumpkin ravioli is to pan-fry sliced or whole mushrooms, such as portabella or oyster mushrooms, with garlic.

Why Is It Called Ravioli?

The term “ravioli” is believed to originate from the old Italian word “riavvolgere,” meaning “to wrap.” Another theory suggests it was named after a renowned 13th-century chef from Liguria who supposedly invented the dish.