Name: Pumpkin Ravioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 cup pumpkin puree (canned or homemade); 1/2 cup ricotta cheese; 1/4 cup Parmesan cheese, grated; 1/4 tsp ground nutmeg; Salt and pepper to taste; 30 wonton wrappers or fresh pasta sheets; 4 tbsp butter; 6-8 fresh sage leaves; Optional: crushed walnuts or toasted pine nuts for garnish

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Pumpkin Ravioli is a cozy, autumn-inspired pasta dish that brings together the smooth richness of pumpkin puree with savory, spiced notes wrapped in tender pasta. Whether dressed in brown butter and sage or a creamy sauce, this dish is a comforting favorite I love to make during the colder months.

Why I Love This Recipe

I love how this ravioli feels both elegant and homey. The pumpkin filling is creamy, a little sweet, and deeply satisfying, especially when balanced with a nutty butter sauce or aromatic herbs. It’s surprisingly easy to prepare, especially if I use store-bought wrappers, and it always feels like something special—even if I’m just making dinner for myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (canned or homemade)
Ricotta cheese
Parmesan cheese, grated
Nutmeg
Salt and pepper
Wonton wrappers or fresh pasta sheets
Butter
Fresh sage leaves
Optional: crushed walnuts or toasted pine nuts for garnish

Directions

I start by mixing the pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl until smooth.
I place a small spoonful of the filling in the center of each wonton wrapper or pasta square.
I brush the edges with water, fold, and press to seal tightly, making sure no air is trapped inside.
I bring a large pot of salted water to a boil and gently cook the ravioli in batches until they float—about 2–3 minutes.
Meanwhile, I melt butter in a skillet, add sage leaves, and let them crisp slightly.
I toss the drained ravioli in the browned sage butter, then serve with extra Parmesan and nuts if I’m feeling fancy.

Servings and timing

This recipe serves about 4 and takes around 40 minutes in total—20 minutes to prep the filling and form the ravioli, and 20 minutes to cook and finish.

Variations

I sometimes add a bit of mascarpone to the filling for extra creaminess.
Crumbled amaretti cookies or a dash of cinnamon can make the pumpkin filling a little sweeter and more dessert-like.
A drizzle of balsamic glaze adds a bright, tangy finish that cuts through the richness.
For a creamier sauce, I stir in a splash of cream with the butter before tossing the ravioli.

Storage/Reheating

Uncooked ravioli can be stored in the fridge for 1–2 days or frozen on a tray and transferred to a bag once solid. Cooked ravioli keep in the fridge for up to 3 days. I reheat them gently in a skillet with butter or a little broth—boiling again can make them fall apart.

FAQs

Can I use canned pumpkin?

Yes, I use canned pumpkin all the time. I just make sure it’s pure pumpkin and not pumpkin pie filling.

Can I make the ravioli ahead of time?

Absolutely. I often freeze uncooked ravioli on a tray, then transfer them to a freezer bag. They can go straight from freezer to boiling water—just cook a minute or two longer.

What kind of sauce works best?

I love a simple brown butter and sage sauce, but a light cream sauce or even a drizzle of olive oil and balsamic vinegar works well too.

Can I make this vegan?

Yes, I swap the ricotta and Parmesan with plant-based alternatives and use vegan wonton wrappers or pasta dough.

How do I keep the ravioli from bursting while cooking?

I make sure to seal the edges well and press out any air before cooking. I also avoid overcrowding the pot and stir gently while boiling.

Conclusion

Pumpkin Ravioli is a warm, flavorful dish that feels indulgent without being heavy. The creamy filling, delicate pasta, and savory butter sauce make for a meal that’s both seasonal and satisfying. It’s a recipe I turn to when I want to bring a little bit of fall comfort to the table.