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Pumpkin Ravioli

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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. It’s perfect served with brown butter and sage or a light cream sauce.

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

Instructions

  1. In a bowl, mix together pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
  2. Place a small spoonful of filling in the center of each wonton wrapper or pasta square.
  3. Brush the edges with water, fold over, and press to seal tightly, ensuring no air is trapped inside.
  4. Bring a large pot of salted water to a boil. Cook ravioli in batches until they float, about 2–3 minutes.
  5. Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until crisp and butter is browned.
  6. Drain ravioli and toss gently in the browned sage butter.
  7. Serve warm, garnished with extra Parmesan and nuts if desired.

Notes

  • Add mascarpone to the filling for extra creaminess.
  • Try crumbled amaretti cookies or a dash of cinnamon for a sweeter filling.
  • A drizzle of balsamic glaze adds a bright contrast to the richness.
  • For a creamier sauce, stir in a splash of cream with the butter.
  • Freeze uncooked ravioli on a tray, then transfer to a freezer bag for longer storage.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-ravioli/