Pumpkin Ravioli Recipe: Pumpkin ravioli is one of those dishes that immediately feels like fall on a plate. But let’s be real—once you taste it, you won’t want to save it just for autumn. Whether you’re making it for a cozy family dinner or an elegant date night, pumpkin ravioli combines rich flavors with comforting textures. The best part? You can make it from scratch right at home without needing to be a professional chef.
Imagine soft, golden pillows of homemade pasta filled with creamy pumpkin and savory cheese, bathed in a warm sage butter sauce. Sounds dreamy, right? This dish delivers both comfort and sophistication, blending seasonal ingredients with traditional Italian techniques. In this guide, you’ll learn how to make pumpkin ravioli step by step—from the dough to the filling, all the way to the final drizzle of sauce.
So roll up your sleeves, and let’s dive into this flavorful journey. Making pasta by hand might sound intimidating, but trust me—once you taste your homemade pumpkin ravioli, you’ll know it was worth every minute.
Why You’ll Love This Recipe
There are plenty of reasons why pumpkin ravioli is such a hit. For one, it’s incredibly versatile. You can make it sweet or savory, simple or complex, vegetarian or even vegan. The pumpkin brings a natural creaminess and earthy flavor that pairs perfectly with herbs, spices, cheese, and sauces.
Also, making ravioli from scratch is not just about the final dish—it’s about the process. It’s meditative, hands-on, and oddly satisfying. Plus, it’s a great way to impress your friends and family with your culinary skills (even if it’s your first time making pasta!).
Another big win? This dish is super customizable. You can add ricotta for creaminess, parmesan for saltiness, nutmeg for warmth, or sage for a fresh herbal punch. Once you’ve got the basics down, the possibilities are endless.
And don’t worry—we’ve broken down every step so it’s easy to follow. Let’s keep going.
Is Pumpkin Ravioli Sweet or Savory?
It can be either! That’s the beauty of pumpkin—it’s incredibly adaptable. In traditional Italian cooking, pumpkin ravioli is usually savory, featuring roasted pumpkin purée mixed with cheese, spices, and herbs. But some regions add a touch of sweetness with amaretti cookies or a splash of maple syrup.
In this recipe, we’re going with a delicious savory version that balances the natural sweetness of pumpkin with salty cheeses and earthy herbs. Think of it like butternut squash ravioli’s cooler cousin.
You could even serve it with a sweet brown butter sauce to play up the pumpkin’s sweetness. Bottom line? It’s up to your taste and mood.
What Makes Pumpkin Ravioli Unique?
Pumpkin ravioli stands out because it perfectly marries rustic charm with gourmet flair. Unlike store-bought pasta, homemade ravioli has a tender bite and rich, deep flavor. The filling is where the magic happens—smooth, velvety pumpkin enhanced with the right mix of seasonings and cheeses creates a flavor bomb in every bite.
What really sets it apart, though, is how well it fits into seasonal meals. When pumpkin season hits, people reach for pies and lattes—but pumpkin ravioli offers something heartier and more refined. Add a sage butter sauce or a creamy parmesan drizzle, and you’ve got a dish that feels like a warm hug.
Now, let’s get down to the nitty-gritty.
List of Ingredients You’ll Need
For the Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- ½ teaspoon salt
- 1 tablespoon olive oil (optional)
For the Pumpkin Filling
- 1½ cups pumpkin puree (preferably roasted and blended)
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 clove garlic, finely minced (optional)
- 1 tablespoon fresh sage, chopped (optional)
For the Sauce (Optional)
- 4 tablespoons unsalted butter
- 6–8 fresh sage leaves
- Salt and pepper to taste
- Grated parmesan for topping
Got everything ready? Awesome. Now let’s make some pasta magic happen.
Step-by-Step Guide to Making Pumpkin Ravioli
Step 1: Preparing the Pasta Dough
In a bowl or on a clean work surface, combine flour and a pinch of salt. Make a well in the center, add eggs, and mix until a dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes to relax the gluten.
Step 2: Making the Pumpkin Filling
In a bowl, mix cooked pumpkin purée with grated Parmesan cheese, salt, black pepper, and a pinch of nutmeg. For extra richness, add a little ricotta. Stir until smooth and creamy, then set aside.
Step 3: Rolling Out the Pasta Dough
Divide the rested dough into portions. Using a rolling pin or pasta machine, roll each piece into thin sheets. Keep unused dough covered to prevent drying out.
Step 4: Filling and Shaping the Ravioli
Place small spoonfuls of pumpkin filling on one sheet of pasta, spacing them evenly. Brush lightly with water, cover with another sheet, and press around the filling to seal. Cut into squares or circles and press edges firmly to prevent leaks.
Step 5: Cooking the Ravioli
Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 2–4 minutes, or until they float to the surface. Remove carefully with a slotted spoon.
Step 6: Making the Sauce (Optional but Recommended)
Melt butter in a pan and add fresh sage leaves, cooking until fragrant. This simple brown butter sauce perfectly complements the pumpkin filling. You can also use a light cream sauce or olive oil with garlic.
Step 7: Serving Suggestions
Toss the ravioli gently with the sauce. Serve hot, topped with extra Parmesan, cracked black pepper, or toasted nuts.
Elegant yet comforting, pumpkin ravioli is a cozy homemade pasta dish worth every step 🎃🍝
Tips for Perfect Homemade Ravioli
Want to really nail it? Here are a few tips to help your ravioli turn out flawless:
- Don’t skip resting the dough: This step makes the dough more pliable and easier to roll thin.
- Use a dry filling: Watery filling will leak and make sealing difficult.
- Seal tightly: Press out all the air when sealing ravioli to prevent them from bursting.
- Flour is your friend: Dust your surfaces and trays well to prevent sticking.
- Test one first: Boil a single ravioli to check for taste and sealing before cooking the whole batch.
Making ravioli is a bit of an art, but you’ll get better every time!
Can I Use Store-Bought Dough or Canned Pumpkin?
Yes, absolutely!
- Store-bought pasta sheets: If you’re short on time or don’t feel like making pasta from scratch, look for fresh pasta sheets in the refrigerated section of the grocery store. Wonton wrappers can also work in a pinch.
- Canned pumpkin: Make sure it’s 100% pure pumpkin—not pumpkin pie filling (which has added sugar and spices). If it’s a bit watery, just strain it with cheesecloth or paper towels to thicken it.
The homemade version has a richer texture and taste, but shortcuts still deliver a delicious result.
How to Freeze Pumpkin Ravioli for Later
Want to save some for a future cozy night? Here’s how to freeze them:
- Lay uncooked ravioli in a single layer on a baking sheet lined with parchment paper.
- Freeze for 2–3 hours until solid.
- Transfer to a freezer-safe bag or container.
- Label with the date and use within 1–2 months for best quality.
To cook, just boil straight from frozen—no need to thaw! Just add 1–2 minutes to the cooking time.
Best Sauces to Pair with Pumpkin Ravioli
While sage butter is the classic, here are some other sauce ideas to mix things up:
- Brown Butter and Walnuts: Add toasted chopped walnuts for crunch and depth.
- Creamy Alfredo: Rich and cheesy, great for a comfort-food spin.
- Gorgonzola Sauce: For a bold, tangy twist that balances the sweet pumpkin.
- Tomato Cream Sauce: Offers acidity and creaminess in one spoonful.
- Pesto Sauce: A refreshing herb-forward option that cuts through the richness.
Feel free to experiment—this dish is super versatile.
Variations of Pumpkin Ravioli
Want to make it your own? Here are some fun twists:
- Vegan Version: Use egg-free pasta dough and swap cheeses with plant-based alternatives.
- Sweet Style: Add a touch of cinnamon and maple syrup to the filling. Serve with a dessert-style brown butter sauce and a sprinkle of amaretti cookie crumbs.
- Butternut Squash Ravioli: Substitute butternut squash for pumpkin in equal amounts.
- Add Spinach: Fold in sautéed spinach to the filling for extra greens.
- Spicy Kick: Add a pinch of cayenne or red chili flakes to balance the sweetness of the pumpkin.
Nutritional Information (Approximate per serving of 6 ravioli with sauce)
| Component | Amount |
|---|---|
| Calories | 400-450 kcal |
| Carbohydrates | 45g |
| Protein | 12g |
| Fat | 22g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sodium | 500mg |
Note: Nutritional content will vary depending on ingredients used and portion size.
Common Mistakes to Avoid
- Skipping the dough rest time – Makes rolling much harder.
- Too much or too little filling – Overfilling causes leaks, underfilling leaves ravioli flat.
- Not sealing properly – Trapped air leads to burst ravioli.
- Overcooking – Fresh pasta only needs a few minutes.
- Saucing too early – Always add sauce after cooking, not during boiling.
FAQs about Pumpkin Ravioli Recipe
1. What type of pumpkin should I use?
Sugar pumpkins (also called pie pumpkins) are best because they’re sweet and less watery than carving pumpkins.
2. Can I make pumpkin ravioli gluten-free?
Yes! Use a gluten-free flour blend and add a bit of xanthan gum to help with structure.
3. How do I prevent ravioli from bursting?
Make sure to seal the edges well and remove any air bubbles before cutting. Don’t overcrowd the pot when boiling.
4. How long can I store fresh ravioli?
Fresh ravioli can be stored in the refrigerator for up to 2 days or frozen for up to 2 months.
5. Can I make this recipe vegan?
Absolutely! Use egg-free pasta dough, and replace the cheese with vegan ricotta and nutritional yeast.
Final Thoughts
Pumpkin ravioli is more than just a seasonal trend—it’s a homemade masterpiece that brings rich flavors and old-world tradition to your kitchen. From the tender pasta to the creamy filling and savory sauce, every bite feels like something special.
Yes, it takes time. But it’s 100% worth it.
With this step-by-step guide, even a beginner can master pumpkin ravioli. And once you do, you’ll find yourself making it not just in the fall, but all year round. So roll out that dough, get your hands messy, and treat yourself to a dinner that feels like a cozy embrace in every bite.
