Pumpkin Ravioli for Dinner Tonight? This Easy Recipe Says Yes!

Last Updated on November 14, 2025 by Souhail

There’s something about the first real chill in the air that makes me crave warm, comforting dishes—and pumpkin ravioli is one of my all-time favorites. The aroma of nutmeg, the silkiness of roasted pumpkin purée, and the contrast of pillowy pasta with a rich brown butter sage sauce? Absolute heaven. I still remember the first time I made these in my tiny New York kitchen; I was convinced it would be complicated, but it turned out to be such a rewarding process.

This recipe strikes a perfect balance between savory and slightly sweet, with roasted pumpkin (or canned purée for a shortcut), creamy ricotta, a whisper of Parmesan, and warm spices tucked into tender pasta dough. It’s the kind of meal you serve to impress dinner guests—or just treat yourself to a cozy night in with a glass of wine and a good playlist. Whether you’re planning a fall dinner party or looking to spice up your weeknight routine, pumpkin ravioli always brings the magic.

Here’s Why You’re Going to Fall in Love with This Pumpkin Ravioli

There’s something undeniably special about pumpkin ravioli that goes beyond just being a pasta dish. It’s got comfort, elegance, and the perfect hint of seasonal spice—all wrapped up in delicate pasta and finished with nutty brown butter and crispy sage leaves. Here’s why I keep coming back to this recipe every fall:

• A Cozy, Restaurant-Worthy Dish at Home
  This dish tastes like something you’d order at a charming Italian trattoria, but it’s surprisingly simple to pull off in your own kitchen. The homemade pasta is silky and tender, while the filling is creamy, savory, and a little sweet.
• Pumpkin + Ricotta = Creamy Dreaminess
  The pumpkin brings an earthy sweetness, while the ricotta and Parmesan make it creamy, slightly tangy, and totally satisfying. You can use canned pumpkin purée or roast your own for a deeper flavor.
• Brown Butter Sage Sauce Is Pure Gold
  Browned butter adds nutty depth, while the sage gets crisp and aromatic. It’s the kind of sauce that makes you want to lick the plate. You could even drizzle a bit of this on top of roasted butternut squash soup for a double-fall flavor hit.
• Easy to Customize
  Want to make it gluten-free? Use store-bought gluten-free pasta sheets. Need a dairy-free version? Sub in vegan ricotta and nutritional yeast for the Parmesan.
• Freezer-Friendly
  You can make a big batch of these ravioli and freeze them for later. Then, when the craving strikes, you just drop them in boiling water and dinner’s practically done.

How To Make it

Pumpkin Ravioli recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

10

minutes

Calories

460

kcal

This cozy pumpkin ravioli recipe brings all the flavors of fall together in one elegant dish. With a creamy ricotta-pumpkin filling and a rich, nutty brown butter sage sauce, it’s the kind of meal that feels special but is easy enough to make at home.

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Ingredients

• For the Ravioli Dough:

• 2 cups all-purpose flour

• 3 large eggs

• 1 tablespoon olive oil

• 0.5 teaspoon salt

• For the Filling:

• 1 cup canned pumpkin purée (or homemade roasted pumpkin)

• 0.5 cup ricotta cheese

• 0.25 cup grated Parmesan

• 0.25 teaspoon ground nutmeg

• 0.25 teaspoon salt

• 0.125 teaspoon black pepper

• For the Brown Butter Sage Sauce:

• 6 tablespoons unsalted butter

• 6 –8 fresh sage leaves

• Salt and black pepper, to taste

• Grated Parmesan, for garnish (optional)

Directions

• Start by making the dough. On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt, and begin mixing with a fork, gradually pulling flour into the center until a shaggy dough forms.
• Once combined, knead the dough for about 8–10 minutes, until smooth and elastic. If it’s sticky, add a little flour. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
• While the dough is resting, mix the filling ingredients in a bowl—pumpkin purée, ricotta, Parmesan, nutmeg, salt, and pepper—until well combined. Taste and adjust seasoning if needed, then refrigerate the filling while you roll the dough.
• Divide the rested dough in half, then roll it out into thin sheets using a rolling pin or pasta machine. You want it thin enough to see your hand through it but not so thin it tears easily.
• Lay one sheet of pasta on a floured surface, then place small spoonfuls of filling spaced about 1½ inches apart. Brush around the filling with water, then place a second sheet of dough on top. Press around each mound, pushing out the air, and seal the edges firmly.
• Cut out ravioli using a cutter, knife, or glass. Place them on a floured tray and cover with a clean towel while you finish the batch.
• To cook, bring a large pot of salted water to a boil. Gently add ravioli and cook for 3–4 minutes, or until they float and are tender. Remove with a slotted spoon.
• For the sauce, melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy, about 4–5 minutes. Add cooked ravioli directly to the skillet, toss gently to coat, and serve hot with extra Parmesan on top.

Notes

• Make sure the dough rests—it helps gluten relax, making it easier to roll out.
• Use a small spoon or piping bag to keep filling uniform and tidy.
• If using homemade pumpkin purée, make sure it’s well-drained so the filling isn’t watery.
• Don’t skip the salt in your pasta water—it seasons the ravioli from the inside out.
• Brown the butter slowly to avoid burning it. Once you smell a nutty aroma, it’s ready.
• You can freeze uncooked ravioli in a single layer, then store in bags to save space.

Nutrition Facts

• Calories: 460kcal
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 165mg
• Sodium: 390mg
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 3g
• Protein: 14g

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Pro Tips to Nail Your Pumpkin Ravioli Every Time

If you’re making ravioli at home for the first time, don’t stress—I’ve got you. I’ve made my fair share of lumpy pasta and burst pockets, and along the way I’ve picked up some helpful tips that’ll make this process so much smoother (and more fun).

• Don’t Overfill Your Ravioli
  It’s tempting to load up that filling, but a small spoonful is plenty. Too much filling makes sealing tricky and can cause the ravioli to burst when boiling.
• Seal Them Tightly
  Use a bit of water to moisten the edges of your pasta before sealing, then press out all the air around the filling. This helps prevent leaks during cooking.
• Use a Pasta Roller If You Have One
  You can totally roll the dough by hand (hello, arm workout), but a pasta machine makes the sheets ultra-thin and even—which is ideal for delicate ravioli.
• Chill the Filling Before Assembling
  A cold filling holds its shape better and makes assembly less messy.
• Freeze Before Cooking (If Not Eating Right Away)
  If you’re meal-prepping, lay the ravioli in a single layer on a baking sheet and freeze until solid before transferring to a bag. They’ll hold their shape beautifully and won’t stick together.

By the way, if you’re getting into homemade comfort food this fall, you might also love lasagna soup—it’s cozy, cheesy, and totally weeknight-worthy.

Delicious Variants to Try for Pumpkin Ravioli

Once you’ve mastered the classic version (which is honestly a joy in itself), here are a few fun and flavorful ways to switch things up.

• Pumpkin Goat Cheese Ravioli
  Sub half the ricotta with creamy goat cheese. The tanginess balances the sweetness of the pumpkin beautifully and adds a gourmet touch.
• Spicy Pumpkin Ravioli
  Add a pinch of red pepper flakes or a spoonful of Calabrian chili paste to the filling for a little kick. It pairs surprisingly well with the sage butter!
• Vegan Pumpkin Ravioli
  Use a plant-based ricotta alternative and replace the Parmesan with nutritional yeast. The brown butter can be swapped for a vegan butter like Miyoko’s—still rich and delicious.
• Pumpkin and Walnut Ravioli
  Add finely chopped toasted walnuts to the filling for texture and an earthy flavor. Bonus: walnuts are packed with healthy fats.
• Pumpkin Ravioli in Cream Sauce
  Skip the brown butter and serve the ravioli in a garlicky cream sauce with fresh thyme or rosemary. It’s indulgent and oh-so-satisfying.

If you’re in full-on pumpkin mode (I see you, fall lovers), you should definitely check out this homemade pumpkin bread or go full sourdough with sourdough pumpkin bread—they’re perfect with a cup of tea after dinner.

How to Serve Pumpkin Ravioli So It Looks (and Tastes) Amazing

This ravioli is stunning on its own, but you can easily elevate it into a full-on feast:

• Garnish with Fried Sage and a Sprinkle of Toasted Pine Nuts
  It adds texture, color, and an aromatic boost.
• Shave Fresh Parmesan on Top
  A few thin curls of aged Parmesan take things over the top—go generous.
• Serve with a Side Salad
  A crisp arugula or pear and walnut salad with vinaigrette balances the richness of the pasta.
• Add a Warm Soup Starter
  Start your meal with a cozy butternut squash soup or even a small bowl of lasagna soup for the ultimate comfort food dinner.

Storage and Reheating Tips

This ravioli is meal-prep friendly, and here’s how to make the most of it:

• To Store:
  Leftover cooked ravioli can be refrigerated in an airtight container for up to 3 days. Just make sure they’re lightly coated in sauce or olive oil so they don’t stick.
• To Freeze (Uncooked):
  Freeze the uncooked ravioli on a baking sheet for 1–2 hours until solid. Transfer to a freezer bag and keep for up to 2 months.
• To Reheat:
  For cooked ravioli, reheat gently in a pan with a splash of water or broth, then add fresh butter or sauce. For frozen ravioli, cook straight from frozen in boiling salted water until they float and are tender (usually 4–6 minutes).

Fun and Creative Ways to Use Pumpkin Ravioli

You don’t always have to serve ravioli in the classic way! Here are a few fun twists:

• Ravioli Bake:
  Toss boiled pumpkin ravioli with a little cream and mozzarella, layer in a baking dish, and bake until bubbly and golden.
• Crispy Ravioli Bites:
  Bread and fry the ravioli for an indulgent appetizer or party snack. Serve with a garlic aioli or balsamic glaze.
• Autumn Pasta Salad:
  Cook and chill the ravioli, then toss with roasted Brussels sprouts, pecans, dried cranberries, and a maple-Dijon dressing for a seasonal salad.

FAQs About Pumpkin Ravioli

Wrapping It Up with Warm Ravioli Vibes

Pumpkin ravioli is the kind of dish that brings people together. It feels special without being fussy, and every bite tastes like a little piece of autumn comfort. Whether you’re impressing friends at a dinner party or just cooking for yourself on a chilly night, this recipe will make your kitchen feel cozy and your plate feel full of love.

Looking for more cozy recipes to keep the fall magic going? Try this creamy roasted butternut squash soup or bake a loaf of sourdough pumpkin bread to go with it.

Happy cooking, and don’t forget—tag me @wikitasty if you share your pumpkin ravioli creations. I’d love to see how yours turns out!