Ravioli with Pumpkin Sauce
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Ravioli with Pumpkin Sauce is the perfect fall comfort food that combines tender pasta pillows filled with cheese (spinach or meat) with a rich and creamy pumpkin sauce.
This fast and easy meal is ready in about 20 minutes, perfect for those short autumn nights when you just want to curl up in a fuzzy blanket.
Each bite offers a perfect balance of soft, tender ravioli and creamy, luxurious sauce. Fresh sage lends an earthy aroma, cinnamon, nutmeg, and a dash of pepper to bring warmth and complexity, while the Parmesan provides a bit of salty kick, making every bite satisfying and flavorful.
Ingredients
- Cheese Ravioli pairs wonderfully with the creamy pumpkin sauce because the mild, creamy filling complements the sweet and savory notes of the sauce.
- Pumpkin Puree: This is the star of the show. Using canned pumpkin puree is convenient and adds a thick, smooth base. *Do NOT use pumpkin pie filling*
- Cream: Heavy cream transforms the sauce into a velvety delight. If you’re lactose intolerant, coconut milk or almond milk work just as well.
- Spices: Spices are the magic wands of cooking. Cinnamon, nutmeg, and a pinch of salt make the pumpkin’s natural sweetness shine.
- Aromatics: Diced onion and a fresh garlic clove give the sauce a robust, rounded flavor.
- Sage: Fresh or dried, sage adds a earthy flavor that blends beautifully with pumpkin.
- Parmesan Cheese: A sprinkle of fresh, grated parmigiano reggiano adds a hint of salty flavor and creamy texture.
- White Wine: Adding white wine de-glazes the pan by lifting the caramelized bits stuck to the bottom, and incorporating them into the sauce for extra flavor.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Looking for ways to use up leftover pumpkin puree? Make sure to try my recipes for Pumpkin Pie Martini, Pumpkin Spice Latte, and Instant Pot Steel Cut Oatmeal too!
How to Make Ravioli in Rich Pumpkin Sauce
Have all ingredients ready to go, this recipe comes together quickly!
Boil 4 quarts of water. Reduce heat to a gentle boil, and add a pinch of salt.
Add the fresh ravioli to the boiling water and cook for 4 minutes (or according to package directions).
While the ravioli is cooking, prepare the pumpkin sauce.
Heat olive oil in a medium skillet over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are translucent and softened, 5 to 7 minutes. Stir in the garlic and heat for one minute to become fragrant.
Pour in the wine, and add the cinnamon and nutmeg. Scrape the bottom of the skillet with a wooden turner to remove any cooked on bits.
Add the pumpkin puree and cream, stir to combine. Stir in the sage, salt, and pepper. Taste and adjust seasoning if needed.
Remove the ravioli from the pot with a slotted spoon, then add to the skillet with the pumpkin sauce; folding them gently to ensure each piece is well-coated.
Serve immediately sprinkled with grated parmesan, fresh sage leaves, and cracked black pepper.
Serving Suggestion: A simple side salad, crusty bread, or roasted vegetables make great accompaniments. A lightly oaked Chardonnay or a light-bodied Pinot Noir pairs beautifully with the dish.
Expert Tips
- Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners.
- Spinach and ricotta, or mushroom ravioli will also work well. Meat-filled ravioli can be used, but the flavors will be a more robust.
- Substitute fresh thyme, or fresh herbs of your choice for the sage.
- For some added crunch, top with toasted pine nuts, walnuts, or pumpkin seeds.
- The pumpkin ravioli sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop, and if it’s too thick, you can thin it out with a little broth or cream.
- Follow package instructions for cooking frozen ravioli.
- Store leftovers in an airtight container, in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop. If it’s too thick you can thin it out with a little broth or cream.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Ravioli with Pumpkin Sauce
Ingredients
- 10 ounces fresh cheese ravioli I used RANA
- 0.5 tablespoon olive oil
- 0.33 cup minced yellow onion
- 1 clove fresh garlic minced
- ⅛ teaspoon cinnamon
- ⅛ teaspoon fresh ground nutmeg
- 2 tablespoons white wine I used chardonnay
- 0.5 cup pumpkin puree *not pumpkin pie filling*
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon chopped fresh sage plus more for garnish
- 1 tablespoon grated parmesan cheese plus more for sesrving
Instructions
- Have all ingredients ready to go, this recipe comes together quickly!
- Boil 4 quarts of water. Reduce heat to a gentle boil, and add a pinch of salt. Add the fresh ravioli to the boiling water and cook for 4 minutes (or according to package directions).
- While the ravioli is cooking, prepare the pumpkin sauce.
- Heat olive oil in a medium skillet over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are translucent and softened, 5 to 7 minutes. Stir in the garlic and heat for one minute to become fragrant.
- Pour in the wine, and add the cinnamon and nutmeg. Scrape the bottom of the skillet with a wooden turner to remove any cooked on bits.
- Add the pumpkin puree and cream, stir to combine. Stir in the sage, salt, and pepper. Taste and adjust seasoning if needed.
- Remove the ravioli from the pot with a slotted spoon, then add to the skillet with the pumpkin sauce; folding them gently to ensure each piece is well-coated.
- Serve immediately sprinkled with grated parmesan, fresh sage leaves, and cracked black pepper.
Notes
- Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners.
- Spinach and ricotta, or mushroom ravioli will also work well. Meat-filled ravioli can be used, but the flavors will be a more robust.
- Substitute fresh thyme, or fresh herbs of your choice for the sage.
- For some added crunch, top with toasted pine nuts, walnuts, or pumpkin seeds.
- The pumpkin ravioli sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop, and if it’s too thick, you can thin it out with a little broth or cream.
- Follow package instructions for cooking frozen ravioli.
- Store leftovers in an airtight container, in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop. If it’s too thick you can thin it out with a little broth or cream.
