Pumpkin Ravioli for Fall

This homemade pumpkin ravioli captures everything we love about autumn in tender pasta pillows filled with creamy, spiced pumpkin.

The sweet earthiness of roasted pumpkin combined with fresh herbs and a touch of nutmeg creates a filling that tastes like fall itself.

Each bite delivers that perfect balance of savory and sweet that makes seasonal cooking so special.

Why You’ll Love This Recipe

The filling is rich and creamy without being heavy, thanks to the natural sweetness of roasted pumpkin balanced with fresh sage and a hint of parmesan.

The homemade pasta dough is surprisingly forgiving to work with. Even if you’re new to making fresh pasta, you’ll find the process therapeutic and rewarding.

This recipe is perfect for special occasions but simple enough for a cozy weeknight dinner. You can even make the ravioli ahead of time and freeze them for later – just cook them straight from frozen when you’re ready.

The versatility of this dish means you can dress it up with brown butter sage sauce or keep it simple with just olive oil and fresh herbs. Either way, you’ll have a meal that truly celebrates the season.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Pumpkin Filling:

• 1 1/2 cups roasted pumpkin puree (or canned pumpkin)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg yolk
• 2 tablespoons fresh sage, finely chopped
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Serving:

• 4 tablespoons butter
• 8-10 fresh sage leaves
• Extra Parmesan cheese for grating
• Salt and pepper to taste

Instructions

Make the Pasta Dough:

Create a well with the flour on a clean work surface or in a large bowl. Crack the eggs into the center and add olive oil and salt.

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough for 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Prepare the Filling:

Mix together the pumpkin puree, ricotta, Parmesan, egg yolk, chopped sage, nutmeg, salt, and pepper in a bowl until well combined.

Taste and adjust seasoning as needed. The filling should be flavorful and well-spiced.

Assemble the Ravioli:

Divide the pasta dough into 4 pieces. Working with one piece at a time, roll the dough through a pasta machine or with a rolling pin until very thin (about 1/16 inch).

Cut the pasta sheets into rectangles about 3×4 inches. Place a heaping teaspoon of filling in the center of half the rectangles.

Brush the edges with water and top with the remaining pasta rectangles. Press firmly around the edges to seal, making sure to remove any air bubbles.

Use a fork or your fingers to crimp the edges for a decorative seal.

Cook the Ravioli:

Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, being careful not to overcrowd the pot.

Cook for 3-4 minutes, or until the ravioli float to the surface. Remove with a slotted spoon.

Make the Sage Butter Sauce:

While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 2-3 minutes.

Finish and Serve:

Gently toss the cooked ravioli in the brown butter sage sauce. Season with salt and pepper to taste.

Serve immediately with freshly grated Parmesan cheese and additional sage leaves if desired.

Pro tip: These ravioli can be frozen on a baking sheet and then stored in freezer bags for up to 3 months. Cook directly from frozen, adding an extra minute or two to the cooking time.

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