Go Back
As the leaves turn and the air grows crisp, there’s nothing quite like the warmth of a plate of homemade pumpkin ravioli. This dish, embodying autumn's flavors, has become a beloved seasonal staple in many households. Combining the earthy sweetness of pumpkin with the heartiness of pasta, pumpkin ravioli offers a comforting meal that celebrates the bounty of the fall harvest. Its rich flavor profile and comforting texture make it an ideal dish for family gatherings, holiday dinners, or a cozy night in.

Pumpkin Ravioli

Discover the cozy delight of homemade pumpkin ravioli, a perfect dish for autumn gatherings and family meals. This seasonal favorite pairs the sweetness of pumpkin with rich pasta, offering a comforting meal that celebrates fall flavors. Learn how to make pasta from scratch, create a delicious pumpkin filling, and choose the right sauces to enhance your dish. With simple ingredients and a classic Italian touch, pumpkin ravioli is a heartwarming addition to any dinner table.
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

3 large eggs

1 cup pumpkin puree (preferably homemade or canned)

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons unsalted butter

Fresh sage leaves (for garnish)

Extra Parmesan cheese (for serving)

Instructions
 

Make the Pasta Dough:

    - On a clean surface, pile the flour and create a well in the center. Add the eggs and salt into the well.

      - Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until a dough begins to form.

        - Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

          Prepare the Filling:

            - In a bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined and set aside.

              Roll Out the Dough:

                - Once the dough has rested, divide it into four pieces. Roll out each piece using a pasta machine or a rolling pin until it's about 1/16-inch thick.

                  Shape the Ravioli:

                    - Place a sheet of rolled dough on a lightly floured surface. Spoon small mounds (about a teaspoon) of the pumpkin filling about 2 inches apart on one half of the dough.

                      - Fold the other half over the filling and gently press down around each mound to seal, ensuring there are no air pockets. Use a ravioli cutter or knife to cut between the mounds, creating individual ravioli. Press the edges to ensure they are sealed well.

                        Cook the Ravioli:

                          - Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and transfer to a plate.

                            Prepare Sage Butter Sauce:

                              - In a skillet, heat the olive oil and butter over medium heat until the butter is melted and begins to foam. Add fresh sage leaves and sauté for 1-2 minutes until crispy and fragrant.

                                Serve:

                                  - Toss the cooked ravioli in the sage butter sauce. Serve immediately, garnished with additional Parmesan cheese and crispy sage leaves on top.

                                    Prep Time, Total Time, Servings: 1 hour | 1 hour 20 minutes | 4 servings