Pumpkin ravioli is one of those dishes that just feels like fall. The tender pasta envelops a rich, spiced pumpkin filling that’s both savory and sweet, a beautiful balance perfect for cool weather.
What makes this recipe so special is its simplicity. While ravioli may seem like an ambitious project, the key is in the details—using canned pumpkin puree cuts down on prep time, and a pinch of nutmeg and sage transforms the flavor into something cozy and comforting.
There’s something about making these golden pockets of goodness that reminds me of autumn gatherings at home, where the air smelled of cinnamon and roasted squash.
Whether you’re celebrating the season or simply craving something warm and comforting, this dish is perfect for impressing guests or enjoying a quiet dinner.
Why I Love This Recipe
- A fall classic: This dish brings the best flavors of autumn straight to your plate, perfect for cozy nights.
- Easy for beginners: The filling is quick to make, and store-bought pasta sheets save time without compromising on taste.
- Customizable: Whether you top it with browned butter, toasted pine nuts, or a sprinkle of parmesan, there’s room for creativity.
- Nutritious and indulgent: Packed with vitamins from the pumpkin, it’s a dish that feels rich but remains wholesome.
Pumpkin Ravioli Recipe
Equipment
- Large mixing bowl
- Bench scraper
- Pasta roller
- Fluted pastry wheel
- Medium Saucepan
- Slotted Spoon
- Large Pot
- Cutting Board
- Measuring Spoons
Ingredients
Pasta
- 1 cup 125 g all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ½ teaspoon olive oil
- water in a spray bottle
Filling
- ½ cup 123 g ricotta cheese
- ¼ cup 28 g mozzarella cheese, grated
- ¼ cup 25 g parmesan cheese, grated, plus more for garnish
- 1 cup 245 g pure pumpkin
- 1 teaspoon garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
Brown Butter Sauce
- ⅓ cup unsalted butter
- ½ teaspoon garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon fresh sage finely diced
Instructions
- Prepare the dough: Sift flour and salt onto a clean surface. Make a well in the center and add the egg, egg yolks, and oil. Gently whisk the wet ingredients together, gradually incorporating the flour until a dough forms.
- Knead the dough: Once the dough is too stiff to mix, use a bench scraper to bring it all together. Knead by hand for 7-10 minutes until smooth, adding more flour as needed. Cover and rest for 30 minutes.
- Roll out the dough: Roll the dough into a ¼-inch thick rectangle, then pass it through a pasta roller, gradually decreasing the size setting until thin enough to see through.
- Make the filling: In a bowl, combine ricotta, mozzarella, parmesan, pumpkin, garlic, salt, pepper, and nutmeg. Set aside.
- Prepare brown butter sauce: Melt butter in a saucepan, add garlic, and cook for 1 minute. Stir in salt, pepper, and sage, then remove from heat.
- Assemble ravioli: Lay out pasta sheets, spray lightly with water, and spoon 2 teaspoons of filling onto the dough, leaving 1-inch gaps. Fold the dough over the filling, press to seal, and cut into individual ravioli.
- Cook ravioli: Boil salted water, add ravioli in batches, and cook for 3-4 minutes. Strain and plate.
- Serve: Drizzle with brown butter sauce, top with parmesan and parsley, and serve immediately.
