Creamy Pumpkin Ravioli

30 minutes

Savory cheese ravioli topped with a delicious pumpkin sage cream sauce, chopped walnuts, and fresh Parmesan cheese. The perfect fall comfort food… ready in 30 minutes or less!

There are certain things I’ll ALWAYS order if I see them on a dinner menu. Namely scallops… or brussels sprouts… or literally any type of pumpkin pasta!

I suppose it has something to do with the seasonal nature of it, and the fact that it might not be on the menu the next time you go. But it’s not just that… it’s also because there’s something about the pumpkin + pasta combo I can’t get enough of.

Don’t get me wrong… I love sweet pumpkin recipes just as much as anyone. Pumpkin Bread, Pumpkin Crisp, and Pumpkin Cookies are all high on my list! But give me a rich, creamy, savory pumpkin sauce and I’m in heaven. And this sauce does NOT disappoint.

Seasoned with fresh sage, thyme, Parmesan cheese, and a hint of nutmeg… it’s everything you want in a pumpkin pasta sauce. And SO easy to make.

what you’ll need for this recipe

Ravioli – This recipe calls for one 25 ounce package of ravioli, either fresh or frozen. I used frozen cheese ravioli, prepared according to package instructions. You could also substitute spinach, mushroom, or even meat ravioli if you prefer.

Butter – Butter is the first ingredient in the sauce, giving it a deliciously rich flavor and texture. I used 3 Tablespoons of salted butter, which I sautéed with the garlic and nutmeg.

Garlic – Fresh garlic adds flavor to the sauce, combining perfectly with the pumpkin and fresh herbs. I used 3 cloves of fresh garlic, but you can feel free to adjust the amount according to your tastes.

Nutmeg – Nutmeg is a warm spice that lends just a touch of nutty sweetness to this recipe. I used 1/2 teaspoon of grated nutmeg from a jar (feel free to substitute fresh nutmeg if you prefer).

Pumpkin puree – Pumpkin is the main ingredient in the sauce, and the amount you use really depends on the amount of pumpkin flavor you’re looking for. I used 3/4 cup of pumpkin puree and could easily have used 1 full cup. Feel free to experiment and find the amount that tastes right for you.

Half & half – Half & half (half cream, half milk) blends with the pumpkin puree to create the creamy sauce. You can also substitute milk if you prefer, although the sauce won’t be as creamy.

Fresh herbs – Fresh herbs add so much delicious flavor to this recipe. I used a combination of 1/2 teaspoon fresh sage and 1/2 teaspoon fresh thyme. You could also add fresh rosemary to the mix if you’d like.

Parmesan cheese – I used fresh, finely grated Parmesan cheese both in the sauce (1 cup) and as a garnish. I would strongly recommend grating your own for best taste and meltability.

Salt & pepper – Salt & pepper are a necessary ingredient in most every sauce, and this one is no exception. I used 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Chopped walnuts – 2 Tablespoons of chopped walnuts add a little crunch and are the perfect finishing touch to this dish. I toasted them lightly on the stovetop, but you can also feel free to use them straight from the package.

how to make creamy pumpkin ravioli

Boil the ravioli. Boil the ravioli according to package instructions. I boiled mine for the minimum time for an al dente pasta. Drain it, reserving about 1 cup of pasta water, and set both the noodles and water aside.

Make the sauce. Start by melting the butter over low heat, then add the garlic and sauté until fragrant. Stir in the nutmeg, then increase the heat to medium-low and add the pumpkin puree. Stir until warmed through, about 3 minutes. Slowly whisk in the half and half and add the minced herbs, grated Parmesan, salt and pepper. Stir until thickened.

Combine the ravioli & sauce. Add the cooked ravioli to the sauce and stir to coat. If the sauce is thicker than you’d like, slowly add pasta water to thin it out.

Garnish. Spoon ravioli onto plates and garnish with Parmesan cheese, chopped walnuts, and additional herbs (as desired).

what to serve with pumpkin ravioli

• Apple Wedge Salad
• Beer Cheese Muffins
• Cherry Pecan Goat Cheese Salad
• Muffin Tin Biscuits
• Apple Brie Salad
• Cranberry Apple Pecan Salad
• Bacon Cheddar Popovers