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 ravioli 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. You could also use homemade 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 and could easily have used 1 full cup. Feel free to experiment and find the amount that tastes right for you. (*Do not use pumpkin pie filling!)
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 minced fresh sage leaves 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 in a large pot of salted water according to package instructions. I boiled mine for the minimum time for an al dente pasta. (Ravioli will float when done.) Remove it from the heat and drain with a slotted spoon, reserving about 1 cup of pasta water. 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 toss 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).
Recipe Variations
- Use any flavor of ravioli, including mushroom, spinach, or meat
- Substitute tortellini or any of your favorite noodles for the ravioli
- Adjust the amount of pumpkin puree according to your preferences
- Add 1 small chopped shallot or onion to the butter and garlic
- Add fresh rosemary along with the thyme and sage
- Substitute milk for the half & half (sauce will be thinner)
- Omit the walnuts to make it allergy friendly OR substitute another type of nuts
Recipes to Serve with Pumpkin Ravioli
Be sure to check out some of our favorite side dishes for this cozy fall dinner!
Creamy Pumpkin Ravioli
Ingredients
- 25 ounces cheese ravioli fresh or frozen
- 3 Tablespoons salted butter
- 3 cloves garlic minced
- 1/2 teaspoon grated nutmeg
- 3/4 cup pumpkin puree
- 1 1/2 cups half & half
- 1/2 teaspoon fresh minced sage
- 1/2 teaspoon fresh minced thyme
- 1 cup finely grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons chopped walnuts toasted
Instructions
- Boil the ravioli al dente, according to package instructions. Drain, reserving about 1 cup of pasta water, and set aside.
- In a large sauté pan, melt the butter over low heat. Add the minced garlic and sauté until fragrant, stirring regularly.
- Stir in the nutmeg, 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. Whisk until thickened.
- Add the cooked ravioli to the sauce and stir to coat. If the sauce is too thick, slowly add pasta water until you reach desired consistency.
- Spoon ravioli onto plates and garnish with grated Parmesan, toasted walnuts, and fresh herbs as desired.
Notes
Recipe Variations
- Use any flavor of ravioli, including mushroom, spinach, or meat
- Substitute tortellini or any of your favorite noodles for the ravioli
- Adjust the amount of pumpkin puree according to your preferences
- Add 1 small chopped shallot or onion to the butter and garlic
- Add fresh rosemary along with the thyme and sage
- Substitute milk for the half & half (sauce will be thinner)
- Omit the walnuts to make it allergy friendly
JAN says
Oh boy, this looks heavenly! I’m going to make this in the the next week! Have a great day!
pamea says
wow, from the photos it looks very tasty, you gave the information in such an organized way and with a wealth of detail that I’m sure I’ll be able to do it this weekend.thanks!