Pumpkin Cheese Ravioli

Have you ever wanted a dinner that feels cozy and a little fancy at the same time? That’s what happened when I first tried pumpkin cheese ravioli. It was warm, creamy, and tasted like fall in every bite.

The mix of pumpkin and cheese surprised me. It’s sweet, it’s savory, and it’s rich without being heavy. I remember thinking, wow, this is comfort food with a twist.

I love how easy it is to make too. A simple filling tucked into pasta and cooked in minutes. It’s the kind of meal that makes you feel proud to serve it.

So, if you’re craving something seasonal and comforting, you’ll want to try this recipe. Let’s make a plate of pumpkin cheese ravioli together and enjoy that cozy fall flavor.

Why You’ll Love This Recipe

• Rich and Creamy Filling: The combination of pumpkin, ricotta, and Parmesan creates a smooth, luxurious filling.
• Homemade or Shortcut Options: Use fresh pasta or opt for wonton wrappers for a quicker version.
• Nutty and Fragrant Sauce: Brown butter and crispy sage add depth and richness to the dish.
• Perfect for Special Occasions: Ideal for holiday meals or cozy fall dinners.
• Versatile: Customize with nuts, additional cheeses, or a drizzle of balsamic reduction.

Required Kitchen Tools

• Large mixing bowl
• Whisk
• Fork or pastry cutter
• Rolling pin (if making fresh pasta)
• Ravioli cutter or sharp knife
• Large pot for boiling ravioli
• Slotted spoon
• Skillet for the sauce

Ingredients

Here’s what you’ll need for this flavorful, homemade dish:

For the Ravioli Filling:

• Pumpkin Puree: 1 cup (not pumpkin pie filling)
• Ricotta Cheese: 1 cup (full-fat preferred)
• Parmesan Cheese: ½ cup, finely grated
• Egg Yolk: 1 (for a rich, creamy texture)
• Nutmeg: ¼ teaspoon (adds warmth and depth)
• Salt and Black Pepper: To taste

For the Ravioli Dough (If Making from Scratch):

• All-Purpose Flour: 2 cups
• Eggs: 2 large
• Olive Oil: 1 tablespoon
• Salt: ½ teaspoon
• Water: As needed

(Alternatively, you can use wonton wrappers for a quick and easy shortcut!)

For the Brown Butter Sage Sauce:

• Unsalted Butter: ½ cup (one stick)
• Fresh Sage Leaves: 6-8
• Chopped Pecans or Walnuts: ¼ cup (optional, for crunch)
• Salt and Black Pepper: To taste
• Additional Parmesan Cheese: For garnishing

Variations for Pumpkin Cheese Ravioli

• Make It Vegan: Use plant-based ricotta and Parmesan, and replace the egg yolk with a flaxseed mixture.
• Add a Kick: A pinch of red pepper flakes in the sauce gives it a subtle heat.
• Try a Different Nut: Swap pecans for hazelnuts or almonds for a different texture.
• Use a Different Sauce: Instead of brown butter, try a creamy Alfredo sauce or a light garlic olive oil drizzle.
• Sweeten It Up: Add a drizzle of maple syrup or balsamic glaze for a slightly sweet contrast.

Step-by-Step Instructions

1. Make the Pumpkin Cheese Filling

In a mixing bowl, combine the pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, salt, and black pepper. Stir until smooth and well blended. Set aside.

2. Prepare the Pasta Dough (If Making from Scratch)

1. On a clean surface, mound the flour and create a well in the center.
2. Crack the eggs into the well, add olive oil and salt.
3. Gradually mix with a fork, then knead for about 8-10 minutes until smooth.
4. Wrap in plastic wrap and let it rest for 30 minutes.

3. Roll Out the Dough & Assemble the Ravioli

1. Roll out the pasta dough thinly (or use wonton wrappers).
2. Place small spoonfuls of the pumpkin cheese filling about an inch apart.
3. Lay another sheet of pasta over the top and press around the filling to remove air pockets.
4. Use a ravioli cutter or sharp knife to cut out squares.
5. Seal edges with a fork if needed.

4. Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Drop in the ravioli and cook for 2-3 minutes or until they float.
3. Use a slotted spoon to remove and set aside.

5. Make the Brown Butter Sage Sauce

1. In a skillet, melt butter over medium heat until it turns golden and nutty.
2. Add fresh sage leaves and let them crisp up.
3. Toss in chopped pecans if using.
4. Season with salt and black pepper.

6. Assemble & Serve

1. Gently toss the cooked ravioli in the brown butter sage sauce.
2. Plate and sprinkle with extra Parmesan cheese.
3. Serve immediately and enjoy!

Serving and Decoration

How to Serve Pumpkin Cheese Ravioli

• With a Side Salad: A crisp arugula or spinach salad with balsamic vinaigrette pairs beautifully.
• With Garlic Bread: Serve with a side of crusty garlic bread for an extra indulgent meal.
• With Roasted Vegetables: Try roasted Brussels sprouts or butternut squash for a perfect fall-inspired dinner.
• With Wine: Pair with a Chardonnay or Pinot Noir for an elegant dining experience.

Garnishing Tips:

• Add a sprinkle of crushed nuts for texture.
• Drizzle with balsamic glaze or maple syrup for a hint of sweetness.
• Top with fresh microgreens for a gourmet touch.

Storing Pumpkin Cheese Ravioli

• Uncooked Ravioli: Freeze on a baking sheet, then transfer to an airtight container for up to 2 months.
• Cooked Ravioli: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a pan with a little butter or in boiling water for 1-2 minutes.

Nutrition Information

Nutrient	Amount (Per Serving)
Calories	~350 kcal
Carbohydrates	40g
Protein	12g
Fat	18g
Saturated Fat	9g
Fiber	3g
Sugar	4g
Sodium	300mg

Conclusion

Pumpkin cheese ravioli is one of those dishes that feels fancy but is surprisingly simple to make. The creamy pumpkin filling with cheese tucked into tender pasta creates the perfect balance of comfort and elegance. Whether you serve it as a weeknight dinner or bring it out for a holiday meal, this recipe is sure to impress. It’s a warm, flavorful way to enjoy the season and share something special at the table.

FAQ

Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly. Just make sure it’s pure pumpkin puree, not pumpkin pie filling.

What cheese works best for the filling?
Ricotta is the classic choice, but you can also add parmesan or cream cheese for extra richness.

Can I make the ravioli ahead of time?
Yes, you can assemble them a few hours before cooking and store them in the fridge. You can also freeze uncooked ravioli for up to a month.

What sauce pairs well with pumpkin cheese ravioli?
A simple brown butter sage sauce is traditional, but you can also try a light cream sauce or even a drizzle of olive oil with parmesan.

How do I keep the ravioli from falling apart while cooking?
Make sure the edges are sealed tightly. Press them with a fork or use a little water or egg wash on the edges before sealing.