Pumpkin Ravioli Recipe

I remember the first time I made pumpkin ravioli from scratch the kitchen filled with the cozy scent of roasted pumpkin and browned butter. Kneading and rolling the fresh pasta felt so calming, and when I finally took that first bite tender pasta wrapped around a creamy, lightly spiced pumpkin filling it was pure autumn comfort. Since then, it’s become my go-to recipe whenever I want something warm, elegant, and a little special for dinner.

Pumpkin Ravioli Recipe

Servings

4

servings

Prep time

45

minutes

Cooking time

10

minutes

Calories

420

kcal

Ingredients

• For Pasta Dough

• All-purpose flour – 2 cups

• Eggs – 2 large

• Olive oil – 1 tbsp

• Salt – ½ tsp

• Water – as needed

• For Filling

• Pumpkin puree – 1 cup (roasted or canned)

• Ricotta cheese – ½ cup

• Parmesan cheese – ¼ cup, grated

• Nutmeg – ¼ tsp

• Salt – ¼ tsp

• Black pepper – ¼ tsp

• For Sauce

• Butter – 4 tbsp

• Fresh sage leaves – 6–8

• Parmesan cheese – 2 tbsp, for topping

Directions

• Combine flour and salt, make a well, and add eggs and olive oil.
  
• Mix until dough forms, then knead for 8–10 minutes until smooth.
• Wrap dough and rest for 30 minutes.
• Mix pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper for the filling.
• Roll out dough into thin sheets.
• Place small spoonfuls of filling evenly on one sheet.
• Cover with another sheet, press around filling to seal.
• Cut into ravioli squares and seal edges with a fork or egg wash.
• Boil salted water and cook ravioli for 3–4 minutes until they float.
• In a skillet, melt butter and add sage until fragrant.
• Toss cooked ravioli in the butter-sage sauce.
  
• Serve warm topped with grated Parmesan.

Nutrition Information

• Calories: ~420 kcal
• Protein: 14g
• Carbs: 45g
• Fat: 20g
• Fiber: 3g
• Sugar: 4g

Expert Tips and Variations

For a dairy-free twist, swap regular milk with almond milk and use olive oil instead of butter in the sauce. Add a sprinkle of crushed amaretti cookies or brown butter sage sauce for extra depth of flavor. Don’t overfill the ravioli that’s the most common mistake beginners make, leading to leaks while boiling. Also, make sure to seal the edges tightly with a bit of water or egg wash to prevent them from opening up during cooking. If you are dessert lover you can try roblox buttercream cake with pumpkin ravioli.

How to Store and Reheat Ravioli

Refrigerate leftover pumpkin ravioli in an airtight container for up to 3 days. To reheat, simmer gently in hot water for 1–2 minutes or warm in a skillet with butter until heated through. For longer storage, freeze uncooked ravioli on a tray, then transfer to freezer bags for up to 2 months.

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