Easy Pumpkin Ravioli Recipe

If cozy fall dinner had a mascot, this pumpkin ravioli would be it — soft pasta pillows filled with a spiced pumpkin-ricotta mix, browned butter sage sauce, and that tiny shower of parmesan that makes everyone groan in the best way. It’s comforting but not fussy, fancy enough for guests and forgiving enough for weeknights.

My little family loses their minds over this. The kids gobble it like it’s candy and then ask for more sage leaves on top (weird, but okay). My husband insists I make it every October, which is a compliment I accept with wine. It started as a “let’s try something seasonal” experiment and became the dish we bring to potlucks, date nights at home, and the awkward dinners where everyone shows up late and hungry.

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I learned two things the hard way: 1) don’t overstuff the pockets unless you want pumpkin soup, and 2) sage is the unsung hero here — a few leaves in browned butter turns the whole thing from “nice” to “I need to marry this dinner.” Once I tried sealing ravioli with water and then butter — worked fine — then another night I used an egg wash and felt like a prosciutto-pastry artist. Also, I once boiled them too long and learned to treat boiling like patience: quick, gentle, and a little reverent.

Shopping Tips

– Canned Goods: Look for pure pumpkin puree (not pumpkin pie filling) — the texture and flavor are key.
– Cheese: Fresh ricotta and a hard grating cheese like Parm or Pecorino sharpen the filling; avoid pre-shredded mixes with anti-caking agents.
– Fresh Herbs: Fresh sage is worth it here; dried works in a pinch but stick to fresh for that crispy, fragrant finish.
– Eggs: One or two eggs will glue the filling together and help seals; buy regular, store ones are fine.
– Fats & Oils: Unsalted butter for the sauce (then add salt to taste) and a good olive oil for browning.
– Grains/Pasta: If you don’t want to make dough, buy fresh pasta sheets or large wonton wrappers — they’re easier than they look.

Prep Ahead Ideas

– Make the filling a day or two ahead and keep it chilled in an airtight container; flavors actually deepen overnight.
– Assemble ravioli and layer them on a baking sheet with parchment; freeze flat, then transfer to a bag for long-term storage.
– Keep a small jar of browned butter-sage in the fridge (reheat gently) so weeknight dinners feel special without the scramble.
– Use shallow, lidded containers for the prepped ravioli to avoid squishing the edges.

✔Time-Saving Tricks

– Use store-bought pasta sheets or wonton wrappers to skip dough-making and roll-outs.
– Roast or microwave a small batch of pumpkin and mash it if you don’t have canned puree — same finish, slightly fresher taste.
– Brown the butter in advance and keep it in a jar; a few seconds in a hot pan and you’re in sauce town.
– Don’t boil ravioli in a giant pot if you’re only making a few — a wide skillet with shallow boiling water works in a pinch.

✔Common Mistakes

– Overfilling pockets — I did this once and needed a nap afterward to clean up the stove. Use less filling and press edges firmly.
– Letting pasta sit wet — dust with a tiny flour or semolina to keep them from sticking.
– Burning the butter — brown it slowly and watch it like a hawk; once it’s dark brown, it goes from nutty to bitter fast.
– Not seasoning the filling — taste it before filling the ravioli; a little salt and acid (lemon or vinegar) brightens everything.

What to Serve It With

– A simple arugula salad dressed with lemon and olive oil to cut the richness.
– Crusty bread to mop up browned-butter sauce.
– Roasted Brussels sprouts or green beans for a warm, textural contrast.
– A light mushroom ragu spooned on top for a heartier, vegetarian main.

✔Tips & Mistakes

– Use a small spoon or piping bag to portion filling — less mess, more even ravioli.
– Seal edges with a fork or your fingers dipped in water for a solid seal.
– If sauce is too thin, reduce over medium heat or swirl in a teaspoon of pasta water to emulsify.
– If ravioli split in the pot, gently scoop them out, patch, and pan-fry to serve—they still taste great.

✔Storage Tips

Leftovers keep well: refrigerate cooked ravioli in an airtight container for 3–4 days. Reheat gently in a skillet with a bit of butter — they crisp back up and taste nearly fresh. Frozen uncooked ravioli should be stored flat in a single layer then bagged; cook from frozen, adding a minute or two to the boil. Cold ravioli for breakfast? No shame — I’ve had them with a fried egg on top and zero regrets.

✔Variations and Substitutions

– Swap pumpkin for butternut squash or sweet potato when you want a different sweetness profile.
– Use mascarpone or goat cheese instead of ricotta for a tangier, silkier filling.
– Add toasted walnuts or pecans to the filling for crunch, or fold in cooked spinach for color and iron.
– Don’t have sage? Browned butter with thyme is a fine second; basil is too bright for this one.

Frequently Asked Questions

Easy Pumpkin Ravioli Recipe

Cozy pumpkin and ricotta ravioli, folded in wonton wrappers and tossed in a quick sage brown butter sauce.

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Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz wonton wrappers about 48 wrappers
• ▢ 1 cup canned pumpkin puree
• ▢ 0.75 cup whole-milk ricotta cheese
• ▢ 0.5 cup finely grated Parmesan cheese
• ▢ 1 tsp kosher salt for the filling
• ▢ 0.25 tsp ground black pepper
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 cup water for sealing wrappers
• ▢ 6 tbsp unsalted butter
• ▢ 1 tbsp chopped fresh sage
• ▢ 1 tsp minced garlic
• ▢ 1 tsp fresh lemon juice optional, for brightness
• ▢ 0.25 cup grated Parmesan cheese for serving
• ▢ 0.125 tsp crushed red pepper flakes optional
• ▢ 1 tbsp kosher salt for boiling water

Instructions

Preparation Steps

• Stir pumpkin, ricotta, Parmesan, 1 tsp salt, pepper, and nutmeg in a bowl until smooth.
• Line a sheet pan with parchment. Set out wrappers and a small bowl of water.
• Spoon a heaping 2 teaspoons filling onto half the wrappers.
• Brush edges with water, top with another wrapper, press out air, and seal firmly.
• Crimp edges with a fork and arrange ravioli on the prepared pan.
• Bring a large pot of water to a boil and season with 1 tbsp kosher salt.
• Melt butter in a skillet over medium heat until golden and nutty, 3–4 minutes.
• Stir in sage and garlic; cook 30 seconds. Off heat, add lemon juice and red pepper.
• Boil ravioli in batches until they float and edges turn tender, 3–4 minutes.
• Transfer ravioli to the skillet and gently toss with the butter sauce.
• Plate and shower with extra Parmesan. Serve immediately.

Notes

Variation: Use fresh pasta sheets instead of wonton wrappers; cut into 3-inch squares to form ravioli. For a sweet-savory twist, add a pinch of cinnamon and a sprinkle of crushed amaretti over the plated ravioli. To freeze, arrange uncooked ravioli on a parchment-lined sheet until firm, then store in a freezer bag up to 2 months; boil from frozen, adding 1–2 extra minutes.

This recipe is an original creation inspired by classic Easy Pumpkin Ravioli Recipe flavors. All ingredient ratios and instructions are independently developed.