Classic Pumpkin Ravioli Tomato Sauce

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I used to think making ravioli from scratch was something only fancy restaurant chefs could do. My family always bought the frozen stuff from the grocery store, and honestly, I was pretty intimidated by the whole pasta-making process.

But then I discovered that pumpkin ravioli with tomato sauce is actually way easier than it looks. Sure, it takes a little time, but most of that is just waiting for things to cook. And when you bite into that tender pasta filled with creamy pumpkin and topped with a simple tomato sauce, you’ll wonder why you ever settled for the freezer aisle version.

What Kind of Pumpkin Should I Use?

You can use either butternut squash or pumpkin for this recipe, and both will give you great results. If you’re going with actual pumpkin, sugar pumpkins (also called pie pumpkins) work best since they’re sweeter and less watery than the big carving pumpkins you see at Halloween. Butternut squash is actually easier to work with since it has a consistent texture and flavor year-round, plus it’s usually easier to find at the grocery store. Whichever you choose, make sure it feels heavy for its size and has a firm, unblemished skin – this means it’s fresh and will roast up nicely for your sauce.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Pumpkin ravioli: If you can’t find pumpkin ravioli, butternut squash or sweet potato ravioli work great too. Regular cheese ravioli will also do the trick, though you’ll lose some of that autumn flavor.
• Butternut squash or pumpkin: These can be used interchangeably, or try sweet potato for a similar texture and sweetness. Just make sure to roast it the same way until tender.
• Red onion: Yellow or white onions work just fine here. Red onion adds a bit more sweetness, but any onion will give you that good base flavor.
• Red pepper: Yellow or orange bell peppers are perfect substitutes. You could even use a small zucchini if that’s what you have on hand.
• Vegetable stock: Chicken stock works if you’re not keeping it vegetarian, or just use water with an extra pinch of salt and maybe a bouillon cube.
• Fresh herbs: Don’t worry if you only have dried herbs – use about 1 teaspoon of dried basil or parsley instead of the fresh stuff. Add it earlier in the cooking process so the flavors have time to develop.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin ravioli with tomato sauce is overcooking the delicate ravioli, which can cause them to burst open and lose their filling – always cook them gently in simmering (not boiling) salted water for just 3-4 minutes until they float to the surface.

Another common error is not properly roasting your pumpkin or butternut squash beforehand, as raw chunks won’t cook through properly in the sauce and will leave you with hard, unpleasant bites – cube them small and roast until fork-tender before adding to your tomato base.

Don’t rush the sauce by cranking up the heat, since a slow simmer allows the vegetables to break down naturally and creates a richer flavor, and always taste and adjust your seasoning at the end since canned tomatoes can vary in saltiness.

Finally, be gentle when combining the cooked ravioli with the sauce – use a large spoon to fold them together rather than stirring vigorously, which helps keep those precious pasta parcels intact.

What to Serve With Pumpkin Ravioli?

This hearty pumpkin ravioli with tomato sauce is pretty filling on its own, but I love serving it with a simple arugula salad dressed with lemon vinaigrette to cut through all that rich, creamy pumpkin flavor. A slice of warm garlic bread or crusty Italian bread is perfect for sopping up any leftover sauce on your plate. If you want to make it feel more like a complete meal, try adding a side of roasted vegetables like zucchini or bell peppers, which complement the autumn flavors beautifully. Don’t forget to have some extra grated parmesan cheese on hand – it makes everything taste even better!

Storage Instructions

Refrigerate: Store your leftover pumpkin ravioli in tomato sauce in the fridge for up to 3 days in a covered container. The sauce actually gets even more flavorful after sitting overnight, so it’s great for meal prep. Just keep in mind that the ravioli might absorb some of the sauce and get a bit softer.

Freeze: You can freeze the tomato sauce separately for up to 3 months, but I wouldn’t recommend freezing the cooked ravioli since the pasta tends to get mushy when thawed. Instead, make a big batch of sauce and freeze it in portions to use with fresh ravioli later.

Warm Up: Gently reheat your leftovers in a saucepan over medium-low heat, stirring carefully so the ravioli don’t break apart. Add a splash of vegetable stock or water if the sauce has thickened up too much. You can also microwave it on medium power, stirring every 30 seconds until heated through.

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

For the sauce:

• 1 red onion
• 2 garlic cloves
• 1 celery stalk
• 1 carrot
• 1/2 red bell pepper
• 1/2 butternut squash or pumpkin
• 1 stalk fresh rosemary
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 can chopped tomatoes
• 1 1/4 cups vegetable broth (approx., from 300 ml)
• 2 tbsp fresh basil or parsley, chopped

For serving:

• 1 package (8.8 oz) pumpkin ravioli (vegan, if needed)

Step 1: Prepare the Vegetables and Herbs

• 1 red onion
• 2 garlic cloves
• 1 celery stalk
• 1 carrot
• 1/2 red bell pepper
• 1/2 butternut squash or pumpkin
• 1 stalk fresh rosemary
• 2 tbsp fresh basil or parsley, chopped

Begin by finely chopping the red onion, garlic cloves, celery stalk, carrot, and red bell pepper.

Strip the leaves from the rosemary stalk and chop them as well.

Peel the butternut squash or pumpkin and dice it into small cubes.

Chop the fresh basil or parsley and set aside for later.

Step 2: Sauté the Aromatics and Vegetables

• 2 tbsp olive oil
• chopped red onion from Step 1
• chopped garlic from Step 1
• chopped celery from Step 1
• chopped carrot from Step 1
• chopped red bell pepper from Step 1
• diced butternut squash or pumpkin from Step 1
• chopped rosemary from Step 1

Heat the olive oil in a large saucepan over medium heat.

Add the chopped onion and gently fry for about 5 minutes until it turns soft and translucent.

Next, add the rest of the chopped vegetables and the rosemary leaves.

Cover the pan with a lid and let the mixture gently sauté for approximately 10 minutes, stirring occasionally to prevent sticking.

I always find that cooking the veggies slowly helps develop a richer, sweeter flavor base for the sauce.

Step 3: Simmer with Tomato and Broth

• 1 tbsp tomato paste
• 1 can chopped tomatoes
• 1 1/4 cups vegetable broth (approx., from 300 ml)

Stir in the tomato paste and mix well to coat the vegetables.

Add the can of chopped tomatoes and vegetable broth to the saucepan.

Turn the heat to high and bring the mixture to a boil, then reduce the heat and let it gently simmer for about 20 minutes, or until all the vegetables are very soft.

Step 4: Blend the Sauce

• chopped fresh basil or parsley from Step 1

Add the fresh chopped basil or parsley to the sauce, then use a stick blender to puree everything until smooth and thick.

If the sauce seems too thick for your liking, add a little more vegetable broth to thin it to your preferred consistency.

For an extra silky sauce, you can press it through a fine mesh sieve into another saucepan.

Let the sauce rest until you are ready to serve.

Step 5: Cook the Ravioli

• 1 package (8.8 oz) pumpkin ravioli (vegan, if needed)

When you’re ready to serve, bring a large pot of water to the boil and cook the pumpkin ravioli according to the instructions on the package—usually it takes only a minute or so.

Drain the ravioli once cooked.

I like to toss the cooked ravioli with just a little olive oil to prevent sticking before adding them to the sauce.

Step 6: Serve and Garnish

• blended sauce from Step 4
• cooked pumpkin ravioli from Step 5
• additional fresh basil or parsley (optional)
• grated Parmesan or vegan Parmesan (optional)

If the sauce has cooled, gently reheat it.

Spoon the hot sauce into soup bowls, then add several pieces of cooked pumpkin ravioli (from Step 5) to each bowl.

Garnish with a sprinkle of fresh herbs or some grated vegan or regular Parmesan, if desired.

Serve immediately and enjoy!