Easy Pumpkin Cheese Ravioli

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I thought making ravioli from scratch was way too hard until I was in my thirties. My mom always bought the frozen stuff from the store, and I figured homemade pasta was something only fancy chefs could pull off.

Turns out, I was wrong. Making pumpkin cheese ravioli at home is easier than you think, especially when you use store-bought pasta sheets as a shortcut. The filling comes together in minutes, and the whole process is actually pretty fun. Plus, your kitchen will smell amazing while you’re cooking.

What Kind of Pumpkin Cheese Ravioli Should I Use?

You can find pumpkin cheese ravioli in both the refrigerated and frozen pasta sections of most grocery stores, and either will work perfectly for this recipe. Fresh refrigerated ravioli tends to cook a bit faster and has a slightly more tender texture, while frozen ravioli takes a few extra minutes but is often more budget-friendly and keeps longer in your freezer. If you’re feeling ambitious, some specialty stores carry handmade pumpkin ravioli during fall season, which can be a real treat. Just make sure to adjust your cooking time based on the package directions, as different brands can vary by a minute or two.

Options for Substitutions

This cozy ravioli dish is pretty forgiving when it comes to swaps:

• Pumpkin cheese ravioli: If you can’t find pumpkin cheese ravioli, butternut squash ravioli or even cheese tortellini work great. Regular cheese ravioli will do in a pinch too – you’ll still get that creamy, comforting flavor.
• Walnuts: Pine nuts, pecans, or toasted hazelnuts make excellent substitutes. If you have nut allergies, try toasted pumpkin seeds for that same satisfying crunch.
• Fresh sage: Dried sage works if fresh isn’t available – just use about 1 tablespoon and add it earlier in the cooking process. Fresh thyme or rosemary can also work, though they’ll give a different flavor profile.
• Apple cider: White wine like Pinot Grigio works perfectly, or you can use chicken broth with a splash of apple juice for a non-alcoholic option.
• Manchego cheese: Parmesan, Pecorino Romano, or aged Gouda all work well here. Even regular Parmesan from the grocery store will give you that nutty, salty finish you’re looking for.
• Salted butter: Unsalted butter works fine – just add a pinch more salt to taste. The butter is key to this sauce, so I wouldn’t recommend substituting it with oil.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the delicate ravioli, which can cause them to burst open and lose their filling – always cook them gently in salted boiling water for just 2-3 minutes until they float to the surface.

Another common error is burning the butter and sage, so keep your heat at medium and watch carefully as the butter turns golden brown and the sage leaves become crispy, which should take about 3-4 minutes.

Don’t skip salting your pasta water generously, as this is your only chance to season the ravioli themselves, and be sure to reserve a cup of that starchy pasta water before draining since it helps bind the sauce together.

Finally, avoid letting the sauce sit too long after removing from heat – toss the cooked ravioli with the brown butter sage sauce immediately while everything is hot, then finish with the cheese for the best flavor and texture.

What to Serve With Pumpkin Cheese Ravioli?

This rich and creamy ravioli pairs beautifully with a simple arugula salad tossed with lemon vinaigrette to cut through all that buttery goodness. The peppery greens are a nice contrast to the sweet pumpkin and nutty sage flavors in the dish. I also love serving it alongside some roasted Brussels sprouts or roasted butternut squash to keep the fall theme going strong. A glass of crisp white wine like Pinot Grigio (the same one you might use in the sauce) or even a light Chardonnay makes this feel like a proper dinner party meal.

Storage Instructions

Refrigerate: Leftover pumpkin cheese ravioli keeps well in the fridge for up to 3 days in an airtight container. The sage butter sauce might separate a bit, but that’s totally normal. I like to store the ravioli and any extra sauce together so the flavors keep mingling.

Freeze: You can freeze portions of this dish for up to 2 months, though the texture of the ravioli will be a bit softer after thawing. Place cooled ravioli in freezer-safe containers with some of the sauce to prevent them from drying out.

Warm Up: To enjoy your leftovers, gently warm them in a skillet over medium-low heat with a splash of water or broth to help bring the sauce back together. You can also microwave on medium power, stirring every 30 seconds until heated through. Add a fresh sprinkle of manchego cheese before serving!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1300-1500
• Protein: 40-50 g
• Fat: 95-105 g
• Carbohydrates: 120-130 g

Ingredients

For the ravioli:

• 1 lb pumpkin cheese ravioli

For the sauce and topping:

• 8 tbsp salted butter (1 stick)
• 2 smashed garlic cloves
• 1/4 cup chopped walnuts
• 16 fresh sage leaves
• 1/2 cup apple cider or dry white wine (such as pinot grigio)
• 1 tbsp apple cider vinegar
• Kosher salt
• Black pepper
• 1/4 tsp grated nutmeg
• 1/3 cup shaved manchego cheese

Step 1: Cook the Pumpkin Cheese Ravioli

• 1 lb pumpkin cheese ravioli
• kosher salt

Fill a large pot with water, season generously with kosher salt, and bring it to a boil.

Add the pumpkin cheese ravioli and cook them according to the package directions, which should take about 3-4 minutes.

Drain the cooked ravioli and set them aside.

I like to toss the just-drained ravioli with a touch of olive oil to prevent sticking while you finish the sauce.

Step 2: Make the Brown Butter with Walnuts and Sage

• 8 tbsp salted butter (1 stick)
• 2 smashed garlic cloves
• 1/4 cup chopped walnuts
• 16 fresh sage leaves

While the ravioli cooks, melt the salted butter in a large skillet over medium heat.

Add the smashed garlic cloves, chopped walnuts, and fresh sage leaves.

Cook, stirring occasionally, until the butter starts to brown and the sage leaves become crisp (about 4-5 minutes).

Carefully remove the crispy sage leaves from the skillet and set them aside on a plate for later garnishing.

Step 3: Build the Sauce and Toss the Ravioli

• 1/2 cup apple cider or dry white wine (such as Pinot Grigio)
• 1 tbsp apple cider vinegar
• 1/4 tsp grated nutmeg
• kosher salt
• black pepper
• cooked pumpkin cheese ravioli (from Step 1)

Turn the heat down to low and pour the apple cider or dry white wine into the pan with the browned butter, along with the apple cider vinegar.

Season the sauce with grated nutmeg, a pinch of kosher salt, and black pepper.

Let the mixture simmer gently for about 1 minute to meld the flavors.

Add the drained ravioli (from Step 1) into the sauce, gently tossing to coat them evenly.

Remove the pan from the heat.

For extra flavor, I like to let the ravioli rest in the sauce for an extra minute to soak up the delicious brown butter.

Step 4: Plate and Finish the Dish

• crispy sage leaves (from Step 2)
• 1/3 cup shaved manchego cheese

Serve the ravioli with the brown butter sauce poured over the top.

Garnish with the crispy sage leaves (from Step 2) and sprinkle with shaved manchego cheese.

Enjoy your meal while the ravioli is warm and the cheese slightly melts over the top.