Easy Pumpkin Ravioli

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Finding a pasta dish that feels fancy enough for special occasions but won’t stress you out in the kitchen can be tough. After all, impressive dinners usually mean complicated recipes with long ingredient lists, and things get even trickier when you’re trying to make something from scratch that actually tastes restaurant-quality.

Luckily, this pumpkin ravioli hits the sweet spot: it’s elegant yet approachable, uses simple seasonal ingredients, and gives you that homemade pasta satisfaction without requiring years of Italian cooking experience.

What Kind of Ravioli Should I Use?

For this pumpkin ravioli recipe, you’ll want to grab fresh cheese ravioli from the refrigerated section of your grocery store rather than the dried pasta aisle. Fresh ravioli has a tender texture that pairs perfectly with the creamy pumpkin sauce, and it cooks much faster than dried versions. I really like the RANA brand because their ravioli holds up well and has a nice cheese filling that complements the pumpkin flavors. If you can’t find RANA, any good quality fresh cheese ravioli will work – just look for ones that feel plump and have a smooth, uncracked pasta exterior.

Options for Substitutions

This creamy pumpkin ravioli is pretty forgiving when it comes to swaps:

• Pumpkin puree: If you’re out of pumpkin puree, butternut squash puree works great and gives a similar sweet, earthy flavor. You can also use sweet potato puree, though it’ll be a bit sweeter.
• Half & half: Heavy cream makes the sauce richer, while whole milk makes it lighter. If using milk, you might need to add a tablespoon of flour to help thicken the sauce.
• Fresh cheese ravioli: Any stuffed pasta works here – try tortellini, agnolotti, or even gnocchi. Frozen ravioli is fine too, just follow the package directions for cooking.
• Fresh rosemary: Dried rosemary works in a pinch (use about ½ teaspoon), or try fresh sage leaves for a more traditional fall flavor. Crisp the sage in butter for extra taste.
• Parmigiano Reggiano: Regular parmesan cheese from the grocery store works just fine. Pecorino Romano adds a sharper flavor if you prefer that.
• Nutmeg: If you don’t have nutmeg, a pinch of cinnamon or allspice can add warmth, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin ravioli is overcooking the delicate fresh pasta, which can cause it to burst open and release all the filling into your sauce – always cook ravioli just until they float to the surface, then remove them immediately.

Another common error is adding the parmigiano reggiano cheese while the sauce is still boiling, which can cause it to clump and become grainy instead of melting smoothly – remove the pan from heat and stir in the cheese gradually for a silky finish.

Don’t rush the garlic at the beginning either, as burnt garlic will give your entire dish a bitter taste, so keep the heat at medium and watch it carefully until it’s just fragrant.

Finally, be gentle when tossing the cooked ravioli with the sauce using a large spoon or spatula rather than vigorous stirring, which helps keep those pasta pillows intact and looking beautiful on the plate.

What to Serve With Pumpkin Ravioli?

This creamy pumpkin ravioli pairs beautifully with a simple arugula salad tossed with lemon vinaigrette – the peppery greens balance out the rich, nutmeg-spiced sauce perfectly. I love serving it alongside some crusty Italian bread or garlic bread for soaking up that creamy pumpkin goodness. A glass of white wine like Pinot Grigio or Chardonnay complements the fall flavors really well, and if you want to add some protein, grilled chicken or Italian sausage work great on the side. For a cozy autumn dinner, roasted Brussels sprouts or butternut squash make excellent vegetable sides that play up those seasonal flavors.

Storage Instructions

Refrigerate: This creamy pumpkin ravioli keeps really well in the fridge for up to 3 days in an airtight container. The sauce might thicken up a bit as it sits, but that’s totally normal. I actually think it tastes even better the next day when all those flavors have had time to meld together.

Freeze: You can freeze portions of this dish for up to 2 months, though the cream sauce might separate slightly when thawed. Pack it in freezer-safe containers and leave a little room at the top for expansion. It’s great to have a cozy meal ready to go on busy nights!

Warm Up: Gently reheat your pumpkin ravioli on the stovetop over low heat, stirring frequently and adding a splash of half & half if the sauce seems too thick. You can also use the microwave on medium power, stirring every 30 seconds. The key is going slow so the cream sauce doesn’t break.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 130-150 g
• Carbohydrates: 150-160 g

Ingredients

For the pumpkin sauce:

• 3 tbsp butter
• 3 garlic cloves, minced
• 1/2 tsp ground nutmeg
• 10 oz canned pumpkin purée
• 1 1/2 cups half and half
• 1 tsp minced fresh rosemary
• 3/4 cup grated parmigiano reggiano cheese
• 1/2 tsp salt
• Freshly ground black pepper, to taste

For the pasta:

• 20 oz store-bought cheese ravioli (such as rana), cooked according to package directions

Step 1: Sauté Garlic in Butter

• 3 tbsp butter
• 3 garlic cloves, minced

Melt the butter in a large pan over low heat.

Add the minced garlic and cook, stirring occasionally, for 3-5 minutes until the garlic becomes fragrant but not browned.

Step 2: Begin the Pumpkin Base

• 1/2 tsp ground nutmeg
• 10 oz canned pumpkin purée

Sprinkle the ground nutmeg into the pan with the sautéed garlic (from Step 1) and stir to combine.

Increase the heat slightly to medium-low, then add the pumpkin purée.

Stir well to fully incorporate all the ingredients.

Cook for 2-3 minutes to let the flavors meld.

Step 3: Make the Creamy Sauce

• 1 1/2 cups half and half
• 1 tsp minced fresh rosemary
• 3/4 cup grated parmigiano reggiano cheese
• 1/2 tsp salt
• freshly ground black pepper, to taste

Pour in the half and half, whisking steadily to combine it smoothly with the pumpkin base (from Step 2).

Add the minced fresh rosemary, grated parmigiano reggiano cheese, salt, and freshly ground black pepper to taste.

Increase the heat to medium and bring the mixture to a gentle boil, then reduce the heat back to low.

I like to give the sauce a quick taste here and adjust the salt or pepper if needed for balance.

Step 4: Combine Ravioli with Sauce and Serve

• 20 oz store-bought cheese ravioli (such as RANA), cooked according to package directions

Once the sauce is gently simmering and well combined, add the cooked cheese ravioli (prepared according to package directions) to the pan.

Gently toss or stir the ravioli in the pumpkin cream sauce to coat each piece, then serve immediately.

For an extra touch, a sprinkle of additional parmigiano reggiano on top is delicious.