Are you in the mood for some delicious autumnal fare? You must try this creamy pumpkin ravioli. It’s the perfect blend of cozy comfort and sleek sophistication.
It combines the rich, velvety texture of pumpkin with delicate pillows of cheesy ravioli. Each bite is savory, sweet, and delightfully aromatic.
Creamy pumpkin ravioli is a celebration of fall’s bounty in a single, satisfying bowl.
It’s perfect as a cozy weeknight dinner or an impressive dish for entertaining.
Why You’ll Love This Creamy Pumpkin Ravioli
Seasonal Sensation: Everything about this recipe just screams FALL! The creamy sauce. The rich flavors of pumpkin and nutmeg. It’ll be a new fall favorite in no time.
Supremely Time-Saving: The prep time for this dish is just 20 minutes. It’s a gourmet meal in a jiffy.
Versatile Pairing: It pairs beautifully with a variety of sides. Serve it with thick bread, kale salad, or roasted veggies for a complete meal experience.
Ingredients
- Cheese Ravioli: You can use fresh or frozen, as you prefer. Just boil them until they’re perfectly al dente for the best results.
- Butter: For richness and extra flavor.
- Garlic: Mince it and saute it in butter for a fragrant, savory addition to the sauce.
- Ground Nutmeg: Add just a pinch to enhance the classic fall flavor.
- Pumpkin Puree: The key to the sauce’s velvety texture and earthy sweetness. Be sure to get pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has far too many extra sweeteners and spices.
- Heavy Cream: Whisk it into the pumpkin slowly to create a creamy, luscious sauce that’ll cling to each ravioli.
- Fresh Sage & Thyme: Woodsy herbs complement the pumpkin perfectly.
- Salt & Black Pepper: To perk up all the flavors in the dish.
- Parmesan Cheese: Grate it yourself from a larger block for the best results. It’ll melt nicely into the sauce and add a nutty, salty, umami finish. Sprinkle a little extra on top, too!
- Toasted Pine Nuts (or Walnuts): These optional nuts add a crunchy finish and a bit of extra nuttiness to the dish.
How to Make Creamy Pumpkin Ravioli
These steps are all you need to make creamy pumpkin ravioli:
1. Cook the ravioli. Cook it in a large pot of boiling salted water according to the package instructions. Cook until al dente, then drain, reserving 1 cup of cooking water.
2. Prepare the base. Melt the butter in a large skillet over medium heat. Then, add the minced garlic and nutmeg. Saute for about 1 minute until fragrant.
3. Add the pumpkin. Stir in the pumpkin puree. Cook for 2 to 3 minutes until warmed through.
4. Make the sauce. Slowly whisk in the heavy cream, sage, thyme, Parmesan, salt, and pepper. Simmer, whisking often, for about 5 minutes. Or until the sauce thickens and coats the back of a spoon.
5. Combine. Add the cooked ravioli to the sauce. Toss gently to coat. Add the reserved pasta water a little at a time. Continue as needed until the sauce reaches your desired consistency.
6. Serve. Transfer the ravioli and sauce to serving bowls. Garnish with additional Parmesan and toasted nuts, if desired. Serve and enjoy!
Tips for the Best Creamy Pumpkin Ravioli
Want to ensure your ravioli turns out perfectly every time? Keep these tips in mind:
- Don’t overcook the ravioli! Remember, it needs to be JUST al dente, nothing more. If you cook it too long, it’ll become soft and mushy in the sauce.
- No heavy cream? You can substitute half-and-half in a pinch. Avoid using low-fat options, as they won’t taste as good. They’ll also negatively affect the texture.
- Go easy on the water. Don’t add the entire 1 cup of reserved pasta water at once. In fact, you may not need that much at all! Add it slowly a tablespoon at a time, and stop when you reach the sauce consistency you want.
- Make it homemade. This one is just an “if you want to” kind of tip. Fresh or frozen store-bought ravioli works fine! But if you want to go all out, you can make homemade ravioli. I suggest using wonton wrappers instead of making dough from scratch.
- Want it with meat? Add cooked bacon, prosciutto, or Italian sausage for a meaty variation.
- Experiment with different ravioli. You can also swap out the cheese ravioli for mushroom, spinach, or meat.
How to Store
I don’t recommend freezing leftover pumpkin ravioli. The sauce will separate when you thaw it out again. However, you can keep leftovers for a few days.
To Store: Store cooled ravioli in an air-tight container in the fridge for up to 3 days.
To Reheat: Reheat the ravioli in a skillet over medium heat, stirring occasionally. If needed, add a splash of cream or milk to loosen the sauce. Continue heating until the leftovers are warm.
Creamy Pumpkin Ravioli
Ingredients
1 (24-ounce) package fresh or frozen cheese ravioli
1 tablespoon butter
3 cloves garlic, minced
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
1 1/2 cups heavy cream
1/2 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
1 cup finely grated Parmesan cheese, plus extra for garnish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup toasted pine nuts or walnuts (optional)
Instructions
- Cook the ravioli in a large pot of boiling salted water according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water.
- While the ravioli cooks, melt butter in a large skillet over medium heat. Add the minced garlic and nutmeg and sauté until fragrant, about 1 minute.
- Stir in the pumpkin puree and cook for 2-3 minutes until warmed through.
- Slowly whisk in the heavy cream, sage, thyme, Parmesan cheese, salt, and pepper. Simmer, whisking often, until the sauce is slightly thickened and coats the back of a spoon. (About 5 minutes.)
- Add the cooked ravioli to the skillet with the pumpkin sauce. Gently toss to coat. Add the reserved pasta water a tablespoon at a time, if needed, to reach the desired sauce consistency.
- Divide the ravioli and sauce between serving bowls. Top with additional grated Parmesan and toasted pine nuts or walnuts, if desired. Serve immediately.
Notes
- Don’t overcook the ravioli – just until al dente.
- You may substitute half-and-half for the heavy cream, but avoid low-fat varieties.
- Don’t add all the reserved pasta water at once! You may not need it all.
- If desired, add cooked bacon, prosciutto, or Italian sausage.
