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Pumpkin Ravioli Recipes

Soft pumpkin-filled ravioli tossed in a simple sage butter sauce. A cozy fall pasta recipe made in minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Calories: 421
Ingredients Method Notes

Ingredients
  

  • 20 –24 pumpkin ravioli fresh or frozen
  • 2 tablespoons unsalted butter
  • 10 fresh sage leaves
  • 2 cloves garlic minced
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of nutmeg optional

Method
 

  1. Bring a large pot of salted water to a gentle boil and cook pumpkin ravioli until just tender. Drain carefully and set aside.
  2. In a wide skillet, melt butter over medium heat. Add sage leaves and cook until fragrant and lightly crisp.
  3. Stir in garlic and cook for about 30 seconds, just until aromatic.
  4. Pour in heavy cream and let it simmer gently for 2–3 minutes.
  5. Add cooked ravioli to the skillet and gently toss to coat in the sauce.
  6. Season with salt, pepper, nutmeg, and Parmesan. Serve immediately.

Notes

  • For a lighter version, skip the cream and use only sage butter.
  • Add toasted nuts for extra texture.
  • Store leftovers in the fridge for up to 3 days.
  • Reheat gently to avoid breaking the ravioli.