Description
Pumpkin ravioli isn’t just for fall—it’s a comforting, flavorful dish with Southern roots and modern flair. Whether homemade or store-bought, it offers rich textures, savory-sweet balance, and versatile pairings that bring comfort any time of year.
Ingredients
1 cup pumpkin purée (not pie filling)
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
1/8 tsp nutmeg
1/8 tsp cinnamon
Salt and pepper to taste
1 egg (for sealing)
Fresh pasta dough (homemade or store-bought)
Instructions
1. In a bowl, mix pumpkin purée, ricotta, parmesan, nutmeg, cinnamon, salt, and pepper.
2. Roll out pasta dough to 1/16 inch thick and cut into squares.
3. Place a teaspoon of filling on each square.
4. Brush edges with egg wash, top with another pasta square, seal and crimp edges.
5. Bring salted water to boil, cook ravioli for 3–4 minutes until they float.
6. Drain and transfer to skillet with sauce of choice.
Notes
Use butternut squash or sweet potato purée for variation.
For vegan version, use vegan ricotta and plant-based milk.
Try Trader Joe’s pumpkin ravioli for a quick option.
Pair with brown butter sage sauce, garlic cream, or pesto with lemon zest.
Garnish with crispy walnuts or toasted pumpkin seeds for texture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiled
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 ravioli
- Calories: 310
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg
Keywords: pumpkin ravioli, fall pasta, vegetarian pasta