Creamy Pumpkin Ravioli will warm you up and comfort you with your favorite fall flavors. Your favorite ravioli is paired up with pumpkin, red onion, garlic and cream to create a flavor filled dish your family will love. This one pot meal is perfect when it is topped with freshly grated parmesan cheese and serve with crusty bread!
CREAMY PUMPKIN RAVIOLI
Fall has arrived in Ohio and I am now looking for the perfect fall comfort food.
I am putting on those cozy sweaters, lighting those pumpkin spice candles and sipping on a warm glad of apple cider.
There is something so comforting about fall and this Creamy Pumpkin Ravioli is the perfect meal to make.
The food of fall is also something I love and this is one of my favorite fall pasta recipes. This recipe would also be a nice recipe for the holiday season.
Whether it is this Pumpkin Ravioli or a Pumpkin Spice Latte or a big bowl of this Butternut Squash Pasta there is just so much to love.
Today’s ravioli recipe cooks in one pot which is always a big plus in my book. It comes together with very little effort which is so nice.
When I think about Italian food one of my favorite things to eat is ravioli.
I grew up eating it in my family and it was one of my favorite meals.
My family loved it so much that we had to set a limit on how many raviolis my sister and I could take so that everyone got some.
You might just have to do the same for your family when you make this fall inspired one pot pumpkin ravioli.
This dish is versatile and you can use whatever ravioli you prefer.
You can try to find a pumpkin or butternut squash ravioli or use a cheese ravioli.
I have ever used a sausage and spinach ravioli along with the pumpkin sauce and it tastes great.
INGREDIENTS YOU NEED FOR CREAMY PUMPKIN RAVIOLI
It just takes a few simple ingredients to create this recipe. I suggest using your favorite ravioli and then you just need the below ingredients for the pumpkin ravioli sauce.
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YOUR FAVORITE RAVIOLI
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CANNED PUMPKIN PUREE {or try making your own own pumpkin puree}
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RED ONION
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FRESH GARLIC
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CREAM
HOW DO YOU MAKE THIS PUMPKIN RAVIOLI
Heat the oil in a large skillet pot over medium heat.
Add the onion and sauté until transparent.
Add the garlic clove and cook for 1 more minute or until fragrant.
Incorporate the pumpkin puree and stir to combine.
Cook for 3 more minutes on medium-high heat or until the pumpkin pure darkens in color.
Add the ravioli, stock and salt and pepper and stir to combine.
Cover with a lid and simmer for 8 minutes or until the ravioli is al dente.
Add the heavy cream and cook for 1 more minute, stirring to incorporate all the flavors.
Serve topped with parmesan cheese, sage leaves and pine nuts.
Store the leftovers in an airtight container for up to 4 days.
HOW DO YOU SPICE UP YOUR CREAMY PUMPKIN RAVIOLI:
This pumpkin ravioli recipe is very simple. If you want to try and spice it up here are some ideas:
NUTS: I love adding nuts to my pasta dishes, especially in the fall. It gives you the health benefits of nuts plus the crunchy texture paired with the pasta. For today’s dish I love adding pine nuts, sliced almonds, walnuts, pecans or pistachios.
CHEESE: Cheese can always spice up a pasta dish. I topped this dish with parmigiano reggiano cheese but I think that mozzarella, ricotta cheese or goat cheese would be really good as well.
PROTEIN: Protein is a nice option to make this dish more interesting. I especially love bacon, prosciutto or Italian sausage.
HERBS & SPICES: I like to pair fall spices and fresh herbs with this dish. You can sprinkle cinnamon or cloves on the finished dish or fresh sage or fresh rosemary.
CITRUS: Grate some lemon zest over your pumpkin ravioli to add a bright and citrusy flavor.
BALSAMIC VINEGAR: Try adding a drizzle of balsamic vinegar to the finished dish or even balsamic glaze.
TOASTED BREADCRUMBS: I love to add toasted breadcrumbs in olive oil until golden brown and sprinkle them over your ravioli. You make your own breadcrumbs by adding bread to a food processor and processing it until it is a fine texture.
GREENS: Adding greens is a nice option. Try spinach, arugula or mixed greens.
WHAT TO SERVE WITH CREAMY PUMPKIN RAVIOLI:
Of course you want to pair some sort of crusty bread with this dish to soak up the juices. Here are some other ideas:
KALE SALAD WITH LEMON DRESSING
SHAVED BRUSSELS SPROUT SALAD
GREEN BEANS WITH BROWN BUTTER AND TOASTED ALMONDS
ROASTED BROCCOLI
OTHER FALL RECIPES YOU MIGHT LIKE:
FALL HAVEST SALAD
CHEESY BUTTERNUT SQUASH ORZO
BAKED CHICKEN MEATBALLS
PUMPKIN HUMMUS
CROCKPOT BUTTERNUT SQUASH SOUP
CHEESY BAKED SPAGHETTI SQUASH
Creamy Pumpkin Ravioli
Creamy Pumpkin Ravioli will warm you up and comfort you with your favorite fall flavors. Your favorite ravioli is paired up with pumpkin, red onion, garlic and cream to create a flavor filled dish your family will love. This one pot meal is perfect when it is topped with freshly grated parmesan cheese and serve with crusty bread!
Ingredients
- 3 tbsps. olive oil
- 1 red onion, diced
- 3 garlic cloves, minced
- 2 cups pumpkin puree
- 3 1/2 cup stock {any stock will work}
- 4 cups ravioli {any ravioli is fine but i love using a cheese or cheese and spinach or if you can find a fall flavor that would be really good}
- Salt and pepper to taste
- 1 cup heavy cream
- Freshly grated parmesan cheese
- Fresh sage, chopped
- Silvered almonds or walnuts, chopped {optional}
Instructions
- Heat the oil in a small pot over medium heat. Add the onion and saute until transparent. Add the garlic clove and cook for 1 more minute or until fragrant.
- Incorporate the pumpkin puree and stir to combine. Cook for 3 more minutes or until the pumpkin pure darkens in color.
- Add the ravioli, stock and salt and pepper and stir to combine. Cover with a lid and simmer for 8 minutes or until the ravioli is al dente.
- Add the heavy cream and cook for 1 more minute, stirring to incorporate all the flavors.
- Serve topped with parmesan cheese, sage and nuts {optional}.
Notes
Make sure you are using pumpkin puree and not pumpkin pie mix
You can use almond milk and a tablespoon cornstarch instead of heavy cream to make it vegan.
You can use any type of pasta you liek to make this dish! Just make sure to cook it for the right time (some pastas need less cooking time than others!).
This definitely looks like a dish to fight for, lol, can’t wait to try it!
It’s a great fall meal!