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Pumpkin Ravioli

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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! 

Pumpkin Ravioli in white bowl

PUMPKIN RAVIOLI

Fall has arrived in Ohio and I am loving it. 

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 especially in 2020. It has been a strange year for so many of us and when falls rolls in and there is that crisp feeling in the air I feel better. 

The food of fall is also something I love. Whether it is this Pumpkin Ravioli or a Pumpkin Spice Latter 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. The less dishes the better, am I right?

Pumpkin Ravioli on white mat

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. 

Pumpkin Ravioli in white bowl

HOW DO YOU MAKE THIS PUMPKIN RAVIOLI

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.

Pumpkin Ravioli with onions

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.

Pumpkin Ravioli with pumpkin

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}.

HOW IS PUMPKIN RAVIOLI SAUCE MADE

It just takes a few simple ingredients to create this sauce. It is a white based sauce and uses:

  • PUMPKIN PUREE
  • RED ONION
  • GARLIC
  • CREAM

Pumpkin Ravioli in pot with cream

HOW DO YOU SPICE UP YOUR 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 

CHEESE: Cheese can always spice up a pasta dish. I topped this dish with Parmesan cheese but I think that mozzarella 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 or Italian sausage. 

HERBS & SPICES: I like to pair fall spices and herbs with this dish.  You can sprinkle cinnamon or cloves on the finished dish or add chopped sage. 

Pumpkin Ravioli with Parmesan cheese

WHAT TO SERVE WITH 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

Pumpkin Ravioli

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 3 Tablespoons 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

    1. 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.
    2. Incorporate the pumpkin puree and stir to combine. Cook for 3 more minutes or until the pumpkin pure darkens in color.
    3. 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.
    4. Add the heavy cream and cook for 1 more minute, stirring to incorporate all the flavors.
    5. 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!).

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Lola Osinkolu | Chef Lola's Kitchen

Monday 21st of September 2020

This definitely looks like a dish to fight for, lol, can't wait to try it!

Julia

Monday 21st of September 2020

It's a great fall meal!

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