Pumpkin puree, Parmesan, wonton wrappers, sage butter, and pine nuts make this Pumpkin Ravioli Recipe a cozy fall dinner favorite.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those nights where you’re rummaging through the fridge and pantry, and suddenly things just click? That’s how this Pumpkin Ravioli Recipe was born for me. I had half a can of pumpkin leftover from making pie (because why do the cans never match what recipes call for?), and a stack of wonton wrappers I bought for dumplings that, honestly, I never got around to making. I remember staring at them and thinking—why not? Worst case, I end up with weird pumpkin pockets. Best case? Well, let’s just say dinner that night turned into one of those cozy, magical fall meals I’ll never forget. My husband still talks about it like it was some Michelin-star moment… meanwhile, I was barefoot in the kitchen, hair up in a messy bun, trying not to burn the butter.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Ravioli Recipe?
Here’s what makes this dish special: it feels like something you’d order at a fancy Italian restaurant, but it’s actually pretty simple. You don’t need a pasta machine, you don’t need to know how to roll out dough like a pro—wonton wrappers do all the heavy lifting. And the filling? That pumpkin puree mixed with Parmesan, a hint of nutmeg, and a little black pepper—it’s savory, creamy, and tastes like autumn wrapped up in a bite. Add sage butter on top and toasted pine nuts for crunch, and you’ve basically got comfort food dressed up for a night out. It’s the kind of dish that looks like you put in way more effort than you actually did. Who doesn’t love that?
Ingredient Notes:
Every ingredient in this Pumpkin Ravioli Recipe has its own job, and skipping one can kind of change the whole vibe. Here’s the lowdown:
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Pumpkin Puree – Stick with plain pumpkin, not the pie filling (unless you enjoy dessert ravioli, which… hey, you do you).
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Parmesan Cheese – Freshly grated is worth it. Pre-shredded never melts the same.
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Wonton Wrappers – Total game-changer. They’re thin, soft, and save you about 3 hours of dough rolling.
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Butter & Sage – Brown butter smells like toasted nuts and heaven, and sage leaves get crispy like little edible chips.
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Pine Nuts – Not cheap, I know, but toasting them makes them extra nutty and fancy.
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Spices (Nutmeg & Ginger) – Optional, but they sneak in that cozy fall warmth.
How To Make Pumpkin Ravioli?
Step 1: Make the Filling
Mix the pumpkin puree, Parmesan, nutmeg, salt, and pepper together. Taste it. If it makes you happy right now, just wait until it’s wrapped up and covered in butter.
Step 2: Assemble the Ravioli
Lay out wonton wrappers on a floured board. Plop a spoonful of filling in the middle of each. Brush the edges with egg wash, seal with another wrapper, and press gently to push out air bubbles. Think of it like sealing little pumpkin envelopes.
Step 3: Cook the Ravioli
Bring a big pot of salted water to a boil. Add a splash of olive oil so the ravioli don’t get clingy. Drop in just a few at a time—they’ll float to the top in about 2 minutes when they’re ready. Don’t overcrowd them, unless you enjoy pasta stuck together in one big clump.
Step 4: Make the Sage Butter
Melt butter in a skillet until it turns golden brown and smells nutty. Toss in sage leaves—they’ll crisp up fast, like 30 seconds fast. Don’t walk away or you’ll end up with blackened sage, which is not a vibe.
Step 5: Plate & Serve
Scoop the ravioli onto a plate, drizzle over the sage butter, sprinkle with pine nuts, and top with those crispy sage leaves. That’s it—you just made homemade ravioli that could fool even your Italian friend’s nonna.
Storage Options:
If, by some miracle, you have leftovers, keep the cooked ravioli in the fridge for up to 3 days. Reheat in a skillet with butter—microwaving turns them into sad little soggy pockets. For make-ahead magic, freeze the uncooked ravioli on a tray until solid, then toss them in a freezer bag. They’ll go straight from freezer to boiling water, no thawing needed.
Variations and Substitutions:
This Pumpkin Ravioli Recipe is flexible, so don’t be afraid to play around.
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Cheese Swap – Use ricotta for creaminess or goat cheese for a tangy twist.
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Nut-Free – Skip pine nuts and go with toasted breadcrumbs. Crunch without the allergy worries.
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Spice Boost – A pinch of chili flakes in the filling adds heat.
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Sauce Options – Brown butter is classic, but Alfredo or balsamic glaze work if you’re feeling bold.
Want To Save This Recipe?
What to Serve with Pumpkin Ravioli?
You can absolutely eat this dish on its own, but if you’re making a whole dinner, here’s what pairs beautifully:
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Garlic Bread – Always. End of story.
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Simple Salad – Arugula with lemon vinaigrette balances the richness.
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Roasted Veggies – Brussels sprouts, asparagus, or even carrots work well.
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Wine – White like Pinot Grigio or a light red like Pinot Noir. Or just whatever bottle you’ve got chilling, honestly.
Frequently Asked Questions:
Can I make this Pumpkin Ravioli Recipe ahead of time?
Yes! Freeze the uncooked ravioli. When you’re ready, boil straight from frozen.
Do I have to use wonton wrappers?
Nope. You can roll out homemade pasta sheets if you’re feeling ambitious, but wontons save you time and sanity.
Is this recipe vegetarian?
Pretty much, yes—but double-check your Parmesan if that matters to you. Some brands aren’t fully vegetarian.
So there it is—my Pumpkin Ravioli Recipe, the fall pasta you didn’t know you needed. It’s cozy, fancy-looking, and easier than it should be. And honestly? I’d put this up against restaurant ravioli any day. What about you—would you try this on a weeknight, or save it for a special occasion?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Ravioli Recipe
Ingredients
- 1 14 oz package wonton wrappers
- 1 cup pumpkin puree
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon nutmeg optional
- ½ teaspoon ground ginger optional
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 large egg beaten
- 2 tablespoons olive oil
- ½ cup unsalted butter
- 6 –8 fresh sage leaves thinly sliced
- ½ cup toasted pine nuts
Instructions
Prepare the Filling
- In a medium bowl, combine the pumpkin puree, Parmesan cheese, nutmeg, ginger, ½ teaspoon salt, and black pepper. Stir until the mixture is smooth and well blended.
Assemble the Ravioli
- Arrange 12 wonton wrappers on a lightly floured surface. Place 1 tablespoon of filling in the center of each wrapper. Brush the edges with the beaten egg. Place a second wrapper over the top, pressing the edges firmly to seal while gently removing any air pockets.
Cook the Ravioli
- Bring a large pot of water to a boil. Add 2 teaspoons kosher salt and 2 tablespoons olive oil. Gently lower several ravioli into the boiling water. Cook for 2 minutes, or until the ravioli rise to the surface. Remove with a slotted spoon and allow to drain. Repeat with remaining ravioli.
Prepare the Sage Butter
- In a skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma. Add the sage leaves and cook for 1–2 minutes until crisp. Remove the sage with a slotted spoon and set aside.
Serve the Ravioli
- Arrange the cooked ravioli on serving plates. Drizzle generously with the sage butter and garnish with toasted pine nuts and crisp sage leaves. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
