Pumpkin Ravioli

Pumpkin Ravioli is autumn comfort food at its finest — elegant yet cozy, creamy yet light. Homemade pasta pillows filled with velvety pumpkin, nutmeg, and Parmesan create a perfect balance of savory and sweet. Whether you’re planning a special dinner or craving something seasonal and soothing, this dish delivers a gourmet touch that’s surprisingly achievable in your own kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Restaurant-quality at home: Fresh, golden ravioli filled with rich pumpkin and nutty brown butter sauce.
• Perfect for fall gatherings: Impress guests with a seasonal classic that looks as good as it tastes.
• Simple ingredients, big flavor: Basic pantry staples and fresh herbs come together beautifully.
• Versatile and comforting: Works equally well as a main dish or an elegant starter.
• A labor of love: Homemade pasta gives a soft, silky texture that store-bought versions can’t match.

Ingredients Needed

For the Pasta

• 2 cups all-purpose flour, plus extra for dusting
• ½ teaspoon kosher salt
• 4 large eggs, room temperature

For the Filling

• 1 (15-ounce) can pumpkin purée, well-drained
• ¼ cup freshly grated Parmesan cheese
• 1 large egg yolk, lightly beaten
• 1 tablespoon packed light brown sugar
• A pinch of ground nutmeg
• Kosher salt and freshly ground black pepper, to taste

For Serving

• ½ cup (1 stick) unsalted butter
• 2 tablespoons raw shelled pumpkin seeds
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• Freshly grated Parmesan, for garnish

How to Make Pumpkin Ravioli

Step 1: Make the Pasta Dough

In a medium bowl, whisk together flour and salt. Turn the mixture out onto a clean work surface and form a well in the center. Crack in the eggs and use a fork to gradually incorporate the flour from the edges until a rough dough forms.
Knead the dough for about 5 minutes until it becomes smooth and elastic. (Tip: sprinkle extra flour as needed to prevent sticking.) Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest.

Step 2: Prepare the Pumpkin Filling

While the dough chills, drain the pumpkin purée. Place it in a fine-mesh sieve set over a bowl, cover with plastic wrap, and add a small bowl on top to gently press out excess moisture for 15 minutes.
Transfer the drained pumpkin to a clean bowl and stir in Parmesan, egg yolk, brown sugar, nutmeg, salt, and pepper until smooth and creamy.

Step 3: Roll the Pasta

Cut the rested dough into four equal pieces, keeping the ones you’re not using wrapped. On a lightly floured surface, roll one piece into a rectangle about ¼-inch thick.
Feed the dough through your pasta machine on the widest setting twice. Fold the dough in thirds, then roll again until smooth. Continue reducing the thickness setting one step at a time, rolling twice per setting, until the dough is thin enough to see your hand through (the thinnest or second-thinnest setting).

Step 4: Fill and Seal the Ravioli

Lay one pasta sheet on a lightly floured surface. Spoon 1 tablespoon of filling about every inch along the sheet. Use a damp fingertip to lightly moisten the spaces between each mound of filling.
Carefully drape a second sheet of pasta over the top and press around each mound to seal, pushing out any air pockets. Cut between the fillings with a sharp knife or biscuit cutter to form individual ravioli. Crimp the edges with a fork if desired. Refrigerate while you finish the rest.

Step 5: Prepare the Brown Butter Sauce

In a large skillet, melt the butter over medium heat. Add the pumpkin seeds and cook, swirling occasionally, until the seeds are toasted and the butter turns golden brown with a nutty aroma — about 6 to 8 minutes.
Add the minced garlic and thyme, cooking just until fragrant, about 1 minute. Remove from heat.

Step 6: Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 1½ to 2 minutes, or until they float to the surface and are tender. Use a slotted spoon to transfer them directly into the brown butter sauce.
Toss gently to coat each piece in the sauce. Serve immediately, topped with freshly grated Parmesan and extra thyme if desired.

Serving and Storage Tips

• Serving suggestion: Pair with a crisp green salad or roasted Brussels sprouts for a complete fall meal.
• Wine pairing: Try a glass of Chardonnay or Pinot Grigio to complement the buttery, nutty flavors.
• Storage: Store leftover cooked ravioli in an airtight container in the fridge for up to 3 days.
• Reheating: Gently warm in a skillet with a splash of butter or olive oil — avoid the microwave to keep the texture intact.
• Freezing: Uncooked ravioli can be frozen on a parchment-lined tray, then transferred to a freezer bag for up to 2 months.

Helpful Notes

• No pasta machine? Roll the dough by hand with a rolling pin — just aim for a thin, even sheet.
• Make-ahead tip: You can prepare the filling up to a day in advance and refrigerate until ready to assemble.
• Flavor variation: Add a touch of ricotta to the filling for extra creaminess or swap thyme for sage for a deeper, earthier flavor.
• Crispy twist: Pan-fry the cooked ravioli in brown butter for 1–2 minutes per side for a crisp exterior.

Conclusion

This Pumpkin Ravioli recipe combines classic Italian comfort with seasonal autumn flavors, making it a must-try for anyone who loves cozy, homemade meals. The rich pumpkin filling, silky pasta, and nutty brown butter sauce come together for a dish that’s as impressive as it is satisfying.
If you try this recipe, please leave a comment and a 5-star rating below!
We’d love to hear how you served your ravioli — did you add sage or a sprinkle of toasted nuts? Share your version on Pinterest or Facebook and inspire others to make it too!

Frequently Asked Questions (FAQ)

Can I use canned pumpkin purée instead of fresh?

Yes! Canned pumpkin works perfectly — just be sure to drain it well to remove excess moisture.

Can I make this recipe gluten-free?

Absolutely. Substitute a gluten-free all-purpose flour blend for the pasta dough, and add an extra egg yolk for better elasticity.

Why did my ravioli burst while cooking?

That usually happens when the edges weren’t sealed tightly or there was air trapped inside. Press around each filling mound firmly before cutting.

Can I freeze Pumpkin Ravioli?

Yes, freeze uncooked ravioli in a single layer, then transfer to a freezer bag. Cook straight from frozen — just add about 1 extra minute to the boiling time.

What can I use instead of pumpkin?

Butternut squash or sweet potato make excellent substitutes and offer similar sweetness and texture.