Savory Pumpkin Ravioli Recipe
Savory Pumpkin Ravioli Recipe photo by Taste of Home
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Savory Pumpkin Ravioli Recipe

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This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. —Christopher Presutti, Jacksonville, Florida
TOTAL TIME: Prep: 2 hours Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 2 hours Cook: 10 min.
MAKES: 6 servings


  • 2-1/2 to 3 cups all-purpose flour
  • 5 eggs
  • 1 tablespoon olive oil
  • 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • 4 teaspoons chopped shallot
  • 1/3 cup butter, cubed
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1 small bay leaf
  • 1 egg, lightly beaten
  • SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage

Nutritional Facts

1 each: 670 calories, 47g fat (27g saturated fat), 309mg cholesterol, 296mg sodium, 50g carbohydrate (3g sugars, 2g fiber), 13g protein.


  1. Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
  3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  4. Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
  5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli. Yield: 6 servings.
Originally published as Savory Pumpkin Ravioli in Taste of Home October/November 2008, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Delta Dawn User ID: 3714165 177591
Reviewed Nov. 18, 2012

"Would love to try this. Has anyone used canned pumpkin instead of fresh and if so, how much did you use?"

stone481064 User ID: 2583157 175876
Reviewed Nov. 8, 2012

"@ JessBella6 try it again using eggroll wrappers in place of the recipe dough. It is much thinner and works the same. Much faster too. Hope this helped."

marthabenoit User ID: 3391770 164382
Reviewed Nov. 8, 2012

"I made the ravioli, and started cutting up my pumpkin and it had spoiled, so I used acorn squash instead. It had great taste, savory. I did add a little rosemary however."

JessBella6 User ID: 5295511 180518
Reviewed Sep. 29, 2012

"The pumpkin filling is delicious but the ravioli shells came out thick and stiff...."

tm13 User ID: 1906306 92667
Reviewed Feb. 26, 2011

"This was one of the best things I've ever made but I thought they were a way lot of work. I did substitute butternut squash for pumpkin b/c my grocery store didn't have a pumpkin. These would be great for special occasions!!"

williamsegraves User ID: 3296408 177588
Reviewed Nov. 8, 2010

"These were very tasty! I don't shy away from a complex recipe, and these were worth the time in making. :)"

l2bake User ID: 2030987 177587
Reviewed Apr. 16, 2009

"They taste really good, but take a lot of time to make. I would add a browned sausge to the filling if I made these again."

Pinky50 User ID: 529648 159242
Reviewed Oct. 24, 2008

"Thanks Recipe-Bot.  These sound very similar to the Squash Ravioli we like at LaMarenda's.  A tappas reasaurant in Milwaukee.  I will certainly give these a try."

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