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Savory Pumpkin Ravioli

 Savory Pumpkin Ravioli
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
6 ServingsPrep: 2 hours Cook: 10 min.


  • 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


  • 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

2 of 2

Savory Pumpkin Ravioli (continued)

Directions (continued)

  • sticking. Cover and let rest for 30 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 9 ravioli with about 2 tablespoons sauce equals 670 calories, 47 g fat (27 g saturated fat), 309 mg cholesterol, 296 mg sodium, 50 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.