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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
  • Total Time
    Prep: 2 hours Cook: 10 min.
  • Makes
    6 servings


  • 2-1/2 to 3 cups all-purpose flour
  • 5 large 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 large 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, 8-10 minutes, adding remaining flour if necessary to keep dough from 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; pat into rectangle and roll one portion at a time to 1/8-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 stockpot 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.
Nutrition Facts
1 each: 670 calories, 47g fat (27g saturated fat), 309mg cholesterol, 296mg sodium, 50g carbohydrate (3g sugars, 2g fiber), 13g protein.

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  • Cassie
    Jul 8, 2019

    I followed every single step and measured so precisely. Boyfriend hated it. I hated it. Cried a lot. A LOT

  • Delta Dawn
    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
    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
    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
    Sep 29, 2012

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

  • tm13
    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
    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
    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
    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.