Pasta · Recipes · Vegan/Vegetarian

Savory Pumpkin Ravioli {Vegetarian}

 savory pumpkin ravioli

Homemade pasta of any kind (especially ravioli) can be very intimidating to make. This recipe may sound complicated at first, but if you plan ahead and grab another pair of hands, homemade ravioli is well worth the hard work. Keep in mind that you can always freeze a good portion of these to easily pop into boiling water on those nights where standing in the kitchen is not on your TO DO list. Easy peasy.

If you haven’t made ravioli at home before, here are a few tips:

1.  It takes a lot of love to make homemade pasta (i.e. patience, elbow grease, a glass of wine, maybe a great album)

2.  You don’t need a pasta roller or a ravioli cutter to make ravioli (we used a rolling pin and one of our favorite Avery glasses to make these)

homemade ravioli

3. This is a project best made with a loved one. What better time to bond?

We stuffed our ravioli bites with a savory pumpkin filling because, well, we love pumpkin and it’s fall! What more can I say? Other than this pumpkin filling is to die for. I may or may not have licked my plate when I finished my portion. This is definitely a new favorite autumn recipe in our household!

If you’re looking for a shortcut and don’t feel like rolling out your own pasta dough, try using wonton wrappers instead. You definitely save on the hard labor. The only trade-off is there is less chew to your ‘pasta.’ But in a bind, I bet everyone will be too busy gobbling up your ravioli that nobody will notice the difference. Your secret is safe with me.

Savory Pumpkin Ravioli

Rating: 51

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours, 10 minutes

Yields: About 6 servings

Serving Size: 9 raviolis and 2 tablespoons sauce

Calories per serving: 670 calories

Fat per serving: 47g

Savory Pumpkin Ravioli


    For the Pasta:
  • 2-1/2 to 3 cups all-purpose flour
  • 5 eggs
  • 1 tablespoon olive oil
  • 1 egg (separately), lightly beaten
  • For the Filling:
  • 1 (15-ounce) can pumpkin puree
  • 4 teaspoons chopped shallot
  • 1 teaspoon minced garlic
  • 1/3 cup butter, cubed
  • 2 teaspoons minced fresh sage (or 1 teaspoon dried sage)
  • 3/4 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1/2 cup parmesan/romano blend cheese
  • 1 small bay leaf, whole
  • For the Sauce:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage (or 1 teaspoon dried sage)


  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, shallot and garlic 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, cheese and bay leaf. Bring to a high heat, 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 as thin as you can (1/16-in. thickness). (Keep remaining dough covered until ready to use.) Cut circles of pasta by using a ravioli cutter or a small glass. Place a teaspoon of filling in the middle of a pasta circle then brush around filling with beaten egg. Place another pasta circle over the filling and press down firmly to seal. 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.


If you wish to freeze any extra ravioli, lay completed ravioli in single lines on a floured cookie sheet and set in the freezer for 15 minutes. After 15 minutes, store the ravioli in a freezer bag for up to 3 months. When you are ready to cook these, pop them into salted boiling water just as you would if they were fresh. They are cooked when they float to the top of the water.

Recipe adapted from Taste of Home.

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