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The coziest bowl of Sage Butter Pumpkin Cheese Ravioli for all the chilly nights ahead. Pumpkin cheese ravioli tossed in a simple but delicious sage butter sauce with wine and garlic. Finish off each bowl of saucy ravioli with nutty manchego cheese. When you’re in need of an easy 30-minute dinner, make this pumpkiny ravioli. It’s perfect for fall, and best for nights when you’re craving something cozy, but want something quick and easy too.
I’ve been waiting all September to share this recipe. I promised no pumpkin until October. And aside from that pumpkin cream cold brew, I really did mean it.
But, it’s now October, so bring on every last pumpkin recipe from now through November. I have so many ideas!!
This ravioli is the perfect way to welcome October and the official start to pumpkin season!
This pumpkin ravioli is easy – start with the ravioli
For the ravioli, you’ll need a good pumpkin and cheese ravioli. I recommend the Trader Joe’s pumpkin ravioli. They roast the pumpkin with a little honey and it’s such a delicious store-bought option!
Since we don’t have a Trader Joe’s nearby, I opted to make my own ravioli. You can of course do this too. But if you want a super quick dinner, use the TJ pumpkin ravioli.
For my homemade ravioli oil, I made a pumpkin pasta dough. I then made a honey’d pumpkin cheese filling with a mix of ricotta cheese, gouda, and a small amount of honey – to play up the sweetness. So delicious.
Either homemade or store-bought, the ravioli will be delicious. Do what works best for you!
Onto the sage butter sauce
I love a simple sage butter sauce in the fall, it’s so easy to make, and so delicious.
You’ll need butter, walnuts, fresh sage, and a splash of either apple cider or white wine. Cook the butter, walnuts, and sage together until the sage leaves are crispy and the walnuts are toasted.
I like to remove the sage leaves so they stay crisp, and then add the splash of cider or wine. I love how the cider pairs with the flavors of the pumpkin, but wine is great too.
Then simmer the sauce and toss in the ravioli. I like to let the ravioli sit in the sauce and really soak it up for a minute or so.
Now serve it up
Serve the ravioli and sauce with lots of fresh manchego cheese plus all those crispy sage leaves. Then enjoy!
It’s every bit as delicious as it sounds.
If you’re using store-bought ravioli, or have homemade frozen ravioli on hand, this entire meal will come together in well under thirty minutes, making it perfect for any night of the week. Whether you need a quick weeknight meal, or just a fun Saturday dinner party dish, this recipe accommodates.
And with that, happy Monday, and happy October! Really hoping this recipe brings you guys some much-needed pumpkin goodness this week. A little cheesy, but also just how I am feeling. Livin’ up every minute of autumn!
Looking for other easy comfort food dinners? Here are my favorites:
One Pot Creamy French Onion Pasta Bake
Spicy Pumpkin and Pesto Cheese Stuffed Shells
Lastly, if you make this Sage Butter Pumpkin Cheese Ravioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sage Butter Pumpkin Cheese Ravioli
Servings: 6
Calories Per Serving: 348 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 1/4 cup roughly chopped walnuts
- 16 fresh sage leaves
- 1/2 cup apple cider, or use a white wine such as Pinot Grigio
- 1 tablespoon apple cider vinegar
- kosher salt and black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound pumpkin cheese ravioli
- 1/3 cup shaved manchego cheese
Instructions
- 1. Bring a large pot of salted water to a boil. Boil the ravioli according to package directions, 3-4 minutes. Drain.2. Meanwhile, melt together the butter, garlic, walnuts, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp, 4-5 minutes. Remove the sage leaves from the butter and set aside. 3. Reduce the heat to low, add the apple cider or wine, apple cider vinegar, and season the sauce with nutmeg, salt, and pepper. Simmer 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat.4. Serve the ravioli and butter sauce with the crispy sage and a sprinkle of manchego. EAT and ENJOY.
Homemade Pumpkin Cheese Ravioli
Servings: 16 2 pounds of ravioli
Calories Per Serving: 245 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Pumpkin Pasta
- 1 can (15 ounce) pumpkin puree
- 2 eggs
- 5 cups all purpose flour
- 2 teaspoons kosher salt
Pumpkin Cheese Filling
- 1 cup pumpkin puree
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded gouda cheese
- 1/2 cup grated parmesan
- 1/4 cup crumbled blue cheese (optional)
- 2 teaspoons honey
- 1 egg yolk
- kosher salt and black pepper
Instructions
- 1. Line a baking sheet with parchment paper. 2. In the bowl of a stand mixer, combine the pumpkin, eggs, flour, and salt. Using the dough hook, knead until the dough forms a ball, adding more flour as needed. Alternately, this can be mixed by hand. Cover and let rest 10-15 minutes.3. To make the filling. Combine all ingredients in a food processor until evenly mixed. Season with salt and pepper. 4. Dump the dough out onto a floured surface and cut into quarters. Roll the pasta dough into lasagna sheets. Place 2 teaspoons of filling one inch apart over half the pasta sheets. Brush around the filling with water to moisten and then fold the sheet over the filling, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Transfer the ravioli onto the prepared baking sheet. If not cooking right away, cover, and refrigerate for up to 4 hours or freeze. 5. Drop the ravioli into the boiling water and cook until al dente, 3-4 minutes. Drain.
Do you think the ravioli can be made ahead of time and frozen? I’ve made fresh ravioli before but have never tried freezing them.
Hi there! Yes, you could definitely freeze these!
You should really edit this to say that it’s a sauce, I’m looking to make the ravioli AND the sauce- not just a herbed, acidic butter sauce.
Hi there,
Both the sauce and the ravioli recipes are listed above:) Please let me know if I can help in any other way! xx
Fast dinner if you have frozen raviolis, paired it with a side salad. Don’t skimp on the walnuts and fresh sage, those make it even more delicious! My kids even liked this.
Hey Stephany,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx