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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 cooked ravioli with nutty manchego cheese. When you’re in need of an easy 30-minute dinner, make this pumpkin ravioli recipe. It’s perfect for fall, and best for nights when you’re craving something cozy, but want something quick and easy too.
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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, I made a pumpkin pasta dough. I then made a honey’d pumpkin 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 brown butter 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 tastes every bit as delicious as it sounds.
If you’re using store-bought ravioli, or have homemade frozen ravioli in the freezer, 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Homemade Pumpkin Cheese Ravioli
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! I’ve made pumpkin ravioli in the past but I’m really intrigued by this recipe. When you posted the ig stories while you were making it you used a ravioli mold. Where is it from? It looked so much easier than freehand and piping in the filling.
Hi there! Here is the ravioli mold I use 🙂 https://www.williams-sonoma.com/products/ravioli-mold-with-roller/?catalogId=79&sku=3895059&cm_ven=PLA&cm_cat=Google&cm_pla=Cooks%27%20Tools%20%3E%20Pasta%20Tools®ion_id=821860&cm_ite=3895059&gclid=CjwKCAjw2P-KBhByEiwADBYWCj5tcUAG9LzZDNyFtZiHrDuCReh8o_ibRbYeRwyV3Rs0z_w1Q-f-oRoCUfYQAvD_BwE Enjoy! xTieghan
These were amazing! I love fall recipes and this one is a keeper. I asked earlier how thick you made your dough and I personally went with setting 3 on my kitchen aid roller and thought it turned out great. I tasted my filling before stuffing the raviolis and thought the parmesan flavor was a tad too strong, so I added a little bit more pumpkin, ricotta and honey to balance it out and it came out perfect. I’m sure the cooking process helps with the flavor also. I was a little skeptical of the apple cider in the sauce but it was incredible! It really adds another layer of flavor to the meal.
It did take me longer than 45 mins to make the raviolis themselves, I’d say an hour and a half, but I’m usually slow when it comes to making a recipe the first time. I would definitely make them again!
also forgot to mention that I just skipped the blue cheese all together
These were delicious, like all of your recipes! I added some spicy sausage to the sauce, I think sage sausage would be really good too. The touch of walnuts really puts it over the top!
Hi Tracy! Thank you so much! I think sage sausage would be a great touch as well! Thanks for sharing 🙂 xTieghan
How thick is your dough for this recipe after rolling it? I use the pasta roller attachment on a KitchenAid mixer and they have a ravioli recipe that rolls the dough to setting 5, but was curious what setting you use.
Oh my lanta! This was amazing. I made this tonight for my husbands birthday and it was delicious! I purchased the Trader Joe’s pumpkin ravioli and it was quick, easy and so full of flavor!
So glad to hear you enjoyed this recipe! xTieghan
Trader Joes was out of the Pumpkin Ravioli, so I purchased the Butternut Squash Ravioli. It was delicious! The sage and cheese is a must….Adds so much flavor.
I am so glad to hear this, because I’ve been wanting to find a sauce to make with those TJ’s butternut squash raviolis. Thank you for sharing. I’d love to try her ravioli recipe sometime, but in a quick pinch this is a great find!
So happy to see this as I just did the same to make tonight!
If you don’t like sage, is there another spice/herb you’d recommend adding instead?
Can’t wait to make this! What brand ravioli mold do you recommend?
Yum! What would you suggest as a protein to serve with this?
Chicken or Prosciutto would be yummy! 🙂 xTieghan
Hi, I can’t wait to try and make this. When you say apple cider is it apple cider vinegar?
Thanks!
do you use alcoholic cider?
Hi there! For this recipe I just used normal apple cider 🙂 Enjoy! xTieghan
All i can say is you Rock ok I’ve got more I’ve bought all your books and would suggest to all that love your recipes to do so Many thanks for making me look good
Thank you so much, such a compliment! Have a great day xTieghan
This looks incredible! We make raviolis once a year but they’re traditional Italian ones. May need to give these a try!
xo Jessica
an indigo day
Hi there! Thanks so much, I hope you love this recipe! xTieghan
This looks amazing and I want to try it! I don’t have a pasta machine ? is there a special trick to hand rolling pasta into lasagna sheets?
OMG this looks awesome. I love the idea of extra cheese in the ravioli but we do not like blue cheese. I know it said optional but is there another cheese I can sub? Usually, I sub either goat cheese or feta for blue. What do you think would work best or should I just leave it out? Thank you!
PS. Bring on the pumpkin recipes!
I don’t do blue cheese either. I plan to use feta.