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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.

Sage Butter Pumpkin Cheese Ravioli |

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!

Sage Butter Pumpkin Cheese Ravioli |

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!

Sage Butter Pumpkin Cheese Ravioli |

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.

Sage Butter Pumpkin Cheese Ravioli |

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.

Sage Butter Pumpkin Cheese Ravioli |

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!

Sage Butter Pumpkin Cheese Ravioli |

Looking for other easy comfort food dinners? Here are my favorites: 

One Pot Creamy French Onion Pasta Bake

Pumpkin Cauliflower Gnocchi 

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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 324 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.
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Homemade Pumpkin Cheese Ravioli

Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 16 2 pounds of ravioli
Calories Per Serving: 222 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Pumpkin Pasta

Pumpkin Cheese Filling


  • 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. 
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Sage Butter Pumpkin Cheese Ravioli |

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  1. These are so delicious!!!! My 5 yr old even loves them! I trialed these today because I thought they would be great for thanksgiving dinner, I will still bringing this option, but most of my husbands family is gluten free, how would I go about making them gluten free? Just change out the flour to a gluten free option?

  2. 5 stars
    I used store bought pumpkin ravioli from Fresh Market and it turned out soooo delicious! Will definitely make again!

  3. How far ahead can you make the ravioli? Planning on using this for a holiday and I want to make sure the flavor is fresh.

  4. 4 stars
    My first HBH recipe, and I am an immediate convert! This was delicious and such a hit. I made my own ravioli with a filling of about 2/3c each of Gouda and ricotta, 1/2c pumpkin purée, 2 tbsp honey, 1tsp nutmeg, and salt and pepper. This made 16 ravs:-)

  5. 5 stars
    Made this for Halloween with the homemade ravioli. It was such a treat and felt like something made by a restaurant. Thank you! You make me look like an impressive cook!

  6. 4 stars
    I happened to have butternut squash ravioli on hand so I used that instead of pumpkin flavored and it worked well. Yummy, easy to make dish.

  7. 5 stars
    These are fantastic! I made the ravioli following your recipe and they turned out so cute and perfect for a first timer. What a simple, yet impressive recipe!

  8. 3 stars
    The ravioli was good, but I don’t know how often I’ll be making it because it did take a lot of dishes and time to make. The stores in my area don’t carry pumpkin ravioli though, so what’re you gonna do *shrug* haha!
    As for the sauce, I think it was a little too much butter and I didn’t care for the vinegar splash. I feel like it came out aggressively, especially in the leftovers the next day. Next time I’ll just use 3/4 the butter and skip the vinegar. Otherwise, great! 🙂

  9. 5 stars
    Hey Tieghan,

    This recipe excited of course because its Pumpkin and second I never tried making Ravioli. I made a couple mistakes easy to fix and make a big difference. Firstly, when I rolled my dough into lasagna they seemed normal to me but when I cut them into squares they seemed really large and think. Secondly, when I put them in the boiling water I started at boiling for 3-4 mins but since they didn’t float to the top I kept them boiling big mistake. I probably had them going 6-7 mins and then put them in with the sage butter sauce. By the way that was amazing, hit of the dish for sure!! Just cutting into them to eat they were hard to cut and kind of tough. When the dough becomes sticky what should I do?? The flavors were great but, the pics didn’t look anywhere as great as yours do. What do you find to be the best time of day to shoot outdoors in natural light?? Any helpful thoughts on that?? Once again its an amazing recipe well done!

    1. Hi Mike! Thanks so much for trying out this recipe and for the feedback, it’s super helpful to hear! As far as shooting goes, I find that anytime between 2-6 is great to shoot, you just wanna make sure you have beautiful natural light! xTieghan

  10. 5 stars
    Sam’s Club had pkgs. of pumpkin ravioli and the filling was sweet so the tanginess of the dry white wine and apple cider vinegar in the butter sauce was really nice. I used feta cheese on top and it was a quick, yet elegant dinner.

  11. I searched for details in this recipe on crimping the ravioli, but it just says to cut into squares. Do you use a fork to crimp the edges? What am I missing? I’ve only seen ravioli presses in recipes, but would love to know how to make ravioli without a special tool.

    1. Hi there! Yes, if you don’t have a ravioli mold/press you can definitely mold them with a fork to press the edges down! Enjoy 🙂 xTieghan