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Sage Butter Pumpkin Cheese Ravioli | halfbakedharvest.com
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4.25 from 112 votes

Homemade Pumpkin Cheese Ravioli

Perfect for those fall nights when you’re craving something cozy, but want something quick and easy too!
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Servings: 16 2 pounds of ravioli
Calories: 222kcal


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. 


Calories: 222kcal