This Pumpkin Ravioli consists of savory-flavored pumpkin filling encased in handmade pasta. Melted butter is poured over the freshly boiled ravioli with grated parmesan sprinkled on top, ready to be enjoyed as a hearty meal alongside a light side salad.
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❤️ Why you'll love this recipe
- It’s the perfect dish for those chilly fall nights, keeping the family satisfied with a plate of comforting homemade pasta, savory pumpkin filling, and rich butter and parmesan topping.
- While it may seem complicated, it really isn’t. I walk you through every step to creating the handmade pasta and pumpkin filling.
- This dish looks sophisticated with colors of fall - perfect for entertaining over the holidays as a sure way to impress the guests!
Consider this Pumpkin Ravioli recipe as a Thanksgiving appetizer or a midweek fall-inspired family dinner! And there is NO pumpkin police who will criticize you should you want to make pumpkin ravioli throughout the year.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- all-purpose flour
- large eggs
- kosher salt
- pumpkin puree
- parmesan cheese
- nutmeg
- salt
- black pepper
- salted butter
- parmesan shavings
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Create a mound with the flour and build a well in the middle, big enough to hold three cracked eggs, and sprinkle with salt.
- Mix the eggs with a fork slowly.
- Push some of the flour into the eggs. Once fully mixed, start kneading (for about 10 minutes if using a pasta machine or 15 if rolling the pasta manually).
- Wrap the dough in cling wrap and allow it to sit for 30-60 minutes.
- Add the pumpkin puree, parmesan, nutmeg, salt, and pepper to a small pot. Once the cheese has melted, turn the heat off and stir for 1-2 minutes and allow to cool completely.
- Cut the dough into four pieces.
- Take on a quarter piece and flatten it with your hand into a shape that will allow it to pass through your pasta press. Fold the sheet over itself and pass it through the press again (repeat this 3-4 times until the sheet is smooth). The dough should be paper-thin (about ⅛-inch thick which is about #6 on the pasta machine knob).
- Lay down the pasta sheet on a lightly floured surface, placing 1 teaspoon of pumpkin mix along the one side of the sheet with 1-½ inch gaps between.
- Wet the dough with your fingers along where the seams will be with water and fold the dough, pressing along the seams and in between the pumpkin mix pockets. This will help to seal the folded dough pockets.
- Use a fluted wheel (if you have one) to cut between the ravioli and to make pretty edges. Otherwise use a knife. A fork can be used to seal the edges.
- Continue this until you have assembled all cut and sealed ravioli, sprinkling them with flour.
- Add the ravioli to a pot of boiling water for 4-5 minutes and then remove to a dish.
- Heat the butter in a pot until completely melted.
- Pour the melted butter over the ravioli.
- Sprinkle freshly grated parmesan over the ravioli.
- Serve your pumpkin ravioli with a simple side salad.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- pasta machine
- fluted wheel
- ravioli frame--Large and this is what we use (makes it easier to form)!
- dry measuring cups
- small skillet
🤔 FAQs
These are the questions we are most frequently asked about making homemade pumpkin ravioli.
A simple brown butter sauce with lemon and sage is always delicious with pumpkin ravioli. You may also add a touch of balsamic vinegar and brown sugar to the brown butter for another amazing sauce.
Yes. Canned pumpkin and pumpkin puree are the same thing. Be sure it doesn't say Pumpkin Pie Filling.
Add 1-½ tablespoons of brown sugar to the melted butter. Some recipes also call for the addition of balsamic vinegar (about 2-½ tablespoons) to balance the flavor.
Start by making the dough so that it can rest. While the dough rests, make the pumpkin filling. Roll out the dough using a pasta machine or rolling pin and assemble the pumpkin ravioli as directed in the recipe instructions.
You will only need to boil the pumpkin ravioli for 4-5 minutes.
👩🏻🍳 Tips
- If you have a ravioli mold then go ahead and use that otherwise you can easily assemble and shape your ravioli as I have on a lightly floured surface.
- Use a cookie scoop to help you measure uniform quantities of filling.
- Keep a close watch on the boiling ravioli. It cooks quickly and it should be al dente.
- Be sure to seal the seams/edges of the folded stuffed ravioli well otherwise the pumpkin filling could spill out while the pasta boils.
- Grate your parmesan cheese from a block of cheese instead of using pre-shredded cheese for the best taste.
- Don’t mistake pumpkin pie filling for pumpkin puree. The pie filling includes added ingredients whereas pumpkin puree is simply cooked pumpkin.
📚 Variations
- Add some chopped pecans or walnuts over the butter sauce and grated cheese as an optional extra.
- If you don’t want to make your own pasta, you can use a package of wonton wrappers instead.
- Instead of parmesan cheese, use something like Pecorino or Grana Padano. It has a lovely nutty flavor.
- Use canned pumpkin instead of pumpkin puree - they are essentially the same thing.
- Add garlic to the melted butter sauce.
🥫 Storage
Leftover pumpkin ravioli can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave with additional grated parmesan sprinkled on top.
You also have the option of freezing this pumpkin ravioli for up to 3 months.
📗 Related Recipes
Need some cooking and baking inspiration for pumpkin season? Be sure to try these fall-inspired recipes - whether you have a sweet tooth or enjoy savory, there’s something for everyone:
- Butternut Squash Bisque With Bacon
- Pumpkin Dip
- Pumpkin Spice No Bake Cookies Without Peanut Butter
- Toasted Pecan Pumpkin Ice Cream
🍽 Serve with
This Pumpkin ravioli recipe can be enjoyed as a Thanksgiving appetizer as is or turned into a hearty main meal with a side of freshly boiled frozen peas or a light side salad.
These ravioli taste delicious with our simple Sage Lemon Brown Sauce that I've also used in two other recipes - Ricotta Gnocchi and Lamb Ravioli!
📞 Chiacchierata (chat)
Do you love pumpkin season? I do! I’m usually on the lookout for new and interesting ways to create a stunning and flavorful treat or meal with pumpkin as the hero ingredient.
This year, I’m excited to share my Pumpkin Ravioli Recipe- it’s a rich and savory pumpkin dish with handmade pasta, a simple pumpkin filling, and addictive butter and parmesan topping!
Here is another exciting recipe that features pumpkin, its our delicious Cheese Ravioli with Pumpkin Cream Sauce recipe. This is truly an elegant dessert you'll want to serve company but it is so simple you can easily make it a weeknight dish.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Pumpkin Ravioli is a simple handmade pasta recipe consisting of pumpkin filling and served with a butter sauce and grated parmesan. It couldn’t get easier than that while tasting totally out of this world!
If you love ravioli as much as we do, you'll have to try the Three Mushroom Ravioli recipe.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Pumpkin Ravioli With Butter Parmesan
Ingredients
- 2 ¾ cups All-purpose flour
- 3 Large eggs
- 1 teaspoon Kosher salt
- 29 ounce Pumpkin Puree 1 can
- ⅓ cup Parmesan cheese shredded
- ½ cup Salted butter
- Parmesan Shavings Garnish
Instructions
- Make a mound with the flour and build a well in the middle, big enough to crack the eggs into it without spilling ****See notes.
- Crack the three eggs carefully into the middle of the mound. Sprinkle with salt.
- Mix the eggs with a fork slowly, then start pushing some of the flower into the eggs. Take are not to do too much at once because the eggs can run out and get messy. Once the eggs are mixed into the flour, start kneading.
- Work the dough by pulling away from you then folding back over. The same action as kneading bread. If you're going to be using a pasta machine, you should work the dough for about 10 minutes. f you'll be rolling it out manually, add another 5 minutes.
- Wrap the dough in cling wrap and allow to sit at room temperature for 30-60 minutes.
- As the dough rests, in a small pot add the pumpkin puree, parmesan, nutmeg, salt, and pepper. Heat just enough to allow the parmesan to melt then turn off the heat and keep stirring for 1 to 2 minutes more. Cool completely.
- Cut the dough into four pieces. Take on quarter piece and flatten it with your hand into a shape that will allow it to pass through your pasta press. Fold the sheet over on itself and pass it through again. Repeat 3-4 more times until you have a smooth sheet.Roll the final dough paper thin -- about ⅛-inch thick. This is about #6 on the pasta machine knob.
- Lay the dough down on a lightly floured surface and place 1 teaspoon of the pumpkin mix in regular intervals, with a 1-½" gap between.
- Using your fingers wet the dough along where the seams will be with water to help seal the dough pockets.
- Fold the dough over the top of the pumpkin to cover and press along wll the seams and in between each dollop of pumpkin filling.
- If you have a fluted wheel that will give you some pretty edges. Use that to cut between the ravioli. If not, use a knife and cut the shapes out. Use a fork to seal the edges.
- Place the ravioli on a dish cloth and sprinkle with flour until you're ready to cook.
- Place a large pot of water to boil, and once boiling add the ravioli. Cook for about 4-5 minutes then remove to a dish.
- Heat the butter and our over the raviolis, then sprinkle with some freshly grated parmesan.
Notes
- If you have a ravioli mold then go ahead and use that otherwise you can easily assemble and shape your ravioli as I have on a lightly floured surface.
- Use a cookie scoop to help you measure uniform quantities of pumpkin filling when assembling the handmade ravioli.
- Keep a close watch on the boiling ravioli. It’ll cook very quickly and it should be al dente.
- Be sure to seal the seams/edges of the folded stuffed ravioli well otherwise the pumpkin filling could spill out while the pasta boils.
- Grate your parmesan cheese from a block of cheese instead of using pre-shredded cheese for the best taste.
- Don’t mistake pumpkin pie filling for pumpkin puree. Pumpkin pie filling includes added ingredients such as sugar and spices whereas pumpkin puree is simply cooked pumpkin.
