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A large skillet filled with cheese ravioli with pumpkin cream sauce and topped with roasted chopped hazelnuts and fried sage leaves.
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5 from 8 votes

Fresh Cheese Ravioli With Pumpkin Cream Sauce

Ravioli with Pumpkin Pasta Sauce consists of cheese-filled al dente ravioli in hazelnut butter and pumpkin sauce. Enjoy this fall-inspired pasta dish as a Thanksgiving appetizer or a midweek family dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course Pasta
Cuisine: Italian American
Servings: 6 servings
Calories: 663kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 1 ½ pounds fresh cheese ravioli
  • ⅝ teaspoon kosher salt divided, plus more for cooking pasta
  • 5 Tablespoons butter unsalted, divided
  • ¼ cup hazelnuts blanched, chopped
  • 12 fresh sage leaves
  • 1 teaspoon sherry vinegar
  • ¼ cup finely chopped shallot
  • ¼ teaspoon ground nutmeg
  • 1 cup heavy cream
  • ½ cup canned unsweetened pumpkin puree
  • 1 ounce fresh Parmesan cheese grated (½ cup)

Instructions

Cheese Ravioli:

  • Bring 4 quarts water to boil in a large pot. Add the pasta and 1 Tablespoon of salt and cook, stirring often, until al dente.
  • Reserve ½ cup cooking water, then drain pasta.

Pumpkin Cream Sauce:

  • While the water is coming to a boil and you're cooking the pasta, melt 4 Tablespoons butter in a 12-inch nonstick skillet over medium heat.
  • Add the hazelnuts and sage and cook until sage is crispy, about 3 minutes.
    Using tongs, transfer sage to paper towel-lined plate.
  • Continue to cook butter and hazelnuts until both are browned and fragrant, about 1 minute longer.
  • Transfer to a heatproof bowl and stir in vinegar and ⅛ teaspoon salt.
  • Melt remaining 1 Tablespoon butter in now-empty skillet over medium heat. Add shallot, nutmeg, and remaining ½ teaspoon salt and cook, stirring occasionally, until shallot is softened, about 3 minutes.
  • Stir in cream and pumpkin and bring to a simmer. Cook until thickened, about 5 minutes.
  • Off heat, stir in Parmesan. Add pasta and toss to combine. Adjust consistency with reserved cooking water as needed.
  • Serve, topped with sage and hazelnut butter.

Nutrition

Calories: 663kcal | Carbohydrates: 53g | Protein: 21g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 1113mg | Potassium: 161mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4106IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 13mg