Easy Homemade Pumpkin Ravioli From Scratch
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Pumpkin ravioli is a cozy dish featuring canned pumpkin and a savory browned butter, sage, and bacon sauce. This easy recipe uses homemade pasta dough made in a food processor and requires no fancy equipment.
For more incredible pumpkin recipes, check out my pumpkin Alfredo, pumpkin carbonara, and this creamy pumpkin pasta sauce.
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⭐️ Why this recipe works
- Cozy fall flavors: The combination of sweet pumpkin filling, savory Parmesan, and smoky bacon creates a harmonious flavor profile.
- Rich, creamy sauce: The browned butter and sage sauce adds depth and richness, enhancing the overall taste.
- Fresh, homemade ravioli: Making ravioli from scratch ensures a delicate and tender pasta that perfectly encases the filling.
🧾 Ingredients notes
- All-purpose flour: Forms the base of the pasta dough.
- Eggs: Bind the dough and add richness.
- Canned pumpkin: Provides a creamy, flavorful filling.
- Parmesan cheese: Adds a sharp, savory taste.
- Ground nutmeg: Enhances the pumpkin flavor with a warm spice.
- Unsalted butter: Forms the base of the sage butter sauce.
- Fresh sage leaves: Infuses the sauce with earthy, aromatic flavor.
- Bacon: Adds a crispy, smoky element.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Homemade Pumpkin Ravioli recipe step-by-step
- Prepare the Pasta Dough:
- In a food processor, combine the flour and salt. Pulse to mix. Add the eggs and olive oil, and process until the dough forms a ball. If the dough is too dry, add water a teaspoon at a time; if too wet, add a bit more flour. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Make the Filling:
- Mix the canned pumpkin, Parmesan cheese, ground nutmeg, salt, and pepper in a bowl. Set aside.
- Roll Out and Fill the Ravioli:
- Divide the rested dough into four pieces. Roll each piece out on a lightly floured surface until thin (about 1/16 inch). Place small spoonfuls of filling about 1 inch apart on half of the rolled-out dough sheets. Brush the edges with water. Place the other half of the dough sheets over the filling. Press around the filling to seal, ensuring there are no air pockets. Cut the ravioli with a round dough cutter or a knife into squares. Place the ravioli on a floured baking sheet.
- Cook the Ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
- Make the Sauce:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels. In the same skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy, about 3-4 minutes. Add the cooked bacon back to the skillet, season with salt and pepper, and toss gently.
- Combine and Serve:
- Add the cooked ravioli to the skillet with the browned butter, sage, and bacon. Toss gently to coat. Serve immediately with additional grated Parmesan cheese if desired.
📖 Substitutions and variations
- Substitute ricotta cheese for Parmesan in the filling for a creamier texture.
- Use butternut squash instead of pumpkin for a slightly sweeter flavor.
- Vegetarian option: Omit the bacon and add toasted pine nuts for crunch.
- Gluten-free: Use gluten-free flour for the pasta dough.
- Add a pinch of cinnamon to the filling for a hint of warmth and spice.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Tip for rolling pasta dough: Roll the dough as thin as possible without tearing to achieve a delicate ravioli texture.
- Preventing air pockets: When sealing the ravioli, press out any air pockets to prevent them from bursting during cooking.
- Browning butter: Watch the butter closely as it browns to avoid burning. The butter should be golden brown and have a nutty aroma.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled ravioli in an airtight container in the fridge for up to 2 days.
- Freezer: For longer storage, freeze the uncooked ravioli on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: To reheat, cook frozen ravioli directly from the freezer in boiling water until they float, then toss in the warmed sauce.
❓Recipe FAQ's
How can I make the filling smoother?
You can blend the pumpkin puree and cheese mixture in a food processor for an extra smooth filling until it's silky.
Can I make the filling ahead of time?
Yes, you can prepare the filling two days ahead of time and store it in the refrigerator until you're ready to assemble the ravioli.
How do I prevent the ravioli from bursting during cooking?
Ensure that the ravioli are well-sealed and that no air pockets are inside. Also, be gentle when boiling and avoid overcrowding the pot.
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Easy Homemade Pumpkin Ravioli
This pumpkin ravioli has a rich and savory filling made with canned pumpkin, perfectly complemented by a luscious browned butter, sage, and bacon sauce. The homemade pasta dough is easy to prepare using a food processor,
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Servings: 4 Servings
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Filling:
- 1 cup canned pumpkin, not pumpkin pie filling
- ½ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
For the Sauce:
- ½ cup unsalted butter
- 10 fresh sage leaves
- 4 slices bacon, chopped
- Salt and pepper to taste
Instructions
Prepare the Pasta Dough:
- In a food processor, combine the flour and salt. Pulse to mix.
- Add the eggs and olive oil, and process until the dough forms a ball. If the dough is too dry, add water a teaspoon at a time; if too wet, add a bit more flour.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Make the Filling:
- In a bowl, mix together the canned pumpkin, Parmesan cheese, ground nutmeg, salt, and pepper. Set aside.
Roll Out and Fill the Ravioli:
- Divide the rested dough into four pieces. Roll each piece out on a lightly floured surface until thin (about 1/16 inch).
- Place small spoonfuls of filling about 1 inch apart on half of the rolled-out dough sheets. Brush the edges with water.
- Place the other half of the dough sheets over the filling. Press around the filling to seal, ensuring there are no air pockets.
- Cut the ravioli with a round dough cutter or a knife into squares. Place the ravioli on a floured baking sheet.
Cook the Ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
Make the Sauce:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy, about 3-4 minutes.
- Add the cooked bacon back to the skillet, season with salt and pepper, and toss gently.
Combine and Serve:
- Add the cooked ravioli to the skillet with the browned butter, sage, and bacon. Toss gently to coat.
- Serve immediately with additional grated Parmesan cheese if desired.
Notes
- Pumpkin: Be sure to use canned pumpkin, not pumpkin pie filling, as it contains added sugar and spices.
- Rolling the Dough: A rolling pin works perfectly fine if you don't have a pasta machine. Just ensure the dough is rolled out thinly and evenly.
- Storing Ravioli: If you have leftovers, place the uncooked ravioli on a baking sheet in a single layer and freeze. Once frozen, transfer to a freezer bag. Cook from frozen, adding a minute or two to the cooking time.
- Variations: Feel free to experiment with the filling by adding ricotta cheese or a dash of cinnamon for a sweeter twist.
Nutrition
Calories: 601kcal | Carbohydrates: 59g | Protein: 16g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 146mg | Sodium: 279mg | Potassium: 467mg | Fiber: 1g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 1.7mg | Calcium: 106mg | Iron: 3.6mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
