Homemade Pumpkin Ravioli Recipe

If there's a perfect time of year to start putting pumpkin into just about everything, it's fall. When the warm weather starts to fade and cooler days are upon us, comfort food is at the top of the list, from quick breads and pies to pasta. And while plenty of pastas and ravioli serve as the ultimate comfort food, this recipe just might be the perfect mix for fall. Enter: recipe developer and food photographer Petar Marshall's recipe for homemade pumpkin ravioli.

While pumpkin ravioli can certainly be made at home with homemade pasta dough, this option takes a great shortcut to put dinner on the table even quicker. "It results in pillows of light dough filled with pumpkin, cheese, and great flavor," says Marshall.

And the best part? You will only use a handful of simple ingredients to pull it off. With how easy this is to make, you'll definitely want to put this meal together on repeat all autumn long. It's a perfect treat to serve for the family and can make the ultimate special dinner with friends.

Gather the ingredients for homemade pumpkin ravioli

The first step to prep this pumpkin ravioli recipe is to gather all of your ingredients ahead of time. For this recipe, you'll need wonton wrappers, canned pumpkin, shredded Parmesan cheese, butter, ground sage, salt, and pepper. Marshall notes to be sure to grab plain canned pumpkin rather than a pumpkin pie mix. And as for the wonton wrappers? You can typically find them in a cold storage section near the produce in most grocery stores.

That's it! Once all of your items are together, it's time to get started.

Make the pumpkin ravioli filling

To begin making pumpkin ravioli, you'll want to prepare the filling first. "This easy filling comes together in just minutes," says Marshall.

Pull out a small mixing bowl, and add in the pumpkin. Mix in 1 cup of shredded Parmesan cheese, and add salt and pepper to taste. If you really love sage, you might consider adding additional ground sage to the filling mixture. Otherwise, reserve it for the sage butter that will top the ravioli later on in the process.

Fill and cut the pumpkin ravioli

Once the filling is prepped, it's time for filling! On a flat surface, start by laying out 18 wonton wrappers. Then, add a teaspoon-sized dollop of pumpkin filling in the center of each wrapper.

To seal the ravioli, use your finger to wet the outer edges of each wonton wrapper. "This will help to better seal the ravioli," says Marshall. After wetting the edges, place another sheet of wonton wrapper on top, and press to combine. Use a ravioli cutter to cut the ravioli, or crimp the edges of the wonton wrappers with a fork.

Cook the pumpkin ravioli

To cook your ravioli, put a large pot of salted water on the stove top and bring to a boil. Carefully add in the ravioli, just a few at a time. "Only add about five ravioli at a time to prevent crowding," says Marshall. "You want to prevent them from sticking together."

Let the ravioli cook for about one minute until they float to the surface of the water. Carefully remove them with a slotted spoon, and place on a plate in a single layer. Repeat this step until all of the ravioli are cooked.

Brush the ravioli with sage butter, and sprinkle with cheese

Once your ravioli are cooked, and just before serving, it's time to make sage butter to go on top. Add a stick of butter into a small saucepan. Put it on the stove and allow the butter to fully melt. Once melted, stir in the ground sage and allow the butter to continue cooking on low for a few minutes until it reaches a nice, nutty color. 

Brush the finished sage butter on top of the ravioli before serving. Garnish the plate with plenty of Parmesan cheese, and add sliced honey roasted almond on top for a bit of crunch, if desired.

The presentation of this dish is marvelous! Your family or guests will certainly be pleased with a delicious, Pinterest-worthy meal. Enjoy, and have fun taking in all of the compliments you are about to receive!

Homemade Pumpkin Ravioli Recipe
5 from 30 ratings
While plenty of pastas and ravioli serve as the ultimate comfort food, this recipe for homemade pumpkin ravioli just might be the perfect mix for fall.
Prep Time
Cook Time
plate of pumpkin ravioli
Total time: 23 minutes
  • 1 cup pumpkin
  • 1 ½ cups shredded Parmesan cheese, divided
  • salt, to taste
  • pepper, to taste
  • 36 wonton wrappers
  • 1 stick butter
  • 1 teaspoon ground sage
Optional Ingredients
  • sliced honey roasted almonds, for garnish
  1. In a small bowl, add the pumpkin and 1 cup of shredded Parmesan cheese. Add in the salt and pepper to taste. Stir until combined.
  2. Lay out 18 wonton wrappers on a flat surface. Add a teaspoon-sized dollop of the mixture to the top of each wonton wrapper.
  3. Wet the outer edges of the wonton wrappers with water. Place another wrapper on top.
  4. Use a ravioli cutter to cut the wonton wrappers. (If you don't have a cutter, use a fork to crimp the edges.)
  5. Bring a large pot of salted water to a boil on the stovetop. Add in the ravioli, no more than 5 at a time to prevent crowding. Boil for 1 minute until the ravioli float to the surface. Remove the ravioli from the water with a slotted spoon, and place onto a plate. Repeat until all ravioli are cooked.
  6. In a small saucepan, add the stick of butter. Allow it to melt, and then stir in the sage. Let the butter brown on low until it reaches a nice, nutty color.
  7. Brush the cooked ravioli with the sage butter.
  8. Sprinkle with additional Parmesan cheese and sliced honey roasted almonds, if desired.
Calories per Serving 1,694
Total Fat 55.6 g
Saturated Fat 32.6 g
Trans Fat 1.2 g
Cholesterol 166.1 mg
Total Carbohydrates 228.4 g
Dietary Fiber 7.6 g
Total Sugars 1.7 g
Sodium 3,224.5 mg
Protein 65.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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