Ah, fall! The season of sweater weather, golden leaves, and the alluring scent of pumpkin-spiced everything. I have to confess; I’m a huge fan of pumpkins. Growing up, my family would visit the pumpkin patch every October, handpicking the best ones for carving and cooking. One of my fondest memories is helping my mom make ravioli from scratch, filled with sweet, spiced pumpkin and paired with a rich sage cream sauce. That savory aroma still takes me back to our cozy kitchen filled with love and laughter. Today, I want to share one of my all-time favorite dishes: Homemade Pumpkin Ravioli with Sage Cream Sauce. It’s comforting, delicious, and perfect for a special dinner or a casual get-together with friends. Let’s dive in!

Why You’ll Love This Recipe

✨ Easy to make at home, no pasta maker required!
🍂 Seasonal flavors that encapsulate autumn.
🥰 Comforting and satisfying for the soul.
💰 Budget-friendly with simple ingredients.
🥳 Perfect for impressing guests on special occasions!

Ingredients

Here’s what you’ll need to bring this delightful dish to life:

For the Ravioli:
2 cups all-purpose flour (plus extra for dusting)
3 large eggs
1 cup pureed pumpkin (canned or homemade)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Salt and pepper to taste
For the Sage Cream Sauce:
4 tablespoons unsalted butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
10-12 fresh sage leaves
Salt and freshly cracked black pepper to taste

Note: Fresh garlic really adds a punch to the dish, so consider adding a clove or two if you’re a garlic lover like me!

Step-by-Step Instructions

Now, let’s get cooking in our cozy kitchen!

Make the Pasta Dough: In a large bowl, make a mound with the flour and create a well in the center. Crack the eggs into the well. Using a fork, gently beat the eggs and start incorporating the flour from the edges. Continue until it forms a dough.
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If it’s too sticky, sprinkle a bit more flour. Wrap with plastic wrap and let it rest for at least 30 minutes.
Prepare the Filling: In a separate bowl, mix the pumpkin puree, ricotta cheese, Parmesan, nutmeg, cinnamon, and some salt and pepper. Taste and adjust seasoning if needed—it should be savory but with a hint of sweetness from the pumpkin.
Roll Out the Dough: Divide the dough into four parts. Roll out one part at a time, keeping the others covered. Aim for a thin sheet, about 1/16 inch, using either a rolling pin or a pasta machine if you have one. Dust with flour to prevent sticking.
Shape the Ravioli: Cut the rolled dough into squares (about 3 inches wide). Spoon about 1 tablespoon of filling onto half of the squares, leaving some space between them. Brush the edges with water to help seal. Place another square on top and gently press down to seal. Trim any excess dough.
Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
Make the Sage Cream Sauce: In a saucepan, melt the butter over medium heat and add sage leaves. Sauté for 2 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan until melted, seasoning with salt and pepper to taste.
Combine Ravioli and Sauce: Gently toss the ravioli in the sage cream sauce, ensuring each piece is well-coated. Take a moment to savor the aroma wafting through your kitchen—it’s pure magic!

Pro Tips & Variations

Here are some fun ideas to customize your dish:

Spice it up: Feel free to experiment with spices! Add a pinch of cayenne for heat or a dash of smoked paprika for a deeper flavor.
Cheese swap: Instead of ricotta, try mascarpone for a creamier filling, or go vegan with cashew cheese!
Herb it up: Fresh thyme or rosemary can complement the sage beautifully—mix them in with the filling or the sauce.
Add Vegetables: Sauté spinach or mushrooms to toss in with the ravioli for added texture and nutrients.

Serving Suggestions

Serving this dish feels like wrapping your loved ones in a warm hug. I love to plate the ravioli and drizzle that luscious sage cream sauce generously on top. Garnish with extra Parmesan and fresh sage leaves for a pop of color. Pair it with a simple arugula salad dressed with lemon and olive oil to cut through the richness, and perhaps a crusty baguette to mop up any leftover sauce. And don’t forget to pour yourself a glass of Chardonnay or a warm chai latte to enjoy on the side. Your dinner is sure to impress!

Storage Tips

If you happen to have leftovers (which is often a “no chance” situation for me), here’s how to store them:

In the fridge: Store the cooked ravioli in an airtight container for up to 3 days. Reheat in a pan with a splash of cream or a little water to keep them from drying out.
In the freezer: You can freeze uncooked ravioli! Lay them out on a baking sheet to freeze individually, then transfer to a bag or container. They’ll be good for up to 2 months. Just cook them straight from frozen—no need to thaw!

FAQs

Can I make the dough ahead of time?

Absolutely! You can make the dough a day before and store it in the refrigerator. Just remember to let it come to room temperature before rolling it out.

What if I don’t like sage?

No problem! You can substitute with other herbs like thyme or even basil for a different flavor profile. Just sauté the herbs in the butter along with the garlic!

Can I use store-bought pasta?

Of course! If you’re short on time, store-bought wonton wrappers work great for ravioli. Just adjust the cooking time according to the package instructions and it’s a faster way to enjoy this recipe.

How do I know when the ravioli are cooked?

Perfectly cooked ravioli will float to the top of the water as they cook. After a few minutes floating, taste one to ensure they’re cooked through but still tender!

Conclusion

I hope you love making this Homemade Pumpkin Ravioli with Sage Cream Sauce as much as I do! It’s more than just a meal; it’s a way to celebrate the flavors of fall and enjoy time spent in the kitchen. I’d love to hear how yours turned out—so please drop a comment or share your experience! Happy cooking!