Creamy Pumpkin Sage Ravioli

pumpkin sage & butternut squash ravioli recipe

This Creamy Pumpkin Sage Ravioli is one of the many reasons I’m ready for fall! Even though it’s currently 90 degrees outside, I am SO ready for fall. This pasta couldn’t be giving any more fall vibes if it tried. It’s one of my favorite easy, delicious, and comforting dinners that’s done in under 20 minutes. I couldn’t think of a better pasta to eat during this time of year!

How To

All you have to do is lightly fry fresh sage in browned butter and set aside. Add your garlic and sauté. Then add a whole can of unsweetened pumpkin puree and seasonings (freshly grated nutmeg, salt and pepper) and let that cook down a bit. Pour in your heavy cream, all that delicious fontina and parmesan cheese, crushed fried sage, and pasta water as needed. Add your ravioli (or pasta of your choice) directly into the sauce and stir to combine. Garnish with lots of freshly grated Parmigiano Reggiano and enjoy!

To see how I made this Creamy Pumpkin Sage Ravioli, check out this video. For another delicious pasta dish, check out my Roasted Butternut Squash Pasta recipe!

What You'll Need:

+ 1 lb. ravioli (I love using butternut squash but any works, you can also sub 1 lb. pasta of choice)

+ 4 tbsp. unsalted butter

+ 2 cloves garlic, minced

+ 1 15 oz. can unsweetened pumpkin puree

+ ½ cup heavy cream

+ ½ cup fontina cheese, freshly grated

+ ½ cup parmigiano reggiano, freshly grated

+ 15 fresh sage leaves

+ ¼ tsp. Nutmeg, freshly ground/grated

+ Reserve 1 cup pasta water

+ Salt and pepper to taste


1. Cook ravioli according to package directions. Reserve ¼-½ cup pasta water for sauce.

2. In a large skillet over medium heat, melt 3 tablespoons of butter and add sage leaves. Lightly fry in the butter until the sage is crispy and butter is golden brown. Remove sage leaves from the skillet and set aside on a plate or paper towel.

3. Reduce heat to low and add garlic. Saute for 1-2 minutes being careful not to burn.

4. Add pumpkin puree, nutmeg, salt and pepper. Cook for 3-5 minutes stirring occasionally.

5. Add heavy cream while stirring to combine.

6. Add fontina cheese, parmesan, crispy sage leaves roughly crushed by hand (be sure to reserve a few whole leaves for garnish if desired), 1 tablespoon butter, and pasta water – adding as needed until you reach desired consistency.

7. Add the ravioli directly into the sauce and stir to combine until pasta is thoroughly coated in sauce and serve. Garnish with additional parmesan, nutmeg, crispy sage leaves, and freshly cracked black pepper. Enjoy!

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