Savory Pumpkin Ravioli

Savory Pumpkin Ravioli Recipe

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Debra Russell


I just now found this and I am going to be making it for sure!This recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. Sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to the rich, sage sauce, to taste


★★★★★ 1 vote

2 Hr
10 Min


  • ·
    2-1/2 to 3 cups all-purpose flour
  • ·
    5 eggs
  • ·
    1 tablespoon olive oil

  • ·
    1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • ·
    4 teaspoons chopped shallot
  • ·
    1/3 cup butter, cubed
  • ·
    2 teaspoons minced fresh sage
  • ·
    3/4 teaspoon minced fresh thyme
  • ·
    1/4 teaspoon salt
  • ·
    1/4 teaspoon pepper
  • ·
    2/3 cup heavy whipping cream
  • ·
    1 small bay leaf
  • ·
    1 egg, lightly beaten
  • SAUCE:

  • ·
    1 cup heavy whipping cream
  • ·
    3 tablespoons butter
  • ·
    2 teaspoons minced fresh sage

How to Make Savory Pumpkin Ravioli


  1. Place 2-1/2 cups flour in a large bowl; make a well in the center.
    Beat eggs and oil; pour into well. Stir together, forming a ball.Turn onto a floured surface; knead until smooth and elastic, about
    8-10 minutes, adding remaining flour if necessary to keep dough from
    sticking. Cover and let rest for 30 minutes.
    Meanwhile, in a large skillet, saute pumpkin and shallot in butter
    until tender. Add the sage, thyme, salt and pepper. Transfer to a
    food processor; cover and process until blended. Return to the pan;
    stir in cream and bay leaf. Bring to a boil, stirring constantly.
    Reduce heat; simmer, uncovered, for 15-20 minutes or until
    thickened. Discard bay leaf.
    Divide pasta dough into fourths; roll one portion to 1/16-in.
    thickness. (Keep remaining dough covered until ready to use.)
    Working quickly, place rounded teaspoonfuls of filling 1 in. apart
    over half of pasta sheet. Brush around filling with egg. Fold sheet
    over; press down to seal. Cut into squares with a pastry wheel.
    Repeat with remaining dough and filling.
    Bring a soup kettle of salted water to a boil. Add ravioli. Reduce
    heat to a gentle simmer; cook for 1-2 minutes or until ravioli float
    to the top and are tender. Drain and keep warm.
    In a small saucepan, bring cream to a boil; cook, uncovered, until
    reduced by half. Stir in butter and sage. Spoon over ravioli.

Printable Recipe Card

About Savory Pumpkin Ravioli

Course/Dish: Pasta
Dietary Needs: Vegetarian

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