pumpkin ravioli

A quick and easy 20 minute creamy pumpkin ravioli recipe.  It&#039;s the perfect weeknight meal to impress your friends and family when you are short on time.

20 Minute Creamy Pumpkin Ravioli

tbsp butter

garlic

nutmeg

pumpkin

½ c half & half

tsp fresh rosemary, minced

¾ c fresh parmigianno reggiano cheese, grated

salt

fresh pepper

cheese

Melt butter in a pan over low heat

Add the minced garlic and stir, cook for...

Add the minced garlic and stir, cook for 3-5 minutes to get the garlic nice and fragrant

Add the nutmeg

Turn heat up to med/low

Add the pumpkin puree, stirring

Cook for 2-3 minutes

Pour in the half and half, whisking to...

Pour in the half and half, whisking to incorporate

Add in the fresh rosemary, parmigiano cheese, salt...

Add in the fresh rosemary, parmigiano cheese, salt and pepper

Turn heat up to medium and bring it...

Turn heat up to medium and bring it to a low boil

Once it’s at this point turn heat back...

Once it’s at this point turn heat back down to low

Pour the cooked ravioli in to the pumpkin...

Pour the cooked ravioli in to the pumpkin sauce, mix and serve

https://mediavine-res.cloudinary.com/video/upload/qbsimbiezfvusfewgyru.mp4

Less than a half hour is all you need to whip up this delicious recipe for 20 minute pumpkin ravioli.  Seasoned with fresh rosemary and lots of parmigiano cheese makes these pumpkin raviolis super creamy and rich.  It will be a house favorite!

Easy 20 Minute Pumpkin Ravioli

Ravioli di zucca, or pumpkin ravioli, originally hail from Mantova, a city south-east of Lombardy, where tradition still favours the consumption of these comforting, creamy parcels on Christmas eve. Pasta ripiena di zucca (pasta filled with pumpkin) dates back as far as the Renaissance period, when pumpkin first appeared on the Italian culinary scene. Decadent pasta ripiena dishes were favoured by the nobility, with pumpkin-filled pasta first mentioned by Cristoforo Messisbugo, chef of the Gonzaga family, who presided over Mantova. 

Thus, we implore you to dine like royalty with our comforting pumpkin ravioli with brown butter sage sauce. Robust yet sweet pumpkin is blended with garlic, nutmeg and Italian hard cheese, resulting in a sumptuous vegetarian ravioli filling, encased in delicate, fresh ravioli parcels - a dish truly fit for a king or queen!

Tortelli di Zucca: Lombardy's Pumpkin Ravioli

pumpkin, cubed

shallot, finely chopped

garlic clove,

Italian hard cheese

butter

olive oil

thyme

Nutmeg

Salt and pepper

flour

eggs

sage leaves

Black Pepper

Shaved Italian hard cheese

Scatter your pumpkin on a baking tray and drizzle with two teaspoons of olive oil. Season with salt and pepper and roast in a preheated oven (175C) for around 30 minutes, or until tender and slightly browned.

In a large frying pan, heat a glug of oil, add your shallot and garlic and gently sauté. Add in the butter, allowing it to melt, before tossing in the thyme. Leave a few minutes on low heat, enabling the flavours to delicately infuse.

Once your pumpkin and the shallot mixture are relatively cool, add them to the bowl of a food processor. Add your grated Italian hard cheese, along with a generous helping of freshly-grated nutmeg and salt and pepper to taste. Pulse the mixture to combine, ensuring everything is fully incorporated, but aiming to retain some texture in your filling - we find our pasta is best enjoyed a little rustic!

Transfer to a large bowl, cover and refrigerate for an hour.

Your filling is now complete! To form your delicious ravioli parcels, simply follow our homemade ravioli recipe here.

Remove the butter from the fridge and allow it to come to room temperature on the counter. 

Place the butter in a large pan and gently heat until it develops a deep brown hue, and a nutty flavour. By this point, your sage should be crisp and aromatic. Add salt and pepper to taste.

Once cooked, transfer the pasta to the butter. Toss gently to coat.

To finish, scatter a generous layer of Italian hard cheese atop your ravioli. Finish with a touch more cracked black pepper, perhaps even some toasted breadcrumbs, or nuts of your choice -  either will add a great textural element to the dish. Serve and enjoy!

Elevate store-bought pumpkin ravioli with a sage-infused brown butter pan sauce. Lightly toasted walnuts add contrasting texture, and a squeeze of lemon juice at the end brightens and brings all the flavors to life. This is the perfect fall-inspired meal!

Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

walnuts

unsalted butter

salt and black pepper (to taste)

lemon

Boil a large pot of water. When boiling rapidly, add a large pinch of salt and the ravioli. Cook just to al dente, according to package directions, then drain and set aside.

Meanwhile, warm a large skillet over medium heat. Add walnuts to the dry skillet and toast for 2-3 minutes, just until fragrant and lightly browned. Stir them frequently and keep a close eye to ensure they don&#039;t blacken and burn. Remove walnuts to a plate, set aside, and lightly wipe out the skillet with a paper towel or clean dishcloth.

Return skillet to medium heat and add the butter. Let it melt, then bubble, then begin to turn brown, swirling the pan occasionally. When the butter is medium brown with darker flecks speckled throughout, and has a nutty aroma, swirl in the olive oil. Add sage leaves, and let them sizzle in the skillet for 2-3 minutes, just until they crisp and turn dark green. With a slotted spoon or tongs, remove the crisped sage to a cutting board, and lightly chop the leaves into smaller pieces.

Add cooked ravioli to the skillet, and toss to coat with the brown butter sauce. Season with salt and pepper to taste, and sprinkle the walnuts and chopped sage leaves on top. Serve immediately with a squeeze of lemon juice, and/or a small lemon wedge on each plate. Enjoy!

Hi Monica
I have made your recipe 4x now.  It's very savory and I love the crunch of the roasted walnuts with this.  I have tried other recipe variations but keep coming back to this one.  It's the best and my friends and family say the same.  Thanks!

Delicious! I wasn't sure how to serve Trader Joe's Honey Pumpkin Ravioli &amp; found this recipie. Very easy, quick &amp; excellent! I sprinkled with parmesan romano cheese &amp; next time I'll add some chicken to make as a one dish dinner. Thank you!

This sounds like a great fall recipe to make! I have not tried pumpkin ravioli before, but sounds delicious! Excited to give it a try!

Such an easy and tasty dish to make. 
I will prepare this for everyone this weekend. 
Thank you!

Wow! This ravioli looks delicious and so unique! A perfect treat for this coming Halloween festivity! Thanks for sharing this with us, Loved it!

I had this dish at an Italian restaurant in Chicago. I couldn’t get the sage &amp; brown butter right. Your directions solved the puzzle! Tastes just like I remember. Thanks for an easy and delicious recipe!

My husband and I had this and Monica's Apple Cabbage Slaw this evening for dinner. It was fabulous! Thanks Monica!

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The most viewed pumpkin ravioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine