Fall Flavors: Creamy Pumpkin Ravioli That Wows Every Time

Ever find yourself craving the kind of dish that wraps you up in a warm hug while simultaneously making you feel like a culinary genius? Enter the creamy pumpkin ravioli—a true masterpiece that melds autumn’s finest flavors into one indulgent experience. Picture this: golden, velvety pumpkin meets tender, cheese-stuffed ravioli, each bite dancing with a perfect balance of savory richness and sweet, aromatic undertones.

This dish is like the fall season itself—elegant yet comforting, and always ready to impress whether it's a quiet weeknight dinner or a fancy gathering. It’s a celebration of autumn’s bounty in every creamy, delightful bite. Ready to elevate your dinner game with a touch of cozy sophistication? Let’s dive into the luscious world of creamy pumpkin ravioli.

Creamy Pumpkin Ravioli Photo: Insanely Good Recipes

Creamy Pumpkin Ravioli

Recipe from Insanely Good Recipes

Ingredients

• 1 (24-ounce) package fresh or frozen cheese ravioli

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1⁄2 teaspoon ground nutmeg

• 1 cup pumpkin puree

• 1 1⁄2 cups heavy cream

• 1⁄2 teaspoon minced fresh sage

• 1⁄2 teaspoon minced fresh thyme

• 1 cup finely grated Parmesan cheese, plus extra for garnish

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon black pepper

• 1⁄4 cup toasted pine nuts or walnuts (optional)

Instructions

1. Cook the ravioli in a large pot of boiling salted water according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water.

2. While the ravioli cooks, melt butter in a large skillet over medium heat. Add the minced garlic and nutmeg and sauté until fragrant, about 1 minute.

3. Stir in the pumpkin puree and cook for 2-3 minutes until warmed through.

4. Slowly whisk in the heavy cream, sage, thyme, Parmesan cheese, salt, and pepper. Simmer, whisking often, until the sauce is slightly thickened and coats the back of a spoon. (About 5 minutes.)

5. Add the cooked ravioli to the skillet with the pumpkin sauce. Gently toss to coat. Add the reserved pasta water a tablespoon at a time, if needed, to reach the desired sauce consistency.

6. Divide the ravioli and sauce between serving bowls. Top with additional grated Parmesan and toasted pine nuts or walnuts, if desired. Serve immediately.

Notes

• Don’t overcook the ravioli – just until al dente.

• You may substitute half-and-half for the heavy cream, but avoid low-fat varieties. 

• Don’t add all the reserved pasta water at once! You may not need it all.

• If desired, add cooked bacon, prosciutto, or Italian sausage.