Hello, pasta lovers! Today, I’m sharing a recipe that captures the essence of autumn, and the holidays, in every single bite. My pumpkin ricotta pasta is more than just a dish – it’s a warm hug on a plate, a culinary love letter to the most magical season of the year. Ricotta Ravioli with Pumpkin is the perfect starter course for Thanksgiving or Christmas. Serve one jumbo ravioli that will leave them wanting more or, it works great for any special dinner you are serving too. Because it is so easy to make using store-bought pasta sheets, you can make it any time you get the urge!
The Story Behind the Ricotta Ravioli
There’s something absolutely magical about combining the creamy richness of ricotta with the earthy sweetness of pumpkin. This pumpkin and ricotta ravioli recipe has been a game-changer in my kitchen, transforming ordinary weeknight dinners into something truly spectacular. It is also a classic combo and one where you’ll find dozens of recipes, but trust me, mine is the best!!!! And, I’ve made it super easy to make using store-bought pasta sheets. I use Marina’s Pasta Sheets which I find at Whole Foods. Use your favorite fresh pasta sheets, or of course, your own fresh pasta.
Why You’ll Fall in Love with This Dish
Imagine delicate pasta pillows filled with a velvety mixture of pumpkin ricotta, each bite promising a perfect balance of sweet and savory. A little sugar, cinnamon and nutmeg just add the most amazing flavor. This isn’t just a recipe – it’s an experience that celebrates the best flavors of autumn. I think the presentation just makes the dish that much more spectacular. I use these jumbo pumpkin ravioli molds that I purchased from a specialty engraver, John Francis Designs but you could use other jumbo wood ravioli molds I’ve found on Amazon, or use a regular sized ravioli molds too. I just think the jumbo, specially designed molds are beautiful.
Ingredients Needed:
. Store-bought pasta sheets
. Canned pumpkin puree
. Ricotta cheese
. Eggs
. Brown sugar
. Nutmeg
. Cinnamon
. Parmesan cheese
. A fun jumbo ravioli mold (if using) or a regular ravioli mold.
FAQ About Making Ricotta Ravioli with Pumpkin
Alternative Ingredients and Substitutions
Flexibility is the spice of cooking in my kitchen! I’m all about substitutions so you can make my recipes adapt to your preferences. Here are some fantastic alternatives:
Pasta Options:
- Store-bought pasta sheets (gluten-free and regular are both readily available)
- Homemade pasta (for the adventurous cook)
- Wonton wrappers (a quick and easy alternative) See my post Wonton Cheese & Spinach Ravioli with Marinara Sauce for tips on filling and sealing homemade wonton raviolis. Note: wonton wrappers won’t work in the molds. They won’t take on the shape of the mold. BUT they’ll be just as delicious.
- Use another pasta shape. This filling would make a great stuffed shell too. Simply fill jumbo pasta shells with the filling and use your favorite sauce like my marinara sauce. Like stuffed shells? Check out this other pumpkin recipe: Chorizo & Pumpkin Stuffed Shells.
Brown Sugar Alternatives:
- Brown sugar substitutes like Lakanto Monk fruit substitute Or Swerve Brown Sugar substitute will work.
Cheese Alternatives:
. Substitute dairy-free ricotta and/or vegan Parmesan cheese.
How to make ricotta ravioli with pumpkin
- In a bowl, mix the pumpkin puree, ricotta cheese, egg, tablespoon of brown sugar, the nutmeg (grate it yourself for an amazing flavor boost), cinnamon, pinch of salt and freshly ground black pepper. Stir to combine.
- Fold in your grated or shaved Parmesan cheese. Put to the side.
- Roll out your fresh pasta sheets. I just roll them a little to get them as thin as possible. Place one sheet at a time on the ravioli mold. Place the end on the mold and gently press down into the cavity taking on the shape of the mold and creating space for the filling. Use a spoon or a pastry bag, and fill the cavity of the mold.
- Press down hard around the edges of the pasta so it takes on the design of the mold. (That makes these beautiful to look at.)
- Brush the edges with the egg wash (egg mixed with water). This will create a glue to help the pasta stick together.
- Fold over the rest of the pasta sheet to cover the filling. Press down hard all around the edges. Make sure there is no air trapped in with the filling. I use a spoon to press down hard to seal the edges.
- Flip over the ravioli mold and the ravioli will fall right out.
- Using a sharp knife, cut out the ravioli and discard excess pasta or save for another use.
- Continue until all your raviolis are formed.
- You are now ready to cook per the package’s instructions.
- Cook and top with your favorite sauce.
Tips for forming your ravioli
. Roll out the pasta sheets a little bit so they are as thin as you can make them.
. Gently lay one half of the pasta sheet on top of the mold and gently press the pasta into the mold’s cavity. Be careful not to tear or push through the dough otherwise, your filling can seep out.
. Gently press the edges of the pasta into the mold all around the edges to capture the design in the ravioli.
. Fill the cavity with just enough filling to fill the hole. Do not overfill or it will escape the cavity and seep out of the formed ravioli.
. Brush the edges of the dough completely with a mixture of egg and water (your egg wash or “glue”)
. Lay the top portion of the pasta sheet over the filled ravioli. Press down all the edges to completely seal. Use the back of a spoon to press hard along the edges and/or roll a rolling pin over the top to help seal.
. Turn over the mold and your ravioli should fall right out. Using a small, sharp knife, cut the ravioli out of the pasta following the lines, and discard the excess pasta or save for another use. Check all the edges to make sure they are completely sealed. Place on a lightly floured board or plate while you do the rest of the ravioli.
. When you are done, you are ready to cook the ravioli. Follow the packages instructions and don’t put it boiling water (it can cause the ravioli to break or leak). Use just simmering water. Make sure it is salted and drain well in a spider before adding to your sauce. If using my Brown Butter Sauce with Maple and Sage, just slide the ravioli into the skillet with the butter sauce to coat and then plate.
Recommended Sauces for Your Ricotta Ravioli with Pumpkin
The right sauce can elevate your pumpkin ravioli from great to absolutely extraordinary. Here are my top recommendations:
- Brown Butter Sauce with Maple and Sage
- The ultimate sauce for pumpkin ravioli
- Rich, nutty brown butter
- Sweet maple undertones
- Crispy sage leaves
- Marinara Sauce
- Robust tomatoes with basil
- A less traditional sauce for pumpkin ravioli, but just as good.
- Light Garlic and Olive Oil Sauce
- Simple. Just saute some chopped garlic in olive oil until fragrant and lightly drizzle over cooked ravioli.
- Allows the pumpkin flavors to shine
- Perfect for those who want a lighter option
- Brown Butter Sage Sauce
- Use the brown butter sauce with maple and sage recipe above minus the maple syrup
- Less sweet, more herbal
- Incredibly authentic Italian flavor
When choosing a sauce for pumpkin ravioli, consider the balance of flavors. You want a sauce that compliments, not overwhelms, the delicate pumpkin and ricotta filling.
Serving and Presentation
Presentation is an art form. Serve your ricotta ravioli on a warm plate, drizzle with your chosen sauce, and finish with a sprinkle of fresh Parmesan and a few crisp sage leaves. If using the jumbo molds, one or two is the perfect first course or appetizer…four is a meal.
Final Thoughts: This ricotta pasta with pumpkin is more than a recipe – it’s a celebration of autumn and the perfect addition to a holiday meal, a testament to the magic that happens when simple ingredients come together with love and creativity.
Cook, enjoy, and let every bite tell a story!
Did you enjoy this recipe? Please leave a rating below and let me know what sauce you used in the comments. I’d love to hear from you.
Looking for other filled pasta recipes? Try some of my favorites like:
Ricotta Ravioli with Pumpkin
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Cup Pumpkin Puree
- ½ Cup Ricotta cheese
- 1 Egg
- 1 Tbsp. Brown Sugar
- ¼ Tsp. Freshly Grated Nutmeg
- Pinch of Cinnamon
- ¼ Tsp. Kosher Salt
- Several Grinds of black Pepper
- ¼ Cup Parmesan, Shaved or grated
- 4 Sheets of Fresh pasta dough
- Salt for seasoning water for pasta
Instructions
- Bring a large pot or large skillet of heavily salted water to a boil and immediately lower to a simmer. I find using a skillet easier to slide in the ravioli and them to just use a spider to remove.
- In a large bowl, add all the ingredients (except for the Parmesan and pasta). Mix until combined.
- Add the Parmesan and gently mix into the filling.
- Roll out your fresh pasta sheets (one at a time). Place one pasta sheet, (which is about ½ inch to one-inch larger than your mold) over the mold and gently press the pasta into the mold. Fill the cavity with the ricotta and pumpkin filling. Top with a second pasta sheet and press all the edges to seal. Press out any excess air from the middle. You can use a rolling pin and roll over the top of the mold to help seal the edges and pick up any design in your mold.(Note: I used store-bought Marina’s pasta sheets at Whole Foods or online at Amazon. The package comes with five sheets perfect for ravioli and will make five jumbo raviolis. I simply put one end of the pasta over the mold, fill with filling and then fold over the end of the pasta sheet enclosing the ravioli filling. Then I press down hard to seal the ravioli filling and use my rolling pin to ensure everything is enclosed and the design from the mold is captured in the pasta. I cut the ravioli with a sharp knife into the square shape we love and discard the scrapes. Note: You can save those scrapes for other uses.)
- Add the raviolis to the simmering water and cook for about 3 minutes until the pasta is cooked through and the filling is cooked. Remove with a spider and drain. Slide into your favorite sauce like my Brown Butter Sauce with Maple and Sage. Plate two per person and enjoy!
