When fall rolls around, I crave everything pumpkin—but not always in the form of pie. That’s where creamy pumpkin ravioli swoops in like a warm hug on a chilly evening. This recipe is my go-to when I want something comforting, seasonal, and still quick enough for a busy weeknight. Bonus? It looks and tastes like something you’d order at a fancy Italian spot, but you’ll have it on the table in just 20 minutes flat.
Table of Contents
Why You’ll Love This Creamy Pumpkin Ravioli
- Weeknight-friendly: Dinner is ready in just 20 minutes.
- Rich & cozy: Creamy sauce, nutty Parmesan, and earthy pumpkin make magic together.
- Crowd-pleaser: Even picky eaters will come back for seconds.
- Seasonal flair: It’s like sweater weather on a plate.
I’ll be honest: the first time I served this to my kids, I braced myself for wrinkled noses. But they surprised me—there wasn’t a bite left. Since then, this dish has become a “fall favorite” at my house, right alongside our creamy chicken and rice soup.
What Does Creamy Pumpkin Ravioli Taste Like?
Imagine buttery, garlicky pasta bathed in a silky pumpkin sauce that’s spiced just right with nutmeg and rosemary. The Parmesan adds a salty, nutty depth, while the ravioli pockets bring soft, cheesy comfort. It’s hearty, yet surprisingly light, so you won’t feel weighed down.
Ingredients You’ll Need for Creamy Pumpkin Ravioli
Before we start cooking, let’s talk about what goes into making this creamy pumpkin ravioli recipe so special. The beauty of this dish is that it uses simple, everyday ingredients, but when you bring them together, the flavors become rich, cozy, and perfect for fall. Think of it as comfort food with just the right amount of elegance—you can serve it on a Tuesday night or at a small dinner party, and it works beautifully for both.
Here’s what you’ll need:
- Butter (3 tablespoons): This is the foundation of the sauce, giving it a rich, velvety flavor. If you’ve ever made my creamy chicken and rice soup, you know butter is my secret weapon for instant coziness.
- Garlic (3 cloves, minced): Garlic is the heart and soul of savory cooking. It perfumes the sauce and adds depth to balance the sweetness of the pumpkin.
- Nutmeg (½ teaspoon, dried): Just a pinch transforms the sauce into something warm and slightly spiced, complementing the pumpkin without overpowering it.
- Pumpkin Purée (10 ounces, about ⅔ of a can): The star of the show! Pumpkin purée brings creamy texture, earthy flavor, and that unmistakable fall vibe to your ravioli.
- Half & Half (1 ½ cups): This creates the luscious, silky body of the sauce. It’s creamy without being too heavy, so the dish feels indulgent yet balanced.
- Fresh Rosemary (1 teaspoon, minced): A little rosemary goes a long way. It adds brightness and a woodsy aroma that pairs beautifully with pumpkin. Fresh is best here.
- Parmesan Cheese (¾ cup, grated): Nutty, salty, and just melty enough to thicken the sauce while adding bold flavor.
- Salt (½ teaspoon) and Freshly Ground Pepper (to taste): These are the finishing touches that bring the flavors together. Don’t skip them.
- Cheese Ravioli (20 ounces, store-bought, cooked according to package directions): This recipe works best with fresh cheese ravioli. I often grab the RANA brand because the filling is creamy and holds up well in sauce, but any fresh cheese ravioli will do.
Why Fresh Ingredients Matter
Fresh rosemary and real Parmigiano Reggiano make a noticeable difference in this recipe. They turn a simple creamy pumpkin ravioli into a restaurant-worthy dish. Whenever possible, I like to pick up fresh herbs from the farmers’ market—just like I do for hearty family recipes like chicken broccoli rice cheese casserole.
In short: don’t be afraid to keep it simple. These ingredients may look basic, but together, they’ll make a dish that feels special every single time you serve it.
How to Make Creamy Pumpkin Ravioli (Step by Step)
One of the best things about this creamy pumpkin ravioli recipe is that it looks like it took hours, but in reality, it’s ready in just 20 minutes. That’s less time than it takes to binge-watch a single episode of your favorite show. And since I know weeknights can be chaotic, I’ve broken everything down into simple, clear steps so you can follow along with ease.
Step 1: Melt the Butter
Start by placing a large sauté pan over low heat. Add the butter and let it melt slowly. You want it warm and golden, not sizzling and brown. The butter is the foundation of your sauce, giving the creamy pumpkin ravioli its rich base.
Step 2: Cook the Garlic
Once the butter has melted, add in your minced garlic cloves. Stir gently and let them cook for 3–5 minutes until they’re fragrant. Your kitchen should smell amazing right about now. Just keep an eye on it—garlic goes from golden to burnt in seconds.
Step 3: Add the Nutmeg
Sprinkle in the nutmeg and stir to combine. This tiny step makes a huge difference in flavor, giving your sauce that cozy, slightly spiced backdrop.
Step 4: Whisk in the Pumpkin
Increase the heat slightly to medium-low. Add the pumpkin purée and whisk it into the butter-garlic base. Let it cook for 2–3 minutes. This helps deepen the flavor and makes sure the pumpkin blends smoothly into your sauce.
Step 5: Cream It Up
Now for the magic—slowly pour in the half & half, whisking constantly as you go. This keeps the sauce silky and lump-free. At this point, the sauce starts to look like something you’d expect from a cozy Italian trattoria.
Step 6: Season and Flavor
Stir in the fresh rosemary, grated Parmesan cheese, salt, and pepper. Increase the heat just enough to bring the sauce to a gentle boil. As soon as you see bubbles, lower the heat back down to keep everything smooth and creamy.
(This trick of gently boiling before lowering the heat is one I also use when making my creamy garlic beef pasta. It ensures the flavors marry together beautifully without breaking the sauce.)
Step 7: Toss in the Ravioli
Cook your cheese ravioli according to package directions, then carefully add it to the pumpkin sauce. Toss gently to coat every little pillow of pasta in that velvety, golden sauce.
Step 8: Serve and Enjoy
Spoon the creamy pumpkin ravioli into warm bowls, top with an extra sprinkle of Parmesan or a sprig of rosemary, and serve immediately. Trust me—this is one of those dinners that will make everyone at the table pause mid-bite and say, “Wow.”
Tips and Tricks for Perfect Creamy Pumpkin Ravioli
- Don’t overcook ravioli. Follow the package instructions closely—overcooked ravioli can fall apart in the sauce.
- Whisk, whisk, whisk. This keeps the sauce smooth and creamy.
- Use fresh rosemary. Dried works in a pinch, but fresh adds that “wow” factor.
- Want more protein? Toss in some sautéed Italian sausage or shredded rotisserie chicken.
- Leftover pumpkin purée? Stir it into creamy garlic beef pasta for another weeknight win.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.
- Freezer: Not recommended—dairy sauces can split when frozen.
FAQs
Can I use canned pumpkin pie filling instead of purée?
Nope. Pumpkin pie filling is sweetened and spiced—stick to pure pumpkin purée.
Can I make it lighter?
Yes! Swap half & half for whole milk, though the sauce will be thinner.
What other pasta works if I don’t have ravioli?
Tortellini is a delicious substitute. Or try gnocchi for an extra cozy twist.
Conclusion
This creamy pumpkin ravioli recipe is the kind of cozy, fuss-free dinner that turns an ordinary weeknight into something special. With just 20 minutes and a handful of simple ingredients, you’ll have a dish that feels comforting, seasonal, and just a little bit indulgent. Give it a try this week—I promise it’ll earn a spot in your fall dinner rotation.
And if you do whip it up, I’d love to hear about it! Leave a comment, rate the recipe, or tag me on social media so I can see your beautiful pasta bowls.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Creamy Pumpkin Ravioli – Quick & Cozy Pasta You’ll Love
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
A quick and easy 20 minute creamy pumpkin ravioli recipe. It’s the perfect weeknight meal to impress your friends and family when you are short on time.
Ingredients
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ tsp dried nutmeg
- 10 oz pumpkin puree (about ⅔ of a can)
- 1 ½ cups half & half
- 1 tsp fresh rosemary, minced
- ¾ cup fresh Parmigiano Reggiano cheese, grated
- ½ tsp salt
- Fresh pepper, to taste
- 20 oz store-bought fresh cheese ravioli, cooked per package instructions
Instructions
1. Melt butter in a pan over low heat.
2. Add the minced garlic and stir; cook for 3–5 minutes until garlic is fragrant.
3. Add the nutmeg.
4. Turn heat up to medium-low.
5. Add the pumpkin puree and stir.
6. Cook for 2–3 minutes.
7. Pour in the half and half, whisking to incorporate.
8. Add in the fresh rosemary, Parmigiano cheese, salt, and pepper.
9. Turn heat up to medium and bring to a low boil.
10. Once boiling, reduce heat to low.
11. Add the cooked ravioli into the pumpkin sauce, stir gently to coat, and serve.
Notes
The fresh rosemary makes a big difference—use fresh if you can find it. This dish pairs well with a crisp salad or toasted bread. Use high-quality ravioli like the RANA brand for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 3g
- Sodium: 571mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: pumpkin, ravioli, creamy, fall recipe, quick dinner, vegetarian
