Creamy Pumpkin Ravioli with Garlic Butter Sauce

There’s something soul-warming about a bowl of creamy pumpkin ravioli on a cool evening. With its silky texture, hint of nutmeg, and rich garlic-infused sauce, this dish turns store-bought ravioli into something truly gourmet. Whether you’re craving fall flavors or just want a comforting meal that doesn’t require hours in the kitchen, pumpkin ravioli checks all the boxes. No need to make your own pasta here—just grab your favorite cheese ravioli (we love the RANA brand!) and let the pumpkin sauce work its magic. It’s cozy, simple, and ready in under 30 minutes.

Why You’ll Love This Pumpkin Ravioli

Pumpkin ravioli is a must-make for fall or anytime you need comfort food with a twist. Here’s why you’ll love this version:

• Velvety Sauce: Made with half & half, real pumpkin, and Parmigiano Reggiano—it’s creamy without being heavy.
• Garlic-Infused Butter: Slow-cooked garlic takes the flavor to another level.
• Fast and Fuss-Free: Uses store-bought cheese ravioli, saving time while still tasting homemade.
• Fall-Friendly Flavors: Nutmeg and rosemary make it taste like autumn in a bowl.

Great for weeknights or impressing guests—this pumpkin ravioli is simple, satisfying, and packed with flavor.

The Story Behind Pumpkin Ravioli

Pumpkin ravioli has Italian roots, particularly from regions like Lombardy, where sweet and savory pairings shine. Here’s what makes it special:

• It traditionally blends pumpkin with cheeses like ricotta or Parmigiano and herbs like sage or rosemary.
• Italians often finish it with butter sauces instead of tomato, allowing the subtle pumpkin flavor to shine.
• In some classic versions, crushed amaretti cookies are added for sweetness and crunch.
• Using fresh pasta or ravioli shortens prep while staying true to rustic Italian comfort food.

This dish balances old-world tradition with weeknight convenience.

Key Ingredients in Pumpkin Ravioli

• Butter: Creates a rich base and carries the flavors of garlic and nutmeg.
• Garlic: Minced and gently sautéed to infuse the sauce with deep, savory aroma.
• Pumpkin Puree: The star of the sauce—smooth, naturally sweet, and earthy.
• Half & Half: Gives the sauce a luscious, creamy consistency without being too heavy.
• Fresh Rosemary: Adds a fragrant herbal note that pairs beautifully with the pumpkin.
• Parmigiano Reggiano: Melts into the sauce, adding sharp, nutty richness.
• Cheese Ravioli: Store-bought (like RANA) keeps this dish quick and easy.

How to Make Pumpkin Ravioli (Step-by-Step)

1. Melt the Butter
   Start by melting 3 tablespoons of butter in a large skillet over low heat. Let it slowly melt—it’s the foundation of your sauce.
2. Sauté the Garlic
   Add 3 minced garlic cloves and stir gently. Cook for 3–5 minutes until the garlic becomes fragrant and lightly golden. Don’t rush this—low heat brings out the best flavor.
3. Add the Nutmeg
   Sprinkle in ½ teaspoon of dried nutmeg and stir for about 30 seconds. It’ll bloom in the hot butter and deepen the flavor.
4. Incorporate the Pumpkin
   Turn the heat up slightly (medium-low) and stir in 10 oz of pumpkin puree. Cook for 2–3 minutes, letting the mixture thicken and darken slightly.
5. Whisk in the Cream
   Pour in 1½ cups of half & half while whisking. This keeps the sauce smooth and lump-free.
6. Season and Simmer
   Add 1 teaspoon fresh rosemary, ¾ cup grated Parmigiano Reggiano, ½ teaspoon salt, and fresh black pepper to taste. Turn heat to medium and bring it to a gentle boil.
7. Finish the Sauce
   Once boiling, reduce heat to low. Let the sauce simmer and thicken just enough to coat the back of a spoon.
8. Toss with Ravioli and Serve
   Add your cooked cheese ravioli (20 oz) directly into the sauce. Toss gently to coat. Serve warm, topped with extra parmesan and rosemary if you like.

Want your pumpkin ravioli to be next-level? Try these tips and fun flavor spins!

Pro Tips:

1. Use fresh Parmigiano Reggiano—pre-shredded won’t melt as smoothly.
2. Let the garlic gently sizzle—don’t burn it!
3. Add a splash of pasta water if your sauce feels too thick.
4. Stir constantly when adding cream to avoid curdling.
5. Always cook the ravioli just until they float—overcooking can make them burst.

Creative Twists:

• Brown Butter Sage Version: Swap rosemary for sage and finish with browned butter.
• Spicy Pumpkin Kick: Stir in a pinch of chili flakes for heat.
• Protein Boost: Add cooked Italian sausage crumbles before tossing in the ravioli.

Storage, Reheating, and Make-Ahead Tips

Keep your pumpkin ravioli delicious beyond day one with these easy methods:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat with a splash of milk or broth to revive the sauce.
• Make-Ahead: You can make the sauce 1–2 days in advance. Just reheat and add fresh-cooked ravioli before serving.

What to Serve with Pumpkin Ravioli

Round out your pumpkin ravioli dinner with these crowd-pleasing pairings:

• Roasted Broccoli and Carrots – Earthy and crisp, they balance the creamy sauce beautifully.
• Simple Avocado Toast with Egg – A light appetizer or brunch pairing to start your meal.
• Butternut Squash Soup – Layer in even more fall flavor with this silky starter.
• Garlic Bread or Crostini – Perfect for scooping up every last drop of sauce.
• Chilled White Wine or Apple Cider – Refreshing, crisp drinks to cleanse the palate.

Frequently Asked Questions

Can I use a different brand of ravioli?
Absolutely. Any fresh cheese ravioli will work—RANA is just a go-to for quality.

Can I substitute milk for half & half?
You can, but the sauce will be thinner. Add more cheese to thicken it up.

Is canned pumpkin okay?
Yes! Just be sure to use plain pumpkin puree, not pumpkin pie filling.

Can I freeze the leftovers?
It’s best enjoyed fresh, but you can freeze for up to 1 month. Reheat gently to avoid curdling.

Can I add meat?
Sure—cooked sausage or pancetta makes a great savory addition.

Enjoy Your Pumpkin Ravioli

There’s a reason pumpkin ravioli is a fall favorite—it’s creamy, cozy, and just a little bit elegant. With this easy version, you don’t need to make pasta from scratch or spend hours in the kitchen. The garlicky pumpkin sauce wraps around each bite of ravioli like a warm blanket. Whether you’re sharing it with guests or savoring a quiet night in, this dish brings seasonal comfort to your table. Don’t forget to pour yourself a cozy drink and savor every bite—you’ve earned it.

Explore More Recipes Like Pumpkin Ravioli

If you loved this creamy dish, you’ll want to try these cozy, beginner-friendly meals next:

• Slow Cooker Tuscan Chicken Meatballs with Gnocchi – Hearty and hands-off with a similar creamy vibe.
• Simple Marry Me Chicken Pasta – Another creamy classic packed with bold flavor.
• Butternut Squash Soup – A natural pairing for pumpkin ravioli.
• Cheddar Bay Biscuits – Serve on the side to soak up all that creamy sauce.
• Pumpkin Bread – Double down on fall flavors with this sweet finish.