Pumpkin Ravioli in Apple Sage Butter Sauce is perfect fall comfort food! Easier to make than you might think, these homemade pumpkin ravioli are tender and full of pumpkin flavor. Made with pumpkin puree, ricotta cheese, fall seasonings and an easy ravioli dough recipe, these pumpkin ravioli are then simmered in a rich sage butter and topped with apples and walnuts.

pumpkin ravioli recipe

When I say ‘homemade pumpkin ravioli’ or Pumpkin Ravioli in Apple Sage Butter Sauce … do you throw up your hands and say ‘nope, not for me!

… no time, not worth the trouble, hey Trader Joe’s has a sale this week on pumpkin ravioli… nope! nope! nope!’? 

Yeah .. me too. 

(Big dramatic pause)

Until …… I learned exactly how easy it really is to make homemade ravioli yourself and how much fun it is. 

homemade pumpkin ravioli

Seriously, I got so excited when my first tray of ravioli came together. 

Similar concept of making homemade pierogi, I started with homemade chicken ravioli and was HOOKED!!

Yes, it does take a bit of time to do but not any more than it does to get dressed, drive to your grocery store, find parking, fight crowds, etc. 

Making homemade pumpkin ravioli is easy and fun (psst.. super impressive too!) and this Pumpkin Ravioli in Apple Sage Butter Sauce is the perfect fall comfort food that will surprise even you!

what are pumpkin ravioli?

Just what the name implies!

Tender homemade ravioli stuffed with a perfectly seasoned pumpkin ricotta filling then served up with sage butter, pecans and apples. Fall comfort food at it’s best!

why these pumpkin ravioli are the BEST

• Homemade pumpkin ravioli are easy and fun to make plus they are super impressive and .. you know.. there’s all that street cred 🙂
• Tender pumpkin ravioli simmered in sage butter topped off with apple bites and toasted pecans. So much savoy goodness on one plate!
• Easy to make double batches of pumpkin ravioli so you have plenty in the freezer for a quick meal or to share with friends.

To make Pumpkin Ravioli in Apple Sage Butter Sauce, you will need:

• All purpose flour
• Eggs
• Olive oil
• Ricotta cheese
• Pumpkin puree
• Parmesan cheese
• Seasonings
• Butter
• Fresh sage leaves
• Apple
• Apple cider vinegar
• Walnuts

how do you make pumpkin ravioli?

Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough.

On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. 

Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano.

Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.

(If your eggs escape, it’s fine, you’re just going to move on to the next step in a bit more hurried fashion 🙂 )

Now, using your hands, lightly start combining the flour and the egg mixture.

Once the dough starts to look like … dough …. start kneading it together and folding the dough on top of itself over and over again for about 10 minutes. 

Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.

After that hour has passed, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. 

Add in the Parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.

Now comes the fun part!

On your counter top or a large cutting board (glass cutting boards are the BEST!), unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. 

Throw some flour down on your work surface and a little on the top of the dough you are about to roll out.

Using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.

At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray.

Gently move your dough to lightly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well.

Gently remove the press tray and using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill of have your filling extend past the wells.

It takes one of two ravioli to get your method on lock but once you do a few, you will see how easy it is to fill them in.

Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli. 

Take your rolling pin and lightly roll your pin over the dough to seal the ravioli.

Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame.

Lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed.

Lift your tray and carefully turn upside down on a parchment paper lined baking tray. 

The pumpkin ravioli should easily release from the tray and then you can gently tear them apart from each other. 

Collect the dough scraps and re-roll to make another batch of pumpkin raviolis. At this point, decide if you want to freeze them to be served later or if you are cooking them now.

Add your fresh pumpkin ravioli to a pot of boiling water and cook for 5-6 minutes. 

sage butter, apples and pecans

While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat.  You want to stir them often or they will burn. 

Cook for 3-4 minutes or until they become fragrant.  Once they are toasted remove from heat and set aside.

Next, add butter to a large skillet and melt over medium high heat.  Add in your diced apple and apple cider vinegar and cook for 2 – 3 minutes.

Then add your chopped fresh sage and cook for 2 – 3 minutes so that it starts to sizzle and fry.

Once your ravioli has cooked, drain the water and add the pumpkin ravioli to the sage butter and stir to coat.  Serve immediately and top with toasted walnuts.

pro tips for perfect pumpkin ravioli

• Roll your dough out thin but not too thin.  You don’t want your dough to not stand up to the filling and the boiling process.
• Glass cutting boards are a dough rollers best friend.  I will screw up rolling out dough on my counter top EVERY. TIME. Glass cutting boards are a must have in my house.
• Don’t forget to spray your ravioli tray and the underside of the press tray with non-stick cooking spray.  Can’t emphasize this enough.
• You will want to pack in spoonfuls of your delicious pumpkin ravioli filling in your tiny little ravioli wells.  Stop Drop and Roll right here! Don’t!!!  Fill your pumpkin ravioli with approximately 2 – 3 teaspoons of filling.  I know it doesn’t seem like much but you don’t want your ravioli exploding when you cook them.  Those seams need to be sealed up tight and too much filling will push out and you wont get a tight seal.

can you make ravioli without a pasta machine?

Absolutely! There are numerous ways to make homemade ravioli and you can certainly make this pumpkin ravioli recipe without a pasta machine.

I don’t have a pasta machine, heck.. I don’t even have a stand up mixer!

All you need to make delicious ravioli is a hard surface, two hands and a rolling pin.  Trust me, you’ve got this.

how you do shape ravioli?

There are different ways to shape and make your homemade ravioli from fancy rollers to cut the dough, to ravioli trays to ice cube trays.

I bought a ravioli tray off Amazon for next to no money and its the easiest thing you could ever use to help make perfect homemade ravioli. 

I have added the link below if you are interested.  For the sake of this blog post, I am showing how to make fresh ravioli using that tray method.

can you freeze fresh pasta?

Yes! As a matter of fact, I will usually do 2 or 3 batches of ravioli or Homemade Pierogies at once and freeze them for later. 

If you are already doing the work of making homemade pumpkin ravioli, why not bust out a few extra rounds?

Once you make your ravioli, move them in a single layer to a parchment paper lined baking tray.

Move the tray to your freezer and freeze your ravioli for at least one hour.  Once frozen, move your ravioli to a zip top bag and freeze for up to six months.

This may not be a quick and easy 30 minute meal idea but I promise you that this Pumpkin Ravioli in Apple Sage Butter Sauce is worth the little bit of extra time in the kitchen. 

These pumpkin ravioli are little pillows of pumpkin happiness and the contrast textures of apple and walnut really make this a very decadent comfort food dish worth trying.

more comfort food recipes

• Chicken Ravioli with Jalapeno Pesto 
• Parmesan Garlic Spaghetti with Chicken Meatballs
• Slow Cooker Pork Chops with Gravy 
• Ground Beef Stroganoff 

Pumpkin Ravioli in Apple Sage Butter Sauce

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Pumpkin Ravioli in Apple Sage Butter Sauce is perfect fall comfort food! Easier to make than you might think, these homemade pumpkin ravioli are tender and full of pumpkin flavor. Made with pumpkin puree, ricotta cheese, fall seasonings and an easy ravioli dough recipe, these pumpkin ravioli are then simmered in a rich sage butter and topped with apples and walnuts.

Heather

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Serving Size 8 Servings/36 Raviolis

Ingredients

Ravioli Dough

• 3 cups all purpose flour
• 1 teaspoon salt
• 3 large eggs
• 1 tablespoon olive oil
• 2 teaspoons water
• extra flour for rolling

Pumpkin Ravoili Filling

• 1 cup ricotta cheese
• 3/4 cup pumpkin puree
• 1/3 cup parmesan cheese grated
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 tablespoons brown sugar
• 1/2 teaspoon cayenne powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• non-stick cooking spray

Apple Sage Butter

• 1/2 cup butter
• 16-18 fresh sage leaves chopped or ripped
• 1 apple - gala or honeycrisp peeled, cored, diced
• 1 teaspoon apple cider vinegar
• 1/4 cup walnuts chopped

Instructions

To Make the Ravioli Dough

• Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine.  Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano.  Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano. 
• Now, using your hands, lightly start combining the flour and the egg mixture and once the dough starts to look like ... dough .... start kneeding it together and folding the dough on top of itself over and over again for about 10 minutes. Then form your ravioli dough into a ball, wrap it in plastic wrap and let it sit undisturbed on your kitchen counter for one hour.  

To Make the Pumpkin Ravioli Filling

• After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside. 

To Make the Pumpkin Ravioli

• On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide. 
• At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray. Gently move your dough to lighly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well. Gently remove the press tray and using a spoon, fill your ravioli wells with your pumpkin filling, taking care not to over fill of have your filling extend past the wells. Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli. Take your rolling pin and lightly roll your pin over the dough to seal the ravioli. Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame and lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed. Lift your tray and carefully turn upsidedown on a parchement paper lined baking tray. The ravioli should easily release from the tray and then you can gently tear them apart from each other. Collect the dough scraps and re-roll to make another batch of raviolis. At this point, decide if you want to freeze them to be served later or if you are cooking them now.
• Add your fresh ravioli to a pot of boiling water and cook for 5-6 minutes. While your ravioli is cooking, add chopped walnuts to a small pan and toast over medium high heat. You want to stir them often or they will burn. Cook for 3-4 minutes or until they become fragrant. Once they are toasted remove from heat and set aside. Next, add butter to a large skillet and melt over medium high heat. Add in your diced apple and apple cider vinegar and cook for 2 - 3 minutes.  Add in your chopped fresh sage and cook for 2 - 3 minutes so that it starts to sizzle and fry. Once your ravioli has cooked, drain the water and add the pumkin ravioli to the sage butter and stir to coat. Serve immediately and top with toasted walnuts.

Notes

• Roll your dough out thin but not too thin.  You don't want your dough to not stand up to the filling and the boiling process.
• Glass cutting boards are a dough rollers best friend.  I will screw up rolling out dough on my counter top EVERY. TIME. Glass cutting boards are a must have in my house.
• Don't forget to spray your ravioli tray and the underside of the press tray with non-stick cooking spray.  Can't emphasize this enough.
• You will want to pack in spoonfuls of your delicious pumpkin ravioli filling in your tiny little ravioli wells.  Stop Drop and Roll right here! Don't!!!  Fill your pumpkin ravioli with approximately 2 - 3 teaspoons of filling.  I know it doesn't seem like much but you don't want your ravioli exploding when you cook them.  Those seams need to be sealed up tight and too much filling will push out and you wont get a tight seal.

Nutrition

Serving: 8g | Calories: 426.8kcal | Carbohydrates: 42.6g | Protein: 13.9g | Fat: 23.4g | Saturated Fat: 11.8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7.3g | Cholesterol: 143mg | Sodium: 723.2mg | Potassium: 164.1mg | Fiber: 3.5g | Sugar: 5.4g | Vitamin A: 3650IU | Vitamin C: 2.6mg | Calcium: 149mg | Iron: 2.4mg

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Update Notes: This post was originally published in November 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in July of 2020.