This creamy pumpkin ravioli recipe is an easy, indulgent dinner that comes together in about 20 minutes. It’s a lovely alternative to a traditional tomato sauce for pasta night.
Note: originally published in 2019 and updated in 2021 with new photos and clearer instructions.
This creamy pumpkin ravioli is comforting, flavorful, and perfect for chilly evenings. It’s ready in about 20 minutes, and when finished with toasted pumpkin seeds it looks elegant enough for unexpected guests. The sauce is rich and silky, with a small secret ingredient—cream cheese—that adds creaminess and a savory counterpoint to the pumpkin’s natural sweetness.
Recipe Ingredients
Ingredient notes
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling.
- Heavy cream: Full-fat cream is recommended; lower-fat options are more likely to separate when simmered.
- Stock or broth: Any variety works. Chicken stock adds depth; use vegetable broth for a vegetarian version (and choose meat-free ravioli).
- Smoked paprika: Balances the pumpkin’s sweetness and deepens the sauce color. Regular paprika can be used if needed.
Step by step photos
1. Start a large pot of water to boil for the ravioli. While the water heats, you can toast the pumpkin seeds if using them: heat a dry sauté pan and cook the seeds, stirring, for a minute or two until golden and toasty. Remove and set aside.
2. In a sauté pan set to medium, combine the pumpkin puree, broth, and seasonings.
3. Whisk the mixture over medium heat until smooth and combined.
4. Add the heavy cream and simmer, whisking frequently, for about 6–7 minutes until the sauce thickens slightly.
5. Add the cream cheese in small chunks and whisk until it melts and the sauce is smooth.
6. Meanwhile, salt the boiling water generously and cook the ravioli according to package directions. Drain and transfer the ravioli to the pan with the pumpkin cream sauce.
7. Gently toss the ravioli with the sauce so each piece is coated. Serve immediately, topped with toasted pumpkin seeds if desired.
Tips and Tricks
Timing the ravioli
The ravioli tastes best served immediately after boiling. To avoid mismatched timing, start the pot of water at the beginning and maintain a gentle boil while you make the sauce. If the sauce finishes first, keep it on the lowest heat and whisk occasionally—this holds it fine for a few minutes without losing texture.
Other tips
- Use a sauté pan if you have one: the wide surface and straight sides make whisking easier and give room to mix in the ravioli.
- Cut cream cheese into small pieces so it melts and integrates faster. The sauce may look lumpy at first but will smooth out as you whisk.
- If substituting fine salt for kosher salt, use slightly less than ½ teaspoon, then taste and adjust.
Recipe FAQs
The dish is best served right away, but leftovers keep for 3–4 days in the refrigerator, tightly covered. To save time, prepare just the sauce ahead and refrigerate it; cook the ravioli fresh when ready to serve for the best texture.
Reheat gently in a sauté pan over low heat, covered, stirring occasionally. Add a splash of broth and a splash of cream if the sauce has thickened in the fridge. Alternatively, microwave at 50% power in 1-minute intervals, stirring between, until warmed through. If reheating only the sauce, warm it slowly over low heat and whisk frequently.
Because the sauce contains heavy cream and cream cheese, freezing is not recommended—these dairy ingredients can change texture after freezing. Store leftovers in the fridge instead.
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📖 Recipe
Creamy Pumpkin Ravioli
A silky, savory pumpkin cream sauce coats fresh ravioli for a quick, elegant main course that’s both comforting and delicious.
- Author: Kate
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: entree, Main course
- Method: stove top
- Cuisine: American
Ingredients
- ⅔ cup (163 g) canned pumpkin puree
- ½ cup (118 ml) stock or broth, any type
- ½ teaspoon smoked paprika
- Pinch cayenne pepper (optional)
- ½ teaspoon kosher salt, plus more to salt the pasta water
- ¼ teaspoon black pepper
- ¾ cup (177 ml) heavy cream
- 2 ounces (57 g) cream cheese, cut into small chunks
- 24 ounces (680 g) fresh ravioli
- 2 tablespoons (19 g) hulled pumpkin seeds, toasted, for garnish (optional)
Instructions
- Set a large pot of water over high heat to bring to a boil for the ravioli.
- If using pumpkin seeds, toast them in a dry sauté pan over medium-high heat for 1–2 minutes, stirring, until fragrant and golden. Remove and set aside.
- In a sauté pan over medium heat, add the pumpkin puree, broth, kosher salt, black pepper, smoked paprika, and cayenne (if using). Whisk to combine and cook 1–2 minutes.
- Add the heavy cream, whisk to combine, and bring to a gentle simmer. Cook 6–7 minutes, whisking frequently, until the sauce thickens slightly. Reduce heat if necessary to maintain a simmer; do not boil.
- Add the cream cheese pieces and whisk until fully incorporated and the sauce is smooth. Taste and adjust seasoning if needed. Keep the sauce on the lowest heat and whisk occasionally if waiting for the pasta.
- Cook the ravioli in the boiling, salted water according to package directions. Drain when done.
- Add the drained ravioli to the sauté pan with the sauce and gently toss to coat.
- Plate and garnish with toasted pumpkin seeds if desired. Serve immediately.
Notes
Finish the sauce at the same time or before the ravioli so the pasta is served hot and fresh. Fresh ravioli cooks quickly, so adjust timing as needed. A sauté pan is ideal for making and finishing the sauce because of its wide base and straight sides; a large saucepan will also work.
If substituting fine-grain salt for kosher salt, start with slightly less than the ½ teaspoon and adjust to taste.
Nutrition
- Serving Size: ¼ recipe
- Calories: 531
- Sugar: 8.7 g
- Sodium: 539 mg
- Fat: 25.1 g
- Saturated Fat: 12.3 g
- Carbohydrates: 58.4 g
- Fiber: 10.4 g
- Protein: 23.3 g
- Cholesterol: 97 mg