Creamy Pumpkin Ravioli is a delightful fall-inspired dish that features tender pasta pockets and a rich pumpkin sauce, creating a warm and comforting flavor profile. The combination of the sweet, earthy pumpkin and the decadent creamy sauce makes for a beautifully balanced dish that highlights the best of autumn’s flavors. This dish is perfect for special occasions or cozy dinners, offering a taste of seasonal indulgence that’s both satisfying and elegant.
Creamy Pumpkin Ravioli
Ingredients
- 2/3 cup canned pumpkin puree
- 1/2 cup stock or broth, any type
- 1/2 tsp smoked paprika
- pinch cayenne pepper (optional)
- 1/2 tsp kosher salt, or to taste, plus more to salt water
- 1/4 tsp black pepper, or to taste
- 3/4 cup heavy cream
- 2 ounces cream cheese
- 24 ounces fresh ravioli
- 2 tbsp hulled pumpkin seeds, for garnish (optional)
Instructions
- For the ravioli: set a large pot of water over high heat to boil. While waiting for water to boil, proceed with the following steps.
- If using the optional pumpkin seeds for garnish: set a medium sauté pan over medium-high heat. Add the pumpkin seeds into the hot pan and cook for 1 – 2 minutes, stirring frequently, until the pumpkin seeds begin to pop and turn brown. Remove seeds from pan and aside.
- In the same sauté pan set to medium heat, add the pumpkin puree, broth or stock, kosher salt, pepper, smoked paprika and cayenne.
- Whisk to combine and cook for 1 – 2 minutes. Add the heavy cream and whisk to combine. Bring to a simmer and cook for 6 – 7 minutes or until the sauce thickens, whisking frequently. Reduce the heat if needed to maintain a simmer (do not boil).
- Cut the cream cheese into small chunks and add to the sauce. Continue to whisk until the cream cheese has fully incorporated into the sauce and the sauce is smooth. Taste the sauce and add more salt and/or pepper if needed. The finished sauce can be kept on the stovetop over the lowest heat, whisked occasionally, until ready to serve. The sauce will thicken further as it begins to cool.
- Add the ravioli to the boiling water and cook according to the package directions. This can be done either a few minutes before the sauce is finished or immediately after.
- Drain the ravioli and add it to the sauté pan with the pumpkin cream sauce and gently stir to combine the ravioli with the sauce.
- Plate the ravioli and garnish with the toasted pumpkin seeds (optional), serve immediately.
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