When the crisp fall air drifts in and the leaves turn golden, there’s nothing cozier than a bowl of pasta that feels like a hug. This 20 Minute Creamy Pumpkin Ravioli is the ultimate weeknight dinner: simple to make, irresistibly creamy, and full of that subtle pumpkin flavor we love during autumn. Best of all, it comes together quickly with just a few pantry staples—making it perfect for busy nights when you still want something special.
It’s a comforting Italian-inspired pumpkin entrée that’s as beautiful to serve as it is delicious to eat. Whether you’re cooking for yourself or sharing with family, this creamy pumpkin ravioli will warm your kitchen and your heart.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories* |
|---|---|---|---|---|
| Dinner, Pasta | 5 minutes | 15 minutes | 4 servings | ~420 per serving |
Ingredients You’ll Need
- 1 (20 oz) package cheese ravioli (fresh or refrigerated)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Fresh sage leaves (for garnish, optional)
Step-By-Step Instructions
- Cook the ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions (usually about 4–5 minutes). Drain and set aside, reserving ½ cup of the pasta water. - Make the creamy pumpkin sauce
In a large skillet over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 1 minute. - Add pumpkin and cream
Stir in the pumpkin puree and heavy cream. Whisk until smooth and creamy. - Season and thicken
Sprinkle in the Parmesan cheese, nutmeg, pepper, and salt. Simmer gently for 2–3 minutes, stirring until the sauce slightly thickens. If it’s too thick, add a splash of the reserved pasta water. - Combine ravioli with sauce
Add the cooked ravioli to the skillet and toss gently to coat each piece in the creamy pumpkin sauce. - Serve warm
Transfer to plates, sprinkle with extra Parmesan, and garnish with fresh sage leaves if desired.
Helpful Notes & Tips
- Don’t overcook the ravioli: Fresh pasta cooks quickly. Keep an eye on the pot to prevent them from falling apart.
- Sauce consistency: If your sauce thickens too much, stir in a spoonful of pasta water until silky.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or milk.
Recipe Variations
- Protein boost: Add cooked chicken breast strips, turkey sausage, or shrimp for extra heartiness.
- Lighter version: Use half-and-half instead of heavy cream, or try Greek yogurt for a tangy twist.
- Herb swap: Instead of sage, try fresh basil or thyme for a different layer of flavor.
Serving Suggestions
This creamy pumpkin ravioli pairs beautifully with:
- A crisp green salad with apple slices and candied pecans.
- Warm garlic bread or rosemary focaccia.
- A refreshing sparkling apple cider or herbal tea spritzer for a cozy non-alcoholic pairing.
Conclusion
This 20 Minute Creamy Pumpkin Ravioli is the kind of recipe that brings comfort to the table without keeping you in the kitchen all night. It’s warm, cozy, and filled with fall flavors that make dinner feel special—even on a weeknight. Try it fresh and share it with loved ones this season.