Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe

I absolutely love sharing this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe because it captures the cozy flavors of autumn in one beautifully delicate bite. The pumpkin filling is rich and creamy, balanced perfectly by the crisp sage and crunchy pecans—this isn’t your everyday pasta, it’s a warm hug on a plate. Whether you’re serving it for a special dinner or a holiday gathering, this recipe feels like a celebration of fall’s best tastes.

When I first tried making this pumpkin ravioli, I was amazed at how approachable it was despite looking fancy. Once you get the hang of the pasta dough and the filling, you’ll find this recipe genuinely rewarding and even fun to put together. It’s great for impressing guests or just treating yourself to something comforting that feels homemade and special. The Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe is well worth the little effort it takes.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe works together to balance creamy, nutty, and savory notes. Here’s what to pick out for the perfect texture and flavor, plus a few tips so you grab the best versions.

• Fresh Pasta Dough: Making this from scratch is crucial for that tender, slightly chewy texture that holds the filling beautifully.
• Parmesan Cheese: Freshly grated Parmesan adds a sharp, salty kick that brightens the pumpkin filling and the sauce.
• Garlic: Just a small clove finely grated—it deepens the flavor without overpowering the pumpkin.
• Pumpkin Purée: Use pure pumpkin, not pumpkin pie filling, for natural sweetness and smooth consistency.
• Egg: Binds the filling ingredients together perfectly.
• Kosher Salt: Essential for seasoning both the filling and pasta water to bring everything to life.
• Black Pepper: Adds warmth and mild heat to balance the sweetness of the pumpkin.
• Nutmeg: A pinch of freshly grated nutmeg enhances the fall flavors in the filling.
• Goat Cheese: Crumbled into the filling, it brings tang and creaminess that cuts through the sweetness of pumpkin.
• All-Purpose Flour: For dusting the pasta to prevent sticking.
• Unsalted Butter: Used to make the nutty sauce that coats the ravioli beautifully.
• Fresh Sage: Frying the sage leaves adds an aromatic crunch that’s a signature touch for this dish.
• Pecans: Toasted pecans add a lovely crunch and a toasty, nutty depth.

Variations

I love customizing this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe depending on the season and occasion. Feel free to swap ingredients or add your own twist to make it your signature fall pasta.

• Vegetarian Variation: Skip the goat cheese or substitute with ricotta for a milder flavor that still keeps the creamy texture.
• Nut-Free Version: Replace pecans with toasted pumpkin seeds to keep that satisfying crunch without the nuts.
• Herb Twist: Try adding chopped rosemary or thyme if you prefer a different herbal note than sage.
• Cheese Swap: Substitute Parmesan with Grana Padano or Pecorino Romano for a sharper taste.

How to Make Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe

Step 1: Prepare the Pumpkin Filling While Your Pasta Dough Rests

This is where the magic begins. Finely grate your Parmesan and garlic right into a medium bowl—doing this adds layers of flavor without big chunks. Then whisk in pumpkin purée, egg, half your salt and pepper, and freshly grated nutmeg until smooth. Crumble the goat cheese into small pieces and fold gently—don’t overmix or your filling might become too runny. Cover and refrigerate while you roll out the pasta. This step lets the flavors mingle while you get the dough ready.

Step 2: Roll the Pasta to the Perfect Thinness

Divide your rested pasta dough into four portions and use your pasta roller, starting on the thickest setting. Gradually work your way thinner—a final thickness of about 1/32-inch is ideal. If you don’t have a pasta roller, use a sturdy rolling pin but take your time to get the dough thin but sturdy. Cut each rolled sheet into halves crosswise and dust them with flour to keep them from sticking. Trust me, being patient here makes all the difference in a tender, not chewy, ravioli.

Step 3: Fill and Seal Your Pumpkin Ravioli

Lay two sheets on a floured surface and place 1-teaspoon mounds of filling spaced about 2 to 2 1/2 inches apart. Use wet fingers to trace water around the filling and edges—that’s your glue to seal the pasta. Fold the second sheet over, then gently press out the air pockets around each filling mound. This avoids burst pockets when cooking. Trim and cut ravioli into about 2-inch squares with a pastry cutter or knife, then transfer to a parchment-lined sheet. The fluted pastry cutter also gives a nice decorative edge if you want to get fancy.

Step 4: Cook the Ravioli and Prepare the Sage Butter Sauce

Bring a large pot of salted water to a rolling boil. While that’s heating, toast the pecans in a dry pan until golden and fragrant—this awakens their flavor beautifully. Wipe the pan, melt butter over low heat, then turn up to medium for the sage leaves. Cook them until crisp and browned but not burnt. This sage butter sauce is the perfect nutty, herbal finish for the ravioli. Cook the ravioli in the boiling water for about 3 to 4 minutes until they float, signaling they’re done.

Step 5: Toss Ravioli in the Sage Butter and Serve

Using a slotted spoon, move your cooked ravioli directly into the sage butter pan. Add reserved pasta water a little at a time along with remaining salt and pepper. Toss gently as the liquid thickens into a light sauce that clings to each piece—this step gives you that silky finish. Plate up, sprinkle toasted pecans and crisp sage leaves on top, then grate more Parmesan before serving. It’s the kind of dish that looks elegant but feels warm and inviting.

How to Serve Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe

Garnishes

I always sprinkle extra freshly grated Parmesan on top and scatter the crisp sage leaves over the ravioli to add texture and aroma. Toasted pecans bring crunch and contrast to the softness of the pasta. If you love a bit of heat, a light drizzle of chili oil works wonders.

Side Dishes

To keep the meal balanced, I like serving these pumpkin ravioli with a simple mixed green salad dressed with lemon vinaigrette. Roasted Brussels sprouts or sautéed green beans add a nice crispness alongside the creamy pasta.

Creative Ways to Present

For dinner parties, I arrange the ravioli in concentric circles on large platters with the sage butter sauce drizzled over. Sprinkling pomegranate seeds on top lends a festive, jewel-like touch. I’ve even served them in individual shallow bowls with a sprig of sage for an upscale look that guests love.

Make Ahead and Storage

Storing Leftovers

I recommend transferring leftover ravioli to an airtight container and refrigerating for up to 2 days. Keep the sauce separate if you have any to help preserve the texture and freshness of the pasta.

Freezing

Freezing works great for both cooked and uncooked ravioli. I lay them out on parchment-lined trays without touching and freeze until firm, then transfer into freezer bags. This avoids sticking and lets you cook fresh ravioli whenever you want without remaking the filling or dough.

Reheating

For leftovers, gently reheat ravioli in simmering salted water for a couple of minutes or toss them in a warm skillet with butter and sage. Adding a splash of pasta water helps revive the sauce’s silkiness and keeps everything moist.

FAQs

Final Thoughts

This Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe has become one of my favorite ways to bring fall into the kitchen with fresh, homemade flair. It’s the kind of dish I look forward to every year because it feels special without being intimidating to make. I hope you give it a try and enjoy the rewarding process of crafting homemade ravioli—it’s worth every step, I promise. Once you taste those warm pillows filled with silky pumpkin and topped with crisp sage and toasted pecans, you’ll understand why this one has become a cherished recipe in my house.

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