Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe

I absolutely love how this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe brings together fall flavors in such a comforting yet elegant way. There’s something magical about the creamy pumpkin filling paired with the crisp sage and toasted pecans that makes every bite feel special. Whether you’re looking to impress guests or just enjoy a cozy night in, this dish hits all the right notes.

When I first tried making this recipe, I was amazed at how approachable it was despite all its layers of flavor. You’ll find that making fresh pasta dough and filling it feels a bit like crafting a delicious little work of art. Plus, the Parmesan cheese adds just the right touch of savory goodness, making this recipe worth every minute you spend preparing it.

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Ingredients You’ll Need

The ingredients for this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe come together to create a rich filling and a flavorful sauce that perfectly complement each other. When shopping, look for fresh high-quality pumpkin purée and fresh sage leaves to really make the flavors pop.

• Fresh Pasta Dough: You can use homemade or store-bought, but fresh dough makes a huge difference in texture and taste.
• Parmesan Cheese: Use freshly grated Parmesan for that nutty, salty kick that adds depth to the filling and garnish.
• Garlic: Just one small clove is enough to enhance the filling without overpowering it.
• Pumpkin Purée: Avoid pumpkin pie filling with added spices; pure pumpkin purée keeps the flavor fresh and subtle.
• Egg: Adds richness and helps bind the filling together.
• Kosher Salt & Black Pepper: Balanced seasoning is key; divided measures let you season filling and sauce perfectly.
• Nutmeg: A pinch brings warm undertones that make the pumpkin filling really sing.
• Fresh Goat Cheese: Adds a tangy creaminess that contrasts beautifully with the pumpkin.
• All-Purpose Flour: For dusting pasta to prevent sticking while shaping ravioli.
• Unsalted Butter: The base of the sauce where sage and pecans shine.
• Fresh Sage Leaves: Fried until crisp, these burst with aroma and add a delightfully savory crunch.
• Pecans: Toasted to bring out their nutty flavor and play off the creamy ravioli filling.

Variations

I love experimenting with this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe to suit different tastes and occasions. Feel free to tweak the filling or toppings to match your mood or dietary needs — it’s very forgiving!

• Cheese Variation: Swap the goat cheese for ricotta if you prefer a milder, creamier filling — it’s just as delicious and kids tend to love it!
• Nut-Free Option: If pecans aren’t your thing or you have allergies, toasted pumpkin seeds add a nice crunch without overpowering the flavors.
• Herb Twist: Try substituting sage with crispy thyme or rosemary for a different herbaceous note.
• Vegan Adaptation: Use a plant-based pasta dough recipe and substitute egg with flax egg; for the filling, dairy-free cream cheese and nutritional yeast can mimic the richness.

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

Step 1: Prepare the Pumpkin Filling

While your fresh pasta dough is resting, start on the filling. Finely grate the Parmesan and garlic into a bowl to release their flavors fully. Then whisk in the pumpkin purée, egg, half the salt and pepper, and a dash of nutmeg. Crumble cold goat cheese into small pieces and gently fold it in — this gives the filling those lovely bursts of tang. Cover and refrigerate to let the flavors meld.

Step 2: Roll Out the Pasta Dough

Divide your rested dough into four portions and use a pasta roller to create very thin sheets, about 1/32-inch thick. I like to start on the thickest setting and work my way thinner in steps — it helps prevent tearing. Lightly flour your baking sheets and place the rolled sheets on them to keep dusted and flexible for filling.

Step 3: Assemble Your Pumpkin Ravioli

Place two sheets of pasta on your floured surface. Using a teaspoon, dollop filling evenly across the top halves, keeping portions about 2 to 2 1/2 inches apart. Moisten the edges and between filling spots with water to create a seal, then carefully fold the bottom half of each sheet over the filling pockets. Press out air gently to avoid bursting. Cut between each ravioli with a fluted wheel or sharp knife, then transfer to a lightly floured baking sheet. Repeat until all filling and dough are used.

Step 4: Make the Sage Butter Sauce with Pecans

Toast pecans in a dry pan over medium-high heat until golden and fragrant—this only takes about 6 minutes. Remove and set aside. Then melt butter over low heat; it will bubble and brown quickly, so keep an eye on it. Turn heat to medium and add sage leaves, flipping until crisp and darkened, about 3 minutes. Remove leaves to paper towels and keep butter ready for tossing with cooked ravioli.

Step 5: Cook and Toss the Ravioli

Boil a large pot of salted water and gently cook the ravioli, stirring occasionally, for 3–4 minutes until they float and are cooked through. Scoop out ½ cup pasta water and transfer ravioli with a slotted spoon directly into the butter pan. Add pasta water, the remaining salt, and pepper, then simmer gently while tossing to thicken the sauce, about 2 minutes. Add more pasta water if needed to keep a lovely silky sauce.

Step 6: Plate and Garnish

Serve your ravioli immediately on a warm dish. Scatter toasted pecans and crisp fried sage over the top, then sprinkle with extra Parmesan cheese. The layers of flavor and texture here are what make this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe truly unforgettable.

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

Garnishes

I always top this ravioli with extra grated Parmesan and the crispy sage leaves from the sauce—they add a beautiful aroma and crunch. Sometimes I add a light drizzle of good-quality olive oil for an added silky finish. Pecans sprinkled on top are essential for the perfect nutty touch.

Side Dishes

To round out the meal, I often serve a simple arugula salad with a lemon vinaigrette and some roasted Brussels sprouts. A crusty sourdough bread for mopping up sauce also pairs beautifully and makes the meal feel complete.

Creative Ways to Present

For a special occasion, I’ve plated the ravioli in shallow bowls with a swirl of sage butter sauce, then sprinkled pecans artistically and added a few edible flowers for an elegant touch. You can also shape ravioli into little pumpkins or other fun forms using cookie cutters to add whimsy for a fall gathering.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cooked ravioli in an airtight container in the fridge for up to 2 days. Be sure to keep the sauce separate or toss gently in a bit of butter or olive oil to prevent sticking before refrigerating.

Freezing

If you want to make ravioli ahead, I recommend freezing them on baking sheets in a single layer until firm, then transferring them to a freezer bag. This prevents sticking and allows you to cook them straight from frozen for a quick fresh meal later.

Reheating

Reheat leftover ravioli gently in a skillet with a splash of butter and a bit of water to refresh the sauce and keep them tender. Avoid microwaving, which tends to dry them out and affect texture.

FAQs

Final Thoughts

I’ve made this Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe countless times, and each experience makes me appreciate the harmony of its ingredients even more. It’s the kind of recipe that transforms simple kitchen moments into something a bit magical. I really hope you give it a try — your family or friends will go crazy for the layers of flavor and that homemade touch. Plus, knowing you made each ravioli from scratch is such a satisfying feeling, isn’t it?

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