Pumpkin Ravioli with Parmesan Sage Cream Sauce

1.7K
Pumpkin Ravioli
We use a combo of pumpkin with classic ricotta filling ingredients to make these ravioli.

How good does this sound? Great, if you ask us – or anyone we have made it for. We are bringing you all the flavors of Fall in this dish, and believe us, this is a to-die-for Pumpkin Ravioli with Parmesan Sage Cream Sauce!

Homemade Ravioli or Store-bought

Ten out of ten times we will tell you to make your own pasta from scratch. It is that much better, and although it takes a bit more time, it really isn’t that hard to do.

Reality speaking, you can certainly use premade or store-bought ravioli or tortellini that is widely available now in many grocery stores. Having said that, the sauce goes particularly well with this filling, so if you go the route of store-bought stuffed pasta, try to find one filled with butternut squash, pumpkin or something Fall-ish. This sauce would work well with a mushroom filling as well.

You can find our recipes and tips for homemade pasta HERE. With a little extra effort, you can make stuffed pasta – such as ravioli – and you will be rewarded five-fold. In fact, I find making ravioli a very tranquil experience and quite fulfilling. Zen and my chi as an aside, I really hope you can try this recipe from scratch.

What’s in the Pumpkin Ravioli filling?

Pumpkin in the fall? Duh…pumpkin IS fall. And we really wanted to focus on all things Fall for this recipe. If you aren’t used to eating pumpkin in a savory dish, well, be prepared to have your mind blown. You will find that the familiar “pumpkin” flavor often identifiable in pumpkin pie or other desserts, or the Pumpkin Spice Latte (aka the mascot of Fall) typically takes on the flavor of all the spices incorporated into these classic foods.

Homemade ravioli
Homemade Ravioli is not as difficult as you think!

But pumpkin is more than these cliché seasonal favorites and, being a member of the squash or gourd family, it is easily interchangeable in dishes that typically use butternut or acorn squash. In fact, the inspiration behind this particular ravioli was from a dish Angela tried at a restaurant made with butternut squash ravioli instead of pumpkin. Again, you can switch it up and use either of these in this dish if you are going the homemade or store-bought route.

We prefer to roast our own pumpkins to make homemade pumpkin puree and giving this ravioli a nice clean pumpkin flavor. If you want to do so, you can find our instructions for homemade pumpkin puree HERE. Otherwise, the canned pumpkin from the store will work fine. Just make sure you buy 100% pumpkin puree without any added spices or ingredients.

Other classic ravioli ingredients such as ricotta, parmesan, and red pepper flakes are incorporated into the pumpkin filling resulting in a delicious pillow of love and joy!

How to make the parmesan sage cream sauce

As far as the sauce, it is very easy and straightforward, but so full of flavor and character. This involves reducing heavy cream on the stove over medium low heat with a few sage leaves and peppercorns. This process of infusing some of the sage flavor into the cream is important for the overall flavor, so don’t skip it! Once the cream is reduced, you will strain these out, but the flavor infusing transform this sauce into something a bit more unique.

Reducing the cream by about half will thicken it enough to ensure that this is more of a sauce than a bowl of hot milk. Also, once you add the parmesan, it will thicken more. We prefer the sauce to be thick to drizzle over the ravioli rather than thinner, but you can adjust this to your liking by reducing by 1/3 instead of by 1/2.

Why should you use sage in the parmesan cream sauce?

Parmesan Sage Cream Sauce
Parmesan Sage Cream Sauce is the perfect addition to the Pumpkin Ravioli

Let’s give sage a bit more time in the spotlight:

Sage is the ultimate herb of autumn and winter. Yes, back off Rosemary, I said that! Sage is the master of cold weather food concoctions, so it was only fitting that we married pumpkin and sage for this recipe.

Sage is a great herb that can stand tall next to some really rich flavors, making it the perfect choice for a cream sauce and ravioli like this one. In the sauce, the sage can roll up with speakers blaring next to some prosciutto and toasted breadcrumbs, cover the ravioli and you have the October through March dish of a lifetime! We are pretty passionate about this dish if you haven’t figured that out by now!

Finishing the dish

The crisped sage is really simple and adds a stunning presentation piece to your dish. The flavor profile of the crisped sage is minimal so don’t worry about it overpowering your dish like full leaves of raw sage would.

Adding the prosciutto gives this dish enhances the final flavor a bit more and we prefer it with the prosciutto and encourage you not to skip this ingredient. We buy the thinly sliced deli version of prosciutto usually pre-packaged at most grocery store. It should be fairly easy to find, but you could switch this out with pancetta or bacon if you cannot find it. Although, bacon will add a bit more of a smokey flavor to your dish, so go easy on it.

Finally, DO NOT SKIP THE BREADCRUMBS! Adding breadcrumbs is something we experienced frequently in Italy, but rarely here in America, and we often forget these. The breadcrumbs add the perfect amount of texture to the dish that will delight your senses! We promise, this will change your pasta world!

Enjoy!

We hope you enjoy the dish and jump into the realm of making homemade pasta at the minimum. Either way, the sauce will crank your tastebuds to 10 and you will enjoy your newfound love for sage, the Fall months and some pumpkin pasta.

Pumpkin Ravioli with Parmesan Sage Cream Sauce
Pumpkin Ravioli with Parmesan Sage Cream Sauce – The perfect Fall ravioli!

If you give this recipe for Pumpkin Ravioli with Parmesan Sage Cream Sauce a try, leave us a comment below! Or tag us on Instagram @cooking_with_wine!

If your love for pumpkin runs deep like ours, check out some of our other seasonal pumpkin recipes below:

Pumpkin Ravioli with Parmesan Sage Cream Sauce

5 from 1 vote
Recipe by Angela and Mark Course: MainCuisine: ItalianDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Ravioli Topping (Make in advance)
  • ¼ cup Panko breadcrumbs browned in butter

  • 2 slices prosciutto – pan-fried for 10 seconds per side and then chopped

  • 6-8 sage leaves – fried in olive oil for 8 seconds or until just crisp and not soggy

  • Pasta Dough
  • 1 recipe Multipurpose Pasta Dough

  • {Alternatively you can use your favorite frozen ravioli and skip the filling step below}

  • Ravioli Filling
  • 1 cup pureed pumpkin

  • 1.5 cup ricotta cheese

  • ⅛ cup Parmesan cheese

  • ⅛ tsp salt and pepper each

  • 1 tsp red pepper flakes

  • 1 egg

  • ¼ cup toasted bread crumbs

  • Sauce
  • 1.5 cups heavy cream

  • 3 sage leaves – ripped in half

  • 4 each white and black peppercorns – whole

  • 1.5 cups Parmesan Cheese

  • 2 tbsp chopped fresh sage

  • ¼ tsp white wine vinegar

  • ⅛ tsp kosher salt

Directions

  • TOPPINGS – BREADCRUMBS, PROSCIUTTO AND SAGE LEAVES
  • BREADCRUMBS
  • Add 2 Tbs butter to a skillet on medium-low heat. When butter is done bubbling, add breadcrumbs. Stir often (you can turn the heat up a little) and when the breadcrumbs have golden brown remove from heat. They will turn to toasty brown very quickly so be careful here. Remove to a plate to cool.
  • PROSCIUTTO
  • Use the same skillet you used for the breadcrumbs (if you want) heat on medium heat and add 3 thin slices of Prosciutto. They will crisp up quite quickly so you only want them on for 5 seconds or so per side. Remove to cutting board and chop into small bits – you can use slices or dices or whatever.
  • SAGE LEAVES
  • In a small saucepan with about ½ inch of oil, heat on medium-high for a few minutes. Pick out some sage leaves you want to crisp (large nice looking ones). Use a tester sage leaf in the oil – it should sizzle right away but not discolor. It will be in the oil for about 5-8 seconds. Remove to paper towels to drain the oil. The sage leaves should be a darker green (not brown) and not limp and greasy. If you take them out and they are greasy limp, put them back in the oil for 2-4 seconds (they should bubble and crisp as soon as they hit the oil as the water in the leaves hasn’t completely been removed).
  • PASTA DOUGH
  • Follow the Ravioli Dough recipe – it’s worth it!
  • RAVIOLI FILLING
  • Mix all ingredients thoroughly in a bowl. Make your ravioli with the pasta dough (above) and set aside in a single layer.
  • WATER
  • Prior to making the sauce, fill a large pot with water and heat to a slight boil. This is what you’ll cook your ravioli in. Once it boils, add some salt (2Tbs or so) and then turn it down until you’re ready to cook your ravioli.
  • SAUCE
  • Start the sauce by putting the cream, ripped sage leaves and peppercorns in a medium saucepan. Bring to a simmer (very gentle boil) and hold until the cream has reduced by half, stirring with a rubber spatula to make sure it doesn’t stick to the pan every couple of minutes. This will take about 15-20 minutes or so – be patient.
  • Once reduced, strain the solids and return to the saucepan. Add the parmesan, chopped sage, vinegar and salt. Stir and simmer for 2 minutes. Taste and add more salt if necessary.
  • FINISHING THE DISH
  • Once sauce is done, you can make your ravioli. For fresh ravioli, add the ravioli to a pot of salted water that is gently boiling water until it floats (approximately 2-3 minutes). For store-bought, follow the cooking instructions on the packaging. Remove ravioli with a slotted spoon from the water to serving plates and add sauce and toppings.
  • Serve with bread, garlic bread, or nothing at all!

Join the Conversation

Leave a Reply

Your email address will not be published. Required fields are marked *

Like
Close
CookingWithWine©Copyright 2021. All rights reserved.
Close