Pumpkin Ravioli with Parmesan Sage Cream Sauce

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. This makes 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 crispy sage is minimal, and it won’t overpower your dish like raw sage would.

Adding the prosciutto enhances the final flavor a bit more and we 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!


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 6 votes
Recipe by Angela and Mark Course: MainCuisine: ItalianDifficulty: Medium


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Cooking time


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

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

  • 6 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 1 pureed pumpkin

  • 1.5 cup 1.5 ricotta cheese

  • ⅛ cup Parmesan cheese

  • ⅛ tsp salt and pepper each

  • 1 tsp 1 red pepper flakes

  • 1 1 egg

  • ¼ cup toasted bread crumbs

  • Sauce
  • 1.5 cups 1.5 heavy cream

  • 3 3 sage leaves – ripped in half

  • 4 4 each white and black peppercorns – whole

  • 1.5 cups 1.5 Parmesan Cheese

  • 2 tbsp 2 chopped fresh sage

  • ¼ tsp white wine vinegar

  • ⅛ tsp kosher salt


  • 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.
  • Crispy 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 instructions to make 1 recipe Multipurpose Pasta Dough HERE. The pasta dough will need to rest in the fridge for 30 minutes before you roll it out into sheets for the ravioli. While your pasta dough is resting, prepare the filling. The dough can be made several hours and up to one day in advance, if needed.
  • Ravioli Filling
  • Mix all ingredients thoroughly in a bowl and set aside until your dough is rolled out.
  • Make the Ravioli
  • Remove the pasta dough from the refrigerator and let it sit at room temperature for a few minutes. Next, unwrap and knead on a lightly floured surface for a few minutes
    by hand. Cut the dough into manageable pieces about the size of the palm of your hand.
    Press each piece on a flat surface with your hands to flatten it to about 1⁄4 inch (6 mm) thick (cover the pieces you aren’t rolling yet in plastic wrap).
  • Run each piece through a pasta roller starting with the widest setting. Fold the sheet in half and run through on the widest setting a total of three times. If it gets too wide you can
    fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again.
  • Run it through the next lowest setting two more times, folding in between.
    Then run the sheet through once at the next lowest setting and continue until your desired
    thickness is achieved. We typically roll it to the 5th lowest setting for ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer.
    Lay your pasta sheet on a flat surface dusted with flour to fill and cut your ravioli. To prevent the dough from drying out too much, we prefer to roll out one sheet at a time and make the ravioli from each sheet before rolling out another sheet.
  • Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really
    put some muscle into it. You want to roll the sheet out until you can see the light through it
    when you hold it up.
  • Next add 1 tbsp of the filling about 3 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. Carefully press the sheets together around each scoop of filling. Press out as much air as possible. Finally, use a ravioli cutter or a knife to cut your sheet into 3 x 3 inch squares (7.5×7.5 cm), then set the ravioli aside on a parchment-lined and lightly flour-dusted baking sheet.
  • Pasta Cooking 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.
  • 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!

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