Name: Pumpkin Ravioli with Apple Sage Butter Recipe
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 3 cups all purpose flour; 1 teaspoon salt; 3 large eggs; 1 tablespoon olive oil; 2 teaspoons water; extra flour for rolling; 1 cup ricotta cheese; 3/4 cup pumpkin puree; 1/3 cup parmesan cheese, grated; 1 large egg; 1/2 teaspoon garlic powder; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 2 tablespoons brown sugar; 1/2 teaspoon cayenne powder; 1 teaspoon salt; 1/4 teaspoon pepper; non-stick cooking spray; 1/2 cup butter; 16-18 fresh sage leaves, chopped or ripped; 1 apple (Gala or Honeycrisp), peeled, cored, diced; 1 teaspoon apple cider vinegar; 1/4 cup walnuts, chopped

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, you have to try my Pumpkin Ravioli with Apple Sage Butter Recipe. It’s one of those recipes I turn to when I want a little fall magic in my kitchen, and trust me, it never disappoints. The tender pumpkin-filled ravioli paired with a fragrant apple sage butter sauce creates such a beautiful harmony of flavors—I promise you’ll be hooked from the first bite.

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Why You’ll Love This Recipe

Comforting Flavor Combo: The sweet pumpkin filling perfectly balances the savory apple sage butter for a delicious fall-inspired dish.
Homemade Pasta Fun: Making your own ravioli dough is easier than it sounds, and it’s so rewarding to eat something made from scratch.
Perfect for Impressing Guests: This dish looks fancy but is surprisingly simple, making it a great choice for dinner parties or special family meals.
Versatile & Freezable: You can make the ravioli ahead of time and freeze them, so dinner on a busy night is just a boil away.

A close-up view shows a silver fork holding a piece of ravioli filled with a rich orange-brown meat mixture, topped with small dark green herb pieces and bits of light brown walnuts. In the blurred background, there is a white bowl filled with more ravioli, showing a mix of creamy beige pasta, white sauce, greens, and scattered walnut pieces, all set against a white marbled surface. The scene captures the soft texture of the ravioli and the fresh, rustic topping with a natural light that highlights the details. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ravioli with Apple Sage Butter, pumpkin ravioli recipe, fall pasta dishes, homemade ravioli ideas, seasonal pumpkin pasta

Ingredients You’ll Need

The magic of this Pumpkin Ravioli with Apple Sage Butter Recipe starts with simple, fresh ingredients. Keeping the pumpkin filling rich and spiced just right, and the apple sage butter light and flavorful, is exactly what makes this dish shine.

Flat lay of fresh all purpose flour in a small mound, a few brown eggs with smooth uncracked shells, a glistening golden olive oil pool in a small white ceramic bowl, vibrant orange pumpkin puree in a small white bowl, creamy white ricotta cheese dollop in a small white bowl, finely grated pale parmesan cheese in a small white bowl, rustic brown sugar crystals in a small white bowl, ground cinnamon and allspice powders gently mounded side by side, bright red cayenne powder in a small white bowl, lightly cracked black pepper powder, a handful of fresh bright green sage leaves, diced Gala apple pieces showing red and cream hues in a small white bowl, small white bowl with pale apple cider vinegar, chopped walnuts with rough textured surface in a small white bowl, fresh uncooked sheet of pale ravioli dough laid flat with clean edges — no utensils or packaging, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Ravioli with Apple Sage Butter, pumpkin ravioli recipe, fall pasta dishes, homemade ravioli ideas, seasonal pumpkin pasta

All-Purpose Flour: The foundation for your ravioli dough; make sure it’s fresh for best elasticity.
Salt: Enhances all the flavors, both in the dough and filling—don’t skip it!
Eggs: Adds richness and structure to the pasta dough.
Olive Oil: Keeps the dough silky and smooth, and prevents it from drying out.
Water: Just enough to bring your dough together without making it sticky.
Ricotta Cheese: Creamy base for the filling, balancing the pumpkin’s sweetness.
Pumpkin Puree: Pick the pure kind, not pie filling, for a pure taste and smooth texture.
Parmesan Cheese: Adds a savory, nutty depth to the filling.
Garlic Powder: A subtle hint to bring warmth and complexity.
Cinnamon & Allspice: The fall spices that make the pumpkin filling extra cozy.
Brown Sugar: Just a touch for sweetness that plays well with the apple butter.
Cayenne Powder: A little kick to balance the sweetness and spices.
Black Pepper: Freshly ground gives the filling a nice aromatic lift.
Butter: For the luscious apple sage sauce—use unsalted for control.
Fresh Sage Leaves: Essential for that classic herbaceous note.
Apple (Gala or Honeycrisp): Adds a fresh, fruity touch with a bit of sweetness and tartness.
Apple Cider Vinegar: Brightens the butter sauce and balances the richness.
Walnuts: Toasted for crunch and nutty flavor topping the finished dish.
Non-stick Cooking Spray: You’ll need this so your ravioli don’t stick to the tray.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Ravioli with Apple Sage Butter Recipe is! From adjusting the spices to switching up some ingredients, it’s easy to make it your own. You’ll enjoy experimenting based on what you have on hand or your taste preferences.

Cheese Variation: I sometimes swap ricotta with mascarpone or goat cheese for a richer, tangier filling that my family adores.
Spice Level: If you like a bit more heat, bump up the cayenne powder slightly—just don’t go too far unless you want your ravioli with a spicy punch!
Vegan Option: I’ve tried using a tofu-based ricotta substitute and vegan butter in the sauce, and it turned out beautifully.
Nut-Free: Simply omit the walnuts or replace them with toasted pumpkin seeds if you have allergies.

How to Make Pumpkin Ravioli with Apple Sage Butter Recipe

Step 1: Whip Up the Perfect Ravioli Dough

Start by mixing your flour and salt on a clean counter or large cutting board—that little ‘volcano’ well trick is a game-changer. Pour in your eggs, olive oil, and water inside the well and gently whisk a bit with a fork. Don’t let it spill out! When things start to come together, get your hands in there and knead the dough like there’s no tomorrow—about 10 minutes until it’s smooth and elastic. Wrap it tight in plastic and let it rest for an hour. This resting period is key for silky, easy-to-roll dough.

Step 2: Mix Up the Cozy Pumpkin Filling

While the dough rests, mix ricotta, pumpkin puree, parmesan, egg, garlic powder, cinnamon, allspice, brown sugar, cayenne, salt, and pepper in a bowl. This blend might look simple, but the spices and the slight sweetness create that perfect pumpkin flavor that you’ll want to spoon onto everything!

Step 3: Roll Out and Fill Your Ravioli

Once rested, tear off a chunk of dough and generously dust your glass cutting board with flour (trust me, glass boards make rolling dough SO much easier). Roll out the dough until it’s roughly 16 by 10 inches and about 1/8 inch thick—thin enough to be tender but thick enough to hold that filling without bursting. Spray your ravioli tray and press tray with non-stick spray—that trick saved me more than once! Gently lay your dough over the tray, press down with the press tray, then spoon two to three teaspoons of filling into each well—don’t overfill or your ravioli might leak during cooking. Cover with another sheet of dough, roll to seal, trim excess, and peel your ravioli off onto parchment paper.

Step 4: Cook and Make the Apple Sage Butter Sauce

Boil your ravioli for 5–6 minutes until they float and feel tender but not mushy. While they cook, toast chopped walnuts in a dry pan until fragrant—watch closely so they don’t burn! Then melt butter in a skillet over medium-high heat, add diced apple and apple cider vinegar, cooking for 2–3 minutes to soften and develop sweetness. Toss in your chopped fresh sage and let it sizzle for another 2–3 minutes—that herbal aroma is unbeatable. Drain the ravioli and gently toss them in the sauce to coat. Serve immediately, topped with toasted walnuts for the perfect crunch.

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Pro Tips for Making Pumpkin Ravioli with Apple Sage Butter Recipe

Keep Dough Moist but Not Sticky: If your dough feels too dry while kneading, add water a teaspoon at a time; too sticky means add a bit more flour instead.
Use Glass Cutting Boards for Rolling: I learned this the hard way—no more dough sticking or tearing with this simple switch!
Don’t Overfill Your Ravioli: About 2-3 teaspoons per well is perfect to ensure sealed, plump ravioli without leakage.
Toast Walnuts in Batches: Walnuts burn quickly—stir often, and toast small batches for consistent flavor and no bitterness.

How to Serve Pumpkin Ravioli with Apple Sage Butter Recipe

Pumpkin Ravioli with Apple Sage Butter Recipe - Serving

Garnishes

I love topping this dish with a sprinkle of extra parmesan and a few more fresh sage leaves for color and that extra punch of aroma. The toasted walnuts add a satisfying crunch, so don’t skip those—they’re what really take the plate to the next level.

Side Dishes

On days I want a simple meal, I’ll serve this with a crisp green salad tossed in a light vinaigrette. For something heartier, roasted Brussels sprouts or a side of garlicky sautéed spinach pairs beautifully with the buttery sauce and pumpkin goodness.

Creative Ways to Present

For special occasions, I like to plate the ravioli in a single layer, drizzle with extra sage butter sauce, and dot with small dollops of whipped ricotta infused with lemon zest. A few edible flowers or microgreens can add a restaurant-worthy look that’s surprisingly easy to achieve.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I store them tightly covered in the fridge for up to two days. To keep them from sticking together, I place them in a single layer on a parchment-lined tray before covering. The pasta holds up really well, but the butter sauce is best made fresh day-of.

Freezing

I freeze uncooked ravioli on parchment paper-lined trays so they don’t stick, then transfer to airtight containers or bags once frozen solid. This way, you can cook homemade ravioli anytime without the whole prep hassle. Just add a minute or two to cooking time when boiling from frozen.

Reheating

To reheat, I gently warm leftover ravioli in a skillet with a little butter or olive oil until heated through, which keeps them from getting soggy like microwaving can cause. This method helps preserve the texture and flavor of the fresh pasta and sauce.

FAQs

Can I use store-bought ravioli instead of making the dough?

Absolutely! Using store-bought ravioli can save time, but keep in mind the flavor and texture might not be as fresh and tender as homemade. You can definitely toss store-bought pumpkin or cheese ravioli in the apple sage butter sauce—it’ll still taste fantastic!
What type of pumpkin puree should I use?

Use pure pumpkin puree (not pumpkin pie filling) for the best flavor and consistency. Canned pure pumpkin is perfect, but you can roast and puree fresh pumpkin if you want!
Can I make this recipe vegan?

Yes, with some adaptations. Substitute the ricotta with a plant-based cheese or tofu ricotta, use vegan butter, and consider using a flax egg in the filling. The flavor profile will change slightly, but it’s still a delicious alternative.
How long can I freeze the ravioli?

For best quality, freeze uncooked ravioli for up to 2 months. Beyond that, they may lose texture but should remain safe to eat if stored properly.

Final Thoughts

I absolutely love how this Pumpkin Ravioli with Apple Sage Butter Recipe brings together the cozy flavors of fall in a way that feels special but approachable. When I first tried making my own ravioli, I was a bit intimidated, but now it’s become one of my favorite rewarding kitchen projects. Give it a whirl—you’ll find the joy in making fresh pasta, the comfort in pumpkin spices, and the delight in that buttery apple sage sauce. It’s a dish that always brings smiles around my table, and I’m sure it will at yours too.