Description
This Creamy Pumpkin Ravioli is the ultimate fall comfort food—warm, silky, and ready in just 20 minutes. With pumpkin puree, cream, spices, and pillowy ravioli, it delivers cozy autumn flavors in every bite. Perfect for weeknight dinners, holiday gatherings, or when you need a little indulgence without the fuss.
Ingredients
-
⅔ cup canned pumpkin puree
-
½ cup stock or broth (vegetable, chicken, or beef)
-
½ tsp smoked paprika
-
Pinch cayenne pepper (optional)
-
½ tsp kosher salt, plus more for pasta water
-
¼ tsp black pepper
-
¾ cup heavy cream
-
2 oz cream cheese
-
24 oz fresh ravioli (cheese, chicken, or your choice)
-
2 tbsp hulled pumpkin seeds (optional, toasted, for garnish)
Instructions
-
Bring a large pot of salted water to a boil.
-
Toast pumpkin seeds in a dry pan for 1–2 minutes until golden (if using). Remove and set aside.
-
In the same pan, whisk together pumpkin puree, broth, salt, black pepper, smoked paprika, and cayenne. Simmer for 1–2 minutes.
-
Slowly whisk in heavy cream and cook for 6–7 minutes until slightly thickened.
-
Add cream cheese in small chunks and whisk until smooth. Keep warm on low.
-
Cook ravioli according to package instructions, then drain well.
-
Gently fold ravioli into pumpkin cream sauce until coated.
-
Serve immediately, topped with toasted pumpkin seeds.
Notes
Keep the sauce on low heat—boiling may cause cream to separate.
Cheese ravioli gives extra richness; chicken ravioli balances the creaminess.
Taste and adjust seasoning before adding pasta.
Add extra cayenne or red pepper flakes for spice lovers.
Toasted pumpkin seeds add crunch and nutty flavor—don’t skip if you have them!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian-American