Creamy Pumpkin Ravioli – A Cozy Fall Dinner Recipe

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Alright, let’s be real—when fall hits, and the air gets crisp, all we want is something warm, cozy, and let’s face it, a little indulgent. Enter: Pumpkin Ravioli with a dreamy garlic brown butter drizzle. This dish is basically autumn wrapped in pasta, topped with buttery golden perfection. It’s one of those Easy Autumn Recipes that makes you feel like you’ve got your life together (even if you’re still in pajamas at 6 PM—no judgment).

So, what’s the deal with this ravioli recipe? Well, it starts with homemade pasta (yes, homemade—don’t panic). Making ravioli from scratch sounds fancy and intimidating, but trust me, it’s easier than assembling IKEA furniture and way more rewarding. Plus, you get to brag about it. Win-win.

Inside each delicate pasta pillow? A rich, cheesy, pumpkin-spiced filling that whispers, “Hey, I’m classy... but also comforting AF.” It’s got that signature hint of nutmeg and just the right amount of tangy cheese to balance out the sweetness. Basically, it tastes like if a cozy sweater and a gourmet meal had a baby.

Topped with garlic-infused brown butter, this pumpkin gnocchi homemade vibe gets elevated to chef’s kiss status. Brown butter, in case you haven’t met, is what happens when butter goes to culinary grad school—it’s nutty, rich, and adds that deep flavor you didn’t know you needed.

Wanna prep ahead like a kitchen ninja? You totally can. Make the ravioli in advance, lay them on a parchment-lined tray, freeze for 30 minutes, then stash in an airtight container. They’ll keep for up to six months! When it’s dinnertime, just toss them straight from freezer to boiling water—no thawing, no fuss. Three minutes later, dinner’s done. That’s faster than scrolling Netflix to find something to watch.

But wait, what should you serve with these golden gems? Glad you asked.

Here are a few rockstar pairings:

• A crisp wedge salad to balance out the richness

• Roasted veggies (think Brussels sprouts, asparagus, or carrots) for that earthy crunch

• Creamed spinach or cauliflower mash if you’re feeling fancy

• And let’s not forget: garlic knots or crusty bread to mop up that garlicky brown butter

BTW, if you somehow don’t eat the whole batch in one sitting (serious self-control, by the way), here’s how to store it right:

Let it cool, then pop everything into airtight containers. If you can, store the pasta and sauce separately—though it’s not a deal-breaker if you don’t. You’ve got a solid 2–3 days in the fridge. To reheat, you can quickly boil the ravioli again (yep, even leftovers deserve the VIP treatment), or microwave with a splash of water to avoid drying them out. The brown butter sauce? Just rewarm it gently on the stove while you pretend you’re on “Top Chef.”

Now, let’s talk flavor for a sec. If you’re into creamy pumpkin gnocchi recipes, this dish will blow your mind. It has all the creamy, nutty, cozy vibes of a cheesy pumpkin gnocchi dish, but with the elegance of ravioli. You could even call it a hybrid of all your favorite creamy pumpkin gnocchi dish dreams rolled into one. It’s a five-star pumpkin recipes dinner that doesn’t involve sweating over the stove for hours.

Bottom line? This creamy pumpkin gnocchi slash ravioli masterpiece is a must-try when fall rolls in. Whether you're showing off at a dinner party or just treating yourself on a random Tuesday night, it's the kind of meal that’ll have you saying, “Wait, I made this?”

Spoiler alert: Yes. Yes, you did.

Ready to impress yourself? Let’s roll some pasta and dive into the coziest dinner of the season.

Creamy Pumpkin Ravioli – A Cozy Fall Dinner Recipe

Author: Aleda

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

There’s nothing quite like homemade pasta—especially when it’s stuffed with rich pumpkin filling and smothered in nutty brown butter. This fall-inspired dish is the ultimate comfort food for chilly nights. And guess what? You don’t need to be a pasta pro to pull it off.

Ingredients

For the Dough:

• 1 cup all-purpose flour (125g)
• 1 tsp kosher salt
• 1 whole egg (room temp)
• 2 egg yolks (room temp)
• ½ tsp olive oil
• A spray bottle filled with water

For the Filling:

• ½ cup ricotta
• ¼ cup shredded mozzarella
• ¼ cup finely grated parmesan (plus extra for topping)
• 1 cup canned pumpkin puree
• 1 tsp minced garlic
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg

For the Brown Butter Sauce:

• ⅓ cup unsalted butter
• ½ tsp minced garlic
• 1 tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp chopped fresh sage

Instructions

1. Make the Dough: On a clean surface, mix flour and salt. Form a well, add eggs and oil, and slowly incorporate until a dough forms. Knead for 7–10 minutes, then rest 30 minutes.
2. Roll It Out: Roll dough to ¼-inch thick. Use a pasta roller from widest to thinnest setting. Cut into manageable sheets.
3. Prepare the Filling: Combine ricotta, mozzarella, parmesan, pumpkin, garlic, salt, pepper, and nutmeg until creamy and thick.
4. Make Brown Butter Sauce: Melt butter in pan, add garlic and cook ~1 min. Stir in salt, pepper, and sage. Remove from heat.
5. Assemble Ravioli: Mist dough sheet with water. Add teaspoons of filling along one side, fold over, seal, and trim with pastry wheel.
6. Cook: Boil salted water. Cook ravioli 3–4 mins until they float. Remove with slotted spoon and serve immediately.
7. Plate: Drizzle with brown butter sauce, top with parmesan and parsley.
   
   
   
   
   
   
   

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