Pumpkin Ravioli serves pumpkin and Parmesan cheese filled tender egg pasta, drizzled with brown butter and sage. Crunchy pepitas round out the meal.

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Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

I love making my own pasta. Filled pastas are my favorites. I’ll take a ravioli or pierogis over spaghetti every time.

For my pumpkin ravioli filling I used grated Parmesan cheese, drained can pumpkin puree and caramelized onions. Draining the puree helps keep the ravioli from being watery or cooking apart in the boiling process.
I make my dough then cover it with a damp paper towel. Let it rest for 15 to 20 minutes before attempting to roll it out. The dough’s tenderness is well worth the wait!
I like to roll it out into a rectangle about 12 inches by 10 inches and about 1/4-inch thickness. Then cut it lengthwise. Each sheet will make 4 ravioli.

Pumpkin Ravioli filling

Pumpkin Ravioli sheets

Pumpkin Ravioli
A quick boil and they’re ready!
Boil ravioli
Top with browned butter, caramelized onions, fresh sage and pepitas!
pumpkin ravioli plate

Pumpkin Ravioli

5 from 3 votes

Print Recipe

Servings 8 each

Ingredients

dough
1 1/4 cups flour
2 eggs
2 teaspoons olive oil
filling
1 tablespoon vegetable oil
2 tablespoons diced onions
1/4 cup pumpkin puree, *drained
1/4 cup grated parmesan cheese
sauce
1/4 cup unsalted butter
1/4 cup sliced onion
1 teaspoon minced sage plus sprigs for garnish
1/4 cup pepitas

Instructions

Mix together 1 cup flour, eggs and olive oil. Knead into a tight ball. Place dough on floured cutting board. Cover with a damp paper towel and rest dough for 15 to 20 minutes.
While dough rests, create filling. Sauté diced onions in oil over medium heat until translucent, about 2 minutes. Remove from heat then stir in drained pumpkin and Parmesan cheese. Divide filling into 8 portions. Gently roll each portion into a ball.
Roll dough out on lightly floured board into a rectangle approximately 12x10 inches and 1/4 inch thick. Cut dough sheet in half lengthwise. Evenly space 4 dough balls on each sheet. Fold sheet over and press dough tightly together around each ball. Cut sheets into individual ravioli.
Bring 4 quarts of salted water to a boil. Gently drop in ravioli. Cook about 4 minutes, turning once, until pasta floats a is tender. Test one by cutting off a corner if necessary. Plate Ravioli. Keep warm.
Place butter and sliced onions in a small fry pan. Simmer over medium heat until butter begins to brown and onions caramelize, about 5 minutes. Remove onions and spoon them over ravioli. Drizzle butter through a fine over ravioli. Sprinkle with pepitas and sage leaves.
* Srain pumpkin through sieve to remove excess water.