Pumpkin Ravioli with Sage Sauce


Pumpkin Filling

  • 2/3 cup canned pumpkin
  • 1/2 cup fresh grated or shredded Parmesan cheese (preferably Parmigiano-reggiano)
  • 2 tablespoons dry bread crumbs
  • 3 tablespoons ground amaretti cookies or almond biscotti
  • 3 tablespoons butter, melted
  • Dash nutmeg
  • Dash salt

Sage Sauce

  • 1/4 cup butter
  • Dash freshly chopped sage
  • 1/2 cup cream


  1. Make ravioli dough and press or buy pre-made.
  2. Pumpkin Filling: Combine all filling ingredients. Use to fill ravioli dough by putting 1 teaspoon of filling onto one square of dough; moisten edges (use egg wash or egg beaten with a little water), then top with another square of dough, pressing edges to seal.
  3. Repeat with remaining dough and filling.
  4. Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm.
  5. Drain ravioli and keep warm while preparing sauce.
  6. Sage Sauce: Melt butter with sage.
  7. Stir in cream and heat to hot but not boiling. Pour over hot pasta.

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