THE RECIPE JOURNAL · Main Course
Savory Pumpkin Ravioli with Cheese
This comforting dish combines the rich flavors of pumpkin with creamy cheese, wrapped in tender homemade pasta. Perfect for cozy dinners, it’s a delicious way to celebrate the season with a satisfying, savory twist.
FROM THE KITCHEN • Savory Pumpkin Ravioli with Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Gently add the ravioli and cook them uncovered, giving them a stir now and then. They’ll be ready when they float to the top and the filling feels warm—this usually takes about 6 to 8 minutes. Once done, drain them and set aside.
02
Step 2
While the ravioli cooks, melt the mascarpone cheese and butter together in a saucepan over medium heat. Add a pinch of black pepper, then stir in the milk, pumpkin, Pecorino Romano, brown sugar, cinnamon, salt, and nutmeg. Let the sauce come to a gentle boil, then turn the heat down and let it simmer until it thickens up a bit, which should take around 5 to 10 minutes.
03
Step 3
Once your sauce has thickened, toss the cooked ravioli in it to coat them nicely. Give it a taste and add more salt or pepper if you think it needs it. Serve the ravioli topped with a handful of toasted pine nuts for a little crunch. Enjoy!
Why you’ll love it
This dish brings together the comforting flavors of pumpkin and cheese in a delicate pasta form. It’s both hearty and elegant, making it perfect for a cozy dinner or a special occasion. The blend of savory and creamy notes will satisfy your taste buds and warm your soul.
How to serve
Serve the ravioli with a light sage butter sauce or a drizzle of browned butter and toasted walnuts. A sprinkle of Parmesan cheese and fresh herbs like parsley or thyme will add brightness. Pair with a crisp green salad for a balanced meal.
Storage & leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To freeze, lay the ravioli flat on a baking sheet, freeze until firm, then transfer to a freezer bag. Cook directly from frozen, adding a minute or two to the cooking time.
