Pumpkin Ravioli

Jim Robinson

By Jim Robinson

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5 from 1 vote

This pumpkin ravioli recipe features fresh pasta and layers and layers of fall flavors. A homemade dough and a seasonal filling take this recipe to the next level thanks to super fresh ingredients. 

Vertical view of pumpkin ravioli with a small pumpkin and sage on a wooden table.
Brent Hofacker/Shutterstock

Bring the restaurant-quality pasta dishes right to your home with this tasty pumpkin ravioli recipe. 

The luscious pasta dish may look complicated to make on paper, but it is actually pretty simple to prepare. Fresh pasta dough surrounds a tasty filling made of pumpkin, ricotta, egg yolks, parmesan cheese, and a touch of nutmeg. 

It’s a classic recipe that is great to make with the whole family, especially if you have little kids who love to cook. Turn the recipe into their next project and let them form the ravioli from scratch. 

When you need a fall-forward dish that the whole family will enjoy, turn to this pumpkin ravioli for an option everyone will love. 

Why You’ll Love This Recipe 

  • Fresh Ingredients. Homemade pasta dough and fresh filling instantly elevate this recipe. 
  • Get The Kids Involved. Mini chefs will love to lend a hand in the kitchen when it comes to this recipe. Forming the dough will bring out the art skills they learned when working with clay. 
  • Freezer Friendly. Don’t worry if you made too many portions of ravioli. The fresh pasta dough and filling will freeze without a problem, allowing you to have fresh pasta at your fingertips.  
  • Seasonal Favorite. The pumpkin filling in the ravioli encompasses everything you love about fall. Don’t hesitate to add the touch of nutmeg to the recipe to really enhance the seasonal flavors.  
Horizontal view of pumpkin ravioli on a turquoise plate with a small pumpkin and sage on a wooden table.
Brent Hofacker/Shutterstock

How To Make Pumpkin Ravioli 

Making fresh pasta dough and a filling can be a little overwhelming. You’ll find all the details and the full ingredient list at the bottom, so you won’t miss a step. 

Key Ingredients

  1. All-purpose flour. The base of the pasta dough. Be aware of how much extra flour you add when mixing the dough, so as to not dry it out. 
  2. Eggs. Binds with the flour to create the pasta dough. 
  3. Pumpkin puree. Fresh pumpkin is the base of the filling for the fresh ravioli. Canned is a great alternative if fresh pumpkin is not available. 
  4. Ricotta Cheese. Ricotta cheese combines with the fresh pumpkin to make a silky smooth filling. 
  5. Nutmeg. Optional, but don’t hesitate to add a pinch to the pumpkin. The warming spice balances out the sweet pumpkin and adds a warm and nutty flavor.

Step-by-Step Instructions 

1. Make The Pasta Dough. On a clean surface, pour the flour into a mound shape with an area big enough in the middle to hold the eggs. Crack the eggs into the center, making a well. Add in the salt, pepper, and olive oil. Then, use a fork to whip up the eggs with the spices and olive oil. Slowly start to incorporate the flour into the mixture from around the edges. When all of the flour is mixed, form the pasta into a ball and knead the mixture, for about 10 minutes. When the dough is fully kneaded, it will be smooth and elastic. Cover the dough with plastic wrap and let it sit for 15 minutes. 

2. Roll Out The Dough. After the dough has rested, roll out the dough. You can do this in several ways. If you don’t have a pasta maker to assist with the rolling, it will be easier to break up the dough into 2-3 equal pieces. Roll the dough out with a rolling pin until the dough is flat. If you have a pasta maker, feed the dough in the machine until it is flat and smooth. 

3. Shape The Ravioli. When the dough is flat, use a sharp knife to trim the edges of the dough, making sure it is even. Then, cut the dough into small equal squares and set them to the side. 

4. Make The Ravioli Filling. Mix all of the ingredients for the filling together in a bowl, making sure everything is fully mixed together. If using fresh pumpkin, steam the vegetable until it is soft to add to the filling. 

5. Fill The Pasta. Add a small spoonful of the filling to a square of the ravioli, making sure to put it in the center. Brush the edges of the pasta square with a little bit of water and place another square of pasta dough on top of the filling. Push down on the edge of the dough to seal it, or use a fork to create crimped edges around the dough. 

6. Cook The Ravioli. Gently place the ravioli in a pot of boiling water to cook. The ravioli will only take a few minutes to fully cook, so don’t walk away from the pot, or else it will overcook. 

7. Serve and Enjoy. Top the ravioli with your favorite sauce and enjoy! 

Recipe Tips and Variations 

  • Don’t Let The Dough Dry Out. Pasta can dry out pretty easily. If you find the dough is drying and cracking when you are kneading it, add a teaspoon of water to the mix until it is smooth and forms into a ball easily. 
  • Swap Out The Filling. If pumpkins aren’t your choice of filling, don’t fret! Any vegetable can be swapped out for the pumpkin and mixed with the cheese to make a tasty filling. Try sweet potatoes, spinach, or carrots for a simple swap. 
  • Store Bought Is Okay. If making pasta is too time-consuming or you don’t have the skills in the kitchen, that’s okay too! Use store-bought pasta dough or even wonton wrappers to make the pumpkin ravioli. 
Close-up view of pumpkin ravioli on a turquoise plate.
Brent Hofacker/Shutterstock

Make-Ahead & Storage Recommendations 

Pumpkin ravioli is a dish that is best enjoyed fresh but can be made ahead of time if needed. Both the dough and the filling can be made ahead of time and kept in the fridge for 1-2 days until needed. The dough may have dried out a little, so add a few drops of water when rolling it out to rehydrate the mixture. 

Any extra raviolis can also be frozen. To make sure the ravioli don’t stick together in the freezer lay them out on a baking sheet and flash-freeze the pasta for 5 minutes before fully freezing. After the flash freeze, place the ravioli in an airtight container or freezer-friendly bag for 2-3 months. When ready to eat, add the frozen ravioli to boiling water. 

Frequently Asked Question 

What do you eat with pumpkin ravioli? 

  • Pumpkin ravioli is great on its own as a main course. However, if you’d like to pair it with another dish, there are many options to choose from. Meat dishes like lamb merguez sausage or chicken dishes are excellent pairings. 

What does pumpkin ravioli taste like? 

  • There are loads of flavors when it comes to pumpkin ravioli. The ravioli is cheesy, warm, and slightly nutty, thanks to the pinch of nutmeg. 

How long does pumpkin ravioli last in the fridge?

  • If, for some reason, you have any leftover ravioli that you do not want to freeze, you can easily keep them in the fridge. The pasta will last about 1-3 days in the fridge in an airtight container. 

Try These Other Pasta Recipes 

Horizontal view of pumpkin ravioli on a turquoise plate with a small pumpkin and sage on a wooden table.
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5 from 1 vote

Pumpkin Ravioli

This pumpkin ravioli recipe features fresh pasta and layers and layers of fall flavors. A homemade dough and a seasonal filling take this recipe to the next level thanks to super fresh ingredients. 
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Diet: Vegetarian
Keyword: homemade ravioli
Servings: 4
Calories: 578kcal


  • 1 Large pot
  • 1 Pasta maker or rolling pin


Egg Ravioli Dough

  • 3 cups all-purpose flour sifted, preferably organic
  • 4 eggs preferably organic and free-range
  • 1 tsp. Himalayan salt or sea salt
  • 1 tsp. olive oil

Pumpkin Ricotta Ravioli Filling

  • 3/4 cup pumpkin puree or organic canned pumpkin
  • 1 cup ricotta cheese store-bought or homemade
  • 1 egg yolk preferably organic and free-range
  • 1/4 cup parmesan cheese
  • pinch Himalayan salt or sea salt
  • pinch nutmeg optional


Directions for the dough

  • Pour the flour into a mound on a clean, flat work surface. I used my kitchen table. Use your hand to make an indentation in the center of the flour.
  • Crack the eggs into the well and use a fork to whip in the oil and salt. Mix the flour in from around the edges.
  • Mix and knead the dough for 8-10 minutes. It should be smooth and elastic. If it seems dry, add a little water; add a little flour if it seems too wet.
  • When it is the proper consistency, roll it into a ball and cover with plastic wrap. Refrigerate for 15 minutes.
  • Once your dough is ready, you have several options. You can divide the dough into small handfuls and roll each one out separately, or you can use a pasta maker to help you make flat sheets of dough. I do have a pasta maker somewhere, but didn’t feel like hauling it out, so I used a rolling pin to roll the dough into two flat shapes and then trimmed the edges so that they were straight.
  • I cut the dough into small squares and set them aside to make the filling.

Directions for the ravioli filling

  • Mix all ingredients in a small bowl.
  • Place a small spoonful of filling in the center of a square of dough.
  • Brush edges lightly with water and place another similar-sized square of dough on the top. Push down on the edges to seal them.
  • You can use a fork to crimp the edges together if they are not sealing well. Set aside on a baking sheet and proceed with the rest of the ravioli.
  • Cook the ravioli in a large pot of salted boiling water. They will only take a few minutes to cook, so watch them and remove with a slotted spoon when ready. I enjoyed mine with my favorite tomato sauce and fresh parmesan…


Adapted from Foods of the Southwest Indian Nations by Lois Ellen Frank


Calories: 578kcal | Carbohydrates: 78g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 248mg | Sodium: 699mg | Potassium: 332mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7776IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 6mg

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