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ravioli in a bowl topped with pumpkin pasta sauce

Ravioli with Pumpkin Pasta Sauce

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American


This Ravioli with Pumpkin Pasta Sauce is the perfect fall dinner! Pumpkin, sage and nutmeg add a warm richness to this sauce that is served over ravioli for a comforting and easy fall or winter dinner.



  • 1 package (25 oz) frozen cheese ravioli
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup pumpkin puree (canned or homemade)
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh sage
  • dash of freshly grated nutmeg
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped walnuts, toasted


  1. Bring a large pot of water to a boil and cook the ravioli according to the package directions.  Drain.
  2. Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
  3. In a large skillet, melt the butter.
  4. Add the garlic and cook until fragrant, 30-60 seconds.
  5. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg.  Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
  6. Stir the ravioli into the sauce.  Serve topped with the pine nuts and walnuts.

Recipe Notes:

adapted from Taste of Home Healthy Cooking

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1/4 of recipe
  • Calories: 597
  • Sugar: 10 g
  • Sodium: 669 mg
  • Fat: 24 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 70 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 56 mg

Keywords: pumpkin pasta sauce