If you’re craving a dish that’s cozy, comforting, and downright delicious, you’re going to adore this Pumpkin Ravioli with Apple Sage Butter Recipe. I absolutely love how the sweet pumpkin filling pairs perfectly with the nutty, buttery sauce infused with fresh sage and crisp apples—it feels like fall on a plate! Whether you’re looking for a special dinner or something to impress guests, this recipe brings a little magic to your table. Stick around—I’ll walk you through every step so you can make ravioli right in your own kitchen, no previous pasta-making experience required!

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Why You’ll Love This Recipe

Fresh, Homemade Pasta: The dough is simple to make and adds that extra care that store-bought just can’t match.
Perfect Fall Flavors: Pumpkin, apples, and sage come together in every bite, making it ideal for autumn or anytime you want cozy vibes.
Impress Without Stress: Once you get the hang of rolling and filling, you’ll find it’s easier than you think to make stunning ravioli at home.
Versatile and Delicious: You can easily make ahead, freeze, or customize this recipe to fit your taste and schedule.

A close-up view shows a silver fork holding a piece of ravioli filled with a rich orange-brown meat mixture, topped with small dark green herb pieces and bits of light brown walnuts. In the blurred background, there is a white bowl filled with more ravioli, showing a mix of creamy beige pasta, white sauce, greens, and scattered walnut pieces, all set against a white marbled surface. The scene captures the soft texture of the ravioli and the fresh, rustic topping with a natural light that highlights the details. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ravioli with Apple Sage Butter, pumpkin ravioli, homemade ravioli, fall pasta recipes, apple sage butter

Ingredients You’ll Need

These ingredients blend together beautifully to create a ravioli that’s light, flavorful, and perfectly complemented by the apple sage butter sauce. When shopping, look for high-quality pumpkin puree (not pie filling), fresh sage, and a good parmesan to really elevate your dish.

Flat lay of fresh all purpose flour in a small mound, a few brown eggs with smooth uncracked shells, a glistening golden olive oil pool in a small white ceramic bowl, vibrant orange pumpkin puree in a small white bowl, creamy white ricotta cheese dollop in a small white bowl, finely grated pale parmesan cheese in a small white bowl, rustic brown sugar crystals in a small white bowl, ground cinnamon and allspice powders gently mounded side by side, bright red cayenne powder in a small white bowl, lightly cracked black pepper powder, a handful of fresh bright green sage leaves, diced Gala apple pieces showing red and cream hues in a small white bowl, small white bowl with pale apple cider vinegar, chopped walnuts with rough textured surface in a small white bowl, fresh uncooked sheet of pale ravioli dough laid flat with clean edges — no utensils or packaging, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Ravioli with Apple Sage Butter, pumpkin ravioli, homemade ravioli, fall pasta recipes, apple sage butter

All-purpose flour: The foundation for your dough; a clean, unbleached flour will give the best texture.
Salt: Balances the dough and filling—don’t skip it.
Eggs: Help bind the dough together for that perfect elasticity.
Olive oil: Adds moisture and tenderness to the pasta dough.
Water: Just a splash to help with dough consistency if needed.
Ricotta cheese: Creamy and smooth, it makes the filling luscious.
Pumpkin puree: The star of the filling, providing sweetness and moisture.
Parmesan cheese: Adds a salty umami kick.
Garlic powder: For a subtle depth without overpowering.
Cinnamon and allspice: Warm spices that enhance pumpkin’s natural sweetness.
Brown sugar: Just a touch to balance savory and sweet.
Cayenne powder: A little heat that wakes up the palate.
Black pepper: Freshly ground is best for flavor.
Butter: For making the rich apple sage butter sauce.
Fresh sage leaves: The herbaceous highlight of the sauce.
Apple (Gala or Honeycrisp): Adds sweetness and texture when sautéed.
Apple cider vinegar: Brings a bright note that cuts through the butter.
Walnuts: Toasted to add crunch and nutty flavor as a garnish.
Non-stick cooking spray: Essential for working with your ravioli tray to prevent sticking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what I have on hand or what my family’s mood is. It’s great to customize with a few simple swaps or additions, and I encourage you to experiment too—it’s part of the fun!

Cheese Swap: Sometimes I swap out ricotta for goat cheese to add a tangier note that’s just divine with the pumpkin.
Spice it Up: If you like a little more warmth, I add a pinch of nutmeg or pumpkin pie spice to the filling.
Vegan Version: Use a vegan ricotta alternative and substitute butter for vegan margarine and watch it come out just as tasty!
Nut Variation: Instead of walnuts, toasted pecans or hazelnuts also make a lovely crunchy garnish.

How to Make Pumpkin Ravioli with Apple Sage Butter Recipe

Step 1: Make the Perfect Ravioli Dough

I have to say, making pasta dough from scratch was intimidating at first, but this recipe breaks it down so simply. Start by mixing your flour and salt on a clean countertop or large cutting board. Form a little volcano-shaped well with the flour. Then add your eggs, olive oil, and water into that center. Gently whisk the eggs a bit without breaking the flour walls—think of it like protecting the lava in a volcano! Slowly start folding the flour into the eggs with your hands until a shaggy dough forms. Then knead it for about 10 minutes, folding and pressing until the dough is smooth, elastic, and doesn’t stick. I learned that using a glass cutting board here makes rolling out the dough SO much easier—trust me on this! Wrap your dough ball tightly in plastic wrap and let it rest for an hour. This resting step is key because it relaxes the gluten so the dough will roll out easily without springing back.

Step 2: Prepare the Dreamy Pumpkin Filling

While your dough is resting, mix up the filling. I combine creamy ricotta with pumpkin puree—make sure it’s pure pumpkin, not pie filling, to keep the flavor balanced. Toss in parmesan, a beaten egg to bind, and those warm spices like garlic powder, cinnamon, allspice, and a pinch of cayenne for a hint of heat. Don’t forget the brown sugar—just a little sweetness goes a long way. Stir everything together until it’s perfectly smooth and set it aside. I always give it a little taste here to make sure the flavors pop—you might want to add a touch more salt or spice based on your preference.

Step 3: Roll Out and Fill Your Ravioli

Once rested, tear off a chunk of dough about the size of a tennis ball to start rolling. Flour your work surface and dust the top of the dough with flour as well to keep things from sticking. Roll the dough out to about a 16 by 10-inch rectangle—that’s a good size for your ravioli tray. Here’s the secret sauce: make sure your dough isn’t rolled too thin, or it won’t hold the delicious filling; but don’t leave it thick either, or the ravioli will feel dense. Next, lightly spray your ravioli tray and the matching press with non-stick spray. Carefully drape your dough sheet over the tray and gently press down with the top press to form those cute little wells. Spoon about 2 to 3 teaspoons of filling into each well—overfilling is a rookie mistake that causes your ravioli to burst while cooking, so trust me, less is more here. Roll out a second sheet of dough the same way and lay it over your filled tray. Use your rolling pin to seal the top and bottom sheets together, then carefully remove the excess dough at the edges. Run your fingers or the back of a spoon over all the seams so they’re sealed tight. Then turn the tray upside down over parchment paper and gently pop the ravioli out. It’s so satisfying to see these little pillows ready for cooking!

Step 4: Cook and Prepare the Apple Sage Butter

Drop your fresh ravioli into boiling, salted water and cook for about 5 to 6 minutes until they float and feel tender. While those cook, toast your walnuts in a small pan over medium-high heat—stir frequently so they don’t burn. Once they smell nutty and golden, set them aside. In a larger skillet, melt butter and add your diced apples with a splash of apple cider vinegar. Cook for 2-3 minutes until the apples soften, then add chopped fresh sage and let it sizzle for a few minutes until fragrant. When the ravioli is cooked, drain and transfer it to the pan with the apple sage butter, gently tossing to coat each pasta pillow with the glossy sauce. Serve immediately, topped with your toasted walnuts for a perfect finish.

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Pro Tips for Making Pumpkin Ravioli with Apple Sage Butter Recipe

Use a Glass Surface for Rolling: I discovered this trick when I realized my dough always tore on my wooden counter—glass gives you a perfectly smooth surface for even rolling.
Don’t Overfill the Ravioli: Filling each well with just 2-3 teaspoons prevents leaks during boiling for ravioli that hold their shape.
Toast Nuts Carefully: Stir walnuts often and watch closely; burnt nuts will ruin your beautiful sauce.
Seal Seams Thoroughly: Run a finger over every edge after filling to avoid water seeping inside and soggy ravioli.

How to Serve Pumpkin Ravioli with Apple Sage Butter Recipe

Pumpkin Ravioli with Apple Sage Butter Recipe - Serving

Garnishes

I always top this ravioli with toasted walnuts—not only do they add a satisfying crunch, but they bring out the nutty flavors in the butter sauce. A fresh grind of black pepper and a few extra sage leaves scattered on top make it look restaurant-worthy and add fresh herbal notes. If you like a little tang, a light drizzle of extra apple cider vinegar or even some shaved parmesan makes the dish pop even more.

Side Dishes

For sides, I love something simple so the ravioli shines. A crisp mixed green salad with a light lemon vinaigrette balances the richness perfectly. Roasted Brussels sprouts or green beans with garlic butter are also delicious companions. If you want to go heartier, some crusty artisan bread is wonderful for soaking up any leftover apple sage butter.

Creative Ways to Present

Once, for a special dinner party, I served these ravioli nestled on a bed of sautéed kale and drizzled with the apple sage butter, garnished with edible flowers. It was a stunning presentation and got so many compliments! You can also plate individual ravioli nests stacked with a sage leaf on top and a sprinkle of walnuts—looks fancy but is so easy to do.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked ravioli gently in an airtight container in the fridge for up to 2 days. Make sure to cool them completely before storing to keep the pasta from getting mushy. When reheating, I add a little extra butter or olive oil to revive their vibrance.

Freezing

This recipe is freezer-friendly! I freeze uncooked ravioli on a parchment-lined tray in a single layer until firm (a couple hours), then transfer them to a freezer bag. This way, you can cook fresh ravioli anytime without making the whole batch at once. When you’re ready, just drop frozen ravioli straight into boiling water—they’ll just need a minute or two extra to cook.

Reheating

To reheat leftover cooked ravioli, gently warm them in a skillet with a little butter over medium heat to keep that lovely buttery gloss and avoid drying out. Microwave works in a pinch, but the skillet method gives better texture and flavor.

FAQs

Can I use store-bought pasta sheets instead of making dough from scratch?

Absolutely! If you’re short on time, pre-made fresh pasta sheets or wonton wrappers can work. Just be sure to adjust cooking time since they might be thinner or thicker than homemade dough.
How far ahead can I make the ravioli?

You can prepare and freeze the unraveled ravioli for up to a month. Alternatively, after cooking, refrigerated leftovers are best eaten within 2 days to enjoy peak freshness.
What if my filling is too wet?

If your filling feels runny, add a bit more parmesan or breadcrumbs to thicken. You can also drain ricotta on a paper towel before mixing to reduce moisture.
Can I substitute any ingredients for dietary preferences?

Definitely! For a dairy-free version, use vegan ricotta and butter substitutes. Gluten-free pasta flour blends can replace all-purpose flour in the dough, though texture may vary slightly.

Final Thoughts

This Pumpkin Ravioli with Apple Sage Butter Recipe holds a special place in my heart because it combines simple, wholesome ingredients into something remarkably comforting. I remember the first time I made it, nervously rolling out dough and hoping it wouldn’t fall apart—and now it’s a fall staple that my family absolutely goes crazy for. I can’t wait for you to try it and discover just how rewarding homemade ravioli can be. Trust me, once you taste those little pockets of pumpkin goodness smothered in that fragrant apple sage butter, you’ll be hooked!