This pumpkin ravioli recipe is the ultimate fall comfort dish silky homemade ravioli stuffed with creamy pumpkin cheese filling and topped with a rich brown butter sauce with crispy beef bacon instead of pancetta (pork-free!). Whether you’re making fresh pumpkin ravioli, pumpkin mascarpone ravioli, or exploring homemade ravioli filling ideas, this recipe delivers elegance without complexity. It highlights warm autumn spices, smooth pumpkin, and creamy ricotta or mascarpone, making it one of the best fall ravioli recipes for your seasonal table. If you want the perfect sauces for pumpkin ravioli, this buttery sage + beef bacon combo is unmatched.

table of contents

Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients List

For the Pumpkin Ravioli Filling

• 1 cup pumpkin purée
• ½ cup ricotta (or mascarpone for pumpkin mascarpone ravioli)
• ¼ cup grated Parmesan
• ½ tsp garlic powder
• ½ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 tsp maple syrup for sweetness

For the Ravioli Dough

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• Pinch of salt

For the Brown Butter Beef Bacon Sauce

(Substitution for pancetta: beef bacon or smoked beef)

• 4 oz beef bacon, diced
• 6 tbsp butter
• 6–8 fresh sage leaves
• Salt & pepper to taste
• Parmesan for topping

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Rolling pin or pasta roller
• Mixing bowls
• Fork or spoon
• Skillet
• Sharp knife
• Cutting board
• Measuring tools
• Pot for boiling ravioli

Step-by-Step Beginner-Friendly Instructions

1. Make the dough
   • On a clean surface, form a mound of flour and create a well.
   • Add eggs, olive oil, and salt.
   • Slowly mix until dough forms.
   • Knead 8 minutes until smooth and elastic.
   • Wrap and rest 20 minutes.
2. Prepare the filling
   • Mix pumpkin, ricotta/mascarpone, Parmesan, nutmeg, garlic powder, salt, and pepper.
   • Filling should be thick, creamy, and scoopable.
3. Roll the pasta dough
   • Divide dough into 2–4 portions.
   • Roll each portion very thin or use a pasta machine.
   • Sheets should be almost translucent.
4. Assemble the ravioli
   • Add small spoonfuls of filling along one pasta sheet.
   • Brush edges with water.
   • Lay another sheet on top and press around filling to seal.
   • Cut into squares or rounds. 🎃
5. Cook the ravioli
   • Bring salted water to boil.
   • Add ravioli and cook 3–4 minutes until they float.
6. Make the brown butter + beef bacon sauce
   • In a skillet, cook diced beef bacon until crispy.
   • Add butter and melt until golden brown.
   • Add sage leaves and cook 30 seconds until crisp.
   • Season with salt + pepper.
7. Serve
   • Plate ravioli.
   • Drizzle warm brown butter sauce over top.
   • Add crispy beef bacon, Parmesan, and sage leaves.

Pro Tips

1. Filling too runny?
   Add more Parmesan or chill 15 minutes.
2. Make it pumpkin cheese ravioli:
   Mix ricotta + mascarpone for extra luxury.
3. Best sauces for pumpkin ravioli:
   • Brown butter sage (classic)
   • Creamy Parmesan
   • Maple butter glaze
   • Garlic Alfredo
4. Make ahead:
   Ravioli freeze beautifully freeze on a tray, then store in bags up to 2 months.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients, brands, and preparation methods. Please check product labels and consult a nutrition professional if you need precise dietary information.

Conclusion

This pumpkin ravioli recipe brings together everything delicious about fall creamy pumpkin, cozy spices, savory cheese, and rich brown butter with crispy beef bacon. Whether you’re exploring pumpkin cheese ravioli, pumpkin mascarpone ravioli, or homemade ravioli filling ideas, this recipe is a seasonal showstopper and perfect for any autumn dinner.

FAQs