Pumpkin Sage Ravioli with Red Wine Cream Sauce

These savory pumpkin ravioli are a perfect example of classic fall flavors. The red wine cream sauce is rich and decadent and complements the ravioli beautifully, but we’d advise keeping side dishes simple so as not to compete with the star of the show. We served our ravioli with lightly buttered peas and a green salad and the balance of flavors was just right.

Pumpkin Sage Ravioli with Red Wine Cream Sauce

Pumpkin Sage Ravioli with Red Wine Cream Sauce

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Pumpkin Sage Ravioli is deliciously savory and just a little sweet – a fantastic combination of flavors that’s perfect for any autumn dinner.
Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
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Ingredients

  • 1-1/2 cup ricotta cheese
  • 1-1/4 cup pumpkin puree, canned works well
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup grated Mozzarella cheese
  • 2 tablespoons fresh sage, minced
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon ground clove
  • 1 package square pasta/wonton wrappers

For the Red Wine Cream Sauce:

  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup butter
  • 1 tablespoon fresh sage, minced
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground pepper
  • 1/4 cup red wine
  • 1/2 cup heavy cream

Instructions

  • Combine all ravioli ingredients, except the wrappers, in a bowl and set aside. Lay each wrapper out on wax paper and place a teaspoon of the pumpkin filling on it. Brush the edges of the wrapper with water and fold it into a triangle, sealing the edges by crimping with a fork.
  • If you feel that your ravioli might stick, brush them lightly with flour as you continue to work.
  • When you’re done making the ravioli, bring water to a boil in a large pot while you make the sauce.
  • Saute the minced shallot and garlic in butter over medium heat until they become tender and fragrant, about 3 to 5 minutes. Next, add the fresh herbs and spices and saute for an additional minute.
  • Add the red wine, cover and simmer for about 5 minutes. Turn the heat down to low and stir in the heavy cream.
  • Once the water has come to a boil, carefully add the ravioli in batches (don’t overcrowd the pot). Reduce the water to a simmer and cook ravioli for about 5 to 7 minutes, until they puff up in the center and float.
  • Drain the ravioli carefully – they’re quite delicate – and arrange them on plates or a serving platter. Drizzle them with the red wine cream sauce and garnish with fresh sage if desired.

Tips for Making This Recipe

Recipe Notes:

Obviously, there are many ways to make ravioli, but we opted to make triangular-shaped ravioli from the square wrappers. Since we were making a large batch, we opted to place 6 at a time on a wax paper-lined cookie sheet and freeze them for about 10 minutes. This firms them up and helps avoid tearing.
We made our ravioli one day ahead of time, so once they were slightly chilled, we layered them on the wax paper in a casserole dish and stored them in the fridge until we were ready to boil them.
Author: Lynne Webb
Course: Pasta
Cuisine: Italian
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