Let’s be honest—some nights call for more than just dinner. They call for something warm, comforting, and a little indulgent (preferably with stretchy pants on standby). That’s where Creamy Pumpkin Ravioli swoops in like the culinary superhero we didn’t know we needed.
If you’re craving pumpkin pasta that’s creamy, silky, and ready in just 20 minutes, this is your new go-to. Think of it as a hug in a bowl—a pasta night idea that’s equal parts elegant and easy. The sauce is a dreamy blend of pumpkin puree, heavy cream, and just the right amount of spice. Toss in some pillowy ravioli, and suddenly your Tuesday feels like a cozy fall dinner party.
This pumpkin dinner recipe works whether you’re cooking for picky kids, impressing guests, or just treating yourself after a long day. Plus, it’s an affordable way to enjoy restaurant-quality creamy sauce ravioli at home—no reservations needed.
Why You’ll Love This Creamy Pumpkin Ravioli
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Fast & fuss-free: Dinner’s on the table in 20 minutes flat.
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Cozy fall vibes: Pumpkin + pasta = the ultimate fall comfort food.
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Versatile: Works with cheese ravioli, chicken ravioli, or whatever’s in your fridge.
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Restaurant-worthy: Creamy, rich, and a little fancy (without the bill).
Ingredients You’ll Need
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⅔ cup canned pumpkin puree
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½ cup stock or broth (any type works!)
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½ tsp smoked paprika
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Pinch cayenne pepper (optional)
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½ tsp kosher salt, plus more for pasta water
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¼ tsp black pepper
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¾ cup heavy cream
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2 oz cream cheese
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24 oz fresh ravioli
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2 tbsp hulled pumpkin seeds (optional, for garnish)
How to Make It
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Boil the pasta water. Get a big pot going with salted water.
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Toast the seeds. If using, toast pumpkin seeds in a dry pan for 1–2 minutes until golden and popping.
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Make the sauce. In the same pan, whisk together pumpkin puree, broth, salt, black pepper, smoked paprika, and cayenne. Cook for 1–2 minutes.
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Add the cream. Slowly whisk in heavy cream and let it simmer for 6–7 minutes until it thickens.
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Melt in the cream cheese. Add in small chunks and whisk until smooth. Keep warm on low heat.
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Cook the ravioli. Follow package instructions, drain well.
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Combine. Gently fold ravioli into the sauce, making sure every piece is coated.
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Serve. Sprinkle with toasted pumpkin seeds for crunch.
Cooking Tips for Perfect Pumpkin Pasta
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Don’t boil the sauce. Keep the heat gentle—boiling can cause cream to separate.
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Choose your ravioli wisely. Cheese ravioli adds extra richness, while chicken ravioli balances the creaminess.
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Season as you go. Taste the sauce before tossing in the pasta—it’s easier to adjust then.
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Make it spicy. Love a kick? Don’t be shy with the cayenne.
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Garnish matters. Those toasted pumpkin seeds? They’re not just pretty—they add a nutty crunch that makes the dish shine.
My Personal Pumpkin Ravioli Story
I’ll admit it—I used to think pumpkin belonged only in pies and lattes. But a few years ago, a friend introduced me to pumpkin pasta at a little Italian café, and my taste buds never looked back. I recreated it at home, tweaking until it became this Creamy Pumpkin Ravioli—a dish so cozy, my family requests it the moment the leaves start to turn.
One fall, I made it for a dinner party, and it was the first time I ran out of food before dessert. (Lesson learned: always double the batch when friends are involved.) It’s since become my little seasonal tradition—something I whip up on chilly nights when the house smells of cinnamon candles and everyone’s wrapped in blankets.
What to Serve with Creamy Pumpkin Ravioli
This pasta is rich and comforting, so you’ll want lighter sides to balance it out. Here are a few favorites:
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Crisp green salad with apple slices and vinaigrette.
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Garlic bread (because no pasta night is complete without it).
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Roasted vegetables like Brussels sprouts or carrots for an earthy touch.
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A glass of white wine (Sauvignon Blanc or Pinot Grigio pairs beautifully).
If you’re serving it for a holiday gathering, a charcuterie board before dinner makes it extra festive.
How to Store Leftovers
If you’re lucky enough to have leftovers, here’s how to keep them delicious:
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Refrigerate: Store in an airtight container for up to 3 days.
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Reheat: Warm gently on the stove with a splash of cream or broth to loosen the sauce.
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Freeze: You can freeze the sauce separately, but cooked ravioli doesn’t thaw well (they tend to break apart). Instead, freeze the sauce in a jar for up to 2 months and make fresh pasta when you’re ready.
Pro tip: Pack single servings for an easy heat-and-eat lunch.
FAQs
Can I make this with dried ravioli?
Yes! Just adjust the cooking time—dried ravioli usually takes a few minutes longer.
What if I don’t have cream cheese?
No problem. Swap with mascarpone for extra richness, or just use more heavy cream.
Can I make it vegetarian?
Absolutely! Use vegetable broth instead of chicken or beef broth.
Can I add protein?
Yes—grilled chicken, shrimp, or even crumbled sausage make this pumpkin dinner recipe heartier.
Is this kid-friendly?
Definitely! If your kids don’t love spice, just skip the cayenne pepper.
A Final Cozy Note
This Creamy Pumpkin Ravioli isn’t just a meal—it’s a mood. It’s the dish you turn to when you want to slow down, savor the season, and maybe sneak in a second helping without guilt. Whether it’s a quick pasta night idea or the star of your holiday table, it delivers all the warm, fall comfort food vibes you crave.
So grab that can of pumpkin puree, toss on your coziest sweater, and get ready to make dinner feel like a celebration.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Creamy Pumpkin Ravioli
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Pumpkin Ravioli is the ultimate fall comfort food—warm, silky, and ready in just 20 minutes. With pumpkin puree, cream, spices, and pillowy ravioli, it delivers cozy autumn flavors in every bite. Perfect for weeknight dinners, holiday gatherings, or when you need a little indulgence without the fuss.
Ingredients
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⅔ cup canned pumpkin puree
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½ cup stock or broth (vegetable, chicken, or beef)
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½ tsp smoked paprika
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Pinch cayenne pepper (optional)
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½ tsp kosher salt, plus more for pasta water
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¼ tsp black pepper
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¾ cup heavy cream
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2 oz cream cheese
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24 oz fresh ravioli (cheese, chicken, or your choice)
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2 tbsp hulled pumpkin seeds (optional, toasted, for garnish)
Instructions
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Bring a large pot of salted water to a boil.
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Toast pumpkin seeds in a dry pan for 1–2 minutes until golden (if using). Remove and set aside.
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In the same pan, whisk together pumpkin puree, broth, salt, black pepper, smoked paprika, and cayenne. Simmer for 1–2 minutes.
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Slowly whisk in heavy cream and cook for 6–7 minutes until slightly thickened.
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Add cream cheese in small chunks and whisk until smooth. Keep warm on low.
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Cook ravioli according to package instructions, then drain well.
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Gently fold ravioli into pumpkin cream sauce until coated.
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Serve immediately, topped with toasted pumpkin seeds.
Notes
Keep the sauce on low heat—boiling may cause cream to separate.
Cheese ravioli gives extra richness; chicken ravioli balances the creaminess.
Taste and adjust seasoning before adding pasta.
Add extra cayenne or red pepper flakes for spice lovers.
Toasted pumpkin seeds add crunch and nutty flavor—don’t skip if you have them!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian-American