Calling all pumpkin recipe fans! This comforting fall-inspired Baked Ravioli with Creamy Pumpkin Sauce is going to be your go-to all season long.
All I want every year for my birthday (Sept. 1st) is the permission to start loving all things fall and pumpkin without the fear of retribution. Of course, there are always the people that say it’s too early, and those folks I say, “Bah humbug!”
On top of this epic Baked Ravioli with Creamy Pumpkin Sauce, I’ve already broken into some frozen Pumpkin Chocolate Chip Oatmeal Cookies from last year and I’ve treated myself to Pumpkin Cream Cold Brew. I’m really going for it this year, guys.
To me, fall marks a season of change. Sure, most people wait until January to make big life changes. But I say, why wait? We’re going to be moving in roughly 1 month and I. Can’t. Wait.
I’m sure Matt is more than ready for me to stop showing him paint colors and couches from Article already.
It is bittersweet moving out of our first home though. We have so many great memories in our first home and the best, of course, is our first year with Norah. I wish I could stick those memories of late-night feedings and cuddles in a time capsule so I could never forget.
Things change so quickly, It’s hard to even keep your feet on the ground. A month ago, we were just thinking about listing the house, and now we’re on our way to closing on this home and our new one. Crazy.
I am beyond excited about the new chapter and I think it’ll bring a lot of good change in the blog department as well!
As for this ravioli, well, it’s just about as perfect as it can get. The sauce is creamy beyond belief. Like, velvet on your tongue creamy. While I love love love pumpkin desserts, dare I say I like savory incorporations better? Idk, that’s a toughie.
But there’s something about pumpkin with sage that just does something to me. It’s magic. You have to try this the next time you’re craving something comforting and fall-like. Plus, it’s so simple to make!
You don’t even have to boil the pasta which gives it like 10 extra points in my book.
What’s your go-to savory pumpkin dish? I’m ready to dive into all the winter squash ASAP.
- 1 pound pkg ravioli of your choice (cheese, prosciutto, spinach etc)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 4 sage leaves, chopped + more for garnish
- 1/2 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes
- pinch of cinnamon
- 1/2 cup dry white wine (like chardonnay)
- 1 cup vegetable stock
- 15 oz can pumpkin puree
- salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
- Preheat the oven to 350ºF. Lightly oil an 8×8 baking dish or coat with nonstick spray set aside.
- In a skillet over medium heat, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and a pinch of salt and pepper. Cook one more minute.
- Add the wine and cook until reduced by half. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. Taste, and season with salt and pepper as needed.
- Scoop about 1/2 cup of the pumpkin sauce into the bottom of the prepared baking dish.
- Place a single layer of ravioli on top. Top with 1/2 the remaining pumpkin mixture and sprinkle with 1/2 the mozzarella and parmesan. Repeat layers. Place into oven and bake until cheese has melted and bubbly about 30-35 minutes.
- Garnish with fresh or fried sage and serve immediately.