Baked Ravioli with Creamy Pumpkin Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 8 Servings
  • 1 pound pkg ravioli of your choice (cheese, prosciutto, spinach etc)
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 4 sage leaves, chopped + more for garnish
  • ½ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • pinch of cinnamon
  • ½ cup dry white wine (like chardonnay)
  • 1 cup vegetable stock
  • 15 oz can pumpkin puree
  • salt and pepper to taste
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated Parmesan cheese
  1. Preheat the oven to 350ºF. Lightly oil an 8×8 baking dish or coat with nonstick spray set aside.
  2. 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.
  3. 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.
  4. Scoop about ½ cup of the pumpkin sauce into the bottom of the prepared baking dish.
  5. Place a single layer of ravioli on top. Top with ½ the remaining pumpkin mixture and sprinkle with ½ the mozzarella and parmesan. Repeat layers. Place into oven and bake until cheese has melted and bubbly about 30-35 minutes.
  6. Garnish with fresh or fried sage and serve immediately.
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