If you’re anything like me and love cozy fall flavors wrapped up in a fresh, homemade pasta, then you’re going to adore this Pumpkin Ravioli with Apple Sage Butter Recipe. It’s the kind of dish that tastes fancy but feels totally doable in your own kitchen. I remember the first time I made this recipe — the blend of sweet pumpkin filling and that nutty apple sage butter literally knocked my socks off. Plus, it’s a perfect way to wow your friends or family when you want something special but not intimidating. Stick around, and I’ll walk you through every step to make this dreamy meal come to life effortlessly!

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Why You’ll Love This Recipe

Seasonal Comfort: It combines classic autumn flavors like pumpkin, apple, and sage into one comforting dish.
Homemade Touch: Making your own ravioli dough is easier than you think and takes this recipe next-level fresh.
Balanced Flavors: Sweet pumpkin filling with a hint of spice pairs perfectly with the buttery, slightly tangy apple sage sauce.
Crowd-Pleaser: My whole family goes crazy for this dish — it’s elegant yet comforting enough for weeknight dinners.

A close-up view shows a silver fork holding a piece of ravioli filled with a rich orange-brown meat mixture, topped with small dark green herb pieces and bits of light brown walnuts. In the blurred background, there is a white bowl filled with more ravioli, showing a mix of creamy beige pasta, white sauce, greens, and scattered walnut pieces, all set against a white marbled surface. The scene captures the soft texture of the ravioli and the fresh, rustic topping with a natural light that highlights the details. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Ravioli with Apple Sage Butter, autumn pasta recipes, homemade pumpkin ravioli, fall comfort food, sage butter pasta

Ingredients You’ll Need

Every ingredient in this Pumpkin Ravioli with Apple Sage Butter Recipe plays a specific role — from the tender dough to the fragrant sage in the butter sauce. I always recommend using fresh sage and a naturally sweet apple like Gala or Honeycrisp for the best flavor contrast.

Flat lay of fresh all purpose flour in a small mound, a few brown eggs with smooth uncracked shells, a glistening golden olive oil pool in a small white ceramic bowl, vibrant orange pumpkin puree in a small white bowl, creamy white ricotta cheese dollop in a small white bowl, finely grated pale parmesan cheese in a small white bowl, rustic brown sugar crystals in a small white bowl, ground cinnamon and allspice powders gently mounded side by side, bright red cayenne powder in a small white bowl, lightly cracked black pepper powder, a handful of fresh bright green sage leaves, diced Gala apple pieces showing red and cream hues in a small white bowl, small white bowl with pale apple cider vinegar, chopped walnuts with rough textured surface in a small white bowl, fresh uncooked sheet of pale ravioli dough laid flat with clean edges — no utensils or packaging, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Ravioli with Apple Sage Butter, autumn pasta recipes, homemade pumpkin ravioli, fall comfort food, sage butter pasta

All purpose flour: The base for your ravioli dough — essential for a tender yet sturdy pasta shell.
Salt: Enhances flavor in both dough and filling — don’t skip it!
Eggs: Give the dough structure and richness.
Olive oil: Keeps the dough smooth and pliable.
Water: Helps bring the dough together just right.
Ricotta cheese: Provides creaminess in the pumpkin filling.
Pumpkin puree: Adds natural sweetness and that unmistakable fall flavor.
Parmesan cheese: Gives a salty, nutty depth to the filling.
Garlic powder, cinnamon, allspice, cayenne powder: These spices create a wonderfully balanced warming spice combo with a subtle kick.
Brown sugar: Enhances the sweetness of the pumpkin filling.
Butter: The star of the apple sage sauce for richness and silky texture.
Fresh sage leaves: Adds an earthy, aromatic note to the sauce.
Apple: Diced apple gives bursts of sweet freshness in the butter sauce. Gala or Honeycrisp work best.
Apple cider vinegar: Adds a little zing to balance the butter and apples.
Walnuts: Toasted walnuts add crunch and a toasty, nutty flavor — a perfect finishing touch.
Non-stick cooking spray: Critical for prepping your ravioli mold so the pasta doesn’t stick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Pumpkin Ravioli with Apple Sage Butter Recipe can be customized to suit different tastes or dietary needs. Feel free to play with the filling spices or try different nuts for an exciting twist.

Dairy-Free: Swap ricotta and Parmesan with vegan cream cheese and nutritional yeast — it won’t be quite the same, but still delicious.
Spice It Up: I sometimes add a pinch more cayenne for a bolder heat, which my spice-loving friends totally appreciate.
Nut Variations: Instead of walnuts, you could sprinkle toasted pecans or pine nuts over the finished dish for different textures and flavors.
Make It Sweet or Savory: For a more savory option, reduce the brown sugar in the filling and add chopped fresh herbs like thyme or rosemary.

How to Make Pumpkin Ravioli with Apple Sage Butter Recipe

Step 1: Make the dough — don’t rush the magic

Start by mixing your flour and salt on a clean countertop. Make a volcano-shaped well in the center and add your eggs, olive oil, and water. Whisk the eggs gently without breaking the flour walls (trust me, it helps keep the dough tidy). Using your hands, gradually incorporate flour into the egg mixture. Here’s what I learned: knead continuously for about 10 minutes — this builds the gluten for that perfect chew. Once smooth, form the dough into a ball, wrap it in plastic, and let it rest for an hour. This break is key to giving you tender and elastic ravioli dough.

Step 2: Whip up the pumpkin filling

While your dough rests, combine ricotta, pumpkin puree, parmesan, egg, garlic powder, cinnamon, allspice, brown sugar, cayenne, salt, and pepper in a large bowl. I like to mix gently so the filling stays creamy but well combined. This blend of spices gives it that nuanced warmth that sings in every bite. Set it aside while you prepare your dough for rolling.

Step 3: Roll out and form your ravioli

This part is so fun! Tear off a tennis ball–sized piece of dough and dust your surface and rolling pin with flour (glass cutting boards are my favorite for smooth rolling). Roll it into a 16 x 10-inch rectangle, aiming for a thin but still strong sheet. Spray your ravioli tray with non-stick spray — trust me, this prevents a sticky mess. Lay the dough over the tray and press with the top piece to create pockets. Spoon about 2-3 teaspoons of filling into each well (don’t overfill or the ravioli will burst during cooking). Roll out another sheet of dough and gently place it over the filled tray. Use a rolling pin to seal the edges, then carefully remove extra dough and press around the seams with your fingers. Flip the tray onto parchment paper so the ravioli release easily. I like to gently separate them and save any scraps to roll out again. Now your ravioli are ready to cook or freeze.

Step 4: Cook the ravioli and prep the apple sage butter

Boil your fresh ravioli in salted water for 5-6 minutes until they float and feel tender. While they’re cooking, toast chopped walnuts in a dry pan over medium-high heat — keep stirring so they don’t burn, about 3-4 minutes until fragrant. Remove from heat and set aside. Melt butter in a skillet over medium-high heat, then add diced apple and apple cider vinegar. Let it cook for 2-3 minutes until the apples soften slightly. Add chopped sage and cook another 2-3 minutes so the sage crisps just right. Once the ravioli are drained, gently fold them into the apple sage butter to coat. Serve immediately topped with toasted walnuts.

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Pro Tips for Making Pumpkin Ravioli with Apple Sage Butter Recipe

Roll on Glass: Using a glass cutting board really helps get a smooth dough sheet without it sticking or tearing — a total game changer for me.
Mind the Filling Quantity: I learned the hard way not to overfill; 2-3 teaspoons is just enough to avoid bursting ravioli during boiling.
Spray the Tray Thoroughly: Don’t skip the non-stick spray on both ravioli trays — it prevents frustrating sticking that ruins the shapes.
Seal the Edges Well: Run your finger along all seams to be sure they’re fully sealed — this ensures perfectly shaped ravioli with no leaks.

How to Serve Pumpkin Ravioli with Apple Sage Butter Recipe

Pumpkin Ravioli with Apple Sage Butter Recipe - Serving

Garnishes

I adore topping these pumpkin ravioli with the toasted walnuts — they add this crunchy texture that contrasts beautifully with the soft pasta. Sometimes I also sprinkle a bit of extra grated Parmesan or a light drizzle of good quality olive oil. Fresh sage leaves fried until crispy make a gorgeous garnish and boost the aroma.

Side Dishes

When I serve this, I like to pair it with a simple green salad dressed in lemon vinaigrette to cut through the richness. A side of roasted Brussels sprouts or sautéed kale works wonderfully too if you want to add some greens to your plate.

Creative Ways to Present

For special occasions, I’ve plated this dish on a rustic wooden board with edible flowers and a small bowl of extra apple sage butter on the side for dipping. It’s a stunning presentation that feels both cozy and elevated. Rolling your ravioli into cute bite-sized pieces also makes for great finger food at fall gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin ravioli in an airtight container in the fridge for up to 2 days. It’s best to keep the pasta separate from the sauce if you plan to reheat — that way the ravioli don’t get soggy.

Freezing

Have extra ravioli? I like to freeze them uncooked by laying them out on parchment-lined trays and flash freezing until solid, then transferring to freezer bags. This way, the ravioli maintain their shape and texture when cooked later. Defrost slightly before boiling.

Reheating

For leftovers, I gently reheat the ravioli in a skillet with a bit of the reserved apple sage butter to avoid drying out. Microwave works in a pinch, but stovetop reheating preserves texture best.

FAQs

Can I use store-bought pumpkin puree for the filling?

Absolutely! Using canned pumpkin puree is perfectly fine and convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar that could affect the flavor balance.
Do I need a ravioli press to make this recipe?

While a ravioli press definitely speeds up the process and ensures perfectly shaped pockets, you can shape the ravioli by hand using two sheets of pasta and a fork to seal the edges. It just takes a little more time and patience.
How do I prevent the ravioli from sticking during boiling?

Use a large pot of well-salted boiling water and stir gently right after adding the ravioli to keep them from sticking together. Also, cook them just until they float and become tender — overcooking makes them fragile and sticky.
Can I prepare the filling in advance?

Yes! The filling can be mixed and refrigerated for up to two days ahead, which makes assembling ravioli quicker and less stressful when you’re ready to cook.
What’s the best apple type for the apple sage butter sauce?

I recommend Gala or Honeycrisp apples because they stay firm when cooked, adding sweet-tart bites without turning mushy.

Final Thoughts

I absolutely love how this Pumpkin Ravioli with Apple Sage Butter Recipe comes together—from mixing the dough to the final buttery, fragrant bite. It’s one of those recipes that fills your kitchen and your heart with warmth, perfect for fall gatherings or a cozy night in. I hope you’ll try making it soon; once you do, it’ll become one of your cherished seasonal favorites too. Trust me, your family and friends will thank you!