Baked in a creamy pumpkin sauce with lots of cheese and crispy sage on top, this baked pumpkin ravioli is an easy fall side dish that’s ready in minutes.
Having a moment with this ravioli today and it’s all thanks to the almighty pumpkin.
Turns out ravioli + pumpkin alfredo sauce all hanging out baked pasta-style in one place get along just fine and I will be hiring them on for permanent dinner duty this fall.
That cheesy goodness got to me, what can I say?
The absolute best part about this baked ravioli is that there is NO pre-boiling required! A quick homemade pumpkin alfredo sauce coats the ravioli and they cook up perfectly tender underneath all that sauce.
And yes, all that cheese too. You just can’t go light on the mozz on top when we’re talking about a baked ravioli.
This Ravioli features…
- Tender cheese-filled ravioli
- A rich and creamy pumpkin alfredo sauce
- Gooey mozzarella baked on top
Making the Ravioli
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- All-purpose flour
- Garlic
- 2% or skim milk
- Heavy whipping cream
- Pumpkin puree
- Parmesan cheese
- Sage
- Ravioli
- Mozzarella cheese
Tips for Perfect Baked Ravioli
- Make a roux – a roux is equal parts butter and flour and it is the base to your sauce that’s made by whisking constantly over medium heat until a light golden brown.
- Slowly drizzle in milk + cream – use a whisk to evenly incorporate the liquids into the roux to avoid lumps from forming.
- Cook sauce over medium heat – once the milk and cream have been added, cook the sauce over medium heat and stir often to avoid burning. The sauce is done when it’s bubbly and can coat the back of a spoon.
- Freshly grate Parmesan – freshly grating the cheese will give your alfredo sauce a much better flavor and will melt easier.
- Layer ravioli – build the baked ravioli in layers of sauce and pasta so the ravioli gets evenly coated in sauce.
Recipe Variations
Try these ideas for a different twist on this ravioli.
- Try a different cheese – replace the mozzarella with cheddar, gouda, havarti, or swiss. Feel free to use several kinds of cheese as well.
- Use another herb – swap out the sage for fresh thyme or rosemary.
- Add vegetables – add wilted spinach, sauteed sweet pepper, mushrooms, or caramelized onions in between ravioli layers.
- Make it meaty – add shredded cooked chicken or browned sausage between ravioli layers.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the sauce – cook the alfredo sauce and store in refrigerator up to 6 days.
- Assemble the baked ravioli – follow steps 1-3, cover pan with a lid or plastic wrap, and refrigerate up to 4 days before baking.
- Baking – when ready to bake, remove pan from refrigerator and allow to sit 30 minutes at room temperature before baking according to recipe instructions.
The little bit of earthiness from the sage and all that creamy pumpkin work like a total dream together in the alfredo sauce and it gets absolutely SMOTHERED all over that tender ravioli business here.
Just a good ol fall pasta made extra-easy and extra cheesy as the lord intended.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
Try these other fall pasta favorites!
Baked Pumpkin Ravioli
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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 medium cloves garlic, minced
- 1-1/2 cups 2% or skim milk
- 1/2 cup heavy whipping cream
- 3/4 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 tablespoon minced fresh sage
- Salt and pepper to taste
- 20 oz cheese-filled ravioli
- 1-1/2 cups shredded low-moisture mozzarella cheese
- Additional minced sage for topping
Instructions
- Melt butter in a Dutch oven or large skillet over medium heat. Whisk flour and garlic into butter and cook 1-2 minutes until golden brown.
- Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in pumpkin puree, grated Parmesan cheese, and sage until cheese is melted. Season sauce with salt and pepper to taste
- Preheat oven to 375F and grease a 9-inch round baking dish. Layer half of ravioli in pan and top with half of pumpkin sauce. Repeat layers and top with mozzarella cheese and additional sage.
- Bake ravioli at 375F 25-30 minutes until sauce is bubbly and cheese is golden-brown. Allow ravioli to stand 10 minutes then serve warm. Enjoy!
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