Pumpkin Ravioli Sauce

If you love pumpkin and you love pasta, then you're in for an absolute treat! This amazing pumpkin ravioli sauce recipe is definitely one to make over and over again.

The ultra creamy, velvety sauce is packed with rich pumpkin flavor, aromatic sage, and just a hint of white wine - making it the perfect warm hug on a chilly autumn night!

This pumpkin sauce is super easy to whip up and it's totally vegan-friendly also! Plus, you can serve it over ravioli, or simply choose your favorite pasta alongside, making it a great dinner staple for pumpkin season.

And let me tell you, once that heavenly aroma starts wafting through your kitchen you won't be able to resist diving in!

🌱 Ingredients & Notes

Here are all the simple ingredients you need for this recipe:

• Pumpkin puree - Go for canned or homemade, just make sure it's smooth and creamy. This is the star of your pumpkin pasta sauce.
• Olive oil - Use extra virgin for the best flavor. It's the base for sautéing and adds a rich taste. You can swap it for plant-based unsalted butter or margarine.
• Onion and garlic - These aromatics lay the flavor foundation. Chop the onion finely and mince the garlic for even cooking. Opt for fresh onion and garlic for the best results, or swap for garlic powder if fresh is not available.
• White wine - Optional, but adds depth. Choose a dry white like Sauvignon Blanc. Skip it if you prefer alcohol-free. Check the Barnivore website to find a vegan-friendly white wine.
• Vegetable broth - Adds a savory touch. Look for low-sodium options to control salt levels.
• Unsweetened plant-based milk - Almond or oat milk keeps it creamy and vegan. Avoid sweetened versions to maintain the savory vibe. Swap for vegan heavy cream for a richer sauce.
• Nutritional yeast - Provides a cheesy kick without dairy. Perfect for a creamy pasta sauce.
• Sage, brown sugar, and nutmeg - These spices and herbs give warmth and a hint of sweetness. Fresh sage is best if you'd like to fry a few leaves until crispy to use as a delicious garnish. If you're using dried sage, stir it into the sauce alongside the other seasonings. Alternatively, you can swap the sage for fresh rosemary.
• Salt and pepper - Essential seasoning. Adjust to taste to bring out all the flavors.
• Vegan parmesan cheese - Totally optional but adds an extra cheesy layer. Sprinkle on top when serving for a fancy finish.
• Your Favorite Ravioli - To serve. Prepare according to the package directions. You can choose store-bought or homemade ravioli, and even go double-pumpkin by using homemade pumpkin ravioli! Alternatively, choose your favorite pasta shape.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large pan - For sautéing the onion and garlic.
• Saucepan - To boil your ravioli or pasta.
• Slotted spoon - Handy for scooping out ravioli without breaking them.
• Wooden spoon - Perfect for stirring the sauce.
• Blender - To make the pumpkin sauce extra smooth! (Optional)

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare Ingredients

Chop onion and mince garlic. Measure all ingredients.

Step 2: Sauté Aromatics

Heat olive oil in a pan over medium heat. Cook onion until soft (roughly 3-4 minutes). Add garlic and cook for another minute.

Step 3: Add Wine

Pour in white wine, if using. Let it simmer for a few minutes.

Step 4: Mix Sauce

Add pumpkin puree, broth, plant milk, nutritional yeast, sage, sugar, and nutmeg. Stir well.

Step 5: Simmer

Bring sauce to a gentle simmer, then reduce to low heat. Cook for 10-15 minutes, stirring occasionally.

Step 6: Season

Taste and adjust salt and pepper. Add more broth if sauce is too thick.

Step 7: Serve

Serve over cooked ravioli or pasta. Sprinkle with vegan parmesan if desired.

Useful tip: For an extra smooth pumpkin ravioli sauce, transfer the sauce to a high-speed blender and process until smooth before serving.

🍽️ Serving

Serve this delicious pumpkin ravioli sauce over your cooked ravioli or favorite pasta. I love it with mushroom ravioli or even tortellini.

Pour the warm sauce generously and toss to coat each piece and sprinkle with a little vegan parmesan for extra cheesiness. For a crunch, add toasted pumpkin seeds or pine nuts.

You can add a side of garlic bread or a fresh salad for a complete cozy meal.

❄️ Storage

Leftovers? No problem! Store any leftover pumpkin ravioli sauce in an airtight container in the fridge. It will stay good for up to 3 days.

How to reheat

To reheat, just add a splash of broth or milk to a pan. Heat it on low, stirring gently until warm. You can also microwave it. Use medium power and stir halfway through heating. Easy and still delicious!

🔜 Related Recipes

If you're loving this creamy pumpkin ravioli sauce, you should also try my Mushroom Sage Pasta and Creamy Butternut Squash Pasta recipes!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Pumpkin Ravioli Sauce Recipe

Romy

Dive into a bowl of this creamy pumpkin ravioli sauce! This easy-to-make sauce combines pumpkin puree, sage, and warming spices to create a luscious and flavorful sauce, that's perfect for ravioli or your favorite pasta. It's the ultimate seasonal comfort food!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Equipment

• 1 large pan
• 1 saucepan to boil your ravioli or pasta
• 1 Slotted Spoon for scooping out the ravioli
• 1 wooden spoon for stirring
• 1 blender optional

Ingredients

  

• 2 tablespoon olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• ¼ cup white wine (60 ml)
• 1 15-oz can pumpkin puree (425g)
• 1 cup vegetable broth (240 ml)
• ¼ cup unsweetened plant milk (60 ml) almond or oat
• 2 tablespoon nutritional yeast
• 1 tablespoon fresh sage leaves chopped and crispy fried
• 1 teaspoon brown sugar
• ¼ teaspoon ground nutmeg
• salt and pepper to taste
• vegan parmesan for serving, optional

Instructions

 

• In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir frequently to prevent burning.
• If using, pour in the white wine. Allow it to simmer for a couple of minutes to cook off the alcohol. This step is optional, but it adds great flavor depth.
• Add the pumpkin puree, vegetable broth, plant-based milk, nutritional yeast, chopped sage, brown sugar, and nutmeg to the pan. Stir everything together until the mixture is smooth and well combined.
• Bring the sauce to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally. This will help the sauce thicken up nicely. Keep an eye on it to ensure it doesn't stick to the bottom of the pan.
• Taste the sauce and adjust the seasoning with salt and pepper to your liking. If the sauce is too thick, add a little more broth or plant milk. If it's too thin, let it simmer for a few more minutes.
• Serve the sauce hot over your favorite ravioli or pasta. Use a slotted spoon to gently toss the pasta with the sauce. Top with crispy fried sage leaves and sprinkle with vegan parmesan for an extra cheesy flavor.

Notes

• Serving Suggestions: Serve the pumpkin ravioli sauce over your favorite pasta, like cheese ravioli or tortellini. Pair it with garlic bread and a fresh salad for a complete meal. Sprinkle vegan parmesan on top for an extra cheesy flavor.
• Storage: Store any leftover sauce in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or plant-based milk to maintain the creamy texture. Heat gently over low heat or use a microwave on medium power, stirring halfway.
• Additional Tips:
  • Adjust the thickness of the sauce by adding more or less pasta water.
  • Add a pinch of cinnamon or a dash of cayenne for an extra flavor kick.
  • Use a slotted spoon when tossing ravioli with the sauce to prevent it from breaking.
  • If the sauce thickens too much during storage, add a bit more broth, or a splash of milk when reheating.
  • For a crunchy topping, sprinkle roasted pumpkin seeds or crushed walnuts on the dish before serving.

Keyword Fall Pasta Recipe, Pumpkin Pasta Sauce, Pumpkin Ravioli Sauce Recipe

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