Fall comfort food doesn’t get much better than homemade pasta. There’s something about making ravioli from scratch that makes dinner feel special, even on a regular Tuesday night. But let’s be honest – I’m not always up for spending hours in the kitchen rolling out dough.
That’s where store-bought wonton wrappers come in handy. They work great as a ravioli shortcut and cut my prep time in half. I can focus on making the good stuff – like a creamy pumpkin filling mixed with Italian sausage that tastes like autumn in every bite.
Want something cozy for dinner tonight? This recipe hits all the right notes. The pumpkin adds sweetness, the sausage brings some heat, and together they make ravioli that’s way easier than you’d think. Plus, my kids actually eat it without complaining, which is always a win in my book.
Why You’ll Love This Pumpkin Ravioli
- Quick weeknight dinner – Ready in just 30-45 minutes, this recipe is perfect for busy evenings when you want something satisfying without spending hours in the kitchen.
- Simple ingredients – Using store-bought pumpkin ravioli as the base, you can create a restaurant-quality meal with just a handful of pantry staples and fresh ingredients.
- Balanced flavors – The sweet pumpkin ravioli pairs beautifully with savory Italian sausage, while the kale adds a nice pop of color and nutrition to round out the dish.
- Cozy fall comfort food – The warm butter sage sauce with pine nuts and parmesan creates that perfect autumn meal that feels both elegant and comforting.
- Easy cleanup – Most of this dish comes together in one pan, making cleanup a breeze after you’ve enjoyed your delicious dinner.
What Kind of Pumpkin Ravioli Should I Use?
You can find pumpkin ravioli in both the refrigerated and frozen pasta sections of most grocery stores, and either will work perfectly for this recipe. Fresh refrigerated ravioli tends to cook a bit faster and has a slightly more tender texture, while frozen ravioli is often more budget-friendly and keeps longer in your freezer. Popular brands like Buitoni, Giovanni Rana, or store brands all work well – just look for ones that are well-sealed without any cracks or tears in the pasta. If you’re feeling ambitious, homemade pumpkin ravioli from your local Italian deli or pasta shop will take this dish to the next level, though it’s definitely not necessary for a delicious meal.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Pumpkin ravioli: If you can’t find pumpkin ravioli, butternut squash or sweet potato ravioli work great. Regular cheese ravioli will do in a pinch, though you’ll miss that fall flavor.
- Italian sausage: Turkey sausage or chicken sausage are lighter options that work well. For a vegetarian version, try crumbled tempeh or mushrooms sautéed until golden.
- Kale: Baby spinach is the easiest swap – just add it at the very end since it wilts quickly. Arugula or Swiss chard also work, but remove any tough stems first.
- Pine nuts: Toasted walnuts, pecans, or sliced almonds give you that same crunch. Toast them in a dry pan for a few minutes to bring out their flavor.
- Fresh sage: If you don’t have fresh sage, use about 1 teaspoon of dried sage, but add it earlier when cooking the sausage so it has time to bloom.
- Parmesan cheese: Pecorino Romano or Grana Padano work just as well. In a pinch, any hard Italian cheese will give you that salty, nutty flavor you’re looking for.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pumpkin ravioli with sausage is overcooking the delicate pasta, which can cause it to burst open and lose all that creamy pumpkin filling – fresh ravioli typically needs just 3-4 minutes in boiling salted water.
Another common error is not browning the sausage properly before adding other ingredients, so make sure to break it into small pieces and cook until it’s golden and crispy for the best flavor.
When adding the kale, don’t dump it all in at once or it won’t wilt evenly – add it in batches and let each handful cook down before adding more.
Finally, be careful not to let your butter sauce burn when crisping the sage leaves, as burnt butter will give the entire dish a bitter taste instead of that nutty, aromatic flavor you’re looking for.
What to Serve With Pumpkin Ravioli?
This hearty pumpkin ravioli with sausage is pretty filling on its own, but a simple arugula salad with lemon vinaigrette makes a great side to cut through all that richness. The peppery greens pair really well with the sweet pumpkin and savory sausage flavors. A crusty piece of garlic bread is perfect for sopping up any leftover sage butter sauce, and it adds a nice textural contrast to the soft pasta. If you want to keep things light, roasted Brussels sprouts or a mix of roasted fall vegetables like butternut squash and carrots would complement the autumn flavors beautifully.
Storage Instructions
Refrigerate: This pumpkin ravioli with sausage keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get even better overnight as everything melds together. Just make sure to let it cool completely before storing to keep the pasta from getting mushy.
Freeze: You can freeze portions of this dish for up to 2 months in freezer-safe containers. I like to portion it out into individual servings so I can grab just what I need for a quick dinner. The kale might lose a bit of its texture after freezing, but it still tastes great.
Reheat: Warm it up gently in a skillet over medium-low heat with a splash of water or broth to prevent sticking. You can also microwave it on medium power, stirring every 30 seconds. Add a little extra butter or olive oil if it seems dry, and finish with fresh parmesan and sage to brighten it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 75-90 g
- Fat: 130-150 g
- Carbohydrates: 150-170 g
Ingredients
For the pasta:
- 2 packages (9 oz each) pumpkin-filled ravioli
For the topping:
- 3/4 lb italian sausage (removed from casing)
- 2 cups fresh kale, de-stemmed and chopped
- 3 tbsp pine nuts
- Salt, as needed
- Black pepper, to taste
For the sauce and garnish:
- 1/2 cup unsalted butter (1 stick)
- Parmesan cheese, shaved, for serving
- Fresh sage leaves, as desired
Step 1: Brown the Sausage and Wilt the Kale
- 3/4 lb Italian sausage (removed from casing)
- 2 cups fresh kale, de-stemmed and chopped
While the water is coming to a boil, heat a large sauté pan over medium to medium-high heat.
Add the Italian sausage (removed from the casing), breaking it up with a spoon as it cooks.
Continue cooking until the sausage is browned and crispy.
Add the chopped kale to the pan and sauté with the sausage until the kale is slightly wilted and tender.
Remove from heat and set aside.
Step 2: Brown the Butter
- 1/2 cup unsalted butter (1 stick)
In a small saucepan over medium-low heat, melt the unsalted butter.
Once melted, increase the heat to medium and stir constantly as the butter foams and develops a golden-brown color and a nutty aroma.
Be careful not to let it burn.
When browned, immediately pour the butter into a heatproof bowl to stop the cooking process.
I like to swirl the pan gently at the end to catch those brown buttery bits for extra flavor.
Step 3: Cook the Pumpkin Ravioli
- 2 packages (9 oz each) pumpkin-filled ravioli
- salt, as needed
Bring a large pot of water to a boil.
When boiling, add the pumpkin-filled ravioli and cook according to the package instructions, usually for just a few minutes, until they float and are tender.
Gently drain the ravioli to avoid breaking them.
Step 4: Assemble the Dish
- cooked pumpkin ravioli (from Step 3)
- sausage and kale mixture (from Step 1)
- 3 tbsp pine nuts
- browned butter (from Step 2)
- parmesan cheese, shaved, for serving
- fresh sage leaves, as desired
- salt, as needed
- black pepper, to taste
Transfer the cooked pumpkin ravioli (from Step 3) to serving plates.
Top with the sausage and kale mixture (from Step 1), then sprinkle the pine nuts over each portion.
Drizzle the browned butter (from Step 2) generously over everything.
Garnish with shaved Parmesan cheese and fresh sage leaves.
Season with salt and black pepper to taste.
For a toasty touch, I like to warm the pine nuts in a dry skillet for a minute or two before topping the ravioli.
Italian Pumpkin Ravioli with Sausage
Ingredients
For the pasta:
- 2 packages (9 oz each) pumpkin-filled ravioli
For the topping:
- 3/4 lb Italian sausage (removed from casing)
- 2 cups fresh kale, de-stemmed and chopped
- 3 tbsp pine nuts
- salt, as needed
- black pepper, to taste
For the sauce and garnish:
- 1/2 cup unsalted butter (1 stick)
- parmesan cheese, shaved, for serving
- fresh sage leaves, as desired
Instructions
- While the water is coming to a boil, heat a large sauté pan over medium to medium-high heat. Add the Italian sausage (removed from the casing), breaking it up with a spoon as it cooks. Continue cooking until the sausage is browned and crispy. Add the chopped kale to the pan and sauté with the sausage until the kale is slightly wilted and tender. Remove from heat and set aside.
- In a small saucepan over medium-low heat, melt the unsalted butter. Once melted, increase the heat to medium and stir constantly as the butter foams and develops a golden-brown color and a nutty aroma. Be careful not to let it burn. When browned, immediately pour the butter into a heatproof bowl to stop the cooking process. I like to swirl the pan gently at the end to catch those brown buttery bits for extra flavor.
- Bring a large pot of water to a boil. When boiling, add the pumpkin-filled ravioli and cook according to the package instructions, usually for just a few minutes, until they float and are tender. Gently drain the ravioli to avoid breaking them.
- Transfer the cooked pumpkin ravioli (from Step 3) to serving plates. Top with the sausage and kale mixture (from Step 1), then sprinkle the pine nuts over each portion. Drizzle the browned butter (from Step 2) generously over everything. Garnish with shaved Parmesan cheese and fresh sage leaves. Season with salt and black pepper to taste. For a toasty touch, I like to warm the pine nuts in a dry skillet for a minute or two before topping the ravioli.
