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Pumpkin Sage Ravioli with Red Wine Cream Sauce Recipe


This recipe for Pumpkin Sage Ravioli with Red Wine Cream sauce makes a perfect Autumn meal! Pair this with crusty Italian bread and a glass of Primitivo red wine.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yield: Serves 4



  • 1-1/2 c ricotta cheese
  • 1-1/4 c pumpkin purée
  • 1/4 c Parmesan cheese, grated
  • 1/2 c mozzarella cheese, grated
  • 3 Tbsp fresh sage, minced and divided; 2 Tbsp for ravioli, 1 Tbsp for sauce
  • 1-1/2 tsp ground nutmeg, divided; 1 tsp for ravioli, 1/2 tsp for sauce
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/8 tsp ground clove
  • 1 package square pasta/wonton wrappers

Red Wine Cream Sauce

  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 c butter
  • 1/4 tsp ground pepper
  • 1/4 c red wine
  • 1/2 c heavy cream


  1. Combine all ravioli ingredients (except pasta/wonton wrappers) in a bowl and set aside. Lay each wrapper on wax paper and place one tsp pumpkin filling on top. Brush edges of wrapper with water and fold into a triangle, sealing edges by crimping with a fork. (If you feel the ravioli might stick, brush them lightly with flour as you continue to work.) When done making ravioli, bring water to a boil in a large pot while sauce is being made.
  2. Sauté shallots and garlic in butter over medium heat until they become tender and fragrant, about 3-5 minutes; add pepper and remaining sage and nutmeg and sauté for an additional minute.
  3. Add wine, cover and simmer for about 5 minutes; turn heat to low and stir in heavy cream. To a pot of boiling water carefully add ravioli in batches, taking care not to overcrowd the pot. Reduce water to a simmer and cook ravioli for 5-7 minutes, or until they puff up in the center and float.

Wine Pairing: A full-bodied red wine will compliment this dish. Choose a Primitivo or Sangiovese.

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This recipe shared by Collier Falls Winery via The California Wine Club.

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