Baked Ravioli with Creamy Pumpkin Sauce

Why You’ll Love This Recipe

I love this recipe because it blends savory and slightly sweet flavors into one comforting dish. The pumpkin puree creates a velvety sauce that pairs beautifully with ravioli of any filling, while the sage, nutmeg, and cinnamon bring warm autumn spices to the table. I also like how easy it is to layer everything together before baking, making it a simple yet impressive dish to serve for dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound pkg ravioli of your choice (cheese, spinach etc)
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
4 sage leaves, chopped + more for garnish
1/2 teaspoon nutmeg
1/4 teaspoon red pepper flakes
pinch of cinnamon
1 cup vegetable stock
15 oz can pumpkin puree
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/4 cup finely grated Parmesan cheese

Directions

Preheat the oven to 350ºF and lightly oil an 8×8 baking dish or coat it with nonstick spray. Set it aside.
In a skillet over medium heat, I cook the onion, garlic, and bay leaf until the onion becomes translucent, about 3 minutes. Then I add the sage, red pepper flakes, cinnamon, nutmeg, and a pinch of salt and pepper, letting it cook for another minute.
I pour in a splash of vegetable stock and let it reduce slightly before adding the remaining stock and pumpkin puree. I mix until everything is smooth, taste it, and adjust the seasoning if needed.
Next, I spread about 1/2 cup of the pumpkin sauce into the bottom of the baking dish. I layer ravioli on top, cover with half of the remaining pumpkin mixture, and sprinkle with half of the mozzarella and Parmesan. I repeat the layers one more time.
Finally, I bake it for 30–35 minutes, until the cheese is melted and bubbling. I garnish with fresh or fried sage before serving.

Servings and Timing

This recipe makes about 4 servings. It takes 30 minutes to prepare and 30–35 minutes to bake, so I can have it ready in about 1 hour.

Variations

I sometimes use mushroom ravioli for an earthier flavor, or spinach ravioli to add a bit of green to the dish. For a richer sauce, I stir in a splash of heavy cream or half-and-half before baking. If I want extra cheesiness, I add ricotta or fontina between the layers. For a bit of crunch, I also like to top it with breadcrumbs mixed with Parmesan before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350ºF until heated through, about 15–20 minutes. It can also be reheated in the microwave, but I prefer the oven for keeping the cheese melty and bubbly.

FAQs

Can I make this ahead of time?

Yes, I prepare the layers in the baking dish, cover it, and refrigerate overnight. When I’m ready, I just bake it as directed.

Can I freeze this dish?

Yes, I assemble the ravioli and sauce in a freezer-safe dish, cover tightly, and freeze for up to 2 months. I thaw it in the refrigerator overnight before baking.

What kind of ravioli works best?

I like using cheese ravioli, spinach, or mushroom ravioli also work really well with the pumpkin sauce.

How can I make the sauce creamier?

I sometimes stir in heavy cream, half-and-half, or even cream cheese to make the sauce richer.

Can I add protein to this dish?

Yes, I sometimes add cooked chicken, Italian sausage between the layers for extra heartiness.

Can I use homemade ravioli?

Absolutely, homemade ravioli makes this dish even more special. I just make sure it’s sealed well so it doesn’t break apart.

What can I serve with baked ravioli?

I like to serve it with a simple green salad and garlic bread for a complete meal.

Can I use fresh pumpkin instead of canned?

Yes, I roast fresh pumpkin, puree it, and use it in place of canned pumpkin for a more homemade flavor.

How do I keep the ravioli from getting soggy?

I make sure not to overload the sauce and keep the layers balanced. Baking uncovered also helps keep the top layer bubbly and golden.

Conclusion

This Baked Ravioli with Creamy Pumpkin Sauce is one of my favorite cozy meals to enjoy during fall and winter. I love how the flavors of pumpkin, sage, and cheese come together in a warm, bubbling dish that feels both comforting and festive. It’s easy to make, adaptable to different tastes, and always a crowd-pleaser.