When the air turns crisp and the leaves start crunching underfoot, I crave everything pumpkin. This 20 Minute Creamy Pumpkin Ravioli is my go-to comfort meal when fall’s in full swing but time is short. It’s cozy, creamy, and tastes like your favorite sweater feels—warm and comforting.
I started making this on a busy weeknight a few years ago when my kids begged for “something cheesy but different.” Little did I know, this dish would become our autumn dinner tradition. The best part? You can whip it up faster than you can find that missing lunchbox (moms, you know what I mean).
Table of Contents
Why You’ll Love This 20 Minute Creamy Pumpkin Ravioli
- Ready in just 20 minutes—yes, really.
- Uses pantry staples you probably already have.
- Creamy, savory, and slightly sweet from the pumpkin.
- Feels fancy enough for guests but easy enough for Tuesday night.
- Perfect for pairing with garlic bread and a crisp salad.
If you’re a fan of my Cheesy Vegetable Chowder, you’ll love this—same cozy vibes, less cleanup.
What Does Creamy Pumpkin Ravioli Taste Like?
Think of a cross between mac and cheese and a creamy Alfredo—but with a pumpkin twist.
The pumpkin puree adds an earthy sweetness that balances the richness of butter and cheese.
Fresh rosemary adds that unmistakable fall aroma (your kitchen will smell like Thanksgiving magic).
The sauce is silky, buttery, and just clings to those pillowy ravioli like a warm hug.
Ingredients You’ll Need for 20 Minute Creamy Pumpkin Ravioli
Here’s what you’ll need to make this dreamy dish:
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ tsp dried nutmeg
- 10 oz pumpkin puree (about ⅔ of a can)
- 1 ½ cups half & half
- 1 tsp fresh rosemary, minced (fresh makes all the difference!)
- ¾ cup grated Parmigiano Reggiano cheese
- ½ tsp salt
- Fresh cracked pepper
- 20 oz store-bought fresh cheese ravioli (I love RANA brand)
How to Make 20 Minute Creamy Pumpkin Ravioli
If you’ve got 20 minutes and a craving for cozy fall comfort, this 20 Minute Creamy Pumpkin Ravioli is the answer. Here’s exactly how to make it—step by step, with all the little details that turn this quick meal into something that tastes like it simmered for hours.
Step 1: Melt the Butter and Sauté the Garlic
Start by melting 3 tablespoons of butter in a large skillet over low heat. Don’t rush this step—this is where the flavor magic begins.
Once the butter starts to foam lightly, add 3 cloves of minced garlic. Stir gently and let it cook for about 3–5 minutes, until your kitchen fills with that rich, nutty aroma. The goal is to soften and lightly golden the garlic, not brown it.
(Pro tip: The slower you cook your garlic, the sweeter and more mellow it becomes—perfect for balancing the creamy pumpkin sauce.)
Step 2: Add a Touch of Fall—Nutmeg and Pumpkin
Sprinkle in ½ teaspoon of dried nutmeg right into the butter and garlic mixture. Nutmeg adds that cozy fall warmth without overpowering the dish.
Next, add 10 ounces of pumpkin puree (about two-thirds of a can) and stir it right into the melted butter mixture. You’ll see it turn into a rich orange-gold base.
Let it cook for 2–3 minutes—this step deepens the flavor of the pumpkin and gives your sauce a roasted undertone. You’re basically waking up the pumpkin here!
Step 3: Pour in the Cream and Whisk to Perfection
Turn your heat up just a bit to medium-low, and slowly pour in 1 ½ cups of half & half while whisking continuously. This helps everything blend smoothly without lumps.
The sauce will look thin at first, but don’t worry—it thickens beautifully as it simmers. Keep whisking until you have a silky, golden mixture that looks like something straight from a cozy café in October.
Step 4: Season with Rosemary, Cheese, Salt & Pepper
Now for the flavor bomb:
Add 1 teaspoon of fresh minced rosemary, ¾ cup grated Parmigiano Reggiano, ½ teaspoon of salt, and a few twists of fresh black pepper.
The rosemary adds a hint of piney, woodsy fragrance—like you’re walking through a fall forest—while the cheese melts in, turning your sauce luxuriously creamy.
Keep stirring until everything’s smooth and slightly bubbling. Once it reaches a gentle boil, reduce the heat to low.
(If you love creamy fall dishes, you’ll also adore my Cheesy Vegetable Chowder. It has that same comforting richness and comes together just as easily.)
Step 5: Cook the Ravioli
While your sauce is coming together, cook 20 ounces of cheese ravioli according to the package instructions. I personally love using RANA brand for their soft, fresh pasta texture—it cooks in just about 4 minutes.
Once the ravioli are tender and floating to the top, drain them gently, but don’t rinse—you’ll want that little bit of starchy coating so the sauce clings perfectly.
Step 6: Bring It All Together
Now comes the best part.
Add the cooked ravioli straight into your skillet of creamy pumpkin sauce. Using a rubber spatula or large spoon, gently toss the ravioli to coat every piece in that dreamy orange sauce.
You’ll see the sauce thicken slightly as it hugs the pasta. Let it cook together for about 2 minutes on low heat to allow the flavors to meld.
Step 7: Serve & Savor
Spoon the 20 Minute Creamy Pumpkin Ravioli into bowls, making sure to get plenty of sauce in each serving. Top with a sprinkle of extra Parmigiano, a few fresh rosemary leaves, and a crack of black pepper.
If you’re feeling fancy, drizzle a touch of browned butter on top—it adds a toasty note that pairs beautifully with the pumpkin.
Serve warm with crusty garlic bread or a simple side salad, and you’ve got a complete fall meal that feels both indulgent and wholesome.
Bonus Step: Enjoy the Compliments
This is one of those recipes that makes people think you’ve been in the kitchen all day, even though it only took 20 minutes.
Every bite tastes like autumn—creamy, nutty, slightly sweet, and perfectly balanced. It’s comfort food at its finest, and it’ll quickly become a weeknight favorite.
Tips and Tricks for Perfect Creamy Pumpkin Ravioli
- Use fresh rosemary—it truly transforms the flavor from “good” to “wow.”
- Don’t overheat the sauce; low and slow keeps it creamy, not curdled.
- Short on time? Cook the ravioli while the sauce simmers. Dinner’s ready in under 20 minutes flat.
- Make it heartier: Add sautéed spinach or cooked chicken for extra protein.
- Leftovers: Store in an airtight container and reheat gently with a splash of milk.
Storage Tips
Let leftovers cool completely, then store in an airtight container for up to 3 days in the fridge.
Reheat on the stove over low heat—add a splash of milk or half & half to bring back that creamy texture.
FAQs
Can I use canned pumpkin pie mix?
No—stick with pure pumpkin puree. Pumpkin pie mix contains sugar and spices that will make your sauce too sweet.
What kind of ravioli works best?
Cheese ravioli pairs beautifully with the sauce, but you can also use spinach or mushroom-filled ravioli.
Can I make this dairy-free?
Yes! Use vegan butter, coconut milk instead of half & half, and nutritional yeast in place of cheese.
Conclusion
This 20 Minute Creamy Pumpkin Ravioli is everything we love about fall—warm, comforting, and ready in the blink of an eye. It’s proof that a weeknight dinner can feel festive, even when life’s a little hectic.
So grab your favorite sweater, light that cinnamon candle, and let this cozy meal bring autumn straight to your table. If you try it, I’d love to see—tag me on Instagram or leave a comment on nourishwellrecipes.com. Let’s make fall delicious, one pumpkin dish at a time.
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Print
20 Minute Creamy Pumpkin Ravioli – Creamy, Cozy & Ready Fast
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy 20 minute creamy pumpkin ravioli recipe. It’s the perfect weeknight meal to impress your friends and family when you are short on time.
Ingredients
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ tsp dried nutmeg
- 10 oz pumpkin puree (about ⅔ of a can)
- 1 ½ cups half & half
- 1 tsp fresh rosemary, minced
- ¾ cup fresh Parmigiano Reggiano cheese, grated
- ½ tsp salt
- Fresh ground pepper
- 20 oz store-bought fresh cheese ravioli, cooked per instructions
Instructions
1. Melt butter in a pan over low heat.
2. Add the minced garlic and stir, cooking for 3–5 minutes until fragrant.
3. Add the nutmeg and stir to combine.
4. Turn heat up to medium-low and stir in the pumpkin puree.
5. Cook for 2–3 minutes, stirring occasionally.
6. Pour in the half & half while whisking to incorporate smoothly.
7. Add in fresh rosemary, Parmigiano Reggiano, salt, and pepper.
8. Turn heat up to medium and bring to a low boil.
9. Once boiling, reduce heat to low.
10. Add cooked ravioli to the pumpkin sauce, mix gently, and serve immediately.
Notes
The fresh rosemary makes a big difference, so use fresh if possible for best flavor.
