If you’ve ever wanted a quick way to elevate ravioli or tortellini, this creamy pumpkin sauce is it! This simple, yet tasty sauce transforms any store-bought pasta into a restaurant-worthy meal. With the deep fall flavors of roasted pumpkin, topped with crispy sage leaves cooked in warm brown butter, it’s the best way to savor the season.
With less than 10 ingredients and in just 30 minutes, you’ll have a comforting bowl of filled pasta coated in a delicious pumpkin sauce. It's the perfect dish for busy weeknights.
Roasting the pumpkin is extra effort, but worth it for the extra flavor, although you can use canned pumpkin if you are in a hurry.
For more Fall pasta recipes try this sweet potato gnocchi and pumpkin and sage pasta sauce next.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Jump to:
- 4 reasons why you'll love this recipe:
- 🛒 Key ingredients:
- Substitutions & variations:
- 🧑🍳 Recipe steps
- 🍽️ Serving suggestions
- Expert Tips
- 🙋 Recipe FAQs
- 😋 Check out my other Fall Pasta recipes
- 📖 Recipe
- Creamy Pumpkin Sauce for Ravioli or Tortellini
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4 reasons why you'll love this recipe:
- Quick and easy. Ready in just 20 minutes!
- Rich and creamy: Pumpkin blends well with cream, Parmesan, and a touch of nutmeg for a comforting flavor. Perfect for fall.
- Versatile. Pair it with your favorite ravioli or tortellini.
- Make-ahead friendly. Store and reheat easily for quick meals anytime.
🛒 Key ingredients:
- Fresh pumpkin – roasted and blended to form the sauce, bringing a naturally sweet and earthy flavor.
- Ravioli or tortellini – choose your favorite; pumpkin ravioli is perfect in the Fall.
- Fresh sage leaves – fried in brown butter until crispy, adding a warm, aromatic touch.
Substitutions & variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Fresh pumpkin – swap with pumpkin purée for a quicker option, or use butternut squash for a similar flavor.
- Add bacon or toasted nuts – for extra protein and a satisfying crunch.
- Switch up the pasta – try a short pasta like penne, orecchiette, or fusilli instead of ravioli or tortellini.
- Green veggies – stir in kale or spinach for extra color and extra goodness.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: In a large baking dish, toss the fresh pumpkin with olive oil, salt, and black pepper until coated. Roast for 20-25 minutes, or until fork-tender.
Step 2: Blend the roasted pumpkin with the cream using a stick or countertop blender until smooth.
Step 3: In a large skillet, melt the butter over medium heat. Once it begins to brown, add the fresh sage leaves and cook until crispy. Remove the sage from the pan and set aside, then add the garlic and sauté for 1 minute until fragrant.
Step 4: Reduce the heat to low, and add the pureed pumpkin, cream, Parmesan cheese, and nutmeg to the skillet and stir well.
Step 5: Pour in the reserved pasta water gradually, stirring until the sauce reaches your desired consistency.
Step 6: Add the cooked pasta to the sauce, stirring well. Add more pasta water if needed. Top with the crispy sage leaves and serve warm.
🍽️ Serving suggestions
- A fresh arugula salad tossed in a balsamic dressing helps to break up the richness of the sauce.
- A slice of garlic bread on the side is perfect for scooping up the creamy sauce.
- For a wine pairing, a crisp white wine like a Sauvignon Blanc or a light Chardonnay complements the pumpkin’s earthy sweetness without overpowering the dish.
Expert Tips
- Careful not to burn the sage leaves – Fry them over medium heat until crispy. Keep a close eye, as they can burn quickly.
- Reserve some pasta water – Don’t skip this step! It helps you adjust the sauce to your desired consistency if it turns out too thick.
- Use your air fryer to roast the pumpkin – Save time by air frying the pumpkin at 180°C for about 10-15 minutes until tender and caramelized.
🙋 Recipe FAQs
Roasting fresh pumpkin adds a rich, deep flavor, so it’s worth the extra effort. But if you’re short on time, you can use about 1 14oz can of pumpkin puree instead.
Yes, you can freeze this sauce for up to 3 months. It’s perfect to have on hand for a quick, comforting dinner. Just thaw it in the fridge overnight and reheat on the stove, adding a splash of water if it’s too thick.
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📖 Recipe
Creamy Pumpkin Sauce for Ravioli or Tortellini
Ingredients
Roast pumpkin
- 2 lbs (800 g) pumpkin peeled and chopped into 1-inch cubes pieces (Note 1)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Pumpkin Pasta
- 20 oz (600 g) ravioli or tortellini (Note 2)
- 2 tbsp butter
- 20 leaves sage
- 4 cloves garlic minced
- ¾ cup (175 ml) pouring cream (single cream)
- ¾ cup (75 g) Parmesan
- ½ tsp nutmeg
- 2 cups pasta water
Instructions
Roast pumpkin
- Preheat your oven to 400°F (200°C).
- In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper until they're evenly coated.
- Roast the pumpkin for about 20-25 minutes, or until fork tender and slightly caramelized.
- Puree the pumpkin with the cream using a stick or countertop blender.
Pasta
- Cook the pasta according to the package instructions in a large pot of salted boiling water. Before draining, be sure to reserve about a cup of pasta cooking water.
- In a large skillet or frying pan, melt the butter over medium heat.
- When the butter starts to turn brown, add the sage leaves and cook until they become crispy. Remove from the pan and set aside.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Reduce the heat to low, and add the pureed pumpkin, cream, Parmesan cheese, and nutmeg to the skillet and stir well.
- Add pasta water to the sauce, a little at a time until the sauce reaches the desired consistency.
- Stir the cooked pasta into the sauce, adding a little more pasta water if needed.
- Serve immediately topped with crispy sage leaves.
Notes
-
- Fresh pumpkin – roasted and blended to form the sauce, bringing a naturally sweet and earthy flavor.
- Ravioli or tortellini – choose your favorite; pumpkin ravioli is perfect for this in the fall.
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