Pumpkin Ravioli with Peppered Gorgonzola Sauce

Indulge in the luxurious flavors of fall with this Pumpkin Ravioli with Peppered Gorgonzola Sauce. Homemade pasta sheets are delicately filled with a creamy blend of pumpkin puree, ricotta, Parmesan, and a hint of nutmeg, creating the perfect balance of sweetness and warmth. The dish is elevated by a rich, velvety Gorgonzola sauce infused with freshly ground black pepper, delivering a bold, tangy contrast. Topped with optional fresh sage for a fragrant herby finish, this recipe brings gourmet flair to your table. Perfect for cozy dinners or entertaining guests, this autumn-inspired pasta dish combines seasonal ingredients with restaurant-quality elegance.

Nutriscore Rating: 55/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 Large eggs
• 1 cup Pumpkin puree
• 0.5 cup Ricotta cheese
• 0.25 cup Parmesan cheese, grated
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 2 tablespoons Unsalted butter
• 1 cup Heavy cream
• 0.5 cup Gorgonzola cheese, crumbled
• 0.5 teaspoon Black pepper, freshly ground
• 1 tablespoon Fresh sage leaves, chopped (optional)

Directions

Step 1

In a large bowl, place the flour and create a well in the center. Crack the eggs into the well. Use a fork to slowly incorporate the flour into the eggs until a dough begins to form.

Step 2

Transfer the dough to a floured surface and knead for about 8–10 minutes, or until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3

In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, ground nutmeg, and a pinch of salt. Mix until smooth. Set aside as the ravioli filling.

Step 4

Divide the dough into four pieces. Roll each piece into thin sheets using a pasta roller or rolling pin, about 1/16-inch thick.

Step 5

Place small teaspoon-sized scoops of the pumpkin filling about 2 inches apart on one sheet of pasta. Lightly brush water around the edges of the filling scoops.

Step 6

Lay a second sheet of pasta over the first and gently press around each mound of filling to seal. Use a ravioli cutter or sharp knife to cut out individual ravioli. Repeat with remaining dough and filling.

Step 7

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

Step 8

In a saucepan over medium heat, melt the butter. Stir in the heavy cream and bring to a simmer. Add the Gorgonzola cheese and black pepper, whisking until smooth and thickened, about 5 minutes.

Step 9

Serve the ravioli draped with the Gorgonzola sauce. Garnish with chopped sage leaves for a fragrant finish, if desired.

Nutrition Facts

Serving size	(1174.9g)

Amount per serving	% Daily Value*
Calories	2921.3

Total Fat 181.7g	0%
Saturated Fat 102.5g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1067.1mg	0%
Sodium 4755.9mg	0%
Total Carbohydrate 219.0g	0%
Dietary Fiber 14.5g	0%
Total Sugars 8.7g
Protein 93.5g	0%

Vitamin D 145.6IU	0%
Calcium 1568.4mg	0%
Iron 19.2mg	0%
Potassium 1237.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 13.0%

Carbs: 30.4%