This Pumpkin Mascarpone Ravioli recipe is warm, incredibly delicious, and perfect autumn comfort food. The mascarpone in homemade ravioli makes this dish smooth, creamy, and rich. And with pre-cut wonton wrappers, making homemade ravioli is unbelievably quick. Once you taste an irresistible fall pasta, you’ll want to make it every year. Enjoy!
I know what you’re thinking… Yes, rolling out fresh pasta or buying sheets is tricky enough to work with, but wonton wrappers provide the same delicate, tender bite with zero effort. They’re thin, easy to wrap around fillings, quick to seal, and cook in minutes. Hence, making homemade pumpkin mascarpone ravioli is totally worth it, even on a weeknight or at a crowded gathering.
Why You’ll Love This Recipe
This no-fuss homemade pumpkin ravioli is everything you want in a cozy fall pasta.
The filling is ultra-creamy, made with pumpkin, mascarpone, parmesan, and a touch of honey. It gives restaurant-quality flavour when pasta pillows are tossed in nutty brown butter. Using wonton wrappers instead of homemade pasta makes it beginner-friendly and effortless. Moreover, by freezing, you can enjoy it all season long!
Here’s How to Make Pumpkin Mascarpone Ravioli:
Using a piping bag for filling the ravioli has made this step much easier. I strongly recommend keeping it in your kitchen; it is great for everything from ravioli to frosting cupcakes. But if you don’t have one on hand, a sturdy plastic bag with the tip of the corner snipped off works just as perfectly.
Required Ingredients
- 1 can of pumpkin purée
- 1/2 cup mascarpone cheese
- 1/4 cup parmesan cheese (plus 1/4 cup more for serving)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package wonton wrappers (about 50—medium thickness works best)
- Small bowl of water (for sealing)
- 1 stick unsalted butter
- 25 small sage leaves
Step-by-step Directions
To prepare the filling, combine the pumpkin purée, mascarpone, parmesan, honey, salt, and pepper in a bowl and mix until smooth. Transfer the filling to a piping bag fitted with a wide opening tip. (You can swap the piping bag with a large zipped top bag; the one with the snipped-off corner works perfectly.)
Lay out half of the wonton wrappers on a flat surface, and keep a small dish of water nearby. Pipe about one heaping tablespoon of pumpkin filling into the center of each wrapper. Wet your fingers with water, then trace the edges of the wrapper to moisten them. Place a second wrapper on top and gently press to push out air pockets and seal them. You have to work quickly so the wrappers don’t dry out, and also keep the read pumpkin mascarpone ravioli covered with a damp towel.
To prepare the delicious brown butter, warm a pan over medium to high heat. Add the butter and let it foam, then cook until it turns deep golden brown, with a nutty aroma. Add the sage leaves to the pan and cook for 1–2 minutes, until they crisp. Lift them out with a slotted spoon and drain on a paper towel instantly.
Bring a large pot of water to a boil and cook the ravioli in batches; soon they’ll start floating when they’re done. Lift them out with a slotted spoon and drain thoroughly on a paper towel.
Serve
Organize the ravioli on plates, pour a few spoons of warm brown butter over the top, sprinkle with extra parmesan, and finish with a few crispy sage leaves. Serve immediately!
Recipe Tips
- Pumpkin: For pumpkin mascarpone ravioli, I often use canned pumpkin purée because it’s quick and consistent. But if you like roast and puréed pumpkin, definitely use it. The dish flavor becomes richer, deeper, and naturally sweeter.
- Ravioli shape: I like the classic ravioli look; therefore, to get it, I cut like a fluted square biscuit, but feel free to use any ravioli stamp or mold you have on hand. They all work beautifully.
- Make ahead: Fresh ravioli don’t store well in the fridge as they tend to stick to the pan and to each other. If you want to prep in advance, freeze them flat in a single layer on a sheet pan, then transfer to a bag once they’re fully frozen. Cook them straight from frozen, don’t thaw.
Pro tip:
For the silkiest, most luxurious ravioli dish, try my 4 ingredient Butternut Squash Ravioli & Creamy Mushroom Ravioli With Wine.
Final Thoughts
Once you try these Pumpkin Mascarpone Ravioli, they’re guaranteed to become your new fall favorite. The creamy pumpkin filling, delicate wonton pasta, nutty brown butter, and crisp sage come together to create a dish that feels special with surprisingly little effort, a perfect dish for cozy evenings, dinner parties, or stocking your freezer for quick comfort meals.
