So you’ve got a pumpkin ravioli dish.
Now you just need to figure out which sauce best complements it without overpowering the flavor of the pumpkin itself.
We’re here to help!
Here are 7 great sauces that will pair fantastically with your pumpkin ravioli, and we promise you’ll be coming back for seconds and thirds!
What Sauce to Serve with Pumpkin Ravioli?
There are many different sauces that you can use to top your pumpkin ravioli. You can choose a classic tomato sauce, a béchamel sauce, or even a cream sauce. However, if you’re looking for a quick and easy option, try using a simple white sauce.
Pumpkin ravioli is one of the best things about fall. It’s a seasonal delight that’s delicious, filling, and easy to make.
When you buy your pumpkin ravioli from a store, it can be even easier to prepare by simply boiling it and adding sauce.
But what kind of sauce should you serve with pumpkin ravioli?
Here are 8 of the best sauces for this seasonal treat:
While there are many sauces that go well with pumpkin ravioli, my personal favorite is Alfredo sauce.
Alfredo sauce is creamy, savory, and pairs perfectly with the sweetness of the pumpkin.
Adding some nutmeg and allspice to the Alfredo makes the flavors pop even more!
Making Alfredo sauce from scratch is easy:
- Start by melting butter in a saucepan over medium heat.
- Then add flour and whisk it continuously for about 2 minutes.
- Next, add your cream (I like to use half-and-half), and continue whisking until it thickens—about 5 minutes should do it.
- Finally, add in your grated parmesan cheese and seasonings, then stir until smooth and you’re good to go!
2. Red Sauce
Red sauce, also known as marinara, is a tomato-based sauce that has been popular in Italian cuisine for centuries.
This sauce is incredibly easy to make at home and only takes some tomato paste, diced tomatoes, and a few Italian herbs to prepare.
To make this sauce at home:
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Once the butter is melted, add 1 clove of garlic and cook for about 2 minutes until it starts to brown slightly.
- Add in 1 14 oz can of diced tomatoes, 1 6 oz can of tomato paste, 2 tablespoons of chopped fresh basil leaves, and ¼ teaspoon of salt.
- Stir the mixture frequently until it comes to a simmer.
- Allow this to cook for about 15 minutes over low heat before serving with your pumpkin ravioli!
Mushroom marsala is a rich, white wine-based sauce that pairs perfectly with pumpkin ravioli.
The mushrooms add a savory layer to the almost-sweetness of the pumpkin filling, and the wine helps to bring out the best of both.
It’s a match made in heaven—and we promise, it will take your dish from good to knock-your-socks-off amazing in just 30 minutes!
Making this sauce is a snap—here’s how to do it:
- First, melt 2 tablespoons of butter in a medium-sized saucepan over medium heat. Add 1 diced shallot and 3 cloves minced garlic and cook for about 1 minute, stirring until fragrant.
- Add 1 pound of mushrooms and cook until they brown slightly, about 6 minutes. Add ⅓ cup marsala wine and simmer until the liquid reduces by half, about 5 minutes.
- Add ¼ cup heavy cream and simmer for another 3 minutes. Season with salt and pepper as desired, then serve over pumpkin ravioli!
If you’re looking for a sauce that goes with pumpkin ravioli, look no further than this balsamic reduction sauce.
It’s sweet and tangy, and when paired with the savory umami of your main dish, it will leave you wanting more and more.
Here’s how to make it:
- Combine 1 cup balsamic vinegar and 1 tablespoon honey in a small saucepan over medium heat.
- Bring to a simmer and reduce for about 10-15 minutes until the mixture is thick enough to coat the back of a spoon.
- Allow to cool before serving.
Carbonara is a classic Italian pasta sauce that’s made using bacon, eggs, and cheese.
The combination of these ingredients makes for a rich, creamy sauce that pairs beautifully with the flavors of pumpkin ravioli.
- To make carbonara sauce, cook bacon in a large skillet over medium heat until browned and crispy.
- Then remove the bacon from the pan, leaving the grease behind.
- Beat eggs in a bowl, then pour the eggs into the hot pan (with the grease).
- Scrape up all of the cooked bits from the bottom of the pan as you stir constantly until your eggs form curds and clumps.
- Remove from heat and stir in parmesan cheese.
- Then toss in your ravioli!
This white sauce has a creamy texture and rich, buttery flavor.
When paired with pumpkin ravioli, the two create an unforgettable culinary experience.
- To make your own bechamel sauce, start by melting one cup of butter.
- Add four cups of milk and bring to a simmer.
- Then melt in one cup of flour, whisking constantly until a thick paste forms.
- Remove from heat and add salt and pepper to taste.
Pesto has a thick, creamy texture and a strong, herbaceous flavor that complements the sweetness of the pumpkin ravioli.
It’s made from fresh basil leaves and pine nuts, which are blended together with olive oil and grated Parmesan cheese in a food processor or blender.
To make it, you’ll need:
- 1/2 cup of fresh basil leaves
- 1/3 cup of toasted pine nuts
- 3 cloves of garlic (minced)
- 1/3 cup of olive oil
- 1/4 cup of grated Parmesan cheese
The Best Healthy Sauce for Pumpkin Ravioli
Want to know how to make the best, most flavorful healthy sauce for pumpkin ravioli?
Well, you’re in luck!
This recipe is easy and delicious!
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced or thinly sliced
- 1 (28-ounce) can whole peeled tomatoes, crushed or roughly chopped
- Salt and freshly ground black pepper, to taste
- Heat the olive oil in a large saucepan over medium heat.
- Add the garlic and cook until fragrant, about 2 minutes.
- Add the tomatoes, season with salt and pepper, then bring to a simmer.
- Lower the heat and cook until the tomatoes are broken down and begin to thicken slightly, 25 to 30 minutes.
- Taste and add additional seasoning if desired.
A Tasty Pumpkin Ravioli Sauce without Sage
If you’re like me, then you love pumpkin and pumpkin-flavored things, but not so much the taste of sage.
I just find it a little bit too strong for my liking.
So I decided to make a recipe for pumpkin ravioli sauce that doesn’t include any sage at all!
I can’t wait to hear what you think of it.
- 1 tbsp butter
- 2 medium shallots
- 1/4 cup white wine
- 2 cups chicken stock
- 1 14-ounce can of pumpkin puree
- 1/2 cup grated Parmesan cheese
- Melt butter in a large pot over medium heat.
- Add shallots and cook until softened and translucent.
- Add white wine and bring to a simmer.
- Simmer until reduced by half.
- Add chicken stock and pumpkin puree.
- Bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
- Stir in Parmesan cheese and serve over cooked ravioli.
What Do You Put on Pumpkin Ravioli?
Depending on who you ask, a ravioli is either the perfect vessel for a healthy dose of sauce or just another way to make spaghetti.
Either way, there are a lot of options when it comes to topping your pumpkin ravioli.
Here are some ways that you can top your pumpkin ravioli to add some extra flavor to this classic dish:
Sautéed Garlic and Mushrooms
Mushrooms are an easy way to add some extra flavor and texture to your pumpkin ravioli. Try sautéing some garlic in olive oil, then adding in sliced mushrooms until they’re cooked through. Add with salt and pepper as desired before pouring over your pumpkin ravioli.
Balsamic vinegar and pomegranate seeds
This combo is sweet, salty, and sour all in one bite, not to mention it looks really pretty on top of the orange ravioli!
Basil pesto and caramelized onions
The sweetness of the pumpkin pairs really well with the strong flavor of basil pesto, and I can’t think of anything better than caramelized onions to add a little crunchy texture to your meal!
Sun-dried tomatoes, pine nuts, and parmesan cheese
This combination has a really nice balance of flavors: cheese adds saltiness while tomatoes add sweetness, and pine nuts add some earthiness to round it all out!