In Season: Homemade Pumpkin Ravioli with White Wine & Herb Butter Sauce

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Holiday cooking can feel celebratory without being complicated. This cozy, winter-perfect dish comes to us courtesy of Family Features, featuring a homemade pumpkin ravioli that strikes just the right balance of elegant and approachable. Created by recipe developers Marge Perry and David Bonom, it’s also a beautiful make-ahead recipe—ideal for holiday gatherings or a quiet weekend meal at home.

The filling is silky and lightly sweet, wrapped in simple dumpling wrappers (no pasta machine required), and finished with a fragrant butter sauce infused with sage, chives, and white wine. It’s the kind of meal that makes the kitchen smell incredible and brings everyone to the table quickly.

And because the ravioli can be assembled ahead of time — even frozen — it’s the kind of recipe that works as hard as you do during the holidays. Prep a batch on a quiet afternoon, stash it in the freezer, and you’ve got a comforting, restaurant-worthy meal ready for any cozy night in, visiting family, or last-minute gathering. Enjoy it with a winter salad or a crisp Gorge-grown white to bring the whole meal together beautifully.

Homemade Pumpkin Ravioli with White Wine & Herb Butter Sauce

Recipe courtesy of Marge Perry and David Bonom via Family Features

Servings: 4

Ravioli

• 1 can (15 ounces) pumpkin puree

• 1 large egg, lightly beaten

• 1/3 cup grated Pecorino Romano cheese, plus more for serving (optional)

• 2 tablespoons plain dried breadcrumbs

• 2 teaspoons sugar

• 1/4 teaspoon salt

• 1 pinch ground nutmeg

• 48 round dumpling wrappers

• Water

Sauce

• 6 tablespoons cold unsalted butter, divided

• 1/3 cup chopped shallots

• 2/3 cup dry white wine

• 3 tablespoons heavy cream

• 2 tablespoons chopped fresh sage

• 1 tablespoon chopped fresh chives

• 1/4 teaspoon salt

Instructions

Make the Ravioli

1. Line a fine-mesh sieve with dampened cheesecloth. Add pumpkin puree and let strain for 1 hour.

2. Transfer pumpkin to a bowl and stir in egg, Pecorino, breadcrumbs, sugar, salt, and nutmeg.

3. Lay 6 dumpling wrappers on a clean work surface. Place 1 tablespoon of filling in the center of each.

4. Brush wrapper edges with water, place a second wrapper on top, press out any air, and seal the edges.

5. Transfer to a parchment-lined baking sheet and cover lightly with plastic wrap. Repeat until all ravioli are assembled.

Make the Sauce

1. In a saucepan over medium-high heat, melt 1 tablespoon butter.

2. Add shallots and cook 1 minute.

3. Add wine, bring to a boil, and cook until reduced to a wet-sand consistency, 8–9 minutes.

4. Reduce heat to medium-low and whisk in remaining butter and the cream until smooth.

5. Stir in sage, chives, and salt. Keep warm.

Cook the Ravioli

1. Bring a large pot of salted water to a gentle simmer.

2. Cook half the ravioli at a time for about 3 minutes, stirring gently once or twice.

3. Remove with a slotted spoon and divide among plates.

4. Repeat with remaining ravioli.

5. Spoon the warm herb butter sauce over top and finish with additional Pecorino, if desired.