Creamy Pumpkin Ravioli with Sausage
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This Creamy Pumpkin Ravioli with Sausage is a cozy, high-protein fall dinner you'll want on repeat. The creamy pumpkin pasta sauce blended from cottage cheese, pumpkin puree, and marinara. It's healthy, quick, and perfect for weeknights.
For more delicious pasta recipes, be sure to check out my Lighter Chicken Alfredo with Broccoli or my High Protein Pasta!
Quick Look: Creamy Pumpkin Ravioli with Sausage
- 🕒 Total Time: 20 minutes
- 👥 Servings: 6
- 📊 Calories: 360 per serving
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Why You'll Love This Recipe
- Quick & Easy: Ready in just 20 minutes, this pasta recipe is perfect for busy weeknights when you want something comforting without the extra effort.
- High-Protein & Balanced: Thanks to cottage cheese and lean turkey sausage, this dish packs more protein than your average pasta, keeping you fuller and more energized.
- Cozy Fall Recipe: With creamy pumpkin sauce and hearty sausage, this recipe screams fall!
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Select Ingredients
Cheese Ravioli: Refrigerated cheese ravioli makes this recipe quick and delicious. You can also swap in spinach- or sausage-filled ravioli for a different flavor.
Turkey Sausage: Lean ground turkey sausage keeps this pasta high in protein and lighter than traditional pork sausage. Use pre-cooked crumbles for convenience or cook and crumble your own.
Pumpkin Purée: Be sure to use 100% pure pumpkin purée (not pumpkin pie filling). It creates the creamy base for the pumpkin pasta sauce.
Parmesan Cheese: Freshly grated Parmesan melts smoothly into the sauce and takes the flavor up a notch in my opinion! If you're short on time, you can use pre-shredded.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Switch up the ravioli - Cheese ravioli is classic, but spinach, mushroom, or sausage-filled ravioli also work beautifully with the pumpkin cream sauce.
➡️ Try a different sausage - Lean turkey sausage keeps this pasta lighter, but pork or chicken sausage add rich, savory flavor if you prefer.
➡️ Make it vegetarian - Skip the sausage and stir in sautéed mushrooms, spinach, or kale for a meat-free version.
How To Make This Creamy Pumpkin Ravioli with Sausage
Step 1: Cook the ravioli according to package directions. Reserve ¼ cup of pasta water before draining.
Step 2: While the ravioli is cooking, brown your sausage in a skillet over medium high heat.
Step 3: Blend the cottage cheese, marinara, pumpkin and ¼ cup pasta water in a blender. Once the ravioli is drained, add the sauce the pasta. Add the cooked sausage.
Step 4: Plate the ravioli and top with shredded parmesan cheese and any other toppings you'd like like basil or green onions. Enjoy!
Recipe FAQs
It's best enjoyed fresh since ravioli can get soggy if it sits in the sauce. You can, however, make the pumpkin cream sauce in advance and store it in the fridge for up to 3 days-just cook fresh ravioli and combine when ready to serve.
Absolutely! Tortellini, penne, or fettuccine all taste great with this pumpkin pasta sauce. Just adjust cooking time based on the pasta you choose.
Reheat gently on the stovetop over medium heat with a splash of milk or broth to loosen the sauce. Avoid microwaving for too long, as the ravioli can break apart.
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Other Cozy Pasta Recipes
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Creamy Pumpkin Ravioli with Sausage
Ingredients
- 12 oz Cheese ravioli refrigerated
- 12 oz Ground turkey sausage
- ½ cup Cottage cheese
- ½ cup Pumpkin puree
- ½ cup Marinara sauce
- ¼ cup Pasta water
- ¼ teaspoon Salt
- ½ teaspoon Cumin
- ½ teaspoon Garlic powder
- ¾ cup Shredded parmesan cheese
Instructions
- Cook the ravioli. Bring a large pot of salted water to a boil and cook the cheese ravioli according to package directions. Reserve ¼ cup of pasta water before draining. Set aside.
- Brown the sausage. While the ravioli cooks, heat a large skillet over medium heat. Add the ground turkey sausage and cook, breaking it apart with a spatula, until browned and fully cooked through (about 6-8 minutes). Drain excess grease if needed.
- Make the pumpkin sauce. In a blender or food processor, combine the cottage cheese, pumpkin puree, marinara sauce, reserved pasta water, salt, cumin, and garlic powder. Blend until smooth and creamy.
- Combine sausage and sauce. Reduce the skillet heat to low and pour the pumpkin sauce over the cooked sausage. Stir well and let the sauce simmer for 2-3 minutes, until heated through.
- Add ravioli. Gently toss the cooked ravioli into the skillet with the sauce and sausage and stir until the pasta is evenly coated and the cheese melts.
- Top with the shredded parmesan cheese.
- Serve. Divide into bowls and top with extra parmesan or fresh herbs if desired. Enjoy warm!
This is such a great way to switch up the same old pasta night this fall! I love the blend of the marinara, pumpkin, and cottage cheese in the sauce. It's so creamy and packed full of good nutrition! Yum!!!