Autumn Pumpkin Ravioli with Maple-Walnut Drizzle
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Pumpkin ravioli is the ultimate fall comfort food, and this recipe takes it to the next level with a rich, seasonal twist. The nuttiness of Roasted Walnut Oil perfectly balances the creamy pumpkin filling, while a drizzle of Vermont Maple Balsamic adds just the right touch of sweetness. It’s a combination that feels indulgent but is surprisingly easy to pull together in under 30 minutes.
Perfect for cozy weeknights or a festive fall dinner, this dish brings together everything we love about autumn cooking—warm spices, hearty flavors, and just enough elegance to impress. Finished with crunchy toasted pecans and optional fresh sage, it’s a seasonal recipe you’ll want to revisit year after year.
Autumn Pumpkin Ravioli with Maple-Walnut Drizzle
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Author:
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
A warm and comforting pasta dish with nutty, buttery notes from Roasted Walnut Oil and a touch of caramel-like sweetness from Vermont Maple Balsamic, finished with crunchy pecans.
Ingredients
- 1 package (about 18–20 oz) fresh or frozen pumpkin ravioli
-
2 tbsp Roasted Walnut Oil
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
-
2 tbsp Vermont Maple Balsamic
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- Salt and freshly ground black pepper, to taste
- ⅓ cup chopped pecans, toasted
- Fresh sage leaves (optional, for garnish)
Directions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions until tender. Drain and set aside.
- Make the sauce: In a large skillet, heat the Roasted Walnut Oil and butter over medium heat. Add minced shallot and sauté 2–3 minutes until fragrant and softened.
- Add flavor: Stir in Vermont Maple Balsamic, nutmeg, and cinnamon. Season lightly with salt and pepper. Simmer for 2–3 minutes until the sauce slightly thickens.
- Combine: Gently toss cooked ravioli in the sauce until evenly coated.
- Finish & serve: Plate the ravioli, sprinkle with toasted pecans, and garnish with sage leaves if desired. Serve warm.