Pumpkin deserves a dinner invitation, too. This pumpkin ravioli with maple-walnut drizzle brings tender pasta, creamy pumpkin filling, and toasted pecans together in a buttery sauce with just the right touch of sweetness. A little cinnamon, a little nutmeg, and suddenly an ordinary evening tastes a whole lot more like fall.
The secret is a flavorful pairing from The Little Shop: Roasted Walnut Oil and Vermont Maple Dark Balsamic Vinegar. Together, they make a simple package of ravioli feel worthy of your favorite dinner plates. Best of all? This easy fall pasta recipe comes together in about 25 minutes.
A Simple Sauce for Pumpkin Ravioli
Pumpkin ravioli already has plenty of flavor tucked inside, so its sauce should complement the filling without covering it up. Butter adds richness, shallot brings a savory note, and Roasted Walnut Oil adds a mellow nuttiness. Vermont Maple Balsamic contributes sweetness and tang, keeping every bite interesting.
The result is a light coating of sauce rather than a heavy blanket of cream. Toasted pecans add crunch, and optional fresh sage brings an earthy finishing touch. It is cozy enough for a weeknight and pretty enough for company.
Two Bottles, Plenty of Fall Flavor
Roasted Walnut Oil
The walnut flavor in this recipe comes from the oil, while the crunchy topping is made with pecans. That combination gives you layers of nutty flavor without making the sauce complicated. Keep the heat moderate while cooking the shallot; you want it softened and fragrant, not scorched.
Vermont Maple Dark Balsamic Vinegar
This is the maple twist that makes the dish special. Unlike a drizzle of plain maple syrup, maple balsamic brings acidity along with sweetness. It pairs beautifully with the rich butter and pumpkin filling, while cinnamon and nutmeg add gentle warmth.
What to Serve with Pumpkin Ravioli
A peppery arugula salad with sliced apple makes a fresh companion to this buttery pasta. Roasted Brussels sprouts or green beans are lovely alongside it, too. Add warm crusty bread if you want something to catch the last bit of maple-balsamic sauce. Leaving that behind would be a shame.
Planning a fall dinner with friends? Start with small bowls of our roasted butternut squash soup, then serve the ravioli as the main course.
Pumpkin Ravioli Questions
Can I use butternut squash ravioli instead?
Yes. Butternut squash ravioli works beautifully with the same walnut oil and maple-balsamic sauce. Follow the cooking directions on your package.
Can I use walnuts instead of pecans?
Absolutely. Toasted chopped walnuts make an easy substitute and echo the flavor of the Roasted Walnut Oil. Use the same quantity.
Can I prepare anything ahead?
You can mince the shallot, measure the ingredients, and toast the pecans ahead of dinner. Cook the ravioli and finish the sauce just before serving for the best texture.
Bring These Fall Flavors to Your Kitchen
Ready to give pasta night a seasonal twist? Shop Roasted Walnut Oil and Vermont Maple Dark Balsamic Vinegar from The Little Shop of Olive Oils, or stop by our Franklin, Massachusetts shop for more pairing inspiration. Dinner can be simple and still deserve a second helping.
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