26 Delicious Fall Ravioli Recipes You Need to Try

As the crisp autumn air settles in and leaves turn brilliant shades of gold and red, it’s the perfect time to indulge in seasonal flavors.

Fall-inspired ravioli offers a comforting yet elegant way to savor the best of the harvest. From creamy butternut squash to earthy mushrooms, sweet pears, roasted pumpkin, and tangy cheeses, there’s a ravioli recipe to suit every palate.

Whether you’re hosting a festive dinner or simply craving a cozy weeknight meal, these 26 fall ravioli recipes combine seasonal produce, aromatic herbs, and rich sauces to deliver warmth, flavor, and comfort in every bite.

These recipes go beyond the ordinary, offering sweet, savory, and even slightly spicy options to make your autumn dining memorable.

They’re perfect for experimenting with bold combinations, from sweet apple and mascarpone to savory pumpkin and pancetta.

With easy-to-follow instructions and flavorful ingredients, these fall ravioli recipes are sure to become staples in your seasonal cooking repertoire.

26 Delicious Fall Ravioli Recipes You Need to Try

Fall is the season of comfort, warmth, and bold flavors—and there’s no better way to celebrate it than with ravioli.

From sweet pumpkin and apple fillings to earthy mushrooms and nutty chestnuts, these 26 fall ravioli recipes showcase the richness and variety of autumn produce.

They are perfect for family dinners, festive gatherings, or any evening when you crave cozy, flavorful food.

Whether you’re a seasoned cook or a beginner looking to impress, these recipes provide endless inspiration for creating memorable fall meals.

Embrace the season, experiment with flavors, and enjoy the comforting taste of fall in every bite.

Ravioli has never felt so seasonal, indulgent, and heartwarming.

Butternut Squash and Sage Ravioli

This comforting fall ravioli recipe combines the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage.

The creamy filling is perfectly balanced with a nutty brown butter sauce, making it a decadent yet simple dish for cozy autumn nights.

Ingredients:

• 1 pound fresh or store-bought ravioli (cheese or plain)
• 2 cups roasted butternut squash, mashed
• 1/2 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter
• 8–10 fresh sage leaves
• 1/4 cup toasted walnuts, chopped
• Grated Parmesan, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and roast cubed butternut squash with a drizzle of olive oil until tender, about 25–30 minutes. Mash the roasted squash and let it cool slightly.
2. In a bowl, mix the mashed squash with ricotta, nutmeg, salt, and pepper until smooth.
3. Cook the ravioli according to package instructions. Drain and set aside, reserving a little pasta water.
4. In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and fragrant. Be careful not to burn it.
5. Add cooked ravioli to the skillet, tossing gently to coat in the brown butter sauce. If the sauce is too thick, add a splash of reserved pasta water.
6. Plate the ravioli, sprinkle with toasted walnuts and grated Parmesan, and serve immediately.

The sweetness of the butternut squash, combined with the nuttiness of brown butter and walnuts, creates a perfect balance of flavors that scream autumn comfort.

This dish is elegant yet simple enough for a weeknight treat.

Pumpkin and Goat Cheese Ravioli

Celebrate fall with this vibrant pumpkin and goat cheese ravioli.

The creamy filling, accented with warm spices, pairs beautifully with a light, fragrant cream sauce, making it both indulgent and seasonally appropriate.

Ingredients:

• 1 pound fresh or store-bought pumpkin ravioli
• 1/2 cup goat cheese, softened
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• Fresh parsley, chopped, for garnish

Instructions:

1. In a small bowl, mix the goat cheese with cinnamon, nutmeg, salt, and pepper until creamy. Fill each ravioli with the mixture if using plain pasta, or skip this step if using pre-stuffed pumpkin ravioli.
2. Cook the ravioli according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté shallot until translucent, about 2–3 minutes.
4. Stir in heavy cream and bring to a gentle simmer. Add Parmesan, stirring until the sauce thickens slightly.
5. Toss the cooked ravioli in the cream sauce until coated.
6. Garnish with chopped parsley and additional Parmesan before serving.

The pumpkin and goat cheese filling offers a creamy, slightly tangy bite, complemented by a rich, silky cream sauce.

It’s a perfect centerpiece for a festive fall dinner.

Mushroom and Truffle Oil Ravioli

Earthy mushrooms and the luxurious aroma of truffle oil elevate this fall-inspired ravioli dish.

A simple garlic and herb sauce allows the robust flavors of the filling to shine, creating a gourmet experience with minimal fuss.

Ingredients:

• 1 pound fresh or store-bought mushroom ravioli
• 2 cups mixed mushrooms (cremini, shiitake, or button), finely chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 tablespoon fresh thyme leaves
• 3 tablespoons unsalted butter
• 1 teaspoon truffle oil
• Grated Parmesan, for garnish
• Fresh arugula or microgreens, optional, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms, salt, and pepper, cooking until mushrooms are soft and slightly caramelized. Stir in thyme. Allow the mixture to cool slightly before filling ravioli if making homemade.
2. Cook the ravioli according to package instructions. Drain and reserve some pasta water.
3. In a large skillet, melt butter over medium heat. Add cooked ravioli and toss gently. Drizzle with truffle oil and add a splash of reserved pasta water if needed.
4. Serve ravioli on plates, garnished with Parmesan and fresh arugula for a peppery contrast.

This mushroom and truffle ravioli is a sophisticated fall dish, perfect for impressing guests.

The earthy, aromatic flavors capture the essence of autumn in every bite.

Caramelized Pear and Gorgonzola Ravioli

Sweet and savory collide in this fall-inspired ravioli featuring caramelized pears and creamy Gorgonzola.

The combination of tender pasta, rich cheese, and a buttery brown sugar glaze makes it an elegant and unforgettable seasonal dish.

Ingredients:

• 1 pound fresh or store-bought cheese ravioli
• 2 ripe pears, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon
• 1/2 cup Gorgonzola cheese, crumbled
• 2 tablespoons toasted pecans, chopped
• Fresh arugula or baby spinach, for garnish
• Optional: drizzle of honey

Instructions:

1. In a skillet, melt butter over medium heat. Add brown sugar and cinnamon, stirring to combine. Add pear slices and cook until tender and caramelized, about 5–7 minutes. Remove from heat.
2. Cook ravioli according to package instructions. Drain and set aside.
3. Carefully fold Gorgonzola into the cooked ravioli if using plain pasta or serve with pre-stuffed ravioli.
4. Plate ravioli and top with caramelized pears and toasted pecans. Garnish with fresh arugula and drizzle with honey if desired.
5. Serve warm for a decadent fall appetizer or main course.

The sweet pear and nutty Gorgonzola filling offers a luxurious combination of flavors, enhanced by the caramelized topping.

It’s a sophisticated dish that captures the cozy essence of fall.

Roasted Butternut Squash and Spinach Ravioli

This ravioli dish pairs roasted butternut squash with fresh spinach for a vibrant and flavorful fall entrée.

Finished with a creamy garlic sauce and toasted pine nuts, it’s a comforting yet elegant meal perfect for chilly evenings.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted butternut squash, cubed
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 2 tablespoons toasted pine nuts

Instructions:

1. Roast butternut squash at 400°F (200°C) until tender, about 25 minutes. Mash slightly.
2. In a bowl, combine roasted squash, spinach, ricotta, salt, and pepper. Use as a filling for homemade ravioli or serve with pre-stuffed ravioli.
3. Cook ravioli according to package instructions. Drain and set aside.
4. In a skillet, heat olive oil and sauté garlic until fragrant. Add heavy cream and Parmesan, stirring to create a smooth sauce.
5. Toss ravioli in the sauce, ensuring they are evenly coated. Sprinkle with toasted pine nuts before serving.

This dish offers a rich yet fresh combination of flavors.

The roasted squash and creamy sauce bring warmth to the plate, making it a perfect fall comfort food.

Chestnut and Mushroom Ravioli

Celebrate autumn with the earthy flavors of roasted chestnuts and mushrooms in this hearty ravioli.

The creamy, savory filling paired with a sage butter sauce makes it a luxurious dish perfect for seasonal gatherings.

Ingredients:

• 1 pound fresh or store-bought mushroom ravioli
• 1 cup roasted chestnuts, chopped
• 1 cup mixed mushrooms, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 6 fresh sage leaves
• Salt and pepper, to taste
• 1/4 cup grated Parmesan

Instructions:

1. Heat olive oil in a skillet and sauté mushrooms until golden and soft. Stir in roasted chestnuts and season with salt and pepper. Cool slightly before filling ravioli if using plain pasta.
2. Cook ravioli according to package instructions. Drain and set aside.
3. In another skillet, melt butter over medium heat, add sage leaves, and cook until fragrant and slightly crispy.
4. Toss cooked ravioli in the sage butter sauce. Plate and sprinkle with Parmesan before serving.

The nutty chestnuts and earthy mushrooms create a cozy, rustic flavor profile that perfectly suits the fall season.

It’s a comforting, sophisticated dish that will impress any dinner guest.

Apple and Brie Ravioli

Sweet autumn apples meet creamy Brie in this decadent ravioli dish.

Paired with a light brown butter and sage sauce, it’s the perfect balance of sweet, savory, and nutty flavors for a cozy fall dinner.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 apples, peeled, cored, and diced
• 1/2 cup Brie cheese, cubed
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 6 fresh sage leaves
• Salt and pepper, to taste
• 1/4 cup chopped walnuts, toasted

Instructions:

1. In a skillet, melt butter over medium heat. Add brown sugar and apples, sautéing until tender and lightly caramelized. Remove from heat.
2. Fill ravioli with Brie and caramelized apples if using plain pasta. Otherwise, cook pre-stuffed ravioli according to package instructions.
3. In a separate skillet, melt butter and cook sage leaves until fragrant.
4. Toss cooked ravioli in sage butter sauce, top with caramelized apples, and sprinkle toasted walnuts. Serve immediately.

This dish offers a sophisticated twist on fall flavors.

The sweet apples, creamy Brie, and aromatic sage make it a memorable seasonal meal.

Roasted Pumpkin and Sausage Ravioli

Hearty roasted pumpkin paired with savory sausage transforms ravioli into a fall-inspired main course.

Finished with a sage cream sauce, this dish is comforting, flavorful, and perfect for chilly evenings.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted pumpkin, mashed
• 1/2 pound Italian sausage, cooked and crumbled
• 1/2 cup ricotta cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 6 sage leaves, chopped
• Grated Parmesan, for garnish

Instructions:

1. Roast pumpkin at 400°F (200°C) until tender, about 25 minutes. Mash and let cool.
2. Mix pumpkin with ricotta, nutmeg, salt, and pepper. Add cooked sausage if using plain pasta.
3. Cook ravioli according to package instructions. Drain and reserve some pasta water.
4. In a skillet, melt butter, add sage, and stir in heavy cream to create a smooth sauce.
5. Toss ravioli in sauce, adding reserved pasta water if needed. Top with Parmesan and serve.

The combination of sweet pumpkin and savory sausage creates a rich, hearty dish perfect for autumn dinners.

Cranberry and Walnut Ravioli

This sweet-savory ravioli blends the tartness of cranberries with the crunch of walnuts for a unique fall dish.

A brown butter glaze enhances the flavors, making it ideal for seasonal gatherings.

Ingredients:

• 1 pound fresh or store-bought cheese ravioli
• 1/2 cup dried cranberries
• 1/4 cup toasted walnuts, chopped
• 4 tablespoons unsalted butter
• 2 tablespoons honey
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Cook ravioli according to package instructions. Drain and set aside.
2. In a skillet, melt butter over medium heat. Add cranberries, walnuts, and honey, cooking until warmed through.
3. Toss ravioli in the cranberry-walnut butter mixture. Season with salt and pepper.
4. Garnish with fresh thyme before serving.

The tart cranberries and nutty walnuts make this dish festive and flavorful, a perfect autumnal treat.

Carrot and Ginger Ravioli

Sweet roasted carrots blended with a hint of fresh ginger create a fragrant, colorful ravioli filling.

A light butter sauce complements the flavors, making it a vibrant fall dish.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted carrots, mashed
• 1 teaspoon grated fresh ginger
• 1/2 cup ricotta cheese
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 1 tablespoon chopped parsley
• 1/4 cup toasted almonds, chopped

Instructions:

1. Roast carrots at 400°F (200°C) until tender, about 25 minutes. Mash with ginger and ricotta, adding salt and pepper.
2. Fill ravioli if using plain pasta. Cook pre-stuffed ravioli according to package instructions.
3. Melt butter in a skillet, then toss ravioli until coated.
4. Garnish with parsley and toasted almonds before serving.

The sweet, spicy filling with a buttery finish provides a delicate yet flavorful fall dish that is both comforting and elegant.

Spinach and Roasted Red Pepper Ravioli

Earthy spinach and sweet roasted red peppers make a colorful, nutrient-packed ravioli filling.

Finished with a garlic herb olive oil sauce, this dish is light yet satisfying.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups fresh spinach, chopped
• 1 cup roasted red peppers, chopped
• 1/2 cup ricotta cheese
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• Grated Parmesan, for garnish

Instructions:

1. Sauté spinach briefly until wilted. Mix with roasted red peppers, ricotta, salt, and pepper to make the filling.
2. Cook ravioli according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet, sauté garlic and herbs until fragrant. Toss ravioli in the oil.
4. Plate ravioli and sprinkle with Parmesan before serving.

This vibrant ravioli celebrates the fresh flavors of fall produce.

The combination of spinach, roasted peppers, and herbs is light, colorful, and delicious.

Sweet Potato and Sage Ravioli

Sweet potatoes give this ravioli a naturally creamy and subtly sweet flavor, paired with sage for an earthy, comforting autumn dish.

Finished with browned butter and Parmesan, it’s a true seasonal delight.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted sweet potato, mashed
• 1/2 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 4 tablespoons unsalted butter
• 8 sage leaves
• Grated Parmesan, for garnish

Instructions:

1. Roast sweet potatoes at 400°F (200°C) until soft, about 25–30 minutes. Mash with ricotta, nutmeg, salt, and pepper.
2. Fill ravioli with the sweet potato mixture if using plain pasta. Cook pre-stuffed ravioli according to package instructions.
3. In a skillet, melt butter and cook sage leaves until fragrant. Toss cooked ravioli in the butter.
4. Plate and sprinkle with Parmesan before serving.

The sweet potato and sage combination delivers a warm, cozy flavor that is quintessentially autumn.

The brown butter sauce elevates it to an elegant seasonal dish.

Pear, Gorgonzola, and Walnut Ravioli

Sweet pears, tangy Gorgonzola, and crunchy walnuts create a sophisticated flavor combination in this fall ravioli.

Finished with a brown butter and thyme sauce, it’s a perfect dish for seasonal entertaining.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 ripe pears, peeled, cored, and diced
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 cup toasted walnuts, chopped
• 4 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Optional: drizzle of honey

Instructions:

1. Mix diced pears, Gorgonzola, and walnuts. Fill ravioli if using plain pasta.
2. Cook ravioli according to package instructions. Drain and set aside.
3. In a skillet, melt butter over medium heat and add thyme. Cook until fragrant and butter turns golden brown.
4. Toss ravioli in the butter sauce, season with salt and pepper, and drizzle with honey if desired.
5. Serve immediately, garnished with extra walnuts or thyme.

This ravioli offers a luxurious balance of sweet, tangy, and nutty flavors, perfect for autumn dinner parties or a cozy night in.

Roasted Fennel and Ricotta Ravioli

The subtle anise flavor of roasted fennel combined with creamy ricotta makes this ravioli aromatic and elegant.

A simple lemon-butter sauce allows the flavors to shine.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted fennel, finely chopped
• 1/2 cup ricotta cheese
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Roast fennel at 400°F (200°C) until tender, about 25–30 minutes. Cool slightly and mix with ricotta, salt, and pepper. Fill ravioli if making from scratch.
2. Cook ravioli according to package instructions. Drain and set aside.
3. Melt butter in a skillet and add lemon zest. Toss ravioli gently in the lemon-butter sauce.
4. Garnish with chopped parsley before serving.

The sweet, aromatic fennel and creamy ricotta make a refined yet comforting fall dish, perfect for a special dinner or weekend treat.

Chestnut and Ricotta Ravioli

Roasted chestnuts lend a nutty, creamy flavor that pairs beautifully with ricotta.

A sage butter sauce brings out the earthy richness, making this ravioli a quintessential fall dish.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 1 cup roasted chestnuts, chopped
• 1/2 cup ricotta cheese
• Salt and pepper, to taste
• 4 tablespoons unsalted butter
• 6 fresh sage leaves
• Grated Parmesan, for garnish

Instructions:

1. Mix roasted chestnuts with ricotta, salt, and pepper. Fill ravioli if using plain pasta.
2. Cook ravioli according to package instructions. Drain and set aside.
3. Melt butter in a skillet, add sage leaves, and cook until fragrant.
4. Toss ravioli in the sage butter sauce, then plate and sprinkle with Parmesan.

This dish offers earthy, nutty, and buttery flavors that perfectly capture the essence of fall.

Cranberry, Brie, and Pecan Ravioli

Tangy cranberries, creamy Brie, and crunchy pecans create a festive fall ravioli.

A light brown butter sauce ties all the flavors together for a sweet-savory delight.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 1/2 cup dried cranberries, chopped
• 1/2 cup Brie cheese, cubed
• 1/4 cup toasted pecans, chopped
• 3 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves

Instructions:

1. Combine cranberries, Brie, and pecans as a filling if using plain pasta.
2. Cook ravioli according to package instructions. Drain.
3. Melt butter in a skillet, add thyme, and cook until fragrant.
4. Toss ravioli in the brown butter sauce and serve immediately.

The interplay of sweet, creamy, and nutty flavors makes this ravioli a standout dish for autumn celebrations.

Wild Mushroom and Thyme Ravioli

A mix of earthy wild mushrooms with fresh thyme creates a savory ravioli perfect for fall.

A simple garlic and butter sauce enhances the flavors without overpowering them.

Ingredients:

• 1 pound fresh or store-bought mushroom ravioli
• 2 cups mixed wild mushrooms, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• Grated Parmesan, for garnish

Instructions:

1. Heat olive oil in a skillet, sauté garlic and mushrooms until tender. Add thyme, salt, and pepper. Cool slightly before filling ravioli if making from scratch.
2. Cook ravioli according to package instructions. Drain.
3. Melt butter in a skillet, add cooked ravioli, and toss gently.
4. Plate and garnish with Parmesan before serving.

Earthy mushrooms and aromatic thyme combine in this ravioli for a comforting and flavorful fall dish.

Pumpkin and Pancetta Ravioli

Sweet pumpkin and savory pancetta create a bold, rich flavor profile in this fall ravioli.

Finished with a sage cream sauce, it’s hearty, indulgent, and perfect for seasonal dinners.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted pumpkin, mashed
• 1/2 cup ricotta cheese
• 1/2 cup pancetta, diced and crisped
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 6 sage leaves, chopped
• Grated Parmesan, for garnish

Instructions:

1. Roast pumpkin at 400°F (200°C) until tender, about 25 minutes. Mash with ricotta, nutmeg, salt, and pepper. Mix in crisped pancetta if using plain pasta.
2. Cook ravioli according to package instructions. Drain and reserve pasta water.
3. In a skillet, melt butter, add sage, and stir in heavy cream to make a smooth sauce.
4. Toss ravioli in the sauce, adding reserved pasta water if needed. Top with Parmesan and serve immediately.

The combination of sweet pumpkin, salty pancetta, and aromatic sage creates a hearty, flavorful dish that embodies the essence of fall.

Roasted Beet and Goat Cheese Ravioli

Earthy roasted beets paired with tangy goat cheese create a vibrant, flavorful ravioli.

A light citrus-butter sauce enhances the natural sweetness of the beets, making it an elegant fall dish.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted beets, finely diced or mashed
• 1/2 cup goat cheese, softened
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 1 teaspoon lemon zest
• Fresh parsley, chopped, for garnish

Instructions:

1. Roast beets at 400°F (200°C) until tender, about 30–35 minutes. Let cool and mash or finely dice. Mix with goat cheese, salt, and pepper for filling.
2. Fill ravioli if using plain pasta or cook pre-stuffed ravioli according to package instructions.
3. Melt butter in a skillet, add lemon zest, and toss cooked ravioli gently.
4. Plate and garnish with chopped parsley before serving.

The sweet, earthy beets combined with creamy goat cheese and a bright citrus finish make this ravioli visually striking and deliciously seasonal.

Caramelized Onion and Gruyère Ravioli

Sweet caramelized onions meld perfectly with nutty Gruyère cheese in this indulgent ravioli.

A sage-infused brown butter sauce completes the dish for a comforting fall meal.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 large onions, thinly sliced
• 1/2 cup Gruyère cheese, grated
• 3 tablespoons unsalted butter
• 6 fresh sage leaves
• Salt and pepper, to taste

Instructions:

1. Slowly caramelize onions in a skillet over low heat with a pinch of salt, about 20–25 minutes. Cool slightly and combine with Gruyère for filling.
2. Fill ravioli if using plain pasta. Cook pre-stuffed ravioli according to package instructions.
3. Melt butter in a skillet, add sage leaves, and cook until fragrant. Toss ravioli in the sage butter.
4. Serve immediately with extra Gruyère if desired.

The sweetness of the caramelized onions and the rich, nutty Gruyère make this ravioli a decadent and comforting dish for fall.

Pear and Mascarpone Ravioli

Sweet pears and creamy mascarpone create a delicate, slightly fruity ravioli.

A brown butter and hazelnut topping elevates the flavors, making it an elegant dessert or savory-sweet course.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 ripe pears, peeled and diced
• 1/2 cup mascarpone cheese
• 4 tablespoons unsalted butter
• 1/4 cup toasted hazelnuts, chopped
• 1 teaspoon honey

Instructions:

1. Mix diced pears with mascarpone for ravioli filling. Fill pasta if making from scratch.
2. Cook ravioli according to package instructions. Drain.
3. Melt butter in a skillet until golden brown. Toss cooked ravioli gently in the butter.
4. Plate and sprinkle with toasted hazelnuts and drizzle with honey.

This sweet-savory ravioli combines creamy mascarpone, tender pears, and nutty hazelnuts for a refined autumn dish.

Pumpkin and Ricotta Ravioli with Chili Flakes

A classic pumpkin and ricotta filling gets a slight kick from chili flakes, giving this ravioli a bold autumn flavor.

Brown butter and sage finish the dish beautifully.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 2 cups roasted pumpkin, mashed
• 1/2 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste
• 4 tablespoons unsalted butter
• 6 sage leaves
• Grated Parmesan, for garnish

Instructions:

1. Roast pumpkin until tender at 400°F (200°C), mash, and combine with ricotta, nutmeg, chili flakes, salt, and pepper for filling.
2. Fill ravioli if making from scratch or cook pre-stuffed ravioli.
3. Melt butter in a skillet, add sage leaves, and toss ravioli until coated.
4. Serve with grated Parmesan on top.

The subtle heat of chili flakes adds depth to the sweet pumpkin and creamy ricotta, creating a cozy yet slightly spicy fall dish.

Wild Mushroom and Truffle Ravioli

Earthy wild mushrooms paired with the luxurious aroma of truffle oil create a gourmet fall ravioli.

A light garlic-butter sauce enhances the flavors without overpowering them.

Ingredients:

• 1 pound fresh or store-bought mushroom ravioli
• 2 cups wild mushrooms, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon truffle oil
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• Fresh thyme, for garnish

Instructions:

1. Sauté mushrooms and garlic in olive oil until tender. Season with salt, pepper, and fresh thyme. Fill ravioli if using plain pasta.
2. Cook ravioli according to package instructions. Drain.
3. Melt butter in a skillet, toss cooked ravioli, and drizzle with truffle oil.
4. Plate and garnish with additional thyme.

Earthy mushrooms and truffle oil create a rich, aromatic ravioli that embodies autumn luxury and gourmet flair.

Fig and Blue Cheese Ravioli

Sweet figs and tangy blue cheese make a decadent, autumn-inspired ravioli.

A light walnut-butter sauce enhances the combination for a sophisticated fall dish.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 1/2 cup dried or fresh figs, chopped
• 1/2 cup blue cheese, crumbled
• 3 tablespoons unsalted butter
• 1/4 cup toasted walnuts, chopped
• Salt and pepper, to taste

Instructions:

1. Combine figs and blue cheese for ravioli filling. Fill pasta if making from scratch.
2. Cook ravioli according to package instructions. Drain.
3. Melt butter in a skillet and toss ravioli in the butter. Sprinkle with toasted walnuts and season with salt and pepper.
4. Serve immediately.

The sweet figs and sharp blue cheese create a bold flavor contrast, making this ravioli a standout autumn dish.

Sweet Potato, Spinach, and Feta Ravioli

Sweet potatoes, spinach, and feta come together in this colorful fall ravioli.

A garlic butter sauce completes the dish, providing a perfect balance of sweet, savory, and earthy flavors.

Ingredients:

• 1 pound fresh or store-bought ravioli
• 1 cup roasted sweet potato, mashed
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup toasted pine nuts

Instructions:

1. Roast sweet potato at 400°F (200°C) until tender. Mix with spinach, feta, salt, and pepper for filling. Fill ravioli if using plain pasta.
2. Cook ravioli according to package instructions. Drain.
3. Melt butter in a skillet, sauté garlic briefly, and toss ravioli in the sauce.
4. Garnish with toasted pine nuts and serve warm.

This fall ravioli offers a comforting blend of flavors, with sweet potato and spinach complemented by the salty feta and nutty pine nuts.