15 Cozy Fall Ravioli Recipes to Try This Season

Autumn brings cozy flavors and comforting meals.

Ravioli is the perfect canvas for seasonal ingredients.

From roasted butternut squash and pumpkin to earthy mushrooms and sweet pears, fall ravioli recipes shine.

They combine rich fillings with delicate pasta to create unforgettable dishes.

Whether you love cheesy indulgence, vegetarian options, or subtly spiced creations, these 15 fall ravioli recipes showcase the best of the season.

They are perfect for family dinners, festive gatherings, or simply enjoying the warm, hearty tastes of autumn.

15 Cozy Fall Ravioli Recipes to Try This Season

These 15 fall ravioli recipes highlight the richness of autumn ingredients.

From creamy squash and pumpkin to savory mushrooms and tangy cheeses, each recipe shines.

They are designed to be both comforting and elegant.

Perfect for seasonal dinners or special occasions.

Whether you’re a ravioli novice or an experienced pasta lover, these recipes bring the flavors of fall straight to your table.

Try them to experience the warmth, aroma, and indulgence of autumn in every bite.

Make your fall meals truly unforgettable.

Butternut Squash and Sage Ravioli

Golden roasted butternut squash brings a naturally sweet, nutty flavor to this homemade ravioli.

Aromatic sage enhances the filling while a touch of nutmeg adds subtle warmth.

Served with a brown butter sauce, this dish captures the essence of autumn in every bite.

Perfect for cozy dinners or festive gatherings, it offers a comforting yet elegant experience.

Ingredients:

• 2 cups roasted butternut squash, mashed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• 12-14 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 8 fresh sage leaves
• 1/4 cup toasted pine nuts (optional)

Instructions:

• Preheat the oven to 400°F (200°C).
• Peel, cube, and roast the butternut squash with a drizzle of olive oil, salt, and pepper until tender, about 25 minutes.
• Mash the roasted squash in a bowl.
• Stir in ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
• Roll out pasta dough into thin sheets.
• Spoon 1 teaspoon of filling onto the dough, spaced evenly.
• Cover with another sheet and press edges firmly to seal.
• Cut into individual ravioli using a knife or pastry wheel.
• Bring a large pot of salted water to a boil.
• Cook ravioli for 3-4 minutes, until they float to the surface.
• Meanwhile, melt butter in a skillet over medium heat.
• Add sage leaves and sauté until fragrant and slightly crispy.
• Drain ravioli and toss gently in the brown butter sauce.
• Serve warm, sprinkled with toasted pine nuts if desired.

Golden, creamy, and aromatic, these ravioli bring fall flavors to life.

The sweetness of roasted squash pairs perfectly with the savory sage butter.

Each bite offers a comforting, festive taste that will impress any dinner guest.

Perfect for a family meal or special autumn occasion, this dish embodies seasonal warmth.

Pumpkin and Ricotta Ravioli

Silky pumpkin puree creates a naturally sweet, creamy filling for these delicate ravioli.

Ricotta cheese adds a smooth texture while fresh thyme elevates the autumn flavors.

Served with a light sage-infused butter sauce, these ravioli are perfect for a cozy evening.

They combine elegance with comfort, making every bite feel like a seasonal celebration.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 6-8 fresh sage leaves
• 1 tsp fresh thyme leaves

Instructions:

• Preheat the oven to 375°F (190°C).
• Roast pumpkin cubes with a drizzle of olive oil until tender, about 20 minutes.
• Mash the pumpkin and combine with ricotta, Parmesan, cinnamon, salt, and pepper.
• Roll out pasta dough into thin sheets.
• Spoon 1 teaspoon of filling on the dough, leaving space between portions.
• Cover with another sheet and press edges to seal.
• Cut into individual ravioli.
• Bring a large pot of salted water to boil.
• Cook ravioli for 3-4 minutes until they float.
• Melt butter in a skillet, add sage and thyme, sauté until fragrant.
• Toss cooked ravioli gently in the butter herb sauce.
• Serve warm, optionally garnished with extra Parmesan.

The natural sweetness of pumpkin pairs beautifully with herbed butter.

Each bite is soft, creamy, and perfectly spiced for fall.

These ravioli make a comforting yet elegant dish for family dinners or special gatherings.

Mushroom and Goat Cheese Ravioli

Earthy mushrooms provide a rich, savory filling, perfect for fall dining.

Creamy goat cheese balances the umami flavors with a tangy, smooth texture.

Garlic and thyme enhance the aromatic profile, making the dish deeply comforting.

Served with a light cream and white wine sauce, this ravioli is luxurious yet cozy.

Ingredients:

• 2 cups finely chopped mushrooms (cremini or button)
• 1/2 cup goat cheese
• 1 small shallot, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 1 clove garlic, minced

Instructions:

• Sauté mushrooms and shallot in butter until soft and fragrant.
• Stir in thyme, salt, and pepper, and let the mixture cool.
• Combine cooled mushrooms with goat cheese in a bowl.
• Roll out pasta dough into thin sheets.
• Place 1 teaspoon of filling on dough sheets and cover with another sheet.
• Press edges firmly to seal and cut into individual ravioli.
• Boil salted water in a large pot and cook ravioli for 3-4 minutes.
• In a skillet, melt butter and sauté garlic briefly.
• Add cream and simmer until slightly thickened.
• Toss ravioli gently in the cream sauce and serve warm.

The earthy mushrooms paired with tangy goat cheese create a sophisticated fall flavor.

Every bite is creamy, aromatic, and rich, perfect for dinner parties or cozy nights.

This dish brings the warmth of the season to the table with elegance and comfort.

Sweet Potato and Brown Butter Ravioli

Sweet potatoes offer a naturally sweet, creamy filling that celebrates autumn flavors.

A hint of cinnamon and nutmeg adds warmth and depth to each bite.

Brown butter sauce with crispy sage leaves enhances the savory-sweet contrast.

This dish is perfect for seasonal gatherings or a comforting weeknight dinner.

Ingredients:

• 2 cups mashed sweet potatoes
• 1/4 cup ricotta cheese
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 6 fresh sage leaves
• 2 tbsp grated Parmesan cheese

Instructions:

• Roast sweet potato cubes at 400°F (200°C) until tender.
• Mash the sweet potatoes and combine with ricotta, cinnamon, nutmeg, salt, and pepper.
• Roll out pasta dough into thin sheets.
• Place 1 teaspoon of filling at intervals and cover with another sheet of dough.
• Press edges firmly and cut into ravioli shapes.
• Boil salted water and cook ravioli for 3-4 minutes.
• In a skillet, melt butter until golden and add sage leaves to crisp.
• Toss cooked ravioli in the brown butter and sprinkle with Parmesan.
• Serve warm.

Sweet potato sweetness balances the nutty brown butter perfectly.

The hint of spice adds complexity to every bite.

These ravioli provide a cozy, autumnal experience that’s both elegant and satisfying.

Pear, Gorgonzola, and Walnut Ravioli

Ripe pears bring a subtle sweetness that complements the boldness of Gorgonzola cheese.

Chopped toasted walnuts add crunch and texture to the filling.

A simple brown butter drizzle highlights the flavors without overpowering them.

Perfect for a special fall dinner, this dish is both sweet and savory.

Ingredients:

• 2 ripe pears, peeled and diced
• 1/2 cup Gorgonzola cheese
• 1/4 cup ricotta cheese
• 1/4 cup chopped toasted walnuts
• Salt and black pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 1 tbsp fresh thyme leaves

Instructions:

• Sauté pears lightly in butter until softened.
• Mix pears with Gorgonzola, ricotta, walnuts, salt, and pepper.
• Roll out pasta sheets thinly.
• Spoon filling onto dough, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil ravioli in salted water for 3-4 minutes.
• Melt butter in a skillet, add thyme, and cook until fragrant.
• Toss ravioli gently in the butter sauce and serve warm.

Sweet, tangy, and nutty, each bite balances rich and fresh flavors.

This ravioli is perfect for a festive fall meal or a refined dinner.

The combination of pear and Gorgonzola makes the dish memorable and elegant.

Caramelized Onion and Gruyère Ravioli

Sweet caramelized onions pair beautifully with nutty Gruyère cheese.

The combination creates a savory, rich filling perfect for chilly autumn nights.

Finished with a drizzle of browned butter, the ravioli is deeply flavorful.

This dish is hearty yet refined, ideal for a family dinner or intimate gathering.

Ingredients:

• 2 cups caramelized onions
• 1/2 cup grated Gruyère cheese
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 6 fresh sage leaves

Instructions:

• Slowly caramelize onions in a skillet with a little oil until deep golden.
• Mix onions with Gruyère, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling onto dough, cover with another sheet, and seal edges.
• Cut into ravioli.
• Boil in salted water for 3-4 minutes until they float.
• Melt butter in a skillet, add sage, and sauté until crisp.
• Toss cooked ravioli in the sage butter and serve.

Caramelized onions and Gruyère create a rich, savory taste that defines fall.

The nutty, sweet, and buttery flavors make each bite unforgettable.

These ravioli bring warmth and elegance to any autumn dinner.

Roasted Beet and Ricotta Ravioli

Roasted beets provide a vibrant color and earthy sweetness to this ravioli.

Ricotta cheese adds creaminess that balances the bold flavor of the beets.

A light lemon butter sauce enhances freshness and brightness.

Perfect for a visually striking fall appetizer or main dish.

Ingredients:

• 2 cups roasted beets, mashed
• 1/2 cup ricotta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped

Instructions:

• Roast beets at 400°F (200°C) until tender, then peel and mash.
• Combine mashed beets with ricotta, salt, and pepper.
• Roll pasta sheets thinly.
• Place filling on dough sheets, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil salted water and cook ravioli 3-4 minutes.
• Melt butter in a skillet and add lemon zest.
• Toss ravioli gently in the lemon butter sauce and sprinkle parsley.

Roasted beets create a striking color and earthy flavor profile.

The ricotta softens the beet’s intensity, creating a balanced dish.

This ravioli is both beautiful and delicious, perfect for seasonal entertaining.

Apple and Brie Ravioli

Sweet, crisp apples combine with creamy Brie for a decadent filling.

A pinch of cinnamon enhances the natural sweetness, making it ideal for fall.

Tossed in a light brown butter sauce with fresh thyme, this dish feels both cozy and elegant.

Perfect for a seasonal dinner or an impressive appetizer for guests.

Ingredients:

• 2 cups peeled, diced apples
• 1/2 cup Brie cheese, cut into small pieces
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 1 tsp fresh thyme leaves

Instructions:

• Sauté apples lightly in butter until just softened.
• Mix apples with Brie, cinnamon, salt, and pepper.
• Roll out pasta sheets thinly.
• Spoon filling onto dough, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water for 3-4 minutes until floating.
• Melt butter in a skillet, add thyme, and cook until fragrant.
• Toss ravioli in the thyme brown butter sauce and serve warm.

Sweet apples and creamy Brie create a sophisticated autumn flavor.

The cinnamon adds a subtle warmth, complementing the cheese.

This ravioli is perfect for cozy dinners or festive fall gatherings.

Spinach, Pumpkin Seed, and Feta Ravioli

Fresh spinach and creamy feta provide a savory, tangy filling.

Crunchy roasted pumpkin seeds add texture and a nutty accent.

A drizzle of garlic-infused olive oil enhances the flavors, making each bite satisfying.

This ravioli offers a hearty and colorful dish, ideal for seasonal meals.

Ingredients:

• 2 cups fresh spinach, wilted and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted pumpkin seeds, chopped
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 2 tbsp olive oil
• 1 clove garlic, minced

Instructions:

• Sauté spinach with garlic until wilted and fragrant.
• Mix spinach with feta and pumpkin seeds.
• Roll pasta sheets thinly.
• Spoon filling on dough, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water for 3-4 minutes.
• Drizzle olive oil over cooked ravioli and serve.

Savory spinach and tangy feta create a balanced, hearty filling.

Pumpkin seeds add a nutty crunch that enhances texture.

This dish is healthy, flavorful, and perfect for autumn dinners.

Pear and Mascarpone Ravioli

Juicy pears provide natural sweetness to a creamy mascarpone filling.

A hint of nutmeg and lemon zest brightens the flavor.

Served with browned butter and toasted hazelnuts, these ravioli feel indulgent yet comforting.

Perfect for dessert or a sweet autumn appetizer.

Ingredients:

• 2 ripe pears, peeled and diced
• 1/2 cup mascarpone cheese
• 1/4 tsp ground nutmeg
• 1 tsp lemon zest
• Salt to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 2 tbsp chopped toasted hazelnuts

Instructions:

• Sauté pears lightly until just softened.
• Mix pears with mascarpone, nutmeg, lemon zest, and salt.
• Roll pasta sheets thinly.
• Spoon filling on dough, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water for 3-4 minutes.
• Melt butter in a skillet until golden, toss ravioli, and sprinkle hazelnuts.

Sweet pears and creamy mascarpone create a delicate autumn dessert.

Nutmeg and lemon zest enhance the flavor profile beautifully.

These ravioli are elegant, sweet, and perfect for festive occasions.

Carrot and Ginger Ravioli

Roasted carrots provide a naturally sweet and earthy filling.

Fresh ginger adds warmth and a gentle spice to the dish.

Served with a light butter and sage sauce, this ravioli feels vibrant and cozy.

Perfect for a wholesome, seasonal vegetarian dinner.

Ingredients:

• 2 cups roasted carrots, mashed
• 1/2 tsp freshly grated ginger
• 1/4 cup ricotta cheese
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 6 sage leaves

Instructions:

• Roast carrots at 400°F (200°C) until tender, then mash.
• Mix mashed carrots with ginger, ricotta, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling on dough, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water for 3-4 minutes.
• Melt butter in a skillet, add sage, and toss ravioli gently.
• Serve warm.

Sweet roasted carrots with ginger create a comforting, earthy flavor.

Sage and butter enhance the richness of the filling.

This ravioli is vibrant, cozy, and perfect for fall meals.

Chestnut and Mushroom Ravioli

Earthy mushrooms and sweet roasted chestnuts create a rich, seasonal filling.

A touch of thyme enhances the autumn flavor, adding depth to each bite.

Tossed in browned butter, this ravioli is indulgent yet hearty.

Perfect for a cozy family dinner or a festive fall celebration.

Ingredients:

• 1 cup roasted chestnuts, chopped
• 1 cup finely chopped mushrooms
• 1/2 cup ricotta cheese
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter

Instructions:

• Sauté mushrooms until soft and aromatic.
• Mix mushrooms with chopped chestnuts, ricotta, thyme, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling on dough, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water for 3-4 minutes.
• Melt butter in a skillet and toss ravioli gently.
• Serve warm.

Chestnuts add natural sweetness and a rich, nutty flavor.

Mushrooms provide depth and an earthy balance to the filling.

These ravioli are hearty, comforting, and perfect for autumn feasts.

Roasted Butternut Squash and Sage Ravioli

Roasted butternut squash provides a naturally sweet and creamy filling.

Aromatic sage and a pinch of nutmeg enhance the fall flavor.

Tossed in brown butter, this ravioli is both comforting and elegant.

Perfect for cozy dinners or festive autumn gatherings.

Ingredients:

• 2 cups roasted butternut squash, mashed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 8 sage leaves
• 1/4 cup toasted pine nuts (optional)

Instructions:

• Roast cubed butternut squash at 400°F (200°C) until tender.
• Mash the squash and mix with ricotta, Parmesan, nutmeg, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon 1 teaspoon of filling on the sheet, cover with another, and seal edges.
• Cut into individual ravioli.
• Boil salted water and cook ravioli 3-4 minutes.
• Melt butter in a skillet, add sage, and cook until fragrant.
• Toss ravioli in brown butter and sprinkle pine nuts.

Sweet roasted squash pairs beautifully with nutty brown butter.

The sage adds aromatic warmth to every bite.

These ravioli are comforting, seasonal, and perfect for autumn dinners.

Spinach and Ricotta Ravioli

Fresh spinach provides a vibrant, earthy flavor.

Creamy ricotta adds smoothness and richness to the filling.

Finished with a light butter sauce, these ravioli are simple yet elegant.

Perfect for a vegetarian fall meal.

Ingredients:

• 2 cups fresh spinach, wilted and chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and black pepper to taste
• 12 sheets fresh pasta dough
• 2 tbsp unsalted butter
• 1 clove garlic, minced

Instructions:

• Sauté spinach and garlic until wilted.
• Mix with ricotta, Parmesan, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water 3-4 minutes.
• Melt butter and toss ravioli gently.

Spinach and ricotta create a balanced, savory filling.

The butter sauce adds richness without overpowering the flavors.

This dish is wholesome, colorful, and perfect for autumn dining.

Pumpkin, Sage, and Mascarpone Ravioli

Pumpkin puree gives a naturally sweet, creamy filling.

Mascarpone adds richness and a smooth texture.

Sautéed sage in butter adds an earthy, aromatic touch.

Perfect for a cozy fall dinner.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup mascarpone cheese
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 6 sage leaves

Instructions:

• Roast pumpkin and mash until smooth.
• Mix with mascarpone, nutmeg, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water 3-4 minutes.
• Melt butter, add sage, and toss ravioli gently.

Pumpkin and mascarpone create a sweet, creamy filling.

Sage-infused butter enhances the autumn flavor.

These ravioli are comforting, seasonal, and elegant.

Sweet Potato and Gruyère Ravioli

Roasted sweet potatoes create a naturally sweet and creamy base.

Gruyère cheese adds a nutty and savory dimension.

Tossed in butter with thyme, this ravioli is rich and comforting.

Perfect for a hearty fall dinner.

Ingredients:

• 2 cups roasted sweet potatoes, mashed
• 1/2 cup Gruyère cheese, grated
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 1 tsp fresh thyme leaves

Instructions:

• Roast sweet potatoes until tender and mash.
• Mix with Gruyère, cinnamon, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling, cover, and seal edges.
• Cut into ravioli.
• Boil in salted water 3-4 minutes.
• Melt butter, add thyme, and toss ravioli gently.

Sweet potatoes and Gruyère balance sweet and savory perfectly.

Thyme adds an aromatic, earthy note.

These ravioli are hearty, comforting, and ideal for autumn.

Carrot and Ginger Ravioli

Roasted carrots provide a sweet and earthy filling.

Fresh ginger adds warmth and a subtle spice.

Tossed in sage butter, this ravioli is vibrant and comforting.

Perfect for a seasonal vegetarian meal.

Ingredients:

• 2 cups roasted carrots, mashed
• 1/2 tsp grated fresh ginger
• 1/4 cup ricotta cheese
• Salt and pepper to taste
• 12 sheets fresh pasta dough
• 1/4 cup unsalted butter
• 6 sage leaves

Instructions:

• Roast carrots at 400°F (200°C) until tender, then mash.
• Mix with ricotta, ginger, salt, and pepper.
• Roll pasta sheets thinly.
• Spoon filling, cover with another sheet, and seal edges.
• Cut into ravioli shapes.
• Boil in salted water 3-4 minutes.
• Melt butter, add sage, and toss ravioli gently.

Carrots and ginger create a sweet, earthy, and slightly spicy flavor.

Sage butter adds warmth and depth.

This ravioli is colorful, comforting, and perfect for fall dinners.