Easy Ravioli with Pumpkin Vodka Sauce is proof positive that serving pumpkin for dinner is always a winner and it’s ready in less than 30 minutes!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Ravioli with Pumpkin Vodka Sauce is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- frozen ravioli (I used a cheese variety)
- canned pumpkin puree
- Italian sausage (bratwurst would also be a great choice)
- garlic
- vodka
- beef stock (chicken stock, or veggie broth will also work)
- butter
- grated nutmeg
- Greek yogurt
- fresh sage
- salt and pepper
- Parmesan cheese
Kitchen tools and equipment needed:
- large high-sided skillet
- pasta pot or large stockpot with colander
- slotted spatula
- cheese grater (optional)
- microplane or nutmeg grater (optional)
- measuring cups and spoons
Why this recipe works:
Pumpkin recipes don’t always need to be sweet to be delicious, and the proof is in this pumpkin sausage vodka sauce.
Ravioli with Pumpkin Vodka Sauce with sausage is hearty, savory, and full of the delightful colors and flavors of autumn.
Do I have to use vodka in the sauce?
No! It’s completely optional.
The flavor of vodka is minimal, and because the sauce is simmered after the vodka is added the alcohol content burns off so it’s definitely safe for the kiddos to eat.
However, If you do decide not to use the vodka, add ¼ cup extra stock to the sauce to compensate.
How long will this dish take from start to dinner?
Less than 30 minutes, for sure.
While the pasta water is boiling, brown the sausage, and while the ravioli is cooking, complete the sauce.
Before you know it, dinner is served.
Can this pasta be frozen after cooking?
Yes. It sure can.
Store it in an air-tight freezer container and freeze it for up to 3 months.
How long will this raviloi with pumpkin sauce keep in the refrigerator:
You can store this in the refrigerator an air-tight container for up to 5 days.
Reheat in a microwave on medium power until hot, or in a saucepan over medium heat, stirring occasionally, until hot.
Can the Italian sausage be left out of this recipe?
No problem!
Just leave out that step and simmer together with the canned pumpkin, stock, Greek yogurt, and vodka. This way, dinner will be on the table even faster not to mention it will have fewer calories.
How to make this dish completely vegetarian:
Omit the Italian sausage, and instead of using chicken or beef stock, use vegetable broth or water to thin the sauce.
The step-by-step photo instructions:
- Bring water and salt to a boil in a large pasta pot.
- While the water is coming to a boil, brown the sausage in a large skillet over medium-high heat.
- Reduce the heat to medium and add the butter, garlic, and canned pumpkin puree to the browned sausage along with the stock.
- Stir well.
- Add the grated nutmeg into the pumpkin sausage sauce along with the Greek yogurt.
- Stir well and bring to a simmer.
- Turn the heat off under the pan and add the vodka. Stir well.
- Cook the pasta according to the package directions.
- Drain the ravioli, reserving approximately ½ cup of the pasta cooking water to thin the pumpkin sausage vodka sauce to your preferred consistency if desired.
- To serve, toss the drained ravioli into the pumpkin sausage vodka sauce, or spoon the sauce over the drained pasta.
- Garnish with fresh sage leaves (optional) and a liberal sprinkling of Parmesan cheese.
Additional sweet and savory pumpkin recipes:
With pumpkin season officially upon us, let’s celebrate this delightful and versatile winter squash just a little more, shall we?
*Pilgrim Pumpkin Pie (shown below and featured in the video)
Let’s take a step back in time and visit with the pilgrims this Thanksgiving. Pilgrim Pumpkin Pie is an authentic pie baked in a pumpkin. It’s as delightful to serve as it is to eat. It’s a rustic pilgrim pumpkin treat.
*Pumpkin Corn Chowder with Shrimp (not shown)
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table!
*Pumpkin Sage Biscuits (shown below)
These sky-high and delicious savory pumpkin biscuits can be made in a flash with simple pantry ingredients and fresh sage. They’re deliciously easy and deliciously pleasing!
*Cornucopia Crusted Pumpkin Pie (not shown)
Kick up your pumpkin pie game this Thanksgiving by making this Festive Cornucopia Pumpkin Pie. It’s easier to make than you may think. Let me show you how.
*Ravioli with Pumpkin Vodka Sauce (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s fast and easy pasta with pumpkin vodka sauce.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Ravioli with Pumpkin Vodka Sauce and Sausage
Ingredients
- 6 cups water seasoned with salt
- 2 10 ounce packages frozen ravioli
- 1 pound Italian sausage
- 2 cloves garlic minced
- 1 15 ounce can pure pumpkin puree
- 2 cups beef stock or broth
- 2 tablespoons butter
- 1/8 teaspoon grated nutmeg
- ¼ cup vodka
- 2 tablespoons Greek yogurt plain
- 2 tablespoons fresh sage leaves minced
- ½ cup Parmesan cheese shredded or grated
Instructions
- Bring water and salt to a boil in a large pasta pot.
- While the water is coming to a boil, brown the sausage in a large skillet over medium-high heat.
- Reduce the heat to medium and add the butter, garlic, and canned pumpkin puree to the browned sausage along with the stock. Stir well.
- Add the grated nutmeg into the pumpkin sausage sauce along with the Greek yogurt. Stir well.
- Turn the heat off under the pan and add the vodka. Stir well and simmer.
- Cook the pasta according to the package directions.
- Drain the ravioli, reserving approximately ½ cup of the pasta cooking water to thin the pumpkin sausage vodka sauce to your preferred consistency if desired.
- To serve, toss the drained ravioli into the pumpkin sausage vodka sauce, or spoon the sauce over the drained pasta.
- Garnish with fresh sage leaves (optional) and a liberal sprinkling of Parmesan cheese.
Notes
Nutrition
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I sincerely hope you’ve enjoyed today’s pasta recipe with Pumpkin Vodka Sauce much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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Taryn
Thursday 21st of October 2021
That pumpkin vodka sauce is to die for!
Renée
Friday 22nd of October 2021
Glad you think so too, Taryn! Thanks!!
wilhelmina
Thursday 21st of October 2021
This is a winner for sure, so delicious! My husband started out skeptical of the pumpkin but ended up asking for seconds!
Renée
Friday 22nd of October 2021
LOL! Sounds exactly like my husband, Wilhelmina. Take care, Renee
Tamm
Monday 17th of August 2020
Oh Renee, This sounds wonderful. Being allergic to tomato, I wanted a good sauce for pasta. This sounds perfect. I will have to exchange sausage for ground turkey and sage. I wonder if I can get my picky husband to eat it. If not, more for me. I want to try it on spaghetti squash. Leftover sauce will be in a jar in the frig, or a plastic container in the freezer. I am excited.
Renée
Monday 17th of August 2020
This is a sauce you will love, Tammy, and I think the exchange of turkey and sage will be delicious. Hopefully, your husband will enjoy it, but if not...his loss. LOL I also love the idea of having in on spaghetti squash. I'm going to do that now too because that sounds so yummy. Thanks for leaving me this comment, and for the wonderful rating. I really appreciate it. Take good care, Renee
Judy Havens
Saturday 19th of October 2019
This looks delicious! I really want to make it, but I need an occasion and people to share it with first, so that I won't eat it all myself! Maybe next time I visit family? I don't know when, but this will definitely be made and shared. Thank you for the recipe!
Renée
Saturday 19th of October 2019
Hi, Judy! This also freezes well so you could eat half now and freeze half for another time if you're worried you'd eat too much (just a thought), but sharing is also good! ;) Thanks for visiting and enjoy the recipe! Renee
Erin
Sunday 4th of November 2018
I made this but eliminated the vodka. I liked it but felt it needed something...not sure what. I wasn’t getting a lot of pumpkin flavor and wondered about the Greek yogurt getting in the way of the pumpkin. If I did it again I would use more garlic and nutmeg and no yogurt. Definately easy and seasonal!
Renée
Monday 5th of November 2018
Thank you for your comments, Erin. I find when you can't quite put your finger on what a dish needs, it probably needs a touch more salt. Did you try that? Adding more garlic and nutmeg is never a bad thing. Go for it! From now on, I'm going to start writing my recipes saying "season to taste before serving" at the end. Enjoy your day!