Ravioli with Pumpkin Vodka Sauce and Italian Sausage is a quick and comforting pasta dinner filled with cozy fall flavor. Frozen cheese ravioli is tossed with a creamy sauce made from pumpkin purée, chicken stock, plain yogurt, sage, and optional vodka, then finished with crumbled Italian sausage for a hearty and satisfying meal.
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Table of Contents Found Here
- The ingredient list for making ravioli with pumpkin vodka sauce:
- Kitchen tools and equipment needed:
- Why this recipe works:
- Do I have to use vodka in the sauce?
- How long will this dish take from start to dinner?
- Can this pasta be frozen after cooking?
- How long will this raviloi with pumpkin sauce keep in the refrigerator:
- Can the Italian sausage be left out of this recipe?
- How to make this dish completely vegetarian:
- The step-by-step photo instructions:
- Additional sweet and savory pumpkin recipes:
- Key Takeaways
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making ravioli with pumpkin vodka sauce:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- 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 airtight 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 airtight 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.
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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)
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!!
Key Takeaways
- Ravioli with Pumpkin Vodka Sauce is a comforting dish made with frozen ravioli, pumpkin purée, and Italian sausage, taking less than 30 minutes to prepare.
- The recipe includes common ingredients like garlic, chicken stock, Greek yogurt, and optional vodka for added flavor.
- You can easily omit the vodka or the Italian sausage to suit your preferences, making the dish vegetarian-friendly.
- Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
- Follow simple step-by-step instructions to create this hearty fall meal.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Ravioli with Pumpkin Vodka Sauce and Italian Sausage
Equipment
- pasta pot optional
- colander optional
- 6 quart stockpot optional
- box grater optional
Ingredients
- 6 cups water seasoned with salt
- 2 10 ounce packages frozen ravioli your choice of flavors
- 1 pound Italian sausage
- 2 cloves garlic minced
- 1 15 ounce can pure pumpkin puree
- 2 cups beef stock or broth chicken may also be used
- 2 tablespoons butter
- ⅛ 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 and cook the ravioli according to package directions.
- While the water is coming to a boil, cook, crumble and brown the sausage in a large skillet over medium-high heat (approximately 10 minutes).
- Reduce the heat to the skillet to medium and add the butter, garlic, and canned pumpkin puree to the browned sausage along with the stock. Stir well to combine.
- Add the grated nutmeg into the pumpkin and sausage sauce along with the Greek yogurt. Stir well.
- Turn the heat off under the pan and add the vodka to the sauce. Stir well and simmer and turn the heat back to low under the skillet to keep warm.
- Once cooked, drain the ravioli, reserving approximately ½ cup of the pasta cooking water. If desired add the reserved pasta cooking water to the skillet to thicken the pumpkin sauce.
- Add the drained ravioli into the pumpkin sausage vodka sauce, or spoon the sauce over the drained pasta to serve.
- Garnish with fresh sage leaves (optional) and a liberal sprinkling of Parmesan cheese.
Notes
Nutrition
I sincerely hope you've enjoyed today's pasta recipe with Pumpkin Vodka Sauce much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Debbie says
Sounds Delicious! Would this go well with pumpkin sage ravioli?
Renée says
Hi, Debbie!
This would be excellent with pumpkin sage ravioli!
Enjoy!
Renee
Taryn says
That pumpkin vodka sauce is to die for!
Renée says
Glad you think so too, Taryn! Thanks!!
wilhelmina says
This is a winner for sure, so delicious! My husband started out skeptical of the pumpkin but ended up asking for seconds!
Renée says
LOL! Sounds exactly like my husband, Wilhelmina.
Take care,
Renee
Tamm says
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 says
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 says
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 says
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 says
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 says
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!
Toni | Boulder Locavore says
Love it! Such a satisfying meal!
Renée says
Thank you!
Dan from Platter Talk says
Holy Pumpkin, Renee! Great job bringing pumpkin recipes to a new high. Even at 8:30 a.m., your stellar photos have me drooling over my keyboard. This savory dinner truly looks epic.
Renée says
HaHaHa! I like to make people drool. Thanks, Dan!!
Kristen says
I adore pumpkin in savory dishes. I just made pumpkin enchiladas actually. This pasta is going on my must make list.
Renée says
I'm glad to hear it, Kristen. You're going to love it!
Amanda says
Yum, this is absolutely everything! I love a good vodka sauce and this is perfect for the season. Adore.
Renée says
Thanks so much, Amanda. I adore that you adore it! 😉
Linda says
This recipe sounds fantastic! I'm a pumpkin fanatic come fall and this sounds like something I could gobble down in a heartbeat. Saving this so I can make it later.
Renée says
Awesome! I know you'll enjoy it, Linda! Thanks.
Nellie Tracy says
This is seriously the most perfect October meal! It is delicious and great for serving to guests too!
Renée says
It would make a wonderful meal for company. It's fancy but not fussy! Thanks, Nellie!
Christina says
This is pure comfort food for fall! Delish!
Renée says
I think so too. Thanks, Christina!!