Easy Ravioli with Pumpkin Vodka Sauce & Sausage is proof positive that serving pumpkin for dinner is always a winner!
Pumpkin recipes don’t always need to be sweet to be delicious, and the “proof” is in the pumpkin sausage vodka sauce.
Easy Ravioli with Pumpkin Vodka Sauce & Sausage is hearty, savory, and full of the delightful colors and flavors of autumn.
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Easy Ravioli with Pumpkin Vodka Sauce & Sausage is available near the end of this post.
The list of ingredients for making this Ravioli with Pumpkin Vodka Sauce & Sausage is as follows;
- Italian sausage (bratwurst would also be a great choice)
- garlic
- canned pumpkin puree
- beef stock (chicken stock will also work)
- butter
- grated nutmeg
- vodka
- Greek yogurt
- fresh sage
- frozen ravioli (I used a cheese variety)
- salt and pepper
- Parmesan cheese
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. 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.
- Dinner is served.
I’ll walk you through the easy steps for making Ravioli with Pumpkin Vodka Sauce & Sausage. Let’s begin;
- 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 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.
- 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.
With pumpkin season officially upon us, let’s celebrate this delightful and versatile winter squash just a little more, shall we?
By clicking on the following titles, you’ll be taken to some of my other sweet and savory pumpkin recipes for;
- Cornucopia Crusted Pumpkin Pie
- Savory Pumpkin Sage Biscuits
- Homemade Pumpkin Hand Pies
- Pumpkin Corn Chowder with Shrimp
- Adorable Turkey Crust Pumpkin Pie
- Practically Perfect Pumpkin Creme Brulee
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Easy Ravioli with Pumpkin Vodka Sauce & Sausage if needed. By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
Below is the printable recipe card for today’s Easy Ravioli with Pumpkin Sausage Vodka Sauce. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Pumpkin recipes don't always need to be sweet to be delicious, and the "proof" is in the pumpkin sausage vodka sauce. Easy Ravioli with Pumpkin Vodka Sauce & Sausage is hearty, savory, and full of the delightful colors and flavors of autumn.
- 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
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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 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.
-
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.
Tools and equipment;
large pasta pot, large skillet, colander, ladle, wooden spoon, microplane (for the nutmeg, optional), measuring cups, measuring spoons, chef's knife, cutting board.
This ravioli with pumpkin sausage vodka sauce freezes well. Package in an airtight container and freeze for up to 2 months.
This will ravioli with pumpkin sausage vodka sauce will keep in the refrigerator for up to 5 days.
I sincerely hope you’ve enjoyed today’s recipe for Easy Ravioli with Pumpkin Vodka Sauce & Sausage as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
*Note – The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. As always, I thank you for your support!
This is pure comfort food for fall! Delish!
I think so too. Thanks, Christina!!
This is seriously the most perfect October meal! It is delicious and great for serving to guests too!
It would make a wonderful meal for company. It’s fancy but not fussy! Thanks, Nellie!
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.
Awesome! I know you’ll enjoy it, Linda! Thanks.
Yum, this is absolutely everything! I love a good vodka sauce and this is perfect for the season. Adore.
Thanks so much, Amanda. I adore that you adore it! 😉
I adore pumpkin in savory dishes. I just made pumpkin enchiladas actually. This pasta is going on my must make list.
I’m glad to hear it, Kristen. You’re going to love it!
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.
HaHaHa! I like to make people drool. Thanks, Dan!!
Love it! Such a satisfying meal!
Thank you!
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!
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!
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!
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