A deliciously satisfying Pumpkin Casserole, using homemade ravioli, stuffed with a goat cheese, sausage, and sage mix. It's out of this world!
About This Recipe
This Pumpkin C
After a lot of consideration, I chose ingredients that I knew would complement each other. Ingredients like pumpkin, sage, sausage, and goat cheese.
A few days ago I finally got to taste the delicious combination of flavors for the first time. I can truly say that it exceeded all of my expectations.
This ravioli casserole is of my longer recipes, but don't let the extra steps scare you. This recipe is worth every step! I'll hold your hand through the whole process if I need to.
How to make this recipe
1. Using a very sharp knife, cut the stem off the pumpkin, then slice the pumpkin in half. Scoop out the seeds and guts (save the seeds to make roasted pumpkin seeds).
2. Drizzle the pumpkin with olive oil, and a pinch of salt and pepper. Place pumpkin sliced side down on a foil-lined pan. Roast for 45 minutes at 350 degrees F.
3. To make the pasta use my homemade pasta recipe, but make 1-½ times as much. When the pasta dough is ready, wrap it in plastic and allow it to rest while you make the filling.
4. Scrape out one of the two pumpkin halves. The pulp should weigh approximately 13 ounces. Add to a large bowl, along with the remaining filling ingredients, except the sausage.
5. Cook sausage in a pan, drain fat and allow to cool slightly before adding to the filling ingredients. Mix thoroughly so that all the ingredients are incorporated. Make sure the filling is completely cool before assembling the ravioli.
6. Roll out the dough (either with a rolling pin or pasta maker). Cut two rectangles large enough to cover the ravioli maker, with a minimum of ½" extending past the edges.
7. Fill with the filling mix and assemble according to directions of the ravioli maker. Be sure to moisten the top sheet of pasta, to help it adhere to the bottom sheet. You should end up with approximately 60 ravioli.
8. To make the sauce, melt butter in a deep pan. Whisk in flour, and continue to mix for approximately two minutes. Add crushed garlic and mix it with the flour and butter (roux) for one minute.
9. Add milk, and Half and Half, whisk over medium heat until thickened. Add the remaining sauce ingredients. Simmer for approximately five minutes over low heat until the flavors come together. Taste sauce to see if the seasoning needs any adjustments.
10. Pour approximately ½ cup of sauce in an 8" x 8" casserole dish. Cover with half of the ravioli arranged in a single layer.
11. Pour an additional ½ cup of sauce over the ravioli, followed by ½ cup of mozzarella cheese. Repeat with the remaining ravioli, mozzarella, and the remaining sauce.
12. Cover the casserole dish, and cook in a 350-degree F. oven for 30 minutes. Turn up the temperature to 375-degrees, remove the lid, and cook for an additional 15 minutes.
13. You may need to broil the top of the ravioli casserole for a few minutes to get it to brown up a bit. Allow to cool for 10 minutes or so, before cutting. Sprinkle generously with dukkah and serve.
Tools Needed for this Recipe
Recipe FAQs and Expert Tips
- Cover the remaining pasta dough, as you work, to keep it from drying out.
- Be sure to use freshly grated nutmeg, or don't bother!
- I place the ravioli on a tray in the freezer. Once frozen, I store them in a ziplock bag. This keeps them from sticking together.
- You only need half of the ravioli for this pumpkin casserole. I recommend freezing the rest. When you want to cook the remaining ravioli, just add to boiling water and cook for three minutes. Or use the leftover ravioli to make ravioli soup!
Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
Pumpkin Ravioli Recipe
Ingredients
- ½ sugar pie baking pumpkin (to equal 13 oz)
- 1 tablespoon olive oil
- 1 pinch salt & pepper
Filling
- 4 oz cream cheese
- 4 oz goat cheese
- ¼ cup parmesan cheese
- 1 teaspoon sage
- 2 cloves garlic (crushed)
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ teaspoon freshly grated nutmeg
- 8 oz breakfast sausage (crumbled)
Sauce
- 3 tablespoon butter
- 3 tablespoon flour
- 3 cloves roasted garlic
- 1½ cups milk
- ½ cup half and half
- 2 oz cream cheese
- 2 oz goat cheese
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon red chili flakes (optional)
- 2 tablespoon parmesan cheese
- 1 tablespoon fresh sage (chopped)
- 2 cups fresh spinach (packed)
- 2 tablespoon white wine
- ¼ teaspoon freshly grated nutmeg
Topping
- 1 cup shredded mozzarella cheese
- ¼ cup dukkah (recipe)
Instructions
- Using a very sharp knife, cut the stem off the pumpkin, then slice the pumpkin in half. Scoop out the seeds and guts (save the seeds to make roasted pumpkin seeds).
- Drizzle the pumpkin with olive oil, and a pinch of salt and pepper. Place pumpkin sliced side down on a foil-lined pan. Roast for 45 minutes at 350 degrees F.
Pasta
- To make the pasta use my homemade pasta recipe, but make 1-½ times as much. When the pasta dough is ready, wrap it in plastic and allow it to rest while you make the filling.
Filling
- Scrape out one of the two pumpkin halves. The pulp should weigh approximately 13 ounces. Add to a large bowl, along with the remaining filling ingredients, except the sausage.
- Cook sausage in a pan, drain fat, and allow to cool slightly before crumbling and adding to the filling ingredients. Mix thoroughly so that all the ingredients are incorporated. Make sure the filling is completely cool before assembling the ravioli.
Assembly
- Roll out the dough (either with a rolling pin or pasta maker). Cut two rectangles large enough to cover the ravioli maker, with a minimum of ½" extending past the edges.
- Fill with the filling mix and assemble according to directions of the ravioli maker. Be sure to moisten the top sheet of pasta, to help it adhere to the bottom sheet. You should end up with approximately 60 ravioli.
- To make the sauce, melt butter in a deep pan. Whisk in flour, and continue to mix for approximately two minutes. Add crushed garlic and mix it with the flour and butter for one minute.
- Add milk, and Half and Half, whisk over medium heat until thickened. Add the remaining sauce ingredients. Simmer for approximately five minutes over low heat until the flavors come together. Taste sauce to see if the seasoning needs any adjustments.
- Pour approximately ½ cup of sauce into an 8" x 8" casserole dish. Cover with half of the ravioli arranged in a single layer.
- Pour an additional ½ cup of sauce over the ravioli, followed by ½ cup of mozzarella cheese. Repeat with the remaining ravioli, mozzarella, and the remaining sauce.
- Cover the casserole dish, and cook in a 350-degree F. oven for 30 minutes. Turn up the temperature to 375-degrees, remove the lid, and cook for an additional 15 minutes.
- You may need to broil the top of the ravioli casserole for a few minutes to get it to brown up a bit. Allow to cool for 10 minutes or so, before cutting. Sprinkle generously with dukkah and serve.
Notes
- Cover the remaining pasta dough, as you work, to keep it from drying out.
- Be sure to use freshly grated nutmeg, or don't bother!
- I place the ravioli on a tray in the freezer. Once frozen, I store them in a ziplock bag. This keeps them from sticking together.
- You only need half of the ravioli for this pumpkin casserole. I recommend freezing the rest. When you want to cook the remaining ravioli, just add to boiling water and cook for three minutes. Or use the leftover ravioli to make ravioli soup!
anastaciast says
I keep forgetting to comment! This looks fabulous! I am sharing this with my Godmother who loves to cook. 🙂
HildaSterner says
No worries, you're better at commenting than most of my readers, so thank you! I think I must have the shyest readers on the internet! ?