Don’t toss that pumpkin—turn it into pasta! This elegant yet cozy dish is a delicious way to give your Halloween pumpkins a second act. Silky pumpkin-stuffed ravioli meets a fragrant white wine and herb butter sauce for a fall dinner that feels both comforting and refined. It’s a great excuse to linger a little longer in autumn’s glow.

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Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce

Recipe courtesy of Marge Perry and David Bonom

Servings: 4

Ravioli:

• 15 ounces fresh pumpkin puree or 1 can (15 ounces) pumpkin puree
• 1 large egg, lightly beaten
• 1/3 cup grated Pecorino Romano cheese, plus additional for serving (optional)
• 2 tablespoons plain dried breadcrumbs
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 pinch ground nutmeg
• 48 round dumpling wrappers
• water

Sauce:

• 6 tablespoons cold unsalted butter, divided
• 1/3 cup chopped shallots
• 2/3 cup dry white wine
• 3 tablespoons heavy cream
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt

To make ravioli: Line a fine mesh sieve with dampened cheesecloth. Add pumpkin puree and strain for 1 hour. Transfer to bowl and stir in egg, cheese, breadcrumbs, sugar, salt, and nutmeg.

Arrange six dumpling wrappers on the work surface in a single layer. Place 1 tablespoon of pumpkin mixture in the center of each and brush the edges with water. Place the second wrapper over the filling, carefully pushing out any air bubbles, then pressing the edges to seal.

Transfer ravioli to a baking sheet covered with parchment paper. Place a sheet of plastic wrap over the ravioli. Repeat with the remaining wrappers and filling.

In a 6-Quart Ceramic Stockpot over medium heat, bring salted water to a gentle simmer

To make sauce: In a 3-quart Ceramic Saucepan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, stirring occasionally, 1 minute. Add wine, bring to a boil, and cook until mixture resembles wet sand, 8-9 minutes.

Reduce the heat to medium-low and whisk in the remaining butter and heavy cream until melted. Stir in sage, chives, and salt; keep warm, stirring occasionally.

To cook ravioli: Add half to simmering water and cook, stirring gently once or twice, 3 minutes. Remove with a slotted spoon and divide between two plates. Add the remaining ravioli to the pot and repeat dividing between the remaining plates. Spoon sauce over ravioli and serve with additional grated cheese, if desired.