Home » Recipes » Butternut Squash Ravioli with Creamy Pumpkin Sauce

Butternut Squash Ravioli with Creamy Pumpkin Sauce

This Butternut Squash Ravioli is topped with a rich and flavorful creamy pumpkin sauce that comes together quickly. It uses a few staple ingredients and tastes like heaven! It’s the ultimate fall recipe and takes less than 30 minutes to prepare.

The BEST pumpkin sauce recipe

Both our families are huge fans of creamy pasta sauces. But many store-bought sauces are made with heavy cream, highly processed ingredients and consist of a day’s worth of calories in just one small helping. This Creamy Pumpkin Sauce uses all real-food ingredients, cuts back on calories and is SO easy to whip up. It pairs well with almost any pasta dish but our absolute favorite combination is this recipe, which uses butternut squash ravioli.

Easily customizable

One of the reasons why we love this dish so much is that is can easily be customized to your family’s liking. For a nutritional boost, we recommend adding cooked chicken and fresh spinach to this dish. We’ve made it without the addition of protein and veggies, and it’s equally as delicious.

Picky-eater approved

One thing that we absolutely LOVE about this recipe is how the combination of flavors in the sauce and ravioli completely mask the spinach. The sauce contains a healthy amount of pumpkin, which is rich in vitamins, minerals and antioxidants.

If you have picky eaters at home, this meal is a simple way to get them to eat and enjoy their veggies without any pushback. You must try it—it’s honestly the BEST comfort food!

Top tips for prepping ahead: (on your food prep day or the night before)

Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating!

  • Chop onions
  • Cook and cube chicken

Can you prep the sauce the night before?

Yes. Follow the prep instructions, allow to cool, cover and refrigerate overnight. Remove from fridge, warm and spoon over cooked ravioli.

For a vegan version

For a vegan version, you can use plant-based milk, but the result will be less creamy. You can also use vegan cooking cream (oat or soy) OR make homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut cream yields a thicker consistency than plant-based milk but will add a slight coconut flavor to the sauce.

How to store your leftovers

Store any leftovers in an airtight container in the fridge for 3-5 days.


This Creamy Pumpkin Sauce is simple to whip up and is also freezer-friendly. While everything is out, consider making extra to freeze for future meals. Cook the sauce as directed, allow it to cool completely, store in an airtight container (mason jars work great for this) and freeze for up to 3 months.  

What to serve with butternut squash ravioli

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Ravioli with Creamy Pumpkin Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Topped with a rich and flavorful Creamy Pumpkin Sauce that comes together quickly with a few staple ingredients, this Butternut Squash Ravioli tastes like heaven! It’s the ultimate fall recipe and takes less than 30 minutes to prepare.



Sauce Ingredients

Optional Additions


  1. Bring a large pot of salted water to a boil.
  2. While water is coming to a boil, add EVOO to a large sauté pan or pot. Sauté onion and garlic on medium-low heat for 5 minutes, until onions are slightly translucent. Spoon sautéed onions, garlic and all remaining sauce ingredients into a high-speed blender. Set large pan aside for later use and blend sauce until smooth. You can also use an immersion blender to blend sauce in a mixing bowl OR just add remaining sauce ingredients directly into pan with onions for a chunkier sauce.
  3. Pour sauce into the pan you used to sauté your onion and garlic. Simmer on low for 5-7 minutes until sauce thickens, stirring frequently.
  4. Add baby spinach and chicken to sauce and stir to combine. Simmer on medium-low heat until spinach has wilted and chicken is warm. Turn heat down and keep sauce warm over very low heat.
  5. Add the ravioli to boiling water. The ravioli will float on the surface of the water when they are finished, 4-6 minutes. Once cooked, use a slotted spoon to carefully remove and drain the ravioli (they are very delicate).
  6. Plate and top with pumpkin sauce and grated Parmesan cheese. Serve immediately.


Dairy-free: Choose a dairy-free ravioli and replace cow’s milk with almond milk.

Gluten-free: Use gluten-free ingredients, if necessary.

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Recipes
  • Method: 30 Minute Meals

Treat Yourself to a Weekly Wellness Boost!

Unlock VIP access to self-care secrets, delightful surprises, and a dash of healthy food inspiration. Join us now and let the pampering begin!

"*" indicates required fields

This field is for validation purposes and should be left unchanged.

You May Also Enjoy

Leave a Comment


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Hi beautiFULL, We’re Pam and Kalie

If you want your family to live a healthier life, you’ve come to the right place! Our simple wellness practices have been handed down for three generations and are the secret weapon to staying healthy and sane.

Learn More




Real Food Crash Course

Learn how to cut out processed food in a realistic and manageable way.

Free Guide Food – Real Food Crash Course

"*" indicates required fields