Pumpkin Ravioli with Vodka Mascarpone Sauce™ — The Perfect Autumn Dinner

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

When autumn arrives, there's one dish that captures the season better than anything else: pumpkin ravioli draped in a sauce that's simultaneously rich, creamy, and bright. This is that dish.

Albanese's Finest Vodka Mascarpone Sauce™ was made for this pairing. The mascarpone's natural richness wraps around the sweet pumpkin filling, the tomato brings acidity that keeps it from being heavy, and the vodka does what it always does — unlocks flavors that nothing else can. No added sugar. Real mascarpone. Small-batch, founder-made in Western New York.

This is autumn on a plate.

Why This Pairing Works

Pumpkin ravioli has a delicate sweetness that needs a sauce with enough body to complement it without overwhelming it. A plain marinara is too sharp. A butter-sage sauce is beautiful but one-dimensional. Vodka mascarpone hits the perfect middle ground — creamy enough to coat every pillow of pasta, bright enough to cut through the richness, and complex enough to make every bite interesting.

Add crispy fried sage, shaved Parmigiano-Reggiano, and toasted hazelnuts, and you have a restaurant-quality autumn dinner that comes together in 30 minutes.

• 1 lb fresh or refrigerated pumpkin ravioli (store-bought is perfect here)
• 1 jar Albanese's Finest Vodka Mascarpone Sauce™ (24 oz)
• 2 tbsp unsalted butter
• 12–15 fresh sage leaves
• 1/4 cup toasted hazelnuts, roughly chopped
• 1/2 cup freshly shaved Parmigiano-Reggiano
• 2 tbsp olive oil
• Freshly cracked black pepper
• Flaky sea salt, for finishing

Step 1: Toast the hazelnuts. In a dry skillet over medium heat, toast the hazelnuts for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside. Roughly chop once cooled.

Step 2: Fry the sage. In a small skillet, melt the butter with the olive oil over medium-high heat. Once the butter is foamy, add the sage leaves in a single layer. Fry for 45–60 seconds per side until crispy and deep green. Transfer to a paper towel-lined plate. Reserve the brown butter in the pan.

Step 3: Cook the ravioli. Bring a large pot of generously salted water to a boil. Cook the pumpkin ravioli according to package directions — typically 3–5 minutes for fresh or refrigerated. Reserve 1/2 cup of pasta water before draining.

Step 4: Warm the sauce. While the ravioli cooks, gently warm the Vodka Mascarpone Sauce™ in a wide skillet over medium-low heat. Add a splash of the reserved pasta water to loosen the sauce slightly and help it coat the ravioli evenly.

Step 5: Combine. Add the drained ravioli directly to the sauce. Drizzle the reserved brown butter from the sage pan over the top. Toss gently to coat — pumpkin ravioli is delicate, so use a light hand.

Step 6: Plate and finish. Divide among warm bowls. Top generously with shaved Parmigiano-Reggiano, crispy sage leaves, and toasted hazelnuts. Finish with freshly cracked black pepper and a pinch of flaky sea salt.

Use fresh or refrigerated ravioli. Frozen pumpkin ravioli works in a pinch, but fresh or refrigerated ravioli has a more delicate texture that pairs beautifully with the creamy sauce. Look for it in the refrigerated pasta section of your grocery store.

Don't skip the pasta water. The starchy pasta water helps the sauce cling to every ravioli and creates a silkier consistency. Add it a tablespoon at a time until the sauce coats the pasta perfectly.

Brown butter is the secret weapon. The butter you fry the sage in becomes nutty and fragrant — don't discard it. Drizzling it over the finished dish adds a layer of depth that ties everything together.

Toast your own hazelnuts. Pre-toasted hazelnuts from a bag are fine, but toasting them fresh in a dry pan for a few minutes makes a noticeable difference in flavor and crunch.

Variations

Add pancetta. Render 3 oz of diced pancetta in the pan before warming the sauce. The salty, savory pork plays beautifully against the sweet pumpkin filling.

Make it vegetarian. This recipe is already vegetarian as written. For a fully plant-based version, use vegan butter and skip the Parmesan (or use a plant-based alternative).

Add a pinch of nutmeg. A tiny grating of fresh nutmeg into the warm sauce echoes the spice notes in the pumpkin filling and deepens the autumn character of the dish.

Swap the hazelnuts. Toasted walnuts or pine nuts work equally well if hazelnuts are not available.

Frequently Asked Questions

Can I use frozen pumpkin ravioli? Yes — cook from frozen according to package directions, typically 1–2 minutes longer than fresh. The texture will be slightly firmer, but the dish will still be excellent.

Can I make this ahead of time? The components are best assembled fresh, but you can prep ahead: toast the hazelnuts, fry the sage, and warm the sauce in advance. Cook the ravioli fresh just before serving — it only takes a few minutes.

Where can I find pumpkin ravioli? Most grocery stores carry fresh or refrigerated pumpkin ravioli in the fall, especially in the specialty pasta section. Whole Foods, Trader Joe's, and Italian specialty stores are reliable sources. Rana and Buitoni both make excellent versions.

Is there actual vodka in the sauce? Yes — the vodka is incorporated during cooking and the alcohol cooks off completely, leaving behind the emulsifying effect that gives vodka sauce its signature silky texture.

Get the Sauce

This recipe is built around Albanese's Finest Vodka Mascarpone Sauce™ — made with real mascarpone cheese, premium tomatoes, and absolutely no added sugar. Available online at albanesesfinest.com/shop.

You Won't Believe It's From a Jar!

More recipes with Vodka Mascarpone Sauce™: Penne Alla Vodka · Creamy Gnocchi in Vodka Sauce · Tortellini in Vodka Mascarpone