Resident Brewer

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Cider Pumpkin Sauce with Fresh Ravioli


After a fun day of making ravioli with friends a few Saturdays back I ended up with a bag full of yummy homemade pumpkin ravioli. I love the idea of pumpkin ravioli, but all of the sauces I made in the past were lacking. So much time goes into making homemade ravioli, the sauce needs to be worthy of the effort.

Total time: 40 min.


  • 2 cups Woodchuck Pumpkin Hard Cider
  • 4 tbsp butter
  • 1 ½ tbsp flour
  • 10 fresh sage leaves
  • 1 cup cream
  • ½ tsp nutmeg plus some to sprinkle
  • parmesan cheese for sprinkling
  • olive oil

In the pictures shown I halved this recipe. I have failed many times at cream sauces and I didn’t want to waste all my cream so I started out small. However, this recipe has boosted my confidence. I doubled the ingredients above to make enough for four small servings.


    While I was preparing the sauce I got a large saucepan of water heating up.
    In my favorite wok I reduced the cider to 1/2 cup by cooking on medium high for fifteen minutes. When I was happy with the thickness I poured the cider into another bowl.
    By this time my saucepan of water was in full boil. I took my frozen ravioli out of the bag and rinsed with cold water in a strainer. Once all of the extra flour was off the raviolis I placed them in the boiling water.
    I plopped the butter into my still hot wok and let it start to melt. I then added my finely chopped sage and the nutmeg.
    By this time my ravioli had floated to the top and was fully cooked. I placed them in a strainer, rinsed them and set aside.
    Back to the sauce, I added the flour. Shortly after I added the cream. I let everything simmer for about a thirty seconds before adding the resting cider.
    I let the sauce thicken for another minute.
    I placed the pasta on a plate, and tried to artfully spoon the sauce. I also sprinkled with parmesan cheese and nutmeg.

I was pretty happy with the sauce, it complemented the ravioli nicely. The cider added an interesting sweetness and bite at the same time to the dish.

If you want to try making your own pumpkin ravioli here is the link to the recipe from Williams-Sonoma. I have tried there sage butter sauce as well, but I am not a huge fan of butter sauces. A few tips, I added panko bread crumbs to my pumpkin filling to add some sturdiness. If you make your own pasta dough always add one egg at at time, or always one tablespoon of water. The drier the dough the easier it is to work with.

Williams-Sonoma Pumpkin Ravioli

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