Pumpkin Sausage and Kale Ravioli
This one-pot Ravioli in a Pumpkin, Sausage, and Kale sauce is the kind of one-pan dinner that feels special enough for a dinner party but comes together in 20 minutes and requires no chopping. There’s a reason I’ve made this four times this month!
As a busy working mom, I honestly don’t have time for fancy meals anymore. That’s why I love a no-chop, one-pan recipe (which is why I HAD to make the Viral One Pan Baked Dumplings of course!!). Fewer dishes and much less prep time!! Plus I can get all the ingredients for this pumpkin, kale and sausage ravioli right from Trader Joe’s.
The best part? This pumpkin, sausage, and kale ravioli tastes DELICIOUS and is honestly nutritional and balanced too. You have a powerhouse list of ingredients yet the result is cozy and oh so comforting. SAY LESS. My Thai Curry Chicken Meatballs are another example of hearty yet healthy and balanced!
Jump to:
Why I Make This recipe on repeat:
- One pan, no chopping, finished in 20 minutes – Perfect for busy weeknights or when you want something homemade without the mess.
- Creamy without being heavy – The pumpkin and milk base give the sauce body without cream.
- High in protein and fiber – Sausage, white beans, and kale make this hearty and satisfying. Parmesan cheese is also sneakily high in protein, and pumpkin also adds some extra fiber. It’s healthy without tasting healthy, you know??
- Flexible and forgiving – Works with any ravioli, sausage, or greens you have on hand.
Ingredients
- Ravioli – The star of the dish; choose any variety (cheese, mushroom, butternut squash, or spinach). I always choose cheese! Make sure it’s the fresh ravioli that you find in the refrigerated section.
- Sweet Italian sausage – I use chicken sausage, and sometimes make my own! We remove it from the casing if you buy from the store.
- Lacinato (Tuscan) kale – You can buy this pre-chopped or rip with your hands (or you can just cheat and chop this one thing!)
- White beans – Optional for an added boost of protein and fiber
- Broth – Forms the base of the sauce; use chicken or vegetable broth for depth.
- Milk – Lightens the sauce while keeping it creamy; but you can use heavy cream instead too!
- Spices – Pumpkin pie spice gives the dish its signature fall flavor and a velvety texture. Garlic and onion powders give warmth and aroma without the need for chopping. Kosher salt and pepper as desired.
- Grated parmesan – Adds saltiness and umami; stir some in and sprinkle extra on top before serving.
See recipe card for quantities.
How to make pumpkin, sausage, and kale ravioli
This recipe couldn’t be easier! It comes together with no chopping, in one pot, and in 20 minutes!
- Brown the sausage on all sides.
- Add the kale and cook down.
- Add the beans, if using, as well as broth and milk/cream.
- Stir in the pumpkin puree and spices. Bring to a boil.
5. Add the ravioli to the boiling liquid and submerge as best as possible.
6. Cook for about 4-5 minutes or until ravioli are done. Add cheese and serve,
Substitutions and Variations
This one-pot pumpkin sausage and kale ravioli recipe is super forgiving, and there are plenty of ways to make it your own! Here are some ideas:
- Leafy greens: Swap kale for baby spinach
- Beans Use any white bean, or omit all together! Lentils would be fantastic too.
- Make it meat-free: Skip the sausage and add extra beans or even a handful of mushrooms for umami.
- Any ravioli works: Cheese, mushroom, pumpkin, or spinach ravioli all pair beautifully with the sauce.
Storage
Store leftover pumpkin sausage and kale ravioli in the fridge for up to three days. Reheat in the microwave.
Rate this recipe
Did you try this recipe? First off, thank you! Second, I would love to hear from you. Please leave a star rating and review down below, and be sure to tag me on Instagram or TikTok with your creations.
Pumpkin, Sausage, and Kale Ravioli
Ingredients
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage casings removed (I use chicken)
- 1 bunch lacinato/Tuscan kale stems removed and leaves chopped (see notes)
- 1 can white beans drained and rinsed (optional)
- 1½ cups broth plus ½–1 cup extra for a more soupy result
- 1 cup milk
- ½ cup pumpkin puree
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon pumpkin pie spice
- ¾ cup grated parmesan plus more for serving
- 1 9oz package ravioli (the refrigerated kind, I use cheese)
Instructions
- Brown the sausage. Heat olive oil in a large, deep skillet or medium pot over medium heat. Add the sausage, breaking it apart with a spatula, and cook until browned on all sides, about 5–7 minutes.
- Wilt the kale. Add the chopped kale to the pan and toss to combine. Cook until wilted and reduced in size, about 2–3 minutes. Stir in the white beans if using.
- Build the sauce. Pour in the broth, milk, salt, garlic powder, and pumpkin pie spice. Create a small well in the center and add the pumpkin puree. Using a whisk or spatula, gently incorporate the pumpkin into the liquid, then stir everything together. Give the sauce a taste and adjust seasonings to your liking. Bring the mixture to a gentle boil.
- Cook the ravioli. Add the ravioli directly to the pan, stirring gently so the pasta is mostly submerged. Cook according to package instructions (usually 4–5 minutes), stirring occasionally to prevent sticking.
- Finish with parmesan. Turn off the heat and stir in most of the parmesan until melted and the sauce thickens slightly. Taste and adjust seasoning. Plate and top with extra parmesan before serving.
