Instant Pot Ravioli in Spicy Pumpkin Wine Sauce (using frozen ravioli)

Instant Pot Ravioli in Spicy Pumpkin Wine Sauce: Ravioli sauteed in leftover pumpkin puree, seasoning and white wine along with peas and onions. Perfect recipe to use Thanksgiving leftover & Fingerlicking Good! Instant Pot Ravioli in Spicy Pumpkin Wine Sauce

Thanksgiving is behind us and this Instant Pot Ravioli in Spicy Pumpkin Wine Sauce is the best way to use up most of your leftover Thanksgiving ingredients.

If your Thanksgiving is anywhere close to ours, I’m sure you must be left with tons of Leftover or half used cans of ingredients.

And you must be trying to sneak in those leftovers into upcoming meals.

We have tried Cranberry Sandwiches, Turkey Sandwiches and Mac-n-Cheese using the leftovers, but my family was not ready to eat just another one easily.

So, this Instant Pot Ravioli in Spicy Pumpkin Wine Sauce is my savior and we got no further leftovers left 😉

No peas in the side….. or no bits n pieces. The plates were polished clean!!


Apart from it being an absolute HIT with everyone at home, it’s becoming my favorite too as it took just 10 Minutes to cook this using Instant-Pot.

The ingredients are also pretty simple and are a mix of frozen, canned and seasoning packets.

What gives this Instant Pot Ravioli in Spicy Pumpkin Wine Sauce a FINGERLICKING taste is:

Pumpkin Puree: I’m using storebought, but you can use homemade too

Hot Sauce: I’m using sambal, but you may use any hot sauce as per taste

Wine: I’m using white wine as we had some leftover but you can use red wine too.


The other convenient thing that I love about this recipe is that it uses frozen ravioli and peas.

That means you can make this Instant Pot Ravioli in Spicy Pumpkin Wine Sauce without much notice as there’s no thawing necessary.

Simply saute the ingredients as per instructions below and turn on the High-Pressure Cooking mode in Instant-pot.

Within 10 minutes, you get a delicious and piping hot meal. If need be, you can skip the wine and make it a complete family meal for adults and kids.


I even saved some for my friend who couldn’t attend our Thanksgiving and she had this for dinner the next day.

So you can definitely store it in the fridge for a day or two.



To PREVENT Ravioli / Gnocchi from heating up too dry:

Always sprinkle some water when microwaving ravioli’s or even gnocchi, as that helps in heating them evenly and the dish comes out moist.



Tried Our Recipe – AWESOME!!!

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Instant Pot Ravioli in Spicy Pumpkin Wine Sauce: Leftover Thanksgiving Pumpkin Puree, Wine. #instantpot #ravioli #pumpkin #winesauce



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Yield: 3 People

Instant Pot Ravioli in Spicy Pumpkin Wine Sauce


Super quick and fingerlicking good! Ravioli sauteed in leftover pumpkin puree, seasoning and white wine along with peas and onions.

Cook Time 10 minutes
Total Time 10 minutes


  • 1/2 bag Frozen Raviolis
  • 1 Cup Frozen Peas
  • 2 Onions - chopped
  • 1/2 Can Pumpkin Puree
  • 2 Tbsp Sambal Sauce - any hot sauce and add the quantity as per taste
  • 1 Cup White Wine
  • 1/2 Cup Spaghetti Sauce
  • 2 Cups Water
  • 3 Tbsp Oil
  • 2 Tsp Italian Seasoning
  • 1/4 Cup Parsley - chopped


  1. Turn on the Instant-Pot in Saute mode and add 3 tbsp oil.
  2. Add chopped onions, peas and saute for a minute.
  3. Now add pumpkin puree, sambal sauce, spaghetti sauce, Italian seasoning and saute till sauces start bubbling (about a minute or under).
  4. Add frozen ravioli, water and saute everything to mix evenly.
  5. Close the lid, set Valve to Seal.
  6. Cook on MANUAL High Pressure for 6 minutes.?Quick release the pressure.
  7. Open lid and Turn on the Saute Mode.
  8. Stir in wine and saute cook for 1 minute.
  9. Tun the Instant pot off and transfer the ravioli in serving dish.
  10. Sprinkle with chopped parsley and cheese (if using).
  11. Enjoy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 2gSodium: 64mgCarbohydrates: 26gSugar: 7gProtein: 5g

26 Replies to "Instant Pot Ravioli in Spicy Pumpkin Wine Sauce (using frozen ravioli)"

  • Amanda December 6, 2018 (10:41 am)

    I love the flavors in this recipe, Molly! The first time I had pumpkin in a pasta sauce, I was intrigued by it, and I was sold with the first bite! It’s such a great way to use pumpkin in a savory way. I can’t believe I’ve never cooked ravioli in my instant pot, too! 6 minutes is amazing. There are so many times during the holidays when I just don’t have the time to cook a proper dinner, but a recipe like this makes it so convenient and easy to eat well on a schedule! Can’t wait to buy some ravioli and make this.

    • Molly Kumar December 7, 2018 (7:28 am)

      Thanks Amanda. It’s definitely one of my fav goto meal when we have a super hectic week or lots of people at home. So yumm and extremely easy 🙂

  • Sean@Diversivore December 4, 2018 (4:35 am)

    When I first read this I though that the recipe used leftover ravioli and I was like “In what world is there ever leftover ravioli? Not in my house.” But now that I’ve shaken the cobwebs out of my brain and figured out exactly what’s going on here, I am a) loving this recipe, and b) standing by my original statement about there never being leftover ravioli. Because I would eat alllll of this. Love the sambal touch in this too – it’s very unexpected but absolutely wonderful. Cheers.

    • Molly Kumar December 4, 2018 (1:28 pm)

      Hahahha, I hardly have any leftover Ravioli’s too and with this recipe, there’s never any chance in the future too 😉

  • Traci December 3, 2018 (8:33 pm)

    What a perfect weeknight dinner this is! I own an instant pot, and I almost always have some type of frozen ravioli on hand. I love it that you are using the instant pot sauté feature to build that flavor foundation into this dish. I still think it’s so cool that the IP does this 🙂 This dish sounds super delish and is another great way to use pumpkin. Thanks for sharing!

  • Marisa Franca December 3, 2018 (6:57 pm)

    We love everything pumpkin and I’ve been meaning to make some homemade cheese ravioli and your pumpkin sauce would be wonderful with them. I never knew you could make pasta in an Instant Pot — I wish I had one. But in the meantime I’ll try to use your wonderful ingredients and make a yummy sauce.

  • Debra December 3, 2018 (6:32 pm)

    You are so right, I had all those things left over from Thanksgiving. What a creative use for that leftover pumpkin puree. Sounds like a super creamy and flavorful sauce. Putting it on this weeks dinner rotation.

    • Molly Kumar December 4, 2018 (1:36 pm)

      That would be fantastic and I’m sure you’d love it.

  • Dana December 3, 2018 (1:57 pm)

    I love a good ravioli recipe! I’ve never thought to cook them in the Instant Pot though, and I have one! So this will be a fun experiment. It’s great to have fresh ideas like this when it comes to holiday leftovers. Some of the other tried and true options, albeit great, can get tired.

  • Carmy December 2, 2018 (9:13 pm)

    I love raviolis and I love pumpkin so this is the perfect combo! The peas add such a pretty pop of colour to the dish as well. You can’t go wrong with this plate!

  • Tina December 2, 2018 (3:59 pm)

    I love the flavor profile in this. I don’t have an Instant Pot but I’m going to try it in a slowcooker. I think an hour should do it. Thanks for this, it looks amazing:)

  • Leah December 1, 2018 (4:22 pm)

    First off, I love that this is an Instant Pot recipe! Sounds so easy and tasty. Second of all, the sauce sounds AMAZING! I would love it on everything! What a great recipe!

  • Daniela November 30, 2018 (4:23 pm)

    Wow! The flavors in this ravioli are just wonderful! I especially like the addition of hot sauce because I love spicy food. I bet it also balances out the sweetness in the pumpkin really well. And thanks for the great tip on how to reheat them!

  • Lisa November 29, 2018 (10:58 am)

    I’m laughing because — yes, we have little bits leftover from Thanksgiving and this is a great way to use them up, plus — I just — JUST — got my Instant Pot. I made a beef stew last night that was excellent. I never would have thought to use it for a pasta dish. Are the ravioli frozen when you put them into the cooker, or do you thaw them first? Can’t wait to make this one for the family

  • Sandra November 29, 2018 (2:26 am)

    No advance planning needed, which is always a bonus for those busy evenings. Made this for my parents and we all loved it.

  • Gloria November 26, 2018 (9:45 pm)

    I don’t have an Instant Pot, but I do have a pressure cooker. I LOVE everything pumpkin, and you can never go wrong cooking with wine. I will have to experiment with this recipe and see how it works with a stove top pressure cooker. It certainly sounds and looks delicious.

    • Molly Kumar November 27, 2018 (3:04 am)

      Thanks Gloria. It’s super easy in pressure cooker too.

  • Meagen Brosius November 26, 2018 (3:29 pm)

    I love that this is such an easy recipe to make in my Instant Pot! I don’t know how I ever lived without one! A yummy recipe for this fall / holiday season!

  • Aimee Shugarman November 26, 2018 (2:09 pm)

    This was a great way to use up some of the leftover canned pumpkin in my pantry. YUM.

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