Ravioli with Pumpkin Sauce
Ravioli with Pumpkin Sauce is the perfect fall comfort food that combines pasta pillows filled with cheese with a creamy pumpkin sauce.
Servings: 2 servings
Calories: 768kcal
Ingredients
- 10 ounces fresh cheese ravioli I used RANA
- 0.5 tablespoon olive oil
- 0.33 cup minced yellow onion
- 1 clove fresh garlic minced
- ⅛ teaspoon cinnamon
- ⅛ teaspoon fresh ground nutmeg
- 2 tablespoons white wine I used chardonnay
- 0.5 cup pumpkin puree *not pumpkin pie filling*
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon chopped fresh sage plus more for garnish
- 1 tablespoon grated parmesan cheese plus more for sesrving
Instructions
- Have all ingredients ready to go, this recipe comes together quickly!
- Boil 4 quarts of water. Reduce heat to a gentle boil, and add a pinch of salt. Add the fresh ravioli to the boiling water and cook for 4 minutes (or according to package directions).
- While the ravioli is cooking, prepare the pumpkin sauce.
- Heat olive oil in a medium skillet over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are translucent and softened, 5 to 7 minutes. Stir in the garlic and heat for one minute to become fragrant.
- Pour in the wine, and add the cinnamon and nutmeg. Scrape the bottom of the skillet with a wooden turner to remove any cooked on bits.
- Add the pumpkin puree and cream, stir to combine. Stir in the sage, salt, and pepper. Taste and adjust seasoning if needed.
- Remove the ravioli from the pot with a slotted spoon, then add to the skillet with the pumpkin sauce; folding them gently to ensure each piece is well-coated.
- Serve immediately sprinkled with grated parmesan, fresh sage leaves, and cracked black pepper.
Notes
- Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners.
- Spinach and ricotta, or mushroom ravioli will also work well. Meat-filled ravioli can be used, but the flavors will be a more robust.
- Substitute fresh thyme, or fresh herbs of your choice for the sage.
- For some added crunch, top with toasted pine nuts, walnuts, or pumpkin seeds.
- The pumpkin ravioli sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop, and if it’s too thick, you can thin it out with a little broth or cream.
- Follow package instructions for cooking frozen ravioli.
- Store leftovers in an airtight container, in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop. If it’s too thick you can thin it out with a little broth or cream.
Nutrition
Calories: 768kcal | Carbohydrates: 70g | Protein: 24g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 146mg | Sodium: 1521mg | Potassium: 260mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10431IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 16mg