Cheesy Pumpkin Ravioli

4.00 (6)
⏱ 20 mins 🍽 ['6', '6 servings'] 🌶 american 🏷 Main course

This American dinner dish combines cheese-filled ravioli with a rich, spiced pumpkin sauce for a perfect autumn meal. The sauce, made with pumpkin purée, mascarpone, Pecorino Romano, and warm spices, coats the pasta beautifully. Toasted pine nuts add a final crunch. It's a cosy, flavourful comfort food that serves six and comes together in only 20 minutes.

Cheesy Pumpkin Ravioli

Ingredients

  • 1 (30 ounce) package cheese ravioli
  • 0.5 cup mascarpone cheese
  • 2 tablespoons butter
  • 1 pinch ground black pepper
  • 1.5 cups skim milk
  • 1 cup pumpkin puree
  • 0.5 cup grated Pecorino Romano cheese
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon nutmeg
  • salt and ground black pepper to taste
  • 0.33333334326744 cup pine nuts

Method

  1. Bring a large pot of lightly salted water to a rolling boil. Add the ravioli and cook uncovered, stirring now and then, until they rise to the surface and the filling is hot, 6 to 8 minutes. Drain the pasta.
  2. In a saucepan, melt the mascarpone cheese and butter with a pinch of black pepper. Stir in the milk, pumpkin purée, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg. Bring the mixture to a boil, then lower the heat and let it simmer until thickened, 5 to 10 minutes. Toss the cooked ravioli in the sauce to coat. Adjust seasoning with salt and pepper. Finish each portion with a sprinkle of pine nuts.

Nutrition (per serving)

Calories581 kcal
Fat30 g
Sugars10 g
Protein25 g
Sodium1294 mg

Recipe details

CategoryMain course
Cuisineamerican
Authorrlegrand