This Ravioli with Pumpkin Pasta Sauce is the perfect fall dinner! Pumpkin, sage and nutmeg add a warm richness to this sauce that is served over ravioli for a comforting and easy fall or winter dinner.

Pumpkin for dinner? Yes! Also check out this Pumpkin Chili, Pumpkin Cheddar Mac and Cheese, or Pumpkin Soup.

As much as I love pumpkin desserts, I think that using pumpkin in savory dishes often gets ignored. Which is quite a shame, because I think it works so perfectly for dinner just as well as it does for dessert. I’m no stranger to adding pumpkin to my pasta or chili, and whenever I come across a recipe that uses pumpkin in a savory recipe, I’m automatically drawn to it.

I was at a dinner one night, and there were two people at the table who admitted to not being big pumpkin fans. I think I need to share this recipe with them, as I think even pumpkin haters would love this. The pumpkin flavor is not overpowering, but the sauce definitely tastes a little different than your normal Alfredo sauce. I think it’s the perfect way to warm up your pasta sauce!

Ingredients

Frozen Cheese Ravioli: I like to use frozen, but you could use fresh, if desired.

Chicken Broth: I like the extra flavor that you get from the chicken broth.

Milk: We keep 2% on hand, so that is what I use.

Flour: This will thicken up the sauce. If you want it to thicken up faster, you can use cornstarch instead.

Butter: Salted or unsalted will work.

Garlic: I definitely prefer fresh garlic, but you could use 1/4 teaspoon to 1/2 teaspoon of granulated garlic in a pinch.

Parmesan Cheese: Freshly grated parmesan cheese will melt into the sauce the best.

Pumpkin Puree: You can use homemade pumpkin puree or canned.

Parsley and Sage: These herbs will give the sauce a great warmness. Fresh is best in this recipe, but dried would work as well.

Nutmeg: I always like using a little bit of fresh nutmeg in cream pasta sauces.

Pine Nuts and Walnuts: These add great flavor and crunch. Toast them for the most flavor.

How to Make Pumpkin Pasta Sauce

BOIL: Cook the pasta according to the package directions and drain.

WHISK: While the pasta cooks, whisk together the chicken broth, milk and flour.

COOK: Melt the butter, then cook the garlic.

ADD: Add the milk mixture, cheese, pumpkin, parsley, sage, and nutmeg. Cook and stir until it has thickened.

SERVE: Stir the cooked ravioli into the sauce, then serve topped with the nuts.

Tips and Tricks

This sauce does take a little longer to thicken up than any other Alfredo recipe that I’ve tried, but just be patient and let it cook down.
If you want a more prominent pumpkin flavor, you can add in more pumpkin puree.
Make it vegetarian by using vegetable broth instead of chicken broth.
Make sure you season the final sauce to taste with salt and pepper. This can often make or break the final product.
My husband wasn’t 100% sold on topping the pasta with pine nuts and walnuts, but I loved the texture and crunch that they added to the final dish. The good thing about it is that you can serve them on the side and whoever wants nuts can add them.
Store any leftovers in the refrigerator for up to 3 days. I would not suggest freezing this recipe.

More Cold Weather Pasta Recipes

Skillet Butternut Squash Lasagna
Creamy Mac and Cheese
Easy Alfredo Sauce
Baked Ravioli
Penne Pasta Bake

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