Pumpkin, sage and nutmeg add a warm richness to this Alfredo recipe that is served over ravioli for a comforting and easy fall or winter dinner.
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 last 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!
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 also add in more pumpkin puree. 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.
This Ravioli with Pumpkin Alfredo Recipe is definitely a great way to warm up your fall evenings!
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Pumpkin, sage and nutmeg add a warm richness to this Alfredo recipe that is served over ravioli for a comforting and easy fall or winter dinner.
Ingredients
- 1 package (25 oz) frozen cheese ravioli
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup shredded Parmesan cheese
- 1/2 cup canned pumpkin puree
- 1/4 cup minced fresh parsley
- 1 tablespoon minced fresh sage
- dash of freshly grated nutmeg
- 1/4 cup toasted pine nuts
- 1/4 cup chopped walnuts, toasted
Instructions
- Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.
- Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
- In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
- Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.
Notes
adapted from Taste of Home Healthy Cooking
More Savory Pumpkin Recipes:
Pumpkin Cheddar Mac and Cheese
Around the Web:
Creamy Pumpkin Pasta with Parmesan and Sage from Bake Your Day
Pumpkin Manicotti from FoodieCrush
Pumpkin Sage Polenta from Kitchen Confidante
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Colleen @ What's Baking in the Barbershop?! says
October 29, 2014 at 5:25 amUmmm, this looks AMAZING. I’ve never made homemade alfredo sauce but it doesn’t seem too hard, judging by this recipe! And to make it pumpkin alfredo?! Brilliant! I bet I could eat the sauce itself by the spoonful…
Joanna @ Everyday Made Fresh says
October 29, 2014 at 5:56 amI always make homemade alfredo sauce and adding another flavor sounds like it would be amazing. What better way to enjoy fall, then with some pumpkin for dinner!
amanda @ fake ginger says
October 29, 2014 at 7:06 amI am with you! I actually prefer pumpkin in savory dishes over sweet ones! Love this – gotta try it!
Rachel @ Baked by Rachel says
October 29, 2014 at 7:18 amI’ve been dying to dry a pumpkin pasta dish for ages! This looks fantastic!
Stephanie @ Plain Chicken says
October 29, 2014 at 8:34 amThis looks amazing. I love how fancy it looks – no one would ever guess this could be ready in 30 minutes! Must try this ASAP!
Jes says
October 29, 2014 at 11:08 amWhat size canned pumpkin are you using? I see 2 different sizes in my store…
Deborah says
October 29, 2014 at 11:25 amOh my goodness – so sorry about that! I should have read 1/2 cup canned pumpkin. The recipe has been updated. Thanks for catching that!
Stacey @ Bake Eat Repeat says
October 29, 2014 at 12:32 pmPumpkin in savoury dishes is so underrated, but so good. This pumpkin alfredo looks amazing!
Alice @ Hip Foodie Mom says
October 29, 2014 at 1:40 pmI absolutely love savory dishes with pumpkin. . love love love this ravioli. . this is like the epitome of everything good and right for fall. love!
Becky says
October 29, 2014 at 2:31 pmThis sounds incredible Deb! I love all of these flavors plus ravioli – just perfect! And I am a pumpkin fan all the way 🙂
Catherine says
October 30, 2014 at 6:53 amThe pumpkin ravioli sounds and looks wonderful. Catherine
Joanne says
October 30, 2014 at 10:04 amI am a HUGE pumpkin lover and could really eat it for every meal! Love it especially in creamy sauces like this. Knowing I’m eating a vegetable (or fruit?) in every bite makes me feel so much better about indulging.
Chels R. says
October 30, 2014 at 2:23 pmNot pumpkin fans? Those people need to live a little-who doesn’t like pumpkin? To be honest, my step-dad hates the stuff. But whatever. This looks absolutely AMAZING! I could eat that whole plate up!
Lauren says
October 30, 2014 at 3:57 pmHoly cow, it’s hard to believe that there are people out there who don’t like pumpkin! Seriously! 🙂 I do love that this dinner is so easy and quick to put together. Score!
Thalia @ butter and brioche says
November 4, 2014 at 1:48 pmOh god this ravioli looks delicious.. so creamy too. Wish I had a bowl to devour right now – your images have definitely made me hungry!
Lisa @ Healthy Nibbles & Bits says
November 4, 2014 at 4:27 pmThis ravioli dish looks like the perfect comfort food! That pumpkin sauce looks juuust right, too!
Maggie says
April 3, 2015 at 5:11 pmHi there , love this blog. I am hooked; I don’t need to look any further for nice recipes
Made your pepper and feta cheese dip yesterday and will make a few more things tomro ,
Thanks for this blog
Amy says
September 27, 2015 at 3:49 pmI was really excited about this, but the sauce was a little bland. We added a little honey, pepper, and a few other spices.
Kimberly says
October 31, 2016 at 7:51 amI agree. Very bland. Couldn’t taste the pumpkin at all.
Barbara says
September 30, 2016 at 9:41 pmOh my my! The ravioli with pumpkin alfredo was wonderful! I didn’t realize until I was making the recipe that I was out of parsley. I used some dry thyme. It was so flavorful. My daughter and I both felt that the fresh sage really enhanced the flavor. Thank you for sharing this recipe. 🙂
Maddie Cravey says
October 18, 2018 at 8:43 amLast night I made this dish for my mom and myself. We absolutely loved it! The sauce had a perfect consistency and we used sage straight from our backyard. She said I should go to culinary school, but all creds go to you!!
★★★★★
Jessica says
November 5, 2018 at 1:06 pmHi there! Just wondering if I would need to add anything extra if I am using fresh pumpkin?
Deborah says
November 12, 2018 at 11:04 pmYou should be able to swap out fresh pumpkin easily – just use the same amount. 🙂