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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Ravioli with Pumpkin Pasta Sauce
Ingredients
- 1 (25 oz) package 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 pumpkin puree canned or homemade
- 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.
Denise says
I paired this sauce with some beautiful pumpkin ravioli from ALDI. Just perfect! Not as rich (and unhealthy) as brown butter sauce.
Deborah says
That sounds like a delicious choice! I’m glad you enjoyed it!
Sarah says
This is one of my family favorite recipes. On special nights I make this and double it. And I make steak braciole and eggplant parmigiana to serve with it. I’ve made it many times and have it saved to favorites. It’s absolutely incredible! I do add more pumpkin like you suggest as an option. So so good!
Jessica says
Hi there! Just wondering if I would need to add anything extra if I am using fresh pumpkin?
Deborah says
You should be able to swap out fresh pumpkin easily – just use the same amount. 🙂
Maddie Cravey says
Last 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!!