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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- 1 package (25 oz) frozen cheese ravioli
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup shredded Parmesan cheese
- ½ cup canned pumpkin puree
- ¼ cup minced fresh parsley
- 1 tablespoon minced fresh sage
- dash of freshly grated nutmeg
- ¼ cup toasted pine nuts
- ¼ cup chopped walnuts, toasted
- 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.
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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Ummm, 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…
I 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!
I am with you! I actually prefer pumpkin in savory dishes over sweet ones! Love this – gotta try it!
I’ve been dying to dry a pumpkin pasta dish for ages! This looks fantastic!
This looks amazing. I love how fancy it looks – no one would ever guess this could be ready in 30 minutes! Must try this ASAP!
What size canned pumpkin are you using? I see 2 different sizes in my store…
Oh my goodness – so sorry about that! I should have read 1/2 cup canned pumpkin. The recipe has been updated. Thanks for catching that!
Pumpkin in savoury dishes is so underrated, but so good. This pumpkin alfredo looks amazing!
I absolutely love savory dishes with pumpkin. . love love love this ravioli. . this is like the epitome of everything good and right for fall. love!
This sounds incredible Deb! I love all of these flavors plus ravioli – just perfect! And I am a pumpkin fan all the way 🙂
The pumpkin ravioli sounds and looks wonderful. Catherine
I 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.
Not 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!
Holy 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!
Oh god this ravioli looks delicious.. so creamy too. Wish I had a bowl to devour right now – your images have definitely made me hungry!
This ravioli dish looks like the perfect comfort food! That pumpkin sauce looks juuust right, too!
Hi 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
I was really excited about this, but the sauce was a little bland. We added a little honey, pepper, and a few other spices.
I agree. Very bland. Couldn’t taste the pumpkin at all.
Oh 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. 🙂