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Ravioli with Pumpkin Alfredo Recipe - 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.

Ravioli with Pumpkin Alfredo Recipe


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x

Description

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.


Scale

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

  1. Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.
  2. Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
  3. 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.
  4. Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.

Recipe Notes:

adapted from Taste of Home Healthy Cooking