Ravioli with Pumpkin Pasta Sauce

ravioli in a bowl topped with pumpkin pasta sauce

Ravioli with Pumpkin Pasta Sauce

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.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 597kcal

Author Deborah Harroun

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.
1 (25 oz) package frozen cheese ravioli
Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
3 tablespoons flour, 2 cups chicken broth, 1 cup milk
In a large skillet, melt the butter.
2 tablespoons butter
Add the garlic and cook until fragrant, 30-60 seconds.
3 cloves garlic
Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
1/2 cup shredded Parmesan cheese, 1/2 cup pumpkin puree, 1/4 cup minced fresh parsley, 1 tablespoon minced fresh sage, dash of freshly grated nutmeg
Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.
1/4 cup toasted pine nuts, 1/4 cup chopped walnuts

Notes

adapted from Taste of Home Healthy Cooking

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition