Cheesy Pumpkin Ravioli recipe

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Ingredients

1 (30 ounce) package cheese ravioli
½ cup mascarpone cheese
2 tablespoons butter
1 pinch ground black pepper
1 ½ cups skim milk
1 cup pumpkin puree
½ cup grated Pecorino Romano cheese
1 tablespoon brown sugar
2 teaspoons ground cinnamon
2 teaspoons salt
1 teaspoon nutmeg
salt and ground black pepper to taste
⅓ cup pine nuts

Nutrition Info

580.5 calories
carbohydrate: 56.3 g
cholesterol: 101.1 mg
fat: 29.8 g
fiber: 6.1 g
protein: 25 g
saturatedFat: 14.7 g
servingSize: -
sodium: 1294 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.

  2. Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

Recipe Yield

6 servings

Recipe Note

This recipe was inspired by a delicious ravioli I had at a restaurant (Cactus Club's butternut squash ravioli). I converted it into a pumpkin sauce and incorporated some of the same ingredients found in pumpkin pie. It's easy to make and takes only 20 minutes from start to finish. Perfect autumn comfort food.

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