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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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Add more milk if sauce is too thick.

Nutrition Facts

581 calories; protein 25g; carbohydrates 56.3g; fat 29.8g; cholesterol 101.1mg; sodium 1294mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/02/2013
This turned out pretty well! It was definitely savory but very different from a "standard" sauce. Worth trying if you want to do something different. Maybe not "comfort food" enough to make it into a regular schedule for meals but will probably make it from time to time. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/06/2020
4.5.20 My biggest complaint about this is the amount of salt, it’s waaaaaaay too salty, and I’m a salt lover! Instead of 2 teaspoons salt, I would suggest stating with 1/2 teaspoon, tasting, and adding more if you feel the sauce needs it. The pumpkin sauce was a little thick, and I really should thinned it out with additional milk, and would do that if I make it again. My husband who’s not a picky eater just couldn’t get into pumpkin ravioli (he rated it 3 stars), I thought it was OK (3-1/2 stars) but not sure I’d make it again. It certainly is quick and easy to make, but it is non tradiitonal for ravioli, not that that’s a bad thing either. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2013
This turned out pretty well! It was definitely savory but very different from a "standard" sauce. Worth trying if you want to do something different. Maybe not "comfort food" enough to make it into a regular schedule for meals but will probably make it from time to time. Read More
(1)
Rating: 5 stars
10/22/2018
This dish was so perfect for fall! The only change I made was reducing the cinnamon to 1 tsp but that s just personal preference. I also omitted the pine nuts which i thought weren t necessary. Great dish for the whole family and versatile for any pasta! Read More
Rating: 3 stars
04/06/2020
4.5.20 My biggest complaint about this is the amount of salt, it’s waaaaaaay too salty, and I’m a salt lover! Instead of 2 teaspoons salt, I would suggest stating with 1/2 teaspoon, tasting, and adding more if you feel the sauce needs it. The pumpkin sauce was a little thick, and I really should thinned it out with additional milk, and would do that if I make it again. My husband who’s not a picky eater just couldn’t get into pumpkin ravioli (he rated it 3 stars), I thought it was OK (3-1/2 stars) but not sure I’d make it again. It certainly is quick and easy to make, but it is non tradiitonal for ravioli, not that that’s a bad thing either. Read More
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Rating: 4 stars
06/26/2020
It was good! Made as directed, except with 1/4 tsp of salt instead of 2 tsp. It would be better with half the sauce, or double the pasta. We felt it was sweet in a way that fits pumpkin soup but not pasta sauce, so next time we plan to leave out the brown sugar and add thyme to make it more savory. Read More
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