Cheesy Pumpkin Ravioli

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.

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!

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.

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.