Cheesy Pumpkin Ravioli

Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By rlegrand

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
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

DB
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
Helpful
(1)

Most helpful critical review

lutzflcat
Allstar
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
Reviews:
Most Helpful Most Positive Least Positive Newest
DB
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
Helpful
(1)
Andrea
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
lutzflcat
Allstar
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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mrsblackford
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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