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My review
Cheesy Pumpkin Ravioli
3 made it |
2 reviews
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rlegrand
"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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Ingredients
20 m servings 580Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Cook's Note:
- Add more milk if sauce is too thick.
Nutrition Facts
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Reviews
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Newest
11/30/2013
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 ...
10/21/2018
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....