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Cheesy Pumpkin Ravioli


"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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20 m servings 580 cals
Original recipe yields 6 servings

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  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.


  • Cook's Note:
  • Add more milk if sauce is too thick.

Nutrition Facts

Per Serving: 580 calories; 29.8 g fat; 56.3 g carbohydrates; 25 g protein; 101 mg cholesterol; 1294 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...