Ravioli with Pumpkin Alfredo Sauce

Ravioli with pumpkin alfredo sauce is a delicious savory way to enjoy the flavors of fall without going into pumpkin spice overload. Quick and easy and more delicious than anything you could get in a restaurant!

pumpkin alfredo sauce tossed with ravioli served in two white bowls with sage leaves and pecans in the background

Sweet pumpkin dishes seem to overshadow savory pumpkin dishes every fall.

And every fall it makes me sad to see so many people equating pumpkin spice with pumpkin flavor. 

Pumpkin spice is not pumpkin flavor.

It’s a blend of warming spices with cinnamon, nutmeg, ginger and cloves that tastes delicious in a pie or other sweet baked good.

I actually prefer to call this blend of flavors ‘pie spice’ because it has nothing to do with pumpkin.

Pumpkin itself is a very mild squash and great at taking on and adding subtle flavors to dishes- like alfredo sauce.

It adds a hint of sweetness and extra creaminess making for a delicious savory spin on the ingredient.

pumpkin alfredo sauce tossed with ravioli in a black skillet

Ingredients

You don’t need much to make delicious pumpkin ravioli at home.

Here’s what to get:

  • cheese ravioli
  • flour
  • chicken broth
  • milk
  • butter
  • garlic
  • shredded Parmesan cheese
  • canned pumpkin puree
  • spices- fresh parsley leaves and sage, ground nutmeg
  • pine nuts 
  • pecans 

pumpkin alfredo sauce tossed with ravioli in a black skillet

How to Make

Here’s what you’ll need to do to make this recipe.

In a large pot, bring salted water to a boil.

Add your ravioli noodles to the pot and cook according to the package directions. 

Once they are the tenderness you desire, strain them, and toss them with a little olive oil to prevent sticking.

Set them aside, if needed.

While the ravioli cooks, you’ll need to prepare the pumpkin alfredo sauce.

In a large mixing bowl, add the flour, broth, and milk and whisk them together until evenly combined.

pumpkin alfredo sauce tossed with ravioli

Heat a large saucepan or skillet over medium heat and add the butter.

Once it has melted, add the garlic and let it simmer for about 30 seconds or until it just starts to get fragrant.

Be careful not to let it burn!

Stir in the milk broth mixture and whisk it all together until evenly combined.

Next, stir in the pumpkin puree, cheese, herbs, and spices until well incorporated.

Once all the ingredients are in, bring the mixture to a simmer, and let it continue cooking until thickened.

This will take about 10 to 15 minutes. You’ll need to stir the mixture on occasion. 

Finally, gently mix the ravioli into the sauce.

Ladle the ravioli onto plates to serve, and top them with the toasted pine nuts and pecans if you are using them.

You can also top with more parmesan cheese, black pepper, or mozzarella cheese.

Adding A Meat

Italian sausage makes a great addition to this dish.

Chorizo is another tasty option.

It can also be served alongside a nice salmon filet or chicken cutlets.

pumpkin alfredo sauce tossed with ravioli served in two white bowls with sage leaves and pecans in the background

Storing leftovers and Reheating

You can easily store the ravioli for about 3 to 5 days in the fridge.

Before storing, allow it to cool to room temperature.

Once it is cool, spoon it into one large airtight container or several smaller containers if you want easy lunches for your family. 

To reheat, you can either heat it in a skillet over low heat or place in a microwave safe container in the microwave for about 2 to 3 minutes or until warmed through.

You will need to mix it a few times in the microwave and should mix on occasion if using the stove top.

Tips and Tricks

Follow these tips and tricks to make great tasting ravioli with pumpkin sauce every time.

  • Check your labels carefully! Make sure it says pumpkin puree, NOT pumpkin pie filling. The pumpkin pie filling has spices meant for a pie and won’t work well in this savory dish.
  • If you prefer, you can make your own pumpkin puree instead of using canned puree. You will use the same amount of either one.
  • Don’t love nuts? Try adding crumbled bacon for added crunch and flavor. The nuts add some great crunch and flavor, so I strongly recommend them. You could also use breadcrumbs or broken up croutons.

pumpkin alfredo sauce tossed with ravioli served in two white bowls with sage leaves and pecans in the background

Other Pumpkin Pasta You Might Enjoy

This ravioli with pumpkin alfredo sauce is one of our family’s favorite fall pasta dishes.

Make it the next time you want a savory taste of pumpkin!

Looking for other savory pumpkin pastas? Try these:

If you’ve tried this RAVIOLI WITH PUMPKIN ALFREDO SAUCE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

pumpkin alfredo sauce tossed with ravioli served in two white bowls with sage leaves and pecans in the background

Ravioli with Pumpkin Alfredo Sauce

Ravioli with pumpkin alfredo sauce is a delicious savory way to enjoy the flavors of fall without going into pumpkin spice overload. Quick and easy and more delicious than anything you could get in a restaurant!
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Course: Dinner, Entree, Main Course, Pasta
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 188kcal

Ingredients

  • cheese ravioli
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tbsp butter
  • 3 tsp minced garlic
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup canned pumpkin puree
  • 1/2 cup fresh parsley leaves washed and finely chopped
  • 1 tbsp chopped fresh sage leaves
  • dash ground nutmeg
  • 1/4 cup pine nuts toasted
  • 1/4 cup pecans whole or halves

Instructions

  • Bring a large pot of salted water to a boil. Cook your ravioli according to the package directions. Strain them, and toss them with a little olive oil to prevent sticking. Set aside, if needed.
  • While the water/ravioli are cooking, prepare the pumpkin alfredo sauce.
  • Start by adding the flour, broth, and milk to a mixing bowl. Whisk them together until evenly combined.
  • Heat a large sauce pan over medium heat, add the butter. Once melted, add the garlic and let it simmer for roughly 30 seconds. Just until fragrant, but not burnt.
  • Stir in the milk broth mixture, whisking until evenly combined. Then stir in the pumpkin, cheese, herbs, and spices until incorporated.
  • Bring the mixture to a simmer, and let it continue cooking (stirring occasionally) until thickened- roughly 10-15 minutes.
  • Add the ravioli to the skillet, gently stirring to incorporate.
  • Ladle the ravioli onto plates to serve, and top them with the toasted pine nuts and pecans- if using.

Notes

  • Check your labels carefully! Make sure it says pumpkin puree, NOT pumpkin pie filling. The pumpkin pie filling has spices meant for a pie and won’t work well in this savory dish.
  • If you prefer, you can make your own pumpkin puree instead of using canned puree. You will use the same amount of either one.
  • Don’t love nuts? Try adding crumbled bacon for added crunch and flavor. The nuts add some great crunch and flavor, so I strongly recommend them. You could also use breadcrumbs or broken up croutons.
recipe adapted from Taste And Tell

Nutrition

Calories: 188kcal | Carbohydrates: 9g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 476mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3848IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 2mg

 

One thought on “Ravioli with Pumpkin Alfredo Sauce

  1. This is absolutely delicious and truly a refreshing change in flavors for the fall. I get tired of the same thing every day. I used pumpkin seeds I toasted instead of the pine nuts. Mmmmmmmm. Thank you for sharing!!

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