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pumpkin alfredo sauce tossed with ravioli served in two white bowls with sage leaves and pecans in the background
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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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Entree, Main Course, Pasta
Cuisine: American
Servings: 6
Calories: 188kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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