Description
A creamy, aromatic pumpkin ravioli dish ready in just 20 minutes. This quick autumn comfort food pairs store-bought fresh ravioli with a luscious homemade pumpkin cream sauce infused with rosemary, nutmeg, and Parmigiano Reggiano.
Ingredients
Scale
- 3 tbsp butter (unsalted preferred)
- 3 cloves garlic, minced
- 1/2 tsp dried nutmeg (freshly grated preferred)
- 10 oz pumpkin puree
- 1 1/2 cups half & half (or heavy cream)
- 1 tsp fresh rosemary, minced (or 1/2 tsp dried)
- 3/4 cup grated Parmigiano Reggiano cheese
- 1/2 tsp salt
- Fresh black pepper to taste
- 20 oz fresh cheese ravioli
Instructions
- In a large saucepan, melt butter over low heat. Add garlic and nutmeg; sauté 3–5 minutes until fragrant.
- Stir in pumpkin puree; cook 2–3 minutes over medium-low heat, stirring often.
- Whisk in half & half until smooth. Add rosemary, Parmigiano, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
- Meanwhile, cook ravioli according to package directions in salted water (typically 4–5 minutes until they float). Drain well.
- Add cooked ravioli to sauce; gently fold to coat evenly. Serve immediately.
Notes
For a dairy-free version, use full-fat coconut milk and nutritional yeast instead of cheese. Butternut squash puree makes a great pumpkin substitute. Avoid boiling the cream sauce to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 3g
- Sodium: 571mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: pumpkin ravioli, creamy pumpkin sauce, quick pasta recipe, fall comfort food