How to Make Cheesy Pumpkin Ravioli - A Step-by-Step Guide

When the fall season rolls around, there's nothing quite like indulging in comfort food that's warm, satisfying, and full of rich, delicious flavors. And what better way to celebrate the autumn harvest than with a dish that showcases the iconic ingredient of the season: pumpkin. This recipe for Cheesy Pumpkin Ravioli is a delightful way to incorporate the flavors of fall into a comforting pasta dish that is sure to become a family favorite.

Making your own ravioli from scratch may sou...

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Ingredients

  • 1 (30 ounce) package cheese ravioli
  • ½ cup mascarpone cheese
  • 2 tablespoons butter
  • 1 pinch ground black pepper
  • 1 ½ cups skim milk
  • 1 cup pumpkin puree
  • ½ cup grated Pecorino Romano cheese
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon nutmeg
  • salt and ground black pepper to taste
  • ⅓ cup pine nuts

Information

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    581 cal.

    • Total Fat: 30g
    • Saturated Fat: 15g
    • Cholesterol: 101mg
    • Sodium: 1294mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 25g
    • Vitamin C: 2mg
    • Calcium: 431mg
    • Iron: 4mg
    • Potassium: 358mg