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When I first made this recipe everyone thought: Pumpkin on pasta? EWWWW! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. —Cheri Neustifter, Sturtevant, Wisconsin
This recipe is:
Healthy
Quick
Nutritional Facts 1 cup equals 420 calories, 16 g fat (6 g saturated fat), 29 mg cholesterol, 662 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein.
Originally published as Cheese Ravioli with Pumpkin Alfredo Sauce in Healthy Cooking October/November 2011, p51
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 18, 2013 by Acsammel
Way too much sauce. Pasta was swimming in a giant bowlful of sauce, like a soup. Did not serve 6. I would double the pasta to serve six and increase the flour so the sauce might actually thicken. Needs more pumpkin and sage.
Reviewed on Nov. 26, 2012 by Amyrich517
I thought it turned out a little bland but a good start to add more of my own flavors. I followed the recipe but doubled it since I was makin it for a potluck at work. I added cinnamon, onion flakes, salt, basil and some Parmesan cheese...mmmmm much better! I may use whole milk next time to see if it thickens up better. I'd make it again with my additions. I also opted to not add the nuts due to allergies
Reviewed on Jan. 09, 2012 by diligentfrog
I also added 1 cup of pumpkin instead of the half a cup the recipe calls for...
I looked at the reviews before I made this dish; so I also decreased the milk and chicken broth to 1 cup each. I added a little cinnamon, seasoning salt, onion powder and crushed garlic. It was good, but I felt that it still needed something... maybe a chicken bouillon cube?
Reviewed on Dec. 01, 2011 by jburnett721
This was very good. It was a nice change of sauce for the ravioli. Did not use the nutmeg or nuts. I would definately make this again.
Reviewed on Nov. 22, 2011 by BCookingFun
Easy and delicious. Does not have a strong pumpkin taste but is still really good. Serve with extra bread for dipping in the sauce.
Reviewed on Nov. 17, 2011 by Pinstripes
Awesome! This is why I love Taste of Home. I saw the recipe in the magazine and wanted to try it, then took the suggestions of the previous reviewers. I only used 2 cups of liquid (1 chicken broth, 1 milk) and 2 tablespoons of flour. I made the roux the more traditional way, mixing the flour and butter in the pan and then adding the liquid slowly. I also threw in a pinch of red pepper flake. It turned out wonderfully! My husband said it could have been more pumpkin-y so I may add more next time, but otherwise this is a winner!
Reviewed on Nov. 13, 2011 by interpretermom
It was just okay. The sauce seemed to be really runny and didn't have much of a pumpkin flavor. I used the recommended 1/2 cup of pumpkin but I don't think it was enough since my sauce was very pale compared to the picture shown.
Reviewed on Nov. 13, 2011 by danid
This was good but I thought it needed some tweaking. The flavors were a little bland and the sauce very runny. I didnt' care for the way the "rue" was made in this recipe, which I believe made the sauce runnier then it should have been. With some tweaking I think this could be a winner.
Reviewed on Oct. 28, 2011 by edreed
I made some slight adjustments by enhancing the flavor but this will be a keeper. Thanks.
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