Cheese Ravioli with Pumpkin Alfredo Sauce Recipe
Cheese Ravioli with Pumpkin Alfredo Sauce Recipe photo by Taste of Home

Cheese Ravioli with Pumpkin Alfredo Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 package (25 ounces) frozen cheese ravioli
  • 3 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup canned pumpkin
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage
  • Dash ground nutmeg
  • 1/4 cup pine nuts, toasted
  • 1/4 cup chopped walnuts, toasted

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.

Directions

  1. Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
  2. In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
  3. Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.
Originally published as Cheese Ravioli with Pumpkin Alfredo Sauce in Healthy Cooking October/November 2011, p51

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cheese Ravioli with Pumpkin Alfredo Sauce

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (7)
3 Star
 (5)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed May. 18, 2013

"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."

MY REVIEW
Reviewed Nov. 26, 2012

"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"

MY REVIEW
Reviewed Jan. 9, 2012

"I also added 1 cup of pumpkin instead of the half a cup the recipe calls for..."

MY REVIEW
Reviewed Jan. 9, 2012

"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?"

MY REVIEW
Reviewed Dec. 1, 2011

"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."

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