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Cheese Ravioli with Pumpkin Alfredo Sauce

 Cheese Ravioli with Pumpkin Alfredo Sauce
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • Cook ravioli according to package directions. Meanwhile, in a large
  • bowl, whisk the flour, milk and broth.
  • 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.
  • Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6

2 of 2

Cheese Ravioli with Pumpkin Alfredo Sauce (continued)

Directions (continued)

  • servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.