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Cheese Ravioli with Pumpkin Alfredo Sauce Recipe

Cheese Ravioli with Pumpkin Alfredo Sauce Recipe

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. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 420 calories, 16g fat (6g saturated fat), 29mg cholesterol, 662mg sodium, 50g carbohydrate (6g sugars, 4g fiber), 19g protein.

Reviews for Cheese Ravioli with Pumpkin Alfredo Sauce

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Acsammel User ID: 4496884 184988
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."

Amyrich517 User ID: 6967837 118390
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"

diligentfrog User ID: 569604 197146
Reviewed Jan. 9, 2012

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

diligentfrog User ID: 569604 197033
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?"

jburnett721 User ID: 5296399 118389
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."

BCookingFun User ID: 3719424 178685
Reviewed Nov. 22, 2011

"Easy and delicious. Does not have a strong pumpkin taste but is still really good. Serve with extra bread for dipping in the sauce."

Pinstripes User ID: 3468767 178682
Reviewed Nov. 17, 2011

"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!"

interpretermom User ID: 3118724 117962
Reviewed Nov. 13, 2011

"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."

danid User ID: 5870512 195239
Reviewed Nov. 13, 2011

"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."

edreed User ID: 6197903 180240
Reviewed Oct. 28, 2011

"I made some slight adjustments by enhancing the flavor but this will be a keeper. Thanks."

mlsmeyer User ID: 6106513 212632
Reviewed Oct. 28, 2011

"The taste was phenominal; even 4 year old and husband agreed. My only complaint is it was a bit runny. I would use 1/2 the liquids called for."

PKAdrian User ID: 6304256 124068
Reviewed Oct. 27, 2011

"My Husband and I decided this was a keeper recipe. I added browned crumbled spicy Italian sausage to the sauce and substituted chicken and cheese stuffed ravioli and topped with fresh snipped chives. Next time I make this recipe I will substitute a stronger cheese in place of the Parmesan such as a Romano or Asiago for a bit more flavor."

Diane23 User ID: 5518672 118357
Reviewed Oct. 24, 2011

"Needs more flavor."

wildirishrose80 User ID: 1702985 118348
Reviewed Oct. 21, 2011

"My son took one bite then asked for more sauce. And he cleaned his plate! I think it needed just a dash of red pepper."

ktames User ID: 1421943 184987
Reviewed Oct. 19, 2011

"I would make again with additional more flavor. It was very bland."

mjlouk User ID: 1712085 184984
Reviewed Oct. 17, 2011

"The kids liked it, but I thought it was a little on the bland side. But I would make it again since they ate it."

mehalv User ID: 4612167 133585
Reviewed Oct. 12, 2011

"This recipe was excellent! The pumpkin alfredo was simply decadent!"

RecipeHunter2009 User ID: 3853680 180238
Reviewed Oct. 10, 2011

"Only complaint I have is that my sauce never thickened..."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.