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.

This recipe pairs well with a full-bodied white wine.

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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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