Cheese Ravioli with Pumpkin Alfredo Sauce
Total Time
Prep/Total Time: 30 min.
Makes
6 servings
When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! 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
Cheese Ravioli with Pumpkin Alfredo Sauce Recipe photo by Taste of Home
Reviews
A very important note: the ingredients say "1 package (25 ounces) frozen cheese ravioli" - most packages of ravioli in my grocery store were 10 oz. So in this case, I just bought two. I did a goat cheese and a spinach ravioli, to add a little extra something! Agreed with comments on this that I struggled to get the sauce to thicken up - just heated it awhile longer and it was fine. Sauce wasn't super "pumpkin" flavored, which I liked. I found this recipe because I had leftover pumpkin after making another dessert, so it was the perfect way to incorporate it in without it being overpowering! Would definitely make this recipe again. Was a neat way to change up ravioli and make it feel more seasonal for the fall.
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.
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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
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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?
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.
Easy and delicious. Does not have a strong pumpkin taste but is still really good. Serve with extra bread for dipping in the sauce.