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Cheese Ravioli with Pumpkin Alfredo Sauce

Name: Cheese Ravioli with Pumpkin Alfredo Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

19 reviews

Test Kitchen Approved

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

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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

Directions

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.

Nutrition Facts

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

Cheese Ravioli with Pumpkin Alfredo Sauce

Total Time

Makes

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