Creamy Pumpkin Ravioli

Savory cheese ravioli topped with a delicious pumpkin sage cream sauce, chopped walnuts, and fresh Parmesan cheese. The perfect fall comfort food... ready in 30 minutes or less!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 437kcal

Author: Cathy Trochelman

Ingredients

25 ounces cheese ravioli fresh or frozen
3 Tablespoons salted butter
3 cloves garlic minced
1/2 teaspoon grated nutmeg
3/4 cup pumpkin puree
1 1/2 cups half & half
1/2 teaspoon fresh minced sage
1/2 teaspoon fresh minced thyme
1 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons chopped walnuts toasted

Instructions

Boil the ravioli al dente, according to package instructions. Drain, reserving about 1 cup of pasta water, and set aside.
In a large sauté pan, melt the butter over low heat. Add the minced garlic and sauté until fragrant, stirring regularly.
Stir in the nutmeg, increase the heat to medium-low, and add the pumpkin puree. Stir until warmed through, about 3 minutes.
Slowly whisk in the half and half and add the minced herbs, grated Parmesan, salt and pepper. Whisk until thickened.
Add the cooked ravioli to the sauce and stir to coat. If the sauce is too thick, slowly add pasta water until you reach desired consistency.
Spoon ravioli onto plates and garnish with grated Parmesan, toasted walnuts, and fresh herbs as desired.

Notes

Recipe Variations

Use any flavor of ravioli, including mushroom, spinach, or meat
Substitute tortellini or any of your favorite noodles for the ravioli
Adjust the amount of pumpkin puree according to your preferences
Add 1 small chopped shallot or onion to the butter and garlic
Add fresh rosemary along with the thyme and sage
Substitute milk for the half & half (sauce will be thinner)
Omit the walnuts to make it allergy friendly

Nutrition