Ravioli with Pumpkin Pasta Sauce
Delight in a warm bowl of creamy ravioli coated in silky pumpkin sauce, accented with sweet spices and fragrant herbs. Perfect for dinner gatherings or family nights!
Ingredients
Pasta and Sauce ingredients
- 12 ounces Fresh or frozen ravioli Your choice of filling
- 1 cup Canned pumpkin puree Make sure it's pure pumpkin, not pie filling
- 1 cup Heavy cream
- 1/2 cup Vegetable broth
- 2 cloves Garlic Minced
- 1/2 teaspoon Nutmeg
- Salt and pepper To taste
- 1 tablespoon Olive oil
- 1 tablespoon Fresh sage Chopped, optional for garnishing
- Grated Parmesan cheese Optional, for serving
Instructions
Cooking the Ravioli
- In a large pot of salted boiling water, gently add the ravioli. Cook according to package instructions until al dente, usually about 4–5 minutes for fresh ravioli or longer for frozen.
Preparing the Sauce
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in the pumpkin puree and heavy cream, mixing well with the garlic. Gradually pour in the vegetable broth, stirring to combine.
- Sprinkle in nutmeg, salt, and pepper. Let the sauce simmer on low heat for about 5–7 minutes, allowing the flavors to meld.
Combining Ravioli and Sauce
- Once the ravioli is cooked, carefully drain and add them to the skillet with the pumpkin sauce. Gently toss to coat the ravioli in the creamy sauce.
Serving
- Serve warm, garnished with fresh sage and a sprinkle of grated Parmesan cheese if desired.
Notes
For added richness, consider using fresh ravioli if possible. You can pair with a green salad and garlic bread for a complete meal. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.