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Cheese Ravioli with Pumpkin Sauce

3

30 min

Cheese Ravioli with Pumpkin Sauce

Cheese Ravioli with Pumpkin Sauce Photo 1

Time

30 min

Serving

6 persons

Calories

454

Rating

3.00★ (3)

Cuisine

Author: Victoria Buriak
I love pumpkin ravioli, but I'm almost never in the mood for all that work. This recipe was my compromise! It uses store bought ravioli (fresh or frozen) with a homemade pumpkin sauce. If you prefer the sauce to be savory, reduce the sugar and add garlic powder for a kick. I usually serve this with a nice, fresh salad.

Ingredients

  • chicken broth: 2 cups
  • pumpkin puree: 1 can (15 ounce can)
  • milk: 0.25 cup
  • brown sugar: 2 Tbsp
  • white sugar: 2 Tbsp
  • butter: 2 Tbsp
  • ground ginger: 0.5 tsp
  • ground cinnamon: 0.5 tsp
  • ground cloves: 0.125 tsp
  • nutmeg: 0.125 tsp
  • cheese ravioli: 1 pack (30 ounce pack)
  • Parmesan cheese: 0.33333 cup (grated)

Metric Conversion

Stages of cooking

Cheese Ravioli with Pumpkin Sauce Photo 21
Cheese Ravioli with Pumpkin Sauce Photo 32
Cheese Ravioli with Pumpkin Sauce Photo 43
  1. Bring a pot of water to a boil.
    Cheese Ravioli with Pumpkin Sauce Photo 2
  2. Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
    Cheese Ravioli with Pumpkin Sauce Photo 3
  3. Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
    Cheese Ravioli with Pumpkin Sauce Photo 4

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