With just a hint of maple taste, this oatmeal fast bread has three different types of apples: apple cider, applesauce, and chopped apples. It is a straightforward one-bowl meal that tastes fantastic when served warm. Possibly served at room temperature as well.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (30 ounce) package cheese ravioli
- ½ cup mascarpone cheese
- 2 tablespoons butter
- 1 pinch ground black pepper
- 1 ½ cups skim milk
- 1 cup pumpkin puree
- ½ cup grated Pecorino Romano cheese
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon nutmeg
- salt and ground black pepper to taste
- ⅓ cup pine nuts
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
- Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.
- Add more milk if sauce is too thick.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 15 g |
| Sodium | 1294 mg |
| Sugars | 10 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
It was good! Made as directed, except with 1/4 tsp of salt instead of 2 tsp. It would be better with half the sauce, or double the pasta. We felt it was sweet in a way that fits pumpkin soup but not pasta sauce, so next time we plan to leave out the brown sugar and add thyme to make it more savory.
4.5.20 My biggest complaint about this is the amount of salt, it’s waaaaaaay too salty, and I’m a salt lover! Instead of 2 teaspoons salt, I would suggest stating with 1/2 teaspoon, tasting, and adding more if you feel the sauce needs it. The pumpkin sauce was a little thick, and I really should thinned it out with additional milk, and would do that if I make it again. My husband who’s not a picky eater just couldn’t get into pumpkin ravioli (he rated it 3 stars), I thought it was OK (3-1/2 stars) but not sure I’d make it again. It certainly is quick and easy to make, but it is non tradiitonal for ravioli, not that that’s a bad thing either.
This dish was so perfect for fall! The only change I made was reducing the cinnamon to 1 tsp but that’s just personal preference. I also omitted the pine nuts which i thought weren’t necessary. Great dish for the whole family and versatile for any pasta!
This turned out pretty well! It was definitely savory, but very different from a “standard” sauce. Worth trying if you want to do something different. Maybe not “comfort food” enough to make it into a regular schedule for meals but will probably make it from time to time.