Although I adore pumpkin ravioli, I hardly ever feel like doing all that prep work. My concession was this dish! Fresh or frozen store-bought ravioli and a home-made pumpkin sauce are used. Reduce the amount of sugar and add garlic powder for a kick if you prefer the sauce to be savory. This is typically served with a lovely, crisp salad.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups chicken broth
- 1 (15 ounce) can pumpkin puree
- ¼ cup milk
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons butter
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 1 (30 ounce) package cheese ravioli
- ⅓ cup grated Parmesan cheese
Instructions
- Bring a pot of water to a boil.
- 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.
- 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.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 509 mg |
| Sugars | 15 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The pumpkin sauce tastes exactly like pumpkin pie. It doesnt taste bad, just strange for a sauce. No one in my family liked this except for my picky kid who hates everything (go figure)!
I followed the recipe exactly and it does have a good taste but I found the sauce a little bit too watery. Let time I’ll reduce the chicken broth.
I made this last night. Everybody loved it. I loved it because it was quick, tasted like fall and it was elegant. No big changes: I cut the white sugar but kept the brown. I added garlic powder and a little more nutmeg and some white pepper. I also used skim milk. It was wonderful. Thank you for sharing.