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Cheesy Pumpkin Ravioli

This recipe was inspired by a delicious ravioli I had at a restaurant (Cactus Club's butternut squash ravioli). I converted it into a pumpkin sauce and incorporated some of the same ingredients found in pumpkin pie. It's easy to make and takes only 20 minutes from start to finish. Perfect autumn comfort food.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 4057.2 kcal

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Saucepan
  • 1 Whisk or Spatula

Ingredients
  

Main

  • 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.

Notes

For enhanced depth, lightly toast the pine nuts in a dry skillet before topping; this amplifies their nutty flavor. Consider adding a few fresh sage leaves, finely chopped, to the sauce while simmering for an aromatic counterpoint to the pumpkin. Monitor the ravioli carefully to avoid overcooking, as pre-packaged ravioli can become mushy quickly. Adjust the sauce consistency with a splash of pasta water if it becomes too thick. A tiny pinch of cayenne pepper can introduce a subtle warmth without making it spicy, balancing the sweetness of the pumpkin and brown sugar. Always taste and adjust seasoning before serving.