Description
A quick and easy 20 minute creamy pumpkin ravioli recipe. It’s the perfect weeknight meal to impress your friends and family when you are short on time.
Ingredients
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ tsp dried nutmeg
- 10 oz pumpkin puree (about ⅔ of a can)
- 1 ½ cups half & half
- 1 tsp fresh rosemary, minced
- ¾ cup fresh Parmigiano Reggiano cheese, grated
- ½ tsp salt
- Fresh pepper, to taste
- 20 oz store-bought fresh cheese ravioli, cooked per package instructions
Instructions
1. Melt butter in a pan over low heat.
2. Add the minced garlic and stir; cook for 3–5 minutes until garlic is fragrant.
3. Add the nutmeg.
4. Turn heat up to medium-low.
5. Add the pumpkin puree and stir.
6. Cook for 2–3 minutes.
7. Pour in the half and half, whisking to incorporate.
8. Add in the fresh rosemary, Parmigiano cheese, salt, and pepper.
9. Turn heat up to medium and bring to a low boil.
10. Once boiling, reduce heat to low.
11. Add the cooked ravioli into the pumpkin sauce, stir gently to coat, and serve.
Notes
The fresh rosemary makes a big difference—use fresh if you can find it. This dish pairs well with a crisp salad or toasted bread. Use high-quality ravioli like the RANA brand for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 3g
- Sodium: 571mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: pumpkin, ravioli, creamy, fall recipe, quick dinner, vegetarian