Cheese Ravioli With Pumpkin Alfredo Sauce Recipes

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CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE



Cheese Ravioli with Pumpkin Alfredo Sauce image

When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 package (25 ounces) frozen cheese ravioli
3 tablespoons all-purpose flour
2 cups fat-free milk
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons butter
1/2 cup shredded Parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
Dash ground nutmeg
1/4 cup pine nuts, toasted
1/4 cup chopped walnuts, toasted

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.

Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

TORTELLINI WITH PUMPKIN ALFREDO SAUCE



Tortellini With Pumpkin Alfredo Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
Two 9-ounce packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Parmesan cheese, plus more for topping
Freshly ground pepper
Chopped fresh parsley, for topping (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
  • Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)



Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade) image

Fast weeknight dinner made with pre-made and fresh ingredients. Recipe from Buitoni (maker of Italian food items in the grocery). They recommend serving it with crusty bread and a mixed greens salad. This is truly fancy enough for a dinner party!!!

Provided by januarybride

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup dry white wine
1/4 cup chopped shallot
10 ounces alfredo sauce
1/2 cup pumpkin puree (increase to 3/4 cup for more pumpkin flavor)
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18 ounces cheese ravioli
2 tablespoons chopped green onions

Steps:

  • Boil pasta according to package directions.
  • In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
  • Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
  • When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
  • Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.

Nutrition Facts : Calories 37.9, Fat 0.1, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 0.5

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE



Cheese Ravioli With Pumpkin Sage Sauce image

Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!

Provided by BecR2400

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

18 ounces fresh four-cheese ravioli
2 tablespoons dry white wine
1/4 cup chopped green onion
1/2 cup butter (1/4 lb.)
3/4 cup heavy cream
1/2 cup parmesan cheese, grated
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
1/2 cup 100% pumpkin puree (Libby's canned pumpkin)
parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup toasted pine nuts

Steps:

  • Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
  • Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
  • Stir in the pumpkin and heat through.
  • Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
  • TO SERVE:.
  • Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.

Nutrition Facts : Calories 481.4, Fat 48.9, SaturatedFat 27.4, Cholesterol 133.1, Sodium 487.1, Carbohydrate 4.8, Fiber 0.7, Sugar 0.9, Protein 7.5

CHEESE RAVIOLI WITH PUMPKIN SAUCE



Cheese Ravioli with Pumpkin Sauce image

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.

Provided by Maria

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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 454.3 calories, Carbohydrate 60.6 g, Cholesterol 71 mg, Fat 16 g, Fiber 6.3 g, Protein 19 g, SaturatedFat 8.6 g, Sodium 509.2 mg, Sugar 14.5 g

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