Cheese Ravioli With Pumpkin Sauce Recipes

CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE

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.

CHEESE RAVIOLI WITH PUMPKIN SAUCE

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.

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE

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.

CHEESE RAVIOLI WITH PUMPKIN SAUCE

Steps:

• Saute onions, garlic and fennel seeds in a saucepan with a little olive oil about 3 minutes or until onions are tender.
• Combine milk, flour, salt and pepper in a small bowl until smooth. Stir into saucepan. Bring to a boil over over medium high heat until thickened, stirring constantly. Stir in pumpkin and reduce heat to low.
• Meanwhile cook ravioli according to package directions. Rinse and drain.
• Divide raviolis among 6 dishes. Top with sauce and sprinkle Parmesan cheese , if desired. Serve immediately.

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)

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.

RAVIOLI WITH PUMPKIN SAUCE

Steps:

• Bring a large sauce pan of water to boil.
• In another saucepan, stir together pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan.
• Simmer pumpkin mixture over a medium heat, stirring occasionally until heated, about 10 minutes.
• Add ravioli to boiling water and cook according to package directions.
• Drain ravioli and set aside.
• Remove pumpkin mixture from heat and stir in sour cream if desired.
• Spoon ravioli on plates, top with sauce, and sprinkle with cheese.

CHEESY PUMPKIN RAVIOLI

Steps:

• 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.

CHEESE RAVIOLI WITH PUMPKIN SAUCE

Steps:

• Place a large saucepan of water over high heat. Cover and bring to a boil. When water comes to a boil, add ravioli and cook according to package directions. Drain and set aside. Meanwhile, combine pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan, and stir to combine. Place over medium heat and bring to a simmer, stirring occasionally, until butter melts and mixture is heated through, about 10 minutes. Just before serving, stir in sour cream as desired. Serve ravioli on individual plates, top with pumpkin sauce, and sprinkle with Parmesan cheese.
• Servings: 6.
• Nutritional Information Per Serving: Calories 240; Total fat 8g; Saturated fat 4g; Cholesterol 30mg; Sodium 520mg; Carbohydrate 36g; Fiber 6g; Protein 10g; Vitamin A 220%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 10%DV *Daily Value.

CREAMY PUMPKIN SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
• Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.