Creamy Pumpkin Ravioli with Garlic Butter Sauce
This pumpkin ravioli is rich, creamy, and perfect for cozy nights. Garlic, nutmeg, and rosemary create a luxurious sauce in just 30 minutes.
Ingredients
- 3 tbsp butter
- 3 cloves garlic minced
- ½ tsp dried nutmeg
- 10 oz pumpkin puree about ⅔ of a can
- 1½ cups half & half
- 1 tsp fresh rosemary minced
- ¾ cup fresh Parmigiano Reggiano grated
- ½ tsp salt
- Freshly ground black pepper to taste
- 20 oz store-bought cheese ravioli like RANA brand, cooked
Instructions
- Melt the butter in a large skillet over low heat.
- Add minced garlic and cook for 3–5 minutes until fragrant.
- Stir in nutmeg, then add pumpkin puree and cook for 2–3 minutes.
- Pour in half & half, whisking until smooth.
- Add rosemary, grated Parmigiano, salt, and pepper.
- Raise heat to medium and bring sauce to a gentle boil.
- Reduce heat to low; simmer until sauce thickens.
- Add cooked pumpkin ravioli to the sauce, toss gently, and serve warm.
Notes
Use canned pumpkin puree (not pie filling) for best results. For a variation, swap rosemary for sage or add red pepper flakes for a spicy twist. This pumpkin ravioli is perfect for cozy fall dinners.
Nutrition
Per serving (approximate):
Calories: 460
Fat: 25g
Carbohydrates: 38g
Protein: 18g
Per serving (approximate):
Calories: 460
Fat: 25g
Carbohydrates: 38g
Protein: 18g