Cheese Ravioli with Pumpkin Alfredo

Pumpkin Alfredo sauce is something I think everyone should know how to make, if you like pumpkin. It’s such a dreamy and charming sauce that adds a beautiful finish to any pasta dish. As for the flavor, pumpkin is very versatile. It pairs well with seasonal fall spices such as cinnamon, nutmeg, and clove but it can also withstand intense seasonings such as curry and chipotle. If you haven’t cooked with pumpkin yet you will be surprised at just how adaptable it is and how many delicious dishes you can make. For this Cheese Ravioli with pumpkin Alfredo, we’re going to flavor the pumpkin with cinnamon, nutmeg, garlic, clove, onion and crushed red pepper. I love the warm and cozy vibes in this dish!

Something to keep in mind when cooking with canned or fresh pureed pumpkin is that pumpkin doesn’t have a strong flavor on it’s on, so you will want to season your sauce to really create the flavor profiles in the dish. So for this Pumpkin Alfredo we are creating a deep and warm flavor pairing with the pumpkin by using the cinnamon as a base and adding nutmeg and clove in addition to salt, garlic, and onion powder. As for the texture, it’s creamy and coats the ravioli perfectly. I chose ravioli because of preference but you can use a different ravioli if you would like. If you make this sauce for a linguine I would suggesting thinning it out with some of the reserved pasta water. 

I really think you will like this Cheese Ravioli with pumpkin Alfredo because it’s delicious and comes together in under 30 minutes, but also because it’s a dish that you will feel proud of. Between the cozy flavors, beautiful colors, and simple preparation this is one recipe you will come back to. 

How to make Cheese Ravioli with Pumpkin Alfredo

Step 1

Bring a large pot of water to a boil and add in the frozen or fresh ravioli. Cook the ravioli until al dente. Reserve 1/2 cup of pasta water for the sauce, if needed. Also, if adding pepitas, toast your seeds over medium high with no oil. Let them toast and give the pan a shake every few minutes. They will begin to puff up and turn golden brown. This whole process should take no more than 5 minutes.

What are Pepitas?

A pumpkin seed, also known in North America as a pepita. It is the edible seed of a pumpkin or certain other cultivars of squash.

Cheese Ravioli with pumpkin alfredo

Step 2

In a large skillet over medium heat, melt the butter until it is slightly browned and begins to foam, be careful to not let it burn. It should smell nutty and be very fragrant. Add in the flour and whisk until the flour has cooked into the butter, about 1 minute. The photo below is how your butter and flour mixture should look before adding in the remaining ingredients. Add in the garlic paste, broth, cream, and continue to stir everything together.

Cheese Ravioli with pumpkin alfredo

Step 3

Add the pumpkin to the cream mixture and gently stir it in until it is creamy and light orange. Season with the salt, onion powder, cinnamon, nutmeg, and ground clove. Let the sauce come to a full boil and then reduce the heat to low and add in the cheese. If the sauce is too thick add in some of the reserved pasta water. Stir well and let the sauce simmer for 5-7 minutes before before removing from the heat. Taste the sauce to see if you need to adjust the seasonings. You can toss the ravioli into the sauce or pour the sauce on top of the ravioli when plated. Top with pepitas and crushed red pepper.

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Cheese Ravioli in Pumpkin Alfredo

Cheese Ravioli with Pumpkin Alfredo

  • Author: Jaylynn Little
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: 45 Minute Dishes

Description

A creamy pumpkin Alfredo sauce perfect for any pasta dish. This sauce is creamy, seasoned with cinnamon, ground glove, garlic, and perfect for cozy fall dishes.


Scale

Ingredients

1 (25 oz) package frozen or fresh cheese ravioli

1/2 cup toasted pepitas

4 tablespoons unsalted butter

3 tablespoons flour

2 cups chicken broth

3 teaspoons garlic paste

1 cup heavy cream

1 cup canned pumpkin

2 and 1/2 teaspoons salt (more to taste, if needed)

2 teaspoons onion powder

1 tablespoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground clove

1/2 cup shredded parmesan cheese

Crushed red pepper, optional


Instructions

  1. Bring a large pot of water to a boil and add in the frozen or fresh ravioli. Cook the ravioli until al dente. Reserve 1/2 cup of pasta water for the sauce, if needed.
  2. Toast the pepitas over medium high heat with no oil. Lets them toast and give the pan a shake every few minutes. They will begin to puff up and turn golden brown. This whole process should take no more than 5 minutes, remove from heat.
  3. In a large skillet over medium heat, melt the butter until it is slightly browned and begins to foam, be careful to not let it burn. It should smell nutty and be very fragrant. Add in the flour and whisk until the flour has cooked into the butter, about 1 minute. Add in the garlic paste, broth, cream, and continue to stir everything together.
  4. Add the pumpkin to the cream mixture and gently stir it in until it is creamy and light orange. Season with the salt, onion powder, cinnamon, nutmeg, and ground clove. Let the sauce come to a full boil and then reduce the heat to low and add in the cheese. If the sauce is too thick add in some of the reserved pasta water. Stir well and let the sauce simmer for 5-7 minutes before before removing from the heat. Taste the sauce to see if you need to adjust the seasonings.
  5. You can toss the ravioli into the sauce or pour the sauce on top of the ravioli when plated. Top with pepitas and crushed red pepper.

Keywords: Cheese Ravioli in Pumpkin Alfredo, Pumpkin Alfredo

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