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.
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
- 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.
- 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.
- 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.
- 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.
Keywords: Cheese Ravioli in Pumpkin Alfredo, Pumpkin Alfredo