Cheesy Pumpkin Ravioli

This recipe was inspired by a delicious ravioli I had at a restaurant (Cactus Club's butternut squash ravioli). I converted it into a pumpkin sauce and incorporated some of the same ingredients found in pumpkin pie. It's easy to make and takes only 20 minutes from start to finish. Perfect autumn comfort food.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 581 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 cup pumpkin puree
• 1 tablespoon brown sugar
• 1 ½ cups skim milk
• salt and ground black pepper to taste
• 1 teaspoon nutmeg
• ⅓ cup pine nuts
• ½ cup mascarpone cheese
• ½ cup grated Pecorino Romano cheese
• 1 (30 ounce) package cheese ravioli

Recipe Instructions

Step 1

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.

Step 2

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.