CHEESE RAVIOLI WITH PUMPKIN SAUCE
I love pumpkin ravioli, but I'm almost never in the mood for all that work. This recipe was my compromise! It uses store bought ravioli (fresh or frozen) with a homemade pumpkin sauce. If you prefer the sauce to be savory, reduce the sugar and add garlic powder for a kick. I usually serve this with a nice, fresh salad.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 60.6 g, Cholesterol 71 mg, Fat 16 g, Fiber 6.3 g, Protein 19 g, SaturatedFat 8.6 g, Sodium 509.2 mg, Sugar 14.5 g
TORTELLINI WITH PUMPKIN ALFREDO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
- Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE
When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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.
Provided by rlegrand
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 580.5 calories, Carbohydrate 56.3 g, Cholesterol 101.1 mg, Fat 29.8 g, Fiber 6.1 g, Protein 25 g, SaturatedFat 14.7 g, Sodium 1294 mg, Sugar 10.1 g
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)
Fast weeknight dinner made with pre-made and fresh ingredients. Recipe from Buitoni (maker of Italian food items in the grocery). They recommend serving it with crusty bread and a mixed greens salad. This is truly fancy enough for a dinner party!!!
Provided by januarybride
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 37.9, Fat 0.1, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 0.5
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE
Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 481.4, Fat 48.9, SaturatedFat 27.4, Cholesterol 133.1, Sodium 487.1, Carbohydrate 4.8, Fiber 0.7, Sugar 0.9, Protein 7.5
RAVIOLI WITH PUMPKIN SAUCE
Make and share this Ravioli With Pumpkin Sauce recipe from Food.com.
Provided by Sue Tip
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 104.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 12.7, Sodium 275.9, Carbohydrate 12.6, Fiber 0.5, Sugar 7.9, Protein 3.9
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Provided by Kozmic Blues
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fresh ravioli and cook for about 4 minutes or until the float to the top.
- Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
- Cover with foil to keep warm while you prepare the sauce.
- In a small saute pan, melt the stick of butter over low heat.
- When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
- Remove butter sauce from the heat and grate in the nutmeg.
- Pour butter sauce over the ravioli.
- Sprinkle with grated cheese and toasted hazel nuts (if using).
- Grate the amaretti cookies over the dish and serve immediately.
Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6
CHEESE RAVIOLI WITH PUMPKIN SAUCE
Make and share this Cheese Ravioli With Pumpkin Sauce recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 73.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 13.7, Sodium 168.2, Carbohydrate 6.6, Fiber 0.3, Sugar 0.3, Protein 3.9
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE
Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage. Nectar, soft bread sticks and a crisp green salad add contrast and flavor.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.
- Prepare pasta according to package directions; drain, reserving cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 66.9 g, Cholesterol 143.7 mg, Fat 32 g, Fiber 5.9 g, Protein 25 g, SaturatedFat 19 g, Sodium 819.1 mg, Sugar 7 g
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