Ravioli with Pumpkin Cream Sauce

Ravioli with Pumpkin Cream Sauce

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Ravioli with Pumpkin Cream Sauce

Ravioli with Pumpkin Cream Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 20 ounces fresh or frozen cheese ravioli
  • 1 stick or 8 tbsp of butter
  • 1/4 cup finely diced onions
  • 1/2 cup canned pumpkin
  • 1 pint heavy cream
  • 3/4 cup fresh grated parmesan cheese, plus extra for serving
  • 1/2 tsp fresh ground black pepper
  • pinch of salt
  • 2 tbsp fresh chopped sage, plus extra for garnish
  • 1/4 cup toasted pine nuts - optional


  • Prepare ravioli according to package directions.
  • Drain the ravioli and set aside, keeping warm.
  • Meanwhile, in a large saucepan or skillet heat the butter.
  • Add the onions and cook over medium-low heat until the onions are softened.
  • Stir in the pumpkin and heavy cream and heat carefully, whisking often, until mixture is very hot but not boiling.
  • Whisk in 3/4 cup Parmesan cheese, salt, pepper, and 2 tablespoons of the fresh sage leaves, stirring well to combine.
  • If sauce gets too thick add a bit more cream or some milk.
  • Spoon the warm sauce over the warm ravioli.
  • Garnish with extra Parmesan cheese on top if you like, a little extra chopped sage and toasted pine nuts.


You can substitute fresh chopped Italian parsley for the sage.


Calories: 1226kcal | Carbohydrates: 68g | Protein: 33g | Fat: 93g | Saturated Fat: 51g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 1391mg | Potassium: 281mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7362IU | Vitamin C: 3mg | Calcium: 368mg | Iron: 16mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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