Ravioli with Pumpkin Cream Sauce
Ravioli with Pumpkin Cream Sauce
Servings
Ingredients
- 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
Instructions
- 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.
Notes
You can substitute fresh chopped Italian parsley for the sage.
Nutrition
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.
