Cheese Ravioli With Pumpkin Sage Sauce Semi Homemade Recipes

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CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE



Cheese Ravioli with Pumpkin Alfredo Sauce image

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

1 package (25 ounces) frozen cheese ravioli
3 tablespoons all-purpose flour
2 cups fat-free milk
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons butter
1/2 cup shredded Parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
Dash ground nutmeg
1/4 cup pine nuts, toasted
1/4 cup chopped walnuts, toasted

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.

CHEESE RAVIOLI WITH PUMPKIN SAUCE



Cheese Ravioli with Pumpkin Sauce image

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

2 cups chicken broth
1 (15 ounce) can pumpkin puree
¼ cup milk
2 tablespoons brown sugar
2 tablespoons white sugar
2 tablespoons butter
½ teaspoon ground ginger
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon nutmeg
1 (30 ounce) package cheese ravioli
⅓ cup grated Parmesan cheese

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

PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Pumpkin Ravioli with Sage-Brown Butter Sauce image

Pumpkin-filled ravioli with a sage and brown butter sauce.

Provided by Fatima Rivera

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 1h55m

Yield 8

Number Of Ingredients 16

3 cups all-purpose flour
3 tablespoons all-purpose flour
4 large eggs
2 teaspoons salt
1 tablespoon water
1 small pumpkin
1 tablespoon olive oil
¼ cup diced onion
2 tablespoons finely chopped fresh sage
1 tablespoon heavy cream
1 large egg
salt and ground black pepper to taste
½ cup salted butter
2 tablespoons finely chopped fresh sage
salt and ground black pepper to taste
¼ cup shredded Parmesan cheese

Steps:

  • Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
  • Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
  • While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
  • Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
  • Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
  • Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
  • Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
  • Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE



Pumpkin Ravioli With Sage Butter Sauce image

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

1 lb fresh pumpkin ravioli
1/2 cup unsalted butter
6 fresh sage leaves or 3/4 teaspoon ground sage
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesan cheese, grated
2 amaretti cookies
1/2 cup hazelnuts, toasted and coarsely chopped (optional)

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 SAGE SAUCE



Cheese Ravioli With Pumpkin Sage Sauce image

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

18 ounces fresh four-cheese ravioli
2 tablespoons dry white wine
1/4 cup chopped green onion
1/2 cup butter (1/4 lb.)
3/4 cup heavy cream
1/2 cup parmesan cheese, grated
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
1/2 cup 100% pumpkin puree (Libby's canned pumpkin)
parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup toasted pine nuts

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

CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)



Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade) image

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

1/2 cup dry white wine
1/4 cup chopped shallot
10 ounces alfredo sauce
1/2 cup pumpkin puree (increase to 3/4 cup for more pumpkin flavor)
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18 ounces cheese ravioli
2 tablespoons chopped green onions

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 PORTABELLA MUSHROOM SAUCE



Cheese Ravioli With Portabella Mushroom Sauce image

I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!

Provided by hhorn

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 tablespoons butter
8 ounces baby portabella mushrooms, sliced
1 medium onion, coarsely chopped
3 garlic cloves, sliced
1 tablespoon flour
1 cup low sodium chicken broth
1 cup dry white wine
2 tablespoons parmesan cheese, grated
1 dash ground nutmeg
1/4 teaspoon dried sage
1 dash ground marjoram
1/4 teaspoon ground thyme
1/2 teaspoon kosher salt
fresh ground pepper
1/4 cup 1% low-fat milk
1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish

Steps:

  • Heat 10-12" saucepan over medium-high heat.
  • Add oil and melt butter.
  • Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
  • Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
  • Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
  • Reduce heat to medium and reduce for 2-3 minutes.
  • Stir in milk and return to bubble.
  • Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

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