Cheesy Pumpkin Ravioli Recipes

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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

CHEESY PUMPKIN RAVIOLI



Cheesy Pumpkin Ravioli image

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

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

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

CHEESY PUMPKIN RAVIOLI



Cheesy Pumpkin Ravioli image

This one is a bit time consuming, but it's worth it. That intriguing combo of barely sweet, rich and savory that I love.

Provided by April McIver @AspieApril

Categories     Pasta

Number Of Ingredients 13

PASTA:
2 1/2 cup(s) flour
1/4 cup(s) pumpkin puree
2 large eggs
1 tablespoon(s) vegetable oil or olive oil
FILLING:
1 cup(s) fat free cottage cheese
1/2 cup(s) pumpkin puree
1/8 teaspoon(s) garlic powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/4 teaspoon(s) italian seasoning
1 tablespoon(s) parmesan cheese

Steps:

  • Prepare the pasta. Put flour in a medium bowl, or into your food processor. Combine pumpkin with eggs and olive oil in a small bowl. Add liquid to the flour all at once, and either stir in from the edges or pulse the food processor until a firm dough forms. You may add more pumpkin or flour as needed to adjust the consistency.
  • Roll out the pasta using a pasta machine (or possibly a rolling pin, I haven't tried that. It needs to be very thin). Lay sheets over a flour dusted cookie sheet or hang on a pasta rack while you work until it's all rolled out.
  • Combine cottage cheese, remaining pumpkin and seasonings in a small bowl and mash well, or use your food processor to puree it to the texture of ricotta. To form raviolis, lay a sheet of pasta on a lightly floured work surface. Drop spoonfuls of filling about 1 1/2 inches apart onto the pasta. How large you make them is up to you. Brush water around the edges of the filling and lay another sheet of pasta on top, pressing around the filling to seal. Use a sharp knife or a pastry cutter to separate the ravioli and transfer to a flour dusted cookie sheet, towel or cooling rack to dry for 30 minutes before cooking. This is important! Drying them first helps keep them from bursting when you cook them.
  • Bring a large pot of water to a rolling boil. Carefully drop the ravioli in and cook several minutes, until the pasta fades slightly and they float. Fresh pasta cooks much faster than the dried variety.
  • Drain, rinse to help avoid sticking together, and serve with your favorite sauce. I added a small drizzle of marinara, but I bet they'd be better with alfredo, a light pesto or a mild cream sauce.

CHEESY PUMPKIN RAVIOLI



Cheesy Pumpkin Ravioli image

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     Squash Recipes

Time 20m

Yield 6

Number Of Ingredients 13

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

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

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