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Description
A rich and creamy ravioli filling made with pumpkin, ricotta, and warming spices, perfect for a comforting autumn meal.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Salt and freshly ground black pepper to taste
- 1 package (25 ounces) refrigerated ravioli
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh sage
- 1/2 cup heavy cream
- 1/4 cup reserved pasta water
- Additional Parmesan cheese for serving
Instructions
- In a medium bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, cinnamon, nutmeg, cloves, salt, and pepper. Mix well until thoroughly combined.
- Cook the ravioli according to package directions. Reserve about 1/2 cup of the pasta water before draining.
- While the ravioli is cooking, melt the butter in a large skillet over medium heat. Add the chopped sage and cook until fragrant, about 1 minute.
- Pour in the heavy cream and reserved pasta water. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Add the drained ravioli to the skillet with the sauce. Gently toss to coat the ravioli in the creamy sauce.
- Serve immediately, topped with additional grated Parmesan cheese.
Notes
- Ensure you are using pumpkin puree and not pumpkin pie filling.
- Adjust the spices to your preference.
- For a richer sauce, you can add a tablespoon of cream cheese along with the heavy cream.
- If the sauce is too thick, add a little more pasta water or cream.