Cheesy Pumpkin Ravioli
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.
- Serves: 6 persons
- 1(30 ounce) package cheese ravioli
- ½cup mascarpone cheese
- 2tablespoons butter
- 1pinch ground black pepper
- 1½ cups skim milk
- 1cup pumpkin puree
- ½cup grated Pecorino Romano cheese
- 1tablespoon brown sugar
- 2teaspoons ground cinnamon
- 2teaspoons salt
- 1teaspoon nutmeg
- salt and ground black pepper to taste
- ⅓cup pine nuts
Step 1Fill 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.
Step 2Melt 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.