Ravioli in Creamy Pumpkin Sauce

I didn't choose the pumpkin life / The pumpkin life chose me...

What? Can you tell I'm getting sick and my mind is going loco?

Even though we're done with Fall for another several months, do not think that I'm done with pumpkin/squash recipes until then.  In fact, this is my new favorite recipe.  At least until next week's recipe comes along.  But seriously, I'm in love with this super easy pumpkin sauce.  If you're unsure, I'll confirm for you that you need this in your life.  If you are one of those weird people who hates pumpkin...well, then I just don't know what to say, except that I'm sorry you're missing out on this fabulousness.

Yesterday we had an unexpected snow day, which makes it even more important to curl up with a blanket and enjoy this warm ravioli.  Not that I did that last night.  I'm talking about a friend.  This is truly one of those easy recipes that comes together in minutes and allow you start relaxing as soon as possible.


Ravioli in Creamy Pumpkin Sauce

Print Recipe

  • 2 cloves garlic
  • 1 tablespoon butter
  • 1 cup pumpkin purée
  • 1 cup chicken broth
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon minced onion
  • pinch cayenne pepper
  • red pepper flakes (optional)
  • freshly cracked black pepper
  • 2 tablespoons half & half or cream
  • 8 ounces ravioli

1) Add the ravioli to a pot of boiling, salted water.  Cook until the pasta is al dente.  Drain the water and set the pasta aside.

2) While the pasta is boiling, make the sauce: To a large saucepan over medium-low heat, add the garlic and 1 tablespoon of butter.  Cook for 1-2 minutes, or until the garlic is fragrant.

3) Pour in the pumpkin puree and chicken broth.  Stir everything together.

4) Next, add in the nutmeg, chili powder, minced onion, cayenne pepper, red pepper flakes (if using) and black pepper.  Continue to stir until everything is incorporated.  Let the sauce simmer over medium-low heat for about 10 minutes, stirring on occasion.

5) Right before adding in the ravioli, pour in the half and half or the cream to the saucepan.  Taste and add salt or adjust seasonings if necessary.

6) Gently add the ravioli in to the saucepan.  Toss gently to coat the pasta in the sauce.  Serve immediately.

-- recipe slightly adapted from Budget Bytes