You are here

Cheese Ravioli with Pumpkin Sauce

DaveCooks's picture
A quick and satisying meal in minutes!
  Olive oil 1 Tablespoon
  Green onions 1⁄3 Cup (5.33 tbs), sliced
  Garlic cloves 2 , minced
  Fennel seeds 1⁄2 Teaspoon
  Evaporated milk 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Kosher salt To Taste
  Pumpkin puree 1⁄2 Cup (8 tbs) (Canned)
  Kosher salt To Taste (For The Pasta Water)
  Cheese ravioli 18 Ounce
  Grated parmesan 2 Tablespoon (For Garnish)

Put a large pot of water on to boil. Add the olive oil, green onions, garlic, and the fennel seeds to a medium sauté pan. Sauté until the onions are tender and the fennel seeds are fragrant, about 3 minutes.

Meanwhile, in a small bowl whisk together the evaporated skim milk, flour, and the salt and pepper. Pour into the pan, add the pumpkin and stir until smooth. Reduce heat and simmer gently while preparing the ravioli.

Generously salt the water when it comes to the boil and cook the ravioli according to the package directions. Fresh pasta cooks in about 2 minutes, so whatever you do, don’t abandon it. Drain the pasta and generously spoon the sauce over it. Embellish with plenty of grated Parmesan.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
I’m not Italian, but I love pasta! Cheese Ravioli with Pumpkin Sauce is one of my favorites for a quick lunch or dinner. I had something similar at a restaurant in L.A. and I was so smitten, I came home and tried to re-create it from taste memory. This is what I came up with. For more recipes visit:
Pasta preparations get interesting when containing flavors within itself. Check out this video showing how to make cheese ravioli pasta and a flavorful pumpkin sauce to accompany it. Makes a good whole meal!

Rate It

Your rating: None
Average: 4.5 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 526 Calories from Fat 173

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 95.3 mg31.8%

Sodium 782.8 mg32.6%

Total Carbohydrates 63 g21%

Dietary Fiber 4 g16.1%

Sugars 8.9 g

Protein 25 g49.7%

Vitamin A 108.8% Vitamin C 9.8%

Calcium 52.8% Iron 20.1%

*Based on a 2000 Calorie diet


Joe.Bush's picture
I gave it a shot. This pumpkin ravioli rocks seriously.
shantihhh's picture
Kabocha (small Japanese pumpkins) have so much flavour and are perfect for this so you don't have gobs of extra pumpkin. Love pumpkin filled raviolis also.
Ms.Boudreaux's picture
One of my {newest} favorites! The best veg tempura, ever! :) "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
Cheese Ravioli With Pumpkin Sauce Recipe Video