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Cheese Ravioli with Pumpkin Alfredo Sauce

When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. —Cheri Neustifter, Sturtevant, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 package (25 ounces) frozen cheese ravioli
  • 3 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup canned pumpkin
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage
  • Dash ground nutmeg
  • 1/4 cup pine nuts, toasted
  • 1/4 cup chopped walnuts, toasted


  • Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
  • In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
  • Drain ravioli and stir into sauce. Sprinkle with nuts.
Nutrition Facts
1 cup: 420 calories, 16g fat (6g saturated fat), 29mg cholesterol, 662mg sodium, 50g carbohydrate (6g sugars, 4g fiber), 19g protein.

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Average Rating:
  • gina.kapfhamer
    Dec 9, 2020

    A very important note: the ingredients say "1 package (25 ounces) frozen cheese ravioli" - most packages of ravioli in my grocery store were 10 oz. So in this case, I just bought two. I did a goat cheese and a spinach ravioli, to add a little extra something! Agreed with comments on this that I struggled to get the sauce to thicken up - just heated it awhile longer and it was fine. Sauce wasn't super "pumpkin" flavored, which I liked. I found this recipe because I had leftover pumpkin after making another dessert, so it was the perfect way to incorporate it in without it being overpowering! Would definitely make this recipe again. Was a neat way to change up ravioli and make it feel more seasonal for the fall.

  • Acsammel
    May 18, 2013

    Way too much sauce. Pasta was swimming in a giant bowlful of sauce, like a soup. Did not serve 6. I would double the pasta to serve six and increase the flour so the sauce might actually thicken. Needs more pumpkin and sage.

  • aed220
    Jan 5, 2013

    No comment left

  • Amyrich517
    Nov 26, 2012

    I thought it turned out a little bland but a good start to add more of my own flavors. I followed the recipe but doubled it since I was makin it for a potluck at work. I added cinnamon, onion flakes, salt, basil and some Parmesan cheese...mmmmm much better! I may use whole milk next time to see if it thickens up better. I'd make it again with my additions. I also opted to not add the nuts due to allergies

  • myben9
    Nov 2, 2012

    No comment left

  • Batman90
    Oct 11, 2012

    No comment left

  • diligentfrog
    Jan 9, 2012

    I also added 1 cup of pumpkin instead of the half a cup the recipe calls for...

  • diligentfrog
    Jan 9, 2012

    I looked at the reviews before I made this dish; so I also decreased the milk and chicken broth to 1 cup each. I added a little cinnamon, seasoning salt, onion powder and crushed garlic. It was good, but I felt that it still needed something... maybe a chicken bouillon cube?

  • jburnett721
    Dec 1, 2011

    This was very good. It was a nice change of sauce for the ravioli. Did not use the nutmeg or nuts. I would definately make this again.

  • BCookingFun
    Nov 22, 2011

    Easy and delicious. Does not have a strong pumpkin taste but is still really good. Serve with extra bread for dipping in the sauce.