Cheese Ravioli With Pumpkin Sage Sauce
"Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!"
photo by ncmysteryshopper
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 18 ounces fresh four-cheese ravioli
- 2 tablespoons dry white wine
- 1⁄4 cup chopped green onion
- 1⁄2 cup butter (1/4 lb.)
- 3⁄4 cup heavy cream
- 1⁄2 cup parmesan cheese, grated
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
- 1⁄2 cup 100% pumpkin puree (Libby's canned pumpkin)
- parmesan cheese
- 1⁄4 cup chopped fresh Italian parsley
- 1⁄4 cup toasted pine nuts
directions
- Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
- Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
- Stir in the pumpkin and heat through.
- Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
-
TO SERVE:
- Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
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Reviews
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For those who don't like sage......I hope it's fair for me to review this with all of my adaptations, BUT the way I made this WE LOVED!!! Omitted sage and replaced with ~1/8 - 1/4 tsp nutmeg. Lessened the butter to 1/4 cup and added some olive oil. Replaced 3/4 cup cream with light sour cream and added ~1/2 cup brown sugar. I LOVE sweet, savory dishes like that. Used pecans instead of pine nuts and toasted them with the onions. We both REALLY liked it "our" way. I hope I can intice others who do not really care for sage to try your recipe : ) -
We all loved this dish! This is one of those wonderful recipes that is a snap to make and tastes super gourmet. Fresh Sage is important, i wouldn't use dried. The pumpkin-sage sauce was delicious! I served it with sun-dried tomato focaccia and a Cesar salad. Thank you for a quick, easy and super fabulous dinner! -
I was looking for a sauce for the butternut squash ravioli I bought. When I saw this recipe, I thought it would be perfect. I was right! I hate pumpkin, BUT I LOVE this recipe. a definite keeper! The only thing I did different was: I used less parmesan cheese based on personal preference. -
This sauce is simple and foolproof to prepare and amazingly tasty. The first time I made it, I followed the recipe closely, though I used homemade pumpkin puree rather than from a can (might make the flavor more mild?). The second time, I substituted half a chipotle pepper in adobo sauce because I was looking for some extra flair. Everyone loved it both times! Don't be afraid to make this because you think it will be like pumpkin pie on your pasta, because it's not. The flavor of pumpkin is mild and meshes well with the alfredo and gives it the perfect oomph into savory. I will definitely continue to make this sauce in the future! -
Absolutely amazing. Have to admit I made a little customized changes too: half the butter, twice the wine, and a sprinkle of nutmeg, but in general followed the recipe. Excellent!
see 14 more reviews
Tweaks
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This went down the treat! Creamy and delicious. I used 3 cloves garlic instead of green onions.
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Super good! I lightened it up a bit by using evaporated milk instead of cream. Worked like a charm. I didn't use the pinenuts. Next time make it I might try using just a little less pumpkin. DH realy liked this. Thanks for posting!
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Delicious. Not too sweet like pumpkin dishes often are. We used whole milk instead of cream and served it with mushroom ravioli for a fall flavor. I would cut down on the butter next time as it was too rich.
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For those who don't like sage......I hope it's fair for me to review this with all of my adaptations, BUT the way I made this WE LOVED!!! Omitted sage and replaced with ~1/8 - 1/4 tsp nutmeg. Lessened the butter to 1/4 cup and added some olive oil. Replaced 3/4 cup cream with light sour cream and added ~1/2 cup brown sugar. I LOVE sweet, savory dishes like that. Used pecans instead of pine nuts and toasted them with the onions. We both REALLY liked it "our" way. I hope I can intice others who do not really care for sage to try your recipe : )
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Oh my goodness! This was fantastic!! I made using extra pumpkin (approx. 3/4 cup) and shallots instead of green onions, and half heavy cream/half Half 'n Half. This is a very rich dish but so, so good! I served with Recipe#178497 and a nice salad. Hubby really liked it to-can't wait to have company over and serve this again. Thanks BecR for an amazing recipe!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
