Description
This pumpkin ravioli pasta creamy 30 minute dinner combines fall flavors with weeknight ease, featuring a rich, velvety sauce that wraps around tender pumpkin ravioli, making it a comforting and quick meal perfect for busy families.
Ingredients
Scale
1 pound Pumpkin ravioli (fresh or frozen)
1 cup Heavy cream
3 tablespoons Unsalted butter
8–10 leaves Fresh sage leaves
3 cloves Garlic, minced
1/2 cup Parmesan cheese, grated
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg, ground
1/2 cup Pasta cooking water (reserved)
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil
- Step 2: Melt butter in a large skillet over medium heat and add sage leaves
- Step 3: Add minced garlic to the skillet and cook for 30 seconds
- Step 4: Pour in heavy cream and add nutmeg, then reduce heat to low
- Step 5: Cook ravioli according to package directions, reserving pasta water
- Step 6: Transfer cooked ravioli to the cream sauce using a slotted spoo
- Step 7: Add Parmesan cheese and toss everything together, adjusting sauce consistency with reserved pasta water
- Step 8: Serve immediately while hot
Notes
Never rinse ravioli after cooking to help sauce adhere.
Use fresh sage for better flavor.
Reserve pasta water before draining for sauce adjustment.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 95 mg