Cheese Ravioli with Pumpkin Sage Sauce Semi Homemade
Transform your weeknight dinner into a gourmet masterpiece with this semi-homemade Cheese Ravioli with Pumpkin Sage Sauce. Combining store-bought cheese ravioli with a decadent, creamy pumpkin purée sauce infused with garlic, fresh sage, and Parmesan, this dish perfectly balances savory and autumnal flavors. The crispy fried sage leaves add an aromatic, elegant touch, while a hint of red pepper flakes (optional) provides just the right amount of heat. Ready in just 30 minutes, this comforting recipe brings restaurant-quality dining to your table with minimal effort. Perfect for fall gatherings or cozy family dinners, this recipe is a must-try for pasta lovers seeking an easy, seasonal twist.
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Recipe Information
Ingredients
- 20 ounces Cheese ravioli
- 15 ounces Pumpkin purée (unsweetened)
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable broth
- 2 tablespoons Unsalted butter
- 6 leaves Fresh sage leaves
- 2 cloves Garlic (minced)
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Once boiling, add the cheese ravioli and cook according to the package instructions (typically 3-5 minutes). Drain and set aside.
In a large skillet over medium heat, melt the butter with the olive oil. Once melted, add the fresh sage leaves and fry for 1-2 minutes until crispy. Remove the sage leaves and set them aside on a paper towel to drain.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in the pumpkin purée, heavy cream, and chicken or vegetable broth. Mix well until the sauce is smooth.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Allow the sauce to simmer on low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
Stir in the grated Parmesan cheese, allowing it to melt completely. Taste and adjust seasoning as needed.
Gently toss the cooked cheese ravioli in the pumpkin sage sauce until evenly coated.
Serve the ravioli hot, garnished with the crispy sage leaves and additional grated Parmesan if desired.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.2 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2085 mg | 160% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
